The ability to reproduce recipes and scale them up can be a very daunting task. There are ways to get the consistency you are striving for by applying some basic analytical techniques. It is all about precision and accuracy
This class is offered in two installments (April 18 & 25) and is designed to help participants understand some of the specific natural chemical components that are present in food. By understanding what these components are, makers are able to set up tests to help in the scale up of product lines and ensure product consistency from batch to batch.
What you will gain from this session:
1. An exposure to instruments that assist in measuring specific components of raw ingredients.
2. Basic calculations that are useful in adjusting the volume of a product as it pertains to the weight of the product.
3. An insight of how to qualify vendors of your ingredients.
Bio: Palm’s Catering, Sauces, and Better Dressings was established in 2015 by Walt Palm. Walt grew up in Pittsburgh, Pennsylvania where he worked in his family restaurant, Palm’s Barbeque Pit. His grandmother came up with Palm’s first homemade barbeque sauce that beat out the competition in Pittsburgh. Palm’s has incorporated mid-western/southern cooking in every sauce produced.
Walt graduated from Lincoln University in 1991 with a B.S. in Chemistry and went to Johnson & Wales University in 1998 with an MBA in Management. In 2005, Walt was named on patent #6893732 for Superconductive Material for his R&D work at American Superconductor, Inc. and MIT’s Material Science Department.
Along with his catering and sauce making business, Walt is an Adjunct Professor of Chemistry and a Laboratory Manager in Rhode Island.
