A La Minute versus Industrial Scale Production
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A La Minute versus Industrial Scale Production
When translating the a la minute developed 'Gold Standard' to a practical form for industrial production, many compromises need to be taken into account, such as:
- Availability of the product - Example: fresh herbs and spices are not available in industrial settings. IQF (Instantly Quick Frozen) items can suffice, but they bring other attributes as well. Very large volume companies might use a product that there is just not enough in the world to provide.
- Cost - Costly items can be absorbed in a menu setting at a restaurant but oftentimes contribute too high a raw material cost in an industrial environment.
- Quality - Some items are just not available in the finest grades in larger quantities.
- Processing Changes - As the food undergoes changes during the processingnecessary for microbiological stability and product safetymany component food characteristics can be altered often resulting in less than a Gold Standard Profile. One issue is the lowered boiling point in higher altitudes. Temperatures might not be reached to fully cook starches or reach food safety temperatures adequately.
- Processing Requirements - For example, the pH must be lowered in a canning environment in order to assure for protection against clostridium botulinum. Hot packing also needs lower pHs and can curdle cheese and other proteins. Pump pressures must be developed, therefore gums or other thickeners need to be used to build up pump pressures. This often affects flavor quality.
- Technique Inappropriateness - The development of a roux, often used to thicken in culinary applications, is infeasible in large-scale production.
- Marketing Position - The position of the product, be it low fat, organic, or other type of claim might make the source of ingredients difficult, if not impossible, to find. Use of salt replacers; fat mimetics; starches, gums, or other thickeners can affect flavor release and mouthfeel and often introduces off characters and undesirable flavor characters of their own. Marketing considerations might also include religious consideration such as Halal and Kosher. Nutrient additives can also introduce undesirable characteristics.
- Storage and Shipping - Shipping, storage, and packaging might also have a significant effect on the product's quality. Hot climate can degrade quality significantly. Using antioxidants, preservatives, and other similar additives can affect flavor quality.
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Wiley Dictionary of Flavors
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