Feedstock Architecture

CONSTITUENT SUBSTRATES

We abandon “ingredients” (flour, beef, tomatoes) and adopt Constituent Substrates. We don't store “Milk” (which spoils). We store Milk Fat Lipids, Casein Proteins, Lactose, and Water separately. Mixed only at T−0.5s.

Tier 1: Macro-Tanks (50L Kegs)

CARTRIDGE	SOURCE	STATE	SHELF LIFE
C — Starch Matrix	Rice/Potato/Wheat isolate	Dehydrated powder	Indefinite
L — Lipid Oleogel	Synthesised tallow/plant fat	Solid at RT	Indefinite
P — Protein Slurry	Cultured bovine/porcine or pea	Vacuum-sealed paste	6 months
S — Cellulose Hydrogel	Plant fibre structure	Thixotropic gel	12 months
W — Deionised H2O	Filtered tap line	Liquid	Indefinite

Tier 2: Rheology Rack (5L Cartridges)

Albumen — the “Glue.” Collagen Hydrolysate — the “Gel.” Leavening Agent — the “Rise.” Crisping Agent — rapid Maillard.

Tier 3: The Volatile Library (50ml Vials)

5 Primaries: Sodium Chloride, Sucrose, Citric Acid, Quinine, MSG.

Aromatic Esters: Isoamyl Acetate (banana), Ethyl Butyrate (pineapple), Cinnamaldehyde (cinnamon), Vanillin (vanilla), Capsaicin Oil.

Terroir Vials: Liquid Smoke, Geosmin (the smell of rain), Diacetyl (butter).