Bakery R&D Scientist - Tortilla Manufacturing EXPERIENCE REQUIRED
About The Position
The Bakery R&D Scientist will develop tortilla and snack products from concept through launch, turning market trends into products that can be produced and sold. The role focuses on optimizing formulations for flavor, texture, shelf life, and production scale, while collaborating with production, marketing, and quality assurance teams. The position interprets technical information such as flour certificates of analysis (COAs) and dough rheology data, including farinograph results, to optimize production. It adjusts mixing times, hydration, and processing settings for consistency and troubleshoots issues such as cracking, sticking, and shelf-life problems. The role also evaluates ingredient functionality, flour particle size and granulation, and ingredient suppliers or alternatives based on functional performance. This is an in-person position in Kissimmee, Florida. The employee must be able to commute to or relocate to the location before starting and must be willing to travel 25%.
Requirements
- Bachelor’s degree in food science, cereal science, grain science, food engineering, or a closely related field, or demonstrated equivalent through direct production and formulation experience.
- Experience manufacturing tortillas and flour-based baked goods; the posting lists three years as required.
- Bakery experience, including knowledge of flour, fermentation, and formulation.
- A proven track record in food product development.
- Creativity balanced with technical expertise.
- Must be authorized to work for any employer in the United States.
- Must be able to commute to Kissimmee, Florida, or relocate there before starting.
- Willingness to travel 25%.
Nice To Haves
- Experience with Trace Gains or a similar supplier compliance and specification management platform.
- Working knowledge of SAP Business One or a comparable ERP system.
- SQF Practitioner certification or working knowledge of SQF Code requirements.
- Spanish language ability; bilingual English/Spanish is noted as preferred.
Responsibilities
- Develop tortilla and snack products from concept to launch.
- Translate market trends into sellable product innovations.
- Optimize formulations for flavor, texture, shelf life, and production scale.
- Partner with production, marketing, and quality assurance teams to bring products to market.
- Interpret flour COAs and dough rheology data, including farinograph data, to optimize production.
- Adjust mixing times, hydration, and processing settings to maintain production consistency.
- Diagnose and solve production issues, including cracking, sticking, and shelf-life problems.
- Apply knowledge of leavening agents and preservatives to manage pH, gas release timing, and shelf stability.
- Apply knowledge of emulsifiers, conditioners, and enzymes and their effects on gluten development, rollability, and crumb structure.
- Use hydrocolloids, fats, and proteins to control texture, water retention, and machinability.
- Assess how particle size and flour granulation affect dough hydration and performance, including comparing sieve and laser diffraction measurement methods.
- Critically evaluate ingredient COAs and lead technical troubleshooting discussions with vendors.
- Evaluate alternate ingredient sources based on functional performance, not only cost.
Benefits
- Dental insurance
- Employee assistance program
- Health insurance
- Life insurance
- Paid parental leave
- Paid time off
- Retirement plan
- Vision insurance
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
