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I’m refining a small line of cookies and need a food technologist, recipe formulation consultant or experienced baker to nail down three specific formulations: • A 100 % whole-wheat cookie • A millet-based cookie • An upgraded version of one of my current cookie recipes The brief is simple: deliver a consistently crunchy bite while noticeably improving overall texture and flavor. At the same time, each formula must keep sugar on the lower side and push fiber higher without introducing off-notes. What I expect from you • Precise, weight-based recipes with baker’s percentages for lab-scale (500 g flour) and easy scale-up directions • Clear rationale for each ingredient choice, including any enzymes, emulsifiers, or specialty fibers you propose ...

Project Description Hi! I’m in the process of developing a premium donut shop and I’m looking for an experienced American donut chef or donut artisan to help me create a high-quality donut menu. I’m specifically looking for authentic American-style donuts with a soft, fluffy, airy texture, including both yeast-raised donuts and cake donuts. Scope of Work I’m looking for help with: Developing 8–12 American donut recipes Focus on classic donuts (glazed, chocolate, cinnamon sugar, filled) Plus a few modern or premium flavors (creative toppings, fillings, or twists) Recipes must be: Consistent and scalable Suitable for a donut shop environment Clearly written with step-by-step instructions Guidance on key techniques (dough...