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I have a cream-roll formula that tastes great on day one, but its quality drops quickly as moisture migrates between filling and pastry. My priority is to extend the shelf life by focusing on moisture retention while staying strictly with natural ingredients—no synthetic additives. Here’s what I need from you: examine my current recipe, water-activity profile, and packaging set-up, then redesign the formulation so the roll keeps its crisp shell and smooth cream for significantly longer at ambient conditions. I’m particularly interested in natural humectants, enzymatic solutions, barrier coatings, and any hurdle-technology tricks that keep water activity in the safe yet palatable range (I have access to an A_w meter for validation). Deliverables I expect: • A revised ingredient list with exact percentages and processing steps that meet clean-label expectations. • Target water-activity specs for shell and filling, plus test protocols I can replicate. • Recommended packaging or lamination tweaks to minimise moisture migration. • A shelf-life study plan outlining sampling points and acceptance criteria for texture, microbiology, and sensory quality. If you have experience balancing pastry crispness and creamy fillings, understand predictive microbiology, and can back your ideas with data, let’s fine-tune this roll together.
Project ID: 40475551
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Active 7 days ago
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2 freelancers are bidding on average ₹7,000 INR for this job

Hello, I am a Food Safety and Documentation Specialist with experience in HACCP, microbiological compliance, audit systems, SOP preparation, shelf-life documentation support, and food safety management systems including FSSC 22000 and BRC standards. I can assist with: • Shelf-life study documentation and monitoring • Food safety and hygiene compliance support • Product handling and storage documentation • Microbiology and process-related record management • SOPs, reports, and technical documentation • Excel-based tracking and analysis sheets • Audit-ready documentation and compliance support I have strong experience in structured food industry documentation, process monitoring, and maintaining organized technical records for food manufacturing environments. I am detail-oriented, reliable, and committed to delivering accurate and professionally structured work within timelines. Looking forward to discussing your project further. Best regards
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I am very interested in contributing to your cream-roll shelf-life optimization project. With a background in healthcare, pharmaceutical sciences, and AI-driven health informatics, I bring a strong combination of analytical thinking, formulation understanding, research methodology, and data-driven problem solving that can support advanced food stability and clean-label product development. As a pharmacist with 8 years of healthcare experience and additional experience in AI and health informatics, I have worked extensively with formulation principles, stability considerations, moisture-sensitive systems, quality evaluation, and evidence-based optimization approaches. My research experience has strengthened my ability to analyze complex interactions between ingredients, environmental factors, and product performance while designing practical, measurable solutions. Your focus on extending crispness and cream stability using natural ingredients aligns strongly with my scientific interests. I am particularly interested in water-activity control, moisture migration mechanisms, clean-label humectants, enzymatic approaches, and predictive stability strategies. I can assist in evaluating your current formulation, interpreting A_w measurements, identifying critical moisture-transfer pathways, and proposing optimized ingredient systems and packaging improvements that maintain both texture and microbiological safety under ambient conditions.
₹7,000 INR in 7 days
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