In 1896, a woman changed forever the way a recipe was written.

Fannie Merritt Farmer was the first to introduce the standardization of measurements in cooking. Until then, recipes relied on approximate indications such as “a handful,” “a knob of butter,” or “to taste,” leaving the outcome to personal experience and interpretation.

With Farmer came defined and repeatable proportions, along with some of the first precise cooking temperature indications in culinary books.

For the first time, a recipe became replicable and heat a technical variable to be controlled.

A principle that still guides the evolution of professional cooking today: transforming experience into method, heat into control, and tradition into technology.

At Tecnoeka, this culture of precision guides the development of cooking technologies. Innovation is expressed through the ability to manage time, temperature and humidity, ensuring uniformity, operational continuity and reliability of the final result.