Question
I have a baked good recipe that I want to commercialize. I need to:
Stabilize flavor
Stabilize shelf life
Scale the recipe for co-packer
I have someone I want to work with that is a trained baker and is knowledgeable
She says she works with a F.S. for what she’s not able to answer.
Should I primarily be working with someone whose a food scientist? Thoughts?
Answer
food scientist will give your product CREDIBILITY it needs very much. This will make customer believe that your product is true. For more detail call me at 919748219172
