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