My six ideas:
I wanted my product to have bright colours and be of a flavour that would appeal to a small child. I do think that a purple colour would be a good idea because it is more likely to appeal to girls and boys where as pink bread would only appeal to the females.
This loaf is coloured purple and has chocolate chips in it to give a chocolaty taste. Its is a large loaf so it can be slices into smaller pieces.
My next idea is smaller buns, these bun are a good size for a child to eat. They contain small chewy caramel pieces.
This loaf has small pieces of mixed fruit in it. This may not be as appealing to small children but mothers will be more willing to buy a child the product thinking of fruit as a healthy snack.
This loaf contains two different colours which swirl together,. Blue and pink. Blue to appeal to boys more and pink to appeal to girls. The swirl will be more exciting for the children when they cut into the loaf.
This bread I have chosen to make in a long thin french style. Then with the colour of green on it and chocolate chips inside it and as eyes it would look like a snake. These would probabily appeal to a little boy more than a girl.
My final product is in the shape of a bear. The bear will have no colourings in it but it will have chocolate chips in to give a chocolaty feel without being too unhealthy.
My choice,
My choice would have to be the bread that looks like a snake. My product would be made in a factory in large amounts.
Production flow diagram
Delivery and storage
All the ingredients needed for my product would have to be stored in a cool place. My ingredients include:
Flour
Salt
Vinegar
Yeast
Flour treatment agents
Vegetable fats
Green food colourings
Chocolate chips and buttons
The mixing
All of the weights would have to be figured out very accurately. When they are everything would be added in the correct way. They would be mixed in large tanks with heavy metal lids to mix the mixture together in a bowl.
Dividing
The mixture is the transferred into a large machine, which divides the dough into equal pieces. After this the pieces of dough are left to stand to allow time for they yeast to produce carbon dioxide and to make the dough rise, and to increase the plasticity of the dough.
Kneading
The dough would then be kneaded continuously for about two minutes. It circles through spiral shaped machines.
Filling tins
The pieces of dough are put into pre greased baking tins the shape of long snakes. lids would be put on each tin to make the underneath of the snake flat so it can be rested on a surface easily
Baking
They would go into a huge oven. The oven has a conveyor belt and the loaves just pass through. This oven would be about 20m long. The temperature would be at about 300 degrees Celsius.
Cooling
This is very important in bread making. It will not last long if the bread is not cooled before wrapped. They will be let to cool for about 2 hours at 20 degrees Celsius
Bagging
They are bagged in long see through plactic with cartoon snakes printed on them.
Input production system HACCAP
(preperation) order ingredients good reputation
check ingredients as they arrive correct temp (5)
stored ingredients off the floor dry ambient
weight of ingredients. Scales checked
weekly
clean ingredients trading standards.
Process mixing, kneading, shaped, put into tins comp data needs
Rising, cooking, cooling, slicing, bagging checkin, staff training
Labeling. Q. control correct,
Output collection of begged bread into trays. Correct quantities
Carboard cartons. Time factor notation
Stored correct place
Distributed
Packaging and labeling considerations
The packaging will be clear so the child can see the snake bread inside. On the front of the packaging there will be cartoon snakes slithering around on it. The logo of the bread will be writen in bubble writing.
