Chef Archive
Thread: making food less filling?
BE filling tissues are almost useless.
90% of the food your going to be selling will have nutrition tissues (Micronutrients, Broad-Spectrums, Intelligent Nanos) because people just don't prioritize filling over sheer effect when it comes to most foods. The trade off of effect for filling isn't worth it. People would rather get two sips of a +410 Brandy than three sips of a +200 or so Brandy and so on.
You can experiment or use the additives for filling. The problem is you won't get the biggest bang for the buck so to speak in filling. This is also true for quantity. Seems the biggest boost for both additives and experimentation goes to nutrition on both and then flavor. I would place quantity at last place as there are some foods that won't get higher quanity not matter how much you experiment.
There are reasons to look at filling. Synsteak for me usually starts at 28% as does pikatta pie. If you want to take one of each and then something like takitillo you need to lower the filling a bit. Expect a very modest change though, so 28% to 25% is pretty good. The range just isn't that great, although I feel it should be.
While it's true that you will get a larger boost by using a nutrition additive, the other two, quantity and filling, shouldn't really be considered underpowered. Quantity additives will give your customers options when the enter your shop as most quantity enhances will end up costing you less money in the long run to make which you can pass onto your