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Summary
This Choclatier has spent her entire career as a chocolatier / processing food scientist working primarily for larger scale chocolate manufacturers. She has extensive experience in product formulation, analytical testing and has hands-on experience with most operating machinery related to chocolate production. Her food science degree combined with her pastry arts degeree allows her to understand the functionality of chocolate while also knowing the art of chocolate-making. She is a strong problem solver, team player, and takes a creatively-scientific approach in her work.
Highlights
- Chocolate Manufacturing
- Scale up of Chocolate Formulas
- Trouble shooting on Manufacturing Lines
- Chocolate Recipe Development
- Chocolate Coating Recipes
- Benchtop Formulations
- Inclusion work with chocolate
- Integrating cookie, pretzels, peanut butter, etc. into chocolate bars
- Keto, plant based, high protein coating development
- Artisan chocolate experience
- Tempering small and large batches of chocolate
- Bon bon making
Relevant Accomplishments
- Successfully scaled-up chocolate formulas from 10 to 40,000 pounds in a manufacturing environment
- Formulated and produced a more stable ice cream coating in a lab environment from testing 25+ formula variations. Formulated a compound that had the same functionality as chocolate while reducing the cost of the product.
- Developed chocolate and coating recipes for clients based on specific functionality needs (viscosity, cooling time, cookies / cakes, peanut butter cups, etc..). Took these recipes from small bench top formulations to plant scale up.
- For chocolate coatings, conducted prolonged studies modifying singular ingredients or processes to deliver optimal results.
- Led a breakthrough in a new product formulation by determining how density was impacted by the percent inclusion rate of candy bars.
Roles
- Chocolatier
- Associate Processing Food Scientist
- R&D Food Scientist
- Culinary Trainer
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To apply for this job email your details to haleymmagnani@gmail.com
