First of all the quality of your ingredients might change when you buy inbulk. Secondly scaling up from artisanal to (semi-)industrial can lead to the less corrections by hand.On the other hand if scaling up implies as well that you are forced to use different kind of processes, you might have to change the formulation. To make this product work on that machinery, you might change so much of the original formulation that there is a chance that you might end up with a total different product. By scaling up the right way you gain more control and predictability of the outcome in everyday production.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
This article is the fourth in a series about shelf life, where we predominantly focus on the microbiological part of spoilage of bakery products. Moul...
It is known that microorganisms on plants, for example, are able to produce polysaccharides as structural elements and as a kind of protective layer t...
Fats are among those raw materials that play a significant role in the quality of many bakery products but also require technological expertise in the...
Shelf life
In the previous part in the series about Shelf Life, all possible microbiological types of spoilage that can occur in bakery products were discussed. ...
The item has been added to your shopping cart.
The item has been added to your quotation