Reformulation & Fixes
“My product's taste, texture or cost isn't right.”
Client
The challenge
The cake collapsed after baking.
My role
Formulation for a client (confidential)
Approach
Measured the batter and found the cause: it held far too little air.
Solution
Reworked the emulsifier system, the leavening acid and the fat-to-starch balance, and designed the milk allergen out.
Result
Reformulated, with an 18-month shelf-life target.
- Collapse fixed
- No milk allergen