It has been noted that cooking and baking are really very different things, with cooking being far more open to nuance, and baking being far more of a formula and scientific. We have seen both approaches used by different manufacturers when they are cooking up new components, and both have distinct advantages. It would seem the scientific, formulaic approach would be of most benefit, but as we all know, what looks good on paper doesn't always play out exactly as expected. In these cases, it may take a little tweaking based on a hunch and a taste test to get it just right.