Breakfast
Mango Granola
House-baked granola with freeze-dried fruit folded in after baking.
MangoPieces
Application concept · needs technical validation. Starting doses for development; adjusted in a pilot.
Scale this application
Servings
I want to prepare
Ingredients for 1.2 kg · 20 servings
- Mango piecesThe Essence FoodTech120 g
- Rolled oats600 g
- Chopped nuts200 g
- Honey160 g
- Neutral oil80 mL
- Salt3 g
Fresh input equivalent: ≈ 923 g Derived from the freeze-dry yield (1 ÷ Y). Not a hydration ratio.
Fresh vs The Essence FoodTech workflow
8 fresh steps → 4 steps at the point of use.
Fresh workflow · 8 steps
- Check ripeness
- Wash
- Peel
- Cut around the pit
- Dice
- Discard peel and pit
- Prepare recipe
- Serve
The Essence FoodTech workflow · 4 steps
- Measure
- Add
- Mix / assemble
- Serve
| Factor | Fresh workflow | The Essence FoodTech workflow |
|---|---|---|
| Cold-storage dependency | Fresh inventory held refrigerated | Dry format; storage per spec sheet |
| Waste exposure | Peel, seed, trim, spoilage | Dose only what the recipe needs |
| Portioning | Varies with fruit size and ripeness | Weighed to the gram |
| Consistency | Seasonal and staff variation | Same specification each batch |
Prep time
Times for this application have not been validated yet. Measure both workflows in a pilot — enter your measured fresh time to compare.
Estimated The Essence FoodTech time: ≈ 40 min
Method
- Toss oats and nuts with honey, oil and salt.
- Bake at 160 °C for 25–30 minutes, stirring once.
- Cool completely.
- Fold in the mango pieces and store airtight.
Equipment: Sheet pans · Oven
At a glance
- What am I making?
- Mango Granola
- Which product?
- Mango · Pieces
- How much do I need?
- 120 g for the base recipe · ≈ 923 g fresh-equivalent
- Do I add water?
- Not as a hydration step.
- What else do I add?
- Rolled oats · Chopped nuts · Honey · Neutral oil · Salt
- How many portions?
- 20 servings (scalable)
- Final yield?
- 1.2 kg
- How long does it take?
- ≈ 40 min (estimate, to be validated)
- How would fresh prep differ?
- 6 fresh steps that do not happen at the point of use: Check ripeness · Wash · Peel · Cut around the pit · Dice · Discard peel and pit
- Which industry?
- Hotels & Resorts · Catering & Events · Cruise & Airline Catering · Cafés & Beverage Programs · Universities, Schools & Corporate Dining · Hospitals & Healthcare Food Service
- Status
- Draft · needs technical validation
Chef noteAdd the fruit only after cooling to keep it crisp.
Commercial noteA shelf-stable house product for retail corners.
StorageDry, compact format. Keep sealed and dry; storage conditions and shelf life per specification sheet.
WasteNo peel, seed or trim at the point of use; dose only what the recipe needs and reseal the rest.
