Formulating a scalable recipe that has the right flavor and texture is one of the most important aspects of your food product. Join Ingredion’s Chef Nelson Serrano-Bahri to hear key principles that can be used by food entrepreneurs to develop commercial-ready formulas and test your product. Learn to properly measure ingredients, go over bakers and batch sheets, how to write a procedure, keep track of changes, review equipment, and more.

About the Presenter:

Chef Nelson Serrano-Bahri’s culinary and food science education, along with his work as an R&D chef at Unilever and as an entrepreneur in his native Puerto Rico, have helped contribute to his success. Today, he can combine his experiences in his role as Innovation and Culinology Manager for Emerging Business at Ingredion. In partnership with The Hatchery Chicago, Serrano-Bahri works with food startups and entrepreneurs to help them in their quest to create