BMS SEM V

UNIT – III
PART – II
TESTING OF NEW RECIPES & EQUIPMENT
DEVELOPING NEW RECIPES

 Eating habits of people have changed around the world. To be on top of the business and to
be modern and updated, one must constantly develop new products, new processes and
new ways.
 Developing new recipes is a common feature in almost all business houses and food chains,
to constantly evolve their products to suit the different market segments. Example-
McDonald’s serve beef burgers all over the world but in India, they had to change their
product recipes due to sensitive religious constraints
 The recipe developers work as a separate team and may consist of chefs, food
technologists, scientists and each of them has a distinctive role play.
DEVELOPING NEW RECIPES
 Recipe development comprises various stages, which may differ from organization to organization.
 Chefs create new recipes by different methods. The most common is the trial and error method. Based
on his culinary skill and knowledge, a chef combines flavours and ingredients to create a new product.
 The product is offered to a panel of food tasters.The feedback is collated and the recipe is further
refined and then standardized.

 Many factors are built into the new recipe when it is ready to be listed on the new menu. The factors
include production planning, forecasting the number of portions to be sold and also creating the menu
specification sheet.

Developing recipes for a food chain, which is to be launched in various outlets across the globe, may
take more than 6-8 months before the process is complete.
METHODOLOGY TO DEVELOP A RECIPE OR A NEW
PRODUCT

1. Evaluate the objective of the organization as to what it wants to develop, whether the
product is for short or long term.
2. To develop an action plan, to be able to plan in a sequential manner.

3. To develop the product in small portions, in the kitchen.

4. Thereafter, the team of developers will figure out how this product to be made in bulk,
deconstructed and reconstructed, at the different outlets.
METHODOLOGY TO DEVELOP A RECIPE OR A
NEW PRODUCT

5. In order to achieve this, the product is tested for the temperature changes that it has to
undergo, and the time it will be cooked for.
6. During the various stages, the judgement of the physical factors such as environment,
communication, marketing has to be kept in mind for the success of the launched product.
7. The recipe is thus created in a monitored environment, to see how it is stored and
dispensed to avoid microbial growth and contaminations.
8. The biggest challenge is to obtain a product, which despite having gone through an
immense number of processes, is flavoursome, moist and as fresh.
CONVERTING AND ADJUSTING RECIPES AND FORMULAS

• Recipes often need to be adjusted to meet the needs of different situations. The most common
reason to adjust recipes is to change the number of individual portions that the recipe
produces. For example, a standard recipe might be written to prepare 25 portions. If a
situation arises where 60 portions of the item are needed, the recipe must be properly
adjusted.
• Other reasons to adjust recipes include changing portion sizes (which may mean changing the
batch size of the recipe) and better utilizing available preparation equipment (for example,
you need to divide a recipe to make two half batches due to a lack of oven space).
CONVERSION FACTOR METHOD

The most common way to adjust recipes is to use the conversion factor method. This requires only two steps:
finding a conversion factor and multiplying the ingredients in the original recipe by that factor.
Finding Conversion Factors
To find the appropriate conversion factor to adjust a recipe, follow these steps:

1. Note the yield of the recipe that is to be adjusted. The number of portions is usually included at the top of
the recipe (or formulation) or at the bottom of the recipe. This is the information that you HAVE.
2.

Decide what yield is required. This is the information you NEED.

3. Obtain the conversion factor by dividing the required yield (from Step 2) by the old yield (from Step 1).
That is, conversion factor = (required yield)/(recipe yield) or conversion factor = what you NEED ÷ what
you HAVE.
EXAMPLE 5

To find the conversion factor needed to adjust a recipe that produces 25 portions to produce
60 portions, these are steps you would take:
1. Recipe yield = 25 portions

2. Required yield = 60 portions

3. Conversion factor

1. = (required yield) ÷ (recipe yield)

2. = 60 portions ÷ 25 portions 3. = 2.4

• For example, to find the conversion factor needed to change a recipe that produces 20 portions with each portion weighing 150 g into a recipe
that produces 60 portions with each portion containing 120 g, these are the steps you would take:
1. Old yield of recipe = 20 portions × 150 g per portion = 3000 g

2. Required yield of recipe = 40 portions × 120 g per portion = 4800 g

3. Conversion factor

1. = required yield ÷ old yield

2. = 4800 ÷ 3000
3. = 1.6

Start referring the book for more

 Any new equipment launched in the market has to be first tested for its performance and
efficiency. To do this, the company which launches its new product in the market has to
show the clients the worthiness of the new product.

 Whenever new equipment is used for the first time, it must run for at least 4-6 hours.
The testing of each equipment would depend on various factors such as-
1. Type of equipment
2. Testing the equipment
TYPE OF EQUIPMENT

Various types of kitchen equipment are introduced in the kitchen throughout the operations.
This is done to replace the old worn out equipment or to introduce new ones to improve the quality
and efficiency.
One needs to plan for the induction of the new equipment and is normally done once a year, at the
time of capital budgeting.
The intake of the new equipment should be done keeping in mind the existing electrical loads,
drainage systems, water inlets etc.
TESTING THE EQUIPMENT

• The new equipment should be tested for its performance by organizing the demonstrations with
the company which is launching the new product.
• The equipment should be put for trial runs for at least 24 hours.
• This ensures that the equipment operates efficiently as per its design specifications and provides
the desired output.
TESTING THE EQUIPMENT
The qualified technicians from the company should be called for installation. It is all the more
important if the equipment is imported.

1. To check if it can be installed within the parameters of the present facilities- Many a time it
has been found that the inlet or the outlet pipe is too short to be connected to the water
municipal connection or electrical plug top does not conform to the country’s standards.
Minor adjustments need to be made to the facilities or to the equipment.
2. To check the operational manual of the product- The equipment is also tested to verify the
operating instructions of the machinery. This time is utilized to train end- users, such as
chefs, so that the equipment is not mishandled.
QUESTIONS

• Brief note on developing new recipe?