The Role
Leads bakery product development from concept through commercialization, including lab-scale trials, ingredient sourcing, recipe and cost optimization, flour specification development, laboratory analysis, testing protocols, technical documentation, and cross-functional collaboration. Provides training and technical support while ensuring products meet customer expectations, quality standards, FSSAI regulations, and manufacturing requirements.
Summary Generated by Built In
The incumbent will be responsible for leading lab-scale trials and driving new product innovation in the food industry, especially in bakery applications. The role involves end-to-end product development, ingredient sourcing, cost optimisation, technical documentation and cross-functional collaboration with Marketing, Operations and Quality teams.
Roles & Responsibilities
• Conduct lab-scale trials for new product development
• Identify, evaluation and source required ingredients for NPD initiations
• Optimise recipes for cost-effectiveness and ensure continuous product improvement
• Provide training and technical support to junior staff and marketing teams
• Develop and standardise specifications for various types of refined wheat flours
• Monitor laboratory analyses, interpret test results and prepare detailed reports
• Document all phases of the R&D process, from concept to commercial roll-out
• Design and implement testing protocols for raw materials and finished goods
• Understand customer expectations and translate them into manufactured goods
• Collaborate with cross-functional teams to align on project goals and priorities
Requirements
• Strong knowledge of bakery ingredients and their interactions
• Understanding of the physical, chemical and rheological parameters of wheat flour (maida)
• Hands-on experience with farinograph, alveograph, mixolab and extensograph
• Familiarity with food additives used in bakery and milling industries
• Technical expertise in bakery products such as bread, buns, pizza, croissants and noodles
• Understanding of FSSAI regulations and compliance norms
• Knowledge of flour milling technology
• Awareness of wheat varieties specific to the Indian subcontinent
Skills Required
- Strong knowledge of bakery ingredients and their interactions
- Understanding of the physical, chemical, and rheological parameters of wheat flour
- Hands-on experience with farinograph, alveograph, mixolab, and extensograph
- Familiarity with food additives used in bakery and milling industries
- Technical expertise in bread, buns, pizza, croissants, and noodles
- Understanding of FSSAI regulations and compliance norms
- Knowledge of flour milling technology
- Awareness of wheat varieties specific to the Indian subcontinent
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The Company
What We Do
ITC is one of India's foremost private sector companies with a Gross Revenue of ₹ 69,446 crores and Net Profit of ₹ 20,422 crores (as on 31.03.2024). ITC has a diversified presence in FMCG, Hotels, Packaging, Paperboards & Specialty Papers and Agri-Business. ITC's aspiration to be an exemplar in sustainability practices is manifest in its status as the only company in the world, of its size and diversity, to be carbon, water and solid waste recycling positive. In addition, ITC's businesses and value chains create sustainable livelihoods for more than 6 million people, a majority of whom represent the poorest in rural India
