T-01 · Access ladder
[ What Your Credits Unlock ]
Membership tiers and credit levels: what each credit balance unlocks across the formulation families and the 10-credit specialist dossiers.
Visitor
0 cr- Browse the public directory grid and family previews
- Read open-source formulations in full
- Join with a free account to receive 1 starter credit
Single specification
1 cr- Any one specification across the standard families (F-01 – F-06)
- Full gravimetric matrix, execution protocol and telemetry for that spec
- Permanent ownership — unlocked specs never re-lock
Monthly subscriber drip
5 cr / cycle- Monthly members accrue 5 credits every 14-day cycle
- Annual members instead receive 120 credits upfront — no fortnightly drip
- Stack credits toward dossiers or spend as you go
- Full member console: balance history, receipts, refund route
Specialist dossier
10 cr- A complete 10-spec specialist container, unlocked as one bundle
- Every formulation inside the dossier, present and future
- Card checkout available if you do not hold the credits outright
01 · Membership plans
- Monthly membershipBilled every month · cancel anytime£3.99/month · 5 credits / 14 days
- Annual membershipBilled once a year · cancel anytime£39.99/year · 120 credits upfront
02 · Standard families · 1 credit per specification
D-01 · HIGH-HYDRATION & DECK DYNAMICS
High-hydration lattices, extended biga and poolish architecture, and high-temperature thermal transfer physics.
1 cr / spec
F-01 · Dough Mechanics
Gluten development, hydration control, fermentation schedules and oven spring.
1 cr / spec
D-02 · LAMINATION & ARCHITECTURAL PATISSERIE
Butter-block mechanics, viennoiserie thermal expansion, pastry cream rheology, and sugar-structure engineering.
1 cr / spec
D-03 · Frozen Formulations
Gelato, sorbet and semifreddo — overrun, PAC/POD balance and freezing curves.
1 cr / spec
F-02 · Thermal Proteins
Core-temperature targets, brines, rested carryover and maillard development.
1 cr / spec
F-03 · EMULSIONS & COLLOIDAL SYSTEMS
Continuous-phase stability, disperse-system viscosity, acid balance, and thermal inversion control.
1 cr / spec
F-04 · SERVICE STAGE APERTURES
Hot and cold openers engineered for line-speed execution, holding tolerance, and rapid plate integration.
1 cr / spec
F-05 · Sweet Systems
Plated desserts, custards, aerations and set-point confectionery.
1 cr / spec
F-06 · HIGH-BTU DYNAMICS & VOLATILE AROMATICS
Pan-Asian culinary mechanics: wok hei execution, complex curry suspensions, rice starch gelatinization, and alkaline doughs.
1 cr / spec
03 · Specialist dossiers · 10 credits flat
D-01 · Hearth & Dough Dynamics
High-hydration dough lattices, biga pre-ferments and 400°C+ deck transfer dynamics.
10 cr · whole container
D-02 · Advanced Patisserie & Sugar Structure Archive
Butter-block lamination, choux hydration, crust architecture and crème pâtissière emulsions.
10 cr · whole container
D-03 · Shaved Gelato & Creami Formulations
Dedicated master dossier for micro-shaved frozen desserts. Features precision stabilizer matrices, advanced thermal maceration protocols, and exact caster sugar/dextrose ratios engineered exclusively for shaving technology.
10 cr · whole container
D-04 · Asian Culinary Formulations
Wok hei thermal transfer above 240 °C, chilli-paste lipid extraction, glutamate/inosinate umami stacking and controlled lactic fermentation schedules.
10 cr · whole container
D-05 · Seafood & Precision Proteins
Myosin/actin denaturation windows, equilibrium cures, albumin suppression, collagen conversion and surface-moisture thresholds for reliable crusts.
10 cr · whole container
Credits never expire. Unlocked specifications and dossiers remain yours permanently.