Developing a new product is hard work: very often trial-and-error, EUREKA’s and disappointments until a result can be brought to the market. As developer/ product technologist or process technologist it can be a tough nut to crack.
Clarifying the outlines, the constraints from either process or materials and translating into a series of product function requirements. What do we expect the product to do/ behave at what point in time.
Developing a prototype that should give a ‘proof of concept’, e.g. it is not final. The taste might not be OK yet, appearance can improve, but it works. After this prototype the real development starts: finetuning colour, flavour, texture, shelf life until we reach the desired goal. Everyone involved in development knows that up until this stage anywhere between 30- 200 trials might have passed already.
In order to skip a lot of this hard work many grasp to something that already has been development by someone in the past and is being sold in a mix, where also a lot of convenience comes into play.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
An explanation of the microbial composition of sourdough, lactic acid bacteria vs. wild yeasts and how this varies depending on flour type and ferment...
Hydration plays a crucial role in the development of bacteria in sourdough and affects both fermentation processes and the final flavor and texture of...
Temperature has a significant impact on the growth of various bacteria in sourdough, which in turn affects fermentation and the final flavor of the br...
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