Don't guess
Relevant product and process characteristics are systematically recorded before a recommendation is made.
DKA Coreflex® 2.0 · The Web App
Analysis leads to a concrete cooking strategy.
For this exact cut. Not just any cut. The DKA Coreflex® web app uses the meat’s actual characteristics—from aging to the cooking process—to provide a well-founded recommendation that can be applied in the kitchen, at the grill, in production, and in training.
You don't just get a number. You get the process from the starting product to the desired result.
CAPTUREANALYZEAPPLY
The Application
The web app enables the use of the DKA Coreflex® system.
Meat cannot be reliably reduced to a single numerical value in a table. The type of animal, category of animal, cut, breed, aging, water-holding capacity, fiber structure, marbling, diet, and thickness all affect how a product behaves when heated.
DKA Coreflex® considers raw materials, structure, process, and the desired end result in their entirety. This transforms a general temperature specification into a technically sound decision tailored to the specific product.
Don't generalize
Different cuts of meat are not cooked to the same fixed internal temperature.
Don't leave them alone
The recommendation is explained and can be understood based on one's own professional judgment.
The web app is not a substitute for experience. It makes experience visible, justifiable, and repeatable.
Those who understand why a recommendation is made can classify it more reliably, document it, and apply it to similar situations.
Five Steps
From Product to Cooking Strategy.
The application guides users through a clear sequence of steps. Each step builds on the technical context until individual pieces of information come together to form a practical strategy.
01
Describe the product
Animal species, animal category, cut, and other characteristics form the specific starting point. The analysis begins with the actual cut of meat, not with a general table.
Six input fields
The Anatomy of a Cooking Strategy.
The target temperature is not estimated in isolation. It is determined based on the characteristics of the specific cut of meat, its structure and aging, the planned process, the desired result, and professional judgment.
Product
Species, category, breed, cut, and trim describe the actual materials being worked with.
Structure
Fiber, moisture content, marbling, and fat distribution influence heat conduction and sensory perception.
Aging
The degree of ripeness and the ripening process affect structure, water-holding capacity, aroma, and temperature profile.
Process
Thickness, energy input, cooking method, and holding phase constitute the practical process control.
Objective
The degree of doneness and the sensory profile combine texture, juiciness, and aroma to achieve the desired result.
Safety
The technical classification takes the selected application into account and makes relevant process decisions transparent.
Analysis and Results
More than one target temperature.
The analysis doesn't stop at a single number. It shows when samples are taken, how the product evolves afterward, and which process parameters are best suited to achieve the desired sensory outcome.
Components of a Practical Recommendation
This issue combines the target range, sampling point, and post-fermentation with the method, timeframe, safety considerations, and the rationale for the recommendation.
- Target Range
- optimal sampling point
- expected secondary fermentation
- Time and Holding
- appropriate method
- technical reliability
- transparent rationale
Analysis
Product profile, structure, maturation, energy input, and target profile are not considered in isolation. It is only their interaction that provides the technical context for the recommendation.
- Starting material
- Process Conditions
- sensory goal
Result
The app distinguishes between the target zone, the removal point, and the serving target. This makes it clear when a product is removed from the active heat and how it continues to cook until it is served.
- Withdrawal Point
- Secondary Fermentation
- Serving Goal
Justification
The recommendation is not just an anonymous number. DKA Coreflex® explains which product and process characteristics influence the strategy and how the decision should be interpreted from a technical perspective.
- Connections
- technical classification
- Reproducibility
Why this recommendation?
The rationale is part of the calculation.
A simple temperature chart can provide a value. However, it does not explain why the same value leads to different results for different products. DKA Coreflex® reveals the technical relationships and links them to specific process control.
This allows the recommendation to be reviewed from a technical perspective, applied in practice, and documented for comparable products. It is precisely the rationale that distinguishes a well-reasoned cooking strategy from an isolated figure in a table.
Target temperature, removal from the oven, and post-baking are considered a single, integrated process.
Practical Benefits
Make better decisions. Execute with greater precision.
The web app supports the process from the first look at the product to the documented result. It presents expert knowledge in a format that can be put to immediate use in everyday work, in development, and in teaching.
Recommendations start with the actual product.
Different cuts, textures, and degrees of ripeness are not treated the same across the board.
Target temperature, removal, and post-fermentation are considered together.
Decisions are supported by clear reasoning.
Results can be documented and replicated.
Experience isn't replaced—it's systematically put to use.
My Sensory-ID™ can be incorporated into the target definition.
Two access routes
In Sensory-ID™ or as a standalone application.
DKA Coreflex® can be used within the comprehensive Sensory-ID™ work environment. Users who wish to work specifically with the cooking strategy application are also provided with standalone access.
Within Sensory-ID™
Integrated into a work environment for knowledge, profiles, analysis, and other tools. My Sensory-ID™ can be incorporated into the definition of objectives.
- Integration with Other Analysis Tools
- incorporate personal sensory references
- For users of the comprehensive platform
Standalone application
The standalone version is designed for users who want to work specifically with the DKA Coreflex® Cooking Strategy application. It is not a substitute for the full range of features offered by Sensory-ID™.
- Independent access to the web app
- Focus on Dynamic Cooking Strategies
- Current access models on the official website
DKA Coreflex® Web App
From the starting material to a well-founded result.
Discover how product data, technical parameters, and the desired sensory outcome come together to form a clear cooking strategy.