Top Research Chef Explores the Technical Side of Several Hot Flavor Trends
date:Jul 26, 2018
nly minimal changes are typically required to recreate a recipe for relatively low production numbers.

However, food developers, manufacturers, and foodservice systems need to bridge some technical gaps in translating these flavors to batch production (regardless of whether its a wet system or a dry system). The selection of spices and ingredients, coupled with an understanding of the culinary techniques used, are crucial. This is where culinology comes in.

The challenge of bringing authentic
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