R&D Scientist

Easy Foods is seeking a hands-on R&D Scientist focused on flour functionality, dough rheology, and tortilla processing, not QA administration or food safety documentation . Must be able to read flour COAs and farinograph or similar dough-mixing data and translate that into clear production adjustments: water level, mix time, mix speed, dough temperature and rest time. Deep working knowledge of ingredient functionality in tortilla systems - how flour, fats, leavening, emulsifiers, hydrocolloids, enzymes, and preservatives each affect machinability, texture, and shelf life. Floor-facing role that partners closely with production, procurement, and suppliers to troubleshoot issues, refine specifications, and improve consistency with strong expertise in flour-based products, ingredient functionality, and food quality systems. This is not a lab-only position, and it is not a food safety role. We have a QA Manager. Regular time split: production floor (40%), lab and bench work (35%), systems and documentation (25%). Responsibilities Flour & Dough Science ●Read a flour COA — protein, ash, moisture, falling number, wet/dry gluten, water absorption, damaged starch — and translate those numbers into mix time, water add, and finished product adjustments for that specific lot on that specific day ● Interpret farinograph or dough rheology data (development time, stability, softening, tolerance index) and communicate specific adjustments to production supervisors and operators ● Understand how protein content and quality, shortening type and ratio, hydration level, and leavening systems interact to produce consistent flour tortillas, corn tortillas, or flatbreads ● Build operator-friendly guidance linking flour parameter ranges to mixer settings, dough temperature targets, and rest time for each formula ● Diagnostie production problems — cracking, sticking, excessive browning, poor rollability, short shelf life, bag condensation — and propose solutions grounded in dough rheology and ingredient science ● Hands-on experience with high-volume sheeted, pressed, or extruded dough products-tortillas, flatbreads, snack chips, or equivalent A central part of this role is evaluating the functional performance of minor ingredients and understanding exactly what each one does in the system. You must have working knowledge of: ● Leavening systems: SAPP, SALP, sodium bicarbonate — how they interact in sheeted dough, pH implications, gas release timing, and functional differences between grades ● Preservatives: calcium propionate, potassium sorbate, fumaric acid in both regular and encapsulated form — mechanism of action, water activity interaction, effective pH ranges, and regulatory limits ● Emulsifiers and dough conditioners: DATEM, SSL, monoglycerides, and specialty emulsifier blends — what they do to gluten network development, extensibility, machinability, and shelf life ● Enzymes: amylase, xylanase, protease — effect on dough strength, rollability, crumb structure, and interaction with other functional ingredients over shelf life ● Hydrocolloids: guar gum, CMC, xanthan gum — water retention, dough handling, texture control, and shelf-life stability ● Oxidizing and reducing agents: ascorbic acid, sodium metabisulfite — function in flour tortilla and flatbread systems and how to deploy them without over- or under-correcting ● Vegetable oils, palm shortenings, and specialty fats — how fat type, melting point, SFC curve, and crystal structure affect extensibility, layering, machinability, and shelf stability ● Specialty fibers and proteins: dietary fiber concentrates, vital wheat gluten, wheat protein isolates — effect on water absorption, dough rheology, and finished product texture Particle Size & Flour Granulation ● Working knowledge of how particle size and flour granulation affect hydration, dough handling, and finished product performance ● Understanding of the difference between sieve-based and laser diffraction particle size methods and what each tells you about ingredient performance in a dough system ● Evaluate COAs across all ingredient categories — not just pass/fail, but understanding what the data means for functional performance ● Know what questions to ask when a COA looks off: which parameters drive the decision to accept, hold, or reject a lot ● Lead technical discussions with mills and ingredient vendors to troubleshoot performance issues and refine specifications over time ● Evaluate alternate or backup ingredient sources using technical data, not just price Required Qualifications ● 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 ● Minimum 3 years of hands-on formulation work in a production environment, preferably tortilla, flatbread, snack chip, or flour-based baked goods ● Tortilla or flatbread manufacturing experience is strongly preferred; flour-based baking is the minimum acceptable substitute Preferred Qualifications Experience with Trace Gains or a similar supplier compliance and specification management platform Working knowledge of SAP Business One or comparable ERP system SQF Practitioner certification or working knowledge of SQF Code requirements. Direct tortilla manufacturing experience, either flour or corn, or strong flatbread experience with line responsibility Equal Employment Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other protected status under federal, state, or local law. Must be authorized to work for any employer in US #J-18808-Ljbffr