Combating Separation: How to Stabilize Food Emulsions
Food Crumbles
by Chef Science
2M ago
Water and oil don’t mix. Over time, they will separate. Ice cream, dressings, custard, and ganache, they all contain water and oil. And they aren’t the only ones. Many foods contain and rely on the presence of both water and fat. And, you don’t want them to split. Not during storage, and definitely not during […] The post Combating Separation: How to Stabilize Food Emulsions appeared first on FoodCrumbles ..read more
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Streamline Your Food Production with Recipe Harmonization
Food Crumbles
by Chef Science
2M ago
When Charlotte needed to hire more bakers for her growing bakery, she ran into a problem. All those recipes scribbled on yellow Post-It notes were undecipherable by someone else than herself. And, only she knew exactly how she folded her signature croissants, or which oven setting she used when baking her shortbread cookies. It was all in […] The post Streamline Your Food Production with Recipe Harmonization appeared first on FoodCrumbles ..read more
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3 Things to Keep in Mind When Developing Products with Natural Colors
Food Crumbles
by Chef Science
3M ago
Color can make or break a food. Would you eat a blue steak? Drink green milk? Or eat brown salad leaves? Getting the color of your product helps consumers decide whether it’s the right product for them. If you use artificial colors this is often relatively simple to do. Choose your color, find the right […] The post 3 Things to Keep in Mind When Developing Products with Natural Colors appeared first on FoodCrumbles ..read more
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Plant-Based Product Development Lessons Learned from Philip Khoury’s A New Way to Bake
Food Crumbles
by Chef Science
3M ago
Converting an animal-based product into a plant-based one can be tricky. You’re probably aiming for something that’s almost identical to what you’ve got. And, ideally, you’d replace that butter, eggs, or milk 1:1 with a plant-based version. It’s almost impossible. Instead, do what Philip Khourry does in his book ‘A new way to bake’. Taking […] The post Plant-Based Product Development Lessons Learned from Philip Khoury’s A New Way to Bake appeared first on FoodCrumbles ..read more
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Prevent Product Quality Losses by Preventing Freezer Burn
Food Crumbles
by Chef Science
3M ago
To keep your business running efficiently and smoothly you regularly freeze your products or ingredients. Whether it’s pie crusts to prepare for the major Thanksgiving rush, meat to get a bulk discount, or a tub of ice cream for the desserts you serve. Freezing keeps them good for longer. But, if you don’t freeze your […] The post Prevent Product Quality Losses by Preventing Freezer Burn appeared first on FoodCrumbles ..read more
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Moisture Matters: Strategies to Improve Shelf Life & Quality
Food Crumbles
by Chef Science
4M ago
One of the last, but most crucial steps of developing a new food product is to determine the shelf life of the product. How long will your delicious new creation last without becoming unsafe to eat or losing quality? You might have encountered crusts that turn soggy, creams that turn hard, or fruit jams that […] The post Moisture Matters: Strategies to Improve Shelf Life & Quality appeared first on FoodCrumbles ..read more
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How to Determine The Shelf Life of Your Product
Food Crumbles
by Chef Science
4M ago
It’s a crucial step of any new product development journey: determining the shelf life of the product. Does the product last days, weeks, months, or years? And, most importantly, does it last as long as you need it to? You want to make sure your consumer gets a safe product, but also one that tastes […] The post How to Determine The Shelf Life of Your Product appeared first on FoodCrumbles ..read more
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3 Things to Keep in Mind When Developing a Product Using Plant-Based Proteins
Food Crumbles
by Chef Science
5M ago
The number of plant-based products on the market has been growing tremendously in the past few years. New products using peas, beans, rice, or potatoes, instead of eggs and dairy, are entering the market at a rapid pace. But, making products with these plant-based proteins can be tricky. It becomes even harder if you’re trying […] The post 3 Things to Keep in Mind When Developing a Product Using Plant-Based Proteins appeared first on FoodCrumbles ..read more
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Why Palm Oil is Used in so Many Foods
Food Crumbles
by Chef Science
5M ago
What do cookies, hazelnut spread, cakes, cereal bars, pastries, frostings, margarine, and peanut butter all have in common? They (may) contain palm oil. Palm oil has become a ubiquitous ingredient in many foods worldwide. Also in places where no palm tree will ever grow. The omnipresence of palm oil has led to major environmental & […] The post Why Palm Oil is Used in so Many Foods appeared first on FoodCrumbles ..read more
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Optimizing a Baker’s Bagel Recipe
Food Crumbles
by Chef Science
6M ago
A while back I was working with a client who owns a small bakery. She had only recently made the transition from a one-person business to a full-fledged bakery and I was helping her out making that transition. One of the challenges she ran into was her bagel recipe. It was an expensive recipe where […] The post Optimizing a Baker’s Bagel Recipe appeared first on FoodCrumbles ..read more
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