What could cause a soup product to be thicker and darker when scaled up from a benchtop recipe?

The thickening and darkening of a soup product when scaling up from a benchtop recipe can indeed be attributed to differences in the heating system used during production. When recipes are developed on a small scale, such as in a kitchen, the heat application is typically more controlled and consistent. In contrast, when the same recipe is scaled up for larger production, the heating system may vary significantly, such as through batch cooking versus continuous cooking methods or different types of heat sources.

These variations can lead to differences in temperature profiles and cooking times, which may affect how ingredients interact during cooking. For instance, a higher heat might cause sugars from the ingredients to caramelize more, leading to a darker color, and it could also promote starch gelatinization more efficiently, contributing to a thicker consistency. Additionally, scale-up processes may not allow for the same level of monitoring and adjustment that would occur in a smaller setting, leading to unanticipated changes in the final product's texture and color.

While ingredient interactions and other factors can play a role, the differences in heating systems are a primary reason for the transformation in soup characteristics when transitioning from a small-scale recipe to a larger production environment.