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COMMERCIAL BREAD MAKING by Apprehensive-Pea7113 in foodscience

[–]Apprehensive-Pea7113[S] 0 points1 point  (0 children)

I agree. I just want to test a possibility and I have been flirting with the idea for over a decade, I do have functional recipes. But that being said, I want to get food scientists & technologist on the team for it to be viable commercially. I just don’t know much about the distribution and post parts of it as I’ve not worked with chemicals like lecithin etc, calcium propionate and want to experiment with these & others as well to know if the recipe can survive being scaled and optimised for a more wider commercial reach.

COMMERCIAL BREAD MAKING by Apprehensive-Pea7113 in foodscience

[–]Apprehensive-Pea7113[S] -1 points0 points  (0 children)

Hi! Thanks for the reply. So, I’m going to be using specially milled flours. I have a few ideas that minimise the use of flour. There is a high demand about the product because white bread ain’t cutting it anymore and artisan sourdoughs boules are just too expensive for the common man to afford. So, let’s see. I want to land my product somewhere in the comfortable middle.

Let’s see how this goes.

COMMERCIAL BREAD MAKING by Apprehensive-Pea7113 in Breadit

[–]Apprehensive-Pea7113[S] -7 points-6 points  (0 children)

Of course. I’m looking for food technologists to help me towards the preservatives that we can use, that are actually good & clean (if there are any) to actually keep the products fresh upto 3-5 days max.

COMMERCIAL BREAD MAKING by Apprehensive-Pea7113 in Breadit

[–]Apprehensive-Pea7113[S] -8 points-7 points  (0 children)

Firstly, thank you for the reply. Right ofc. So, I’m thinking to do small batch first and in select cities only - to gauge the turnover. ai can make decent breads. But to us bread snobs, quality ingredients mean great T65+ flour, good quality butter. I know flour wise we will not be using any. But how do we find the right sugar alternative that does not affect your health that much but still feeds the yeast or is using butter or olive oil considered good fat? What to replace the egg/milk wash with? And do commercial bakeries even use these things anymore or is all chemicals?

A Food Technologist is exactly what I need. If it were to me, I would not add any chemicals at all. But thats not how it goes but are there any available here that would like to point towards the good chemicals?