• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Food Technology - Bread Making.

Extracts from this document...

Introduction

Year 10 Food Technology Coursework Style Task: Bread Making Analysis of task: * To be handed in on time ( 9th January) * Investigate different breads from other shops. * Design six ideas that there is a gap in the market for * Focus on one idea that seems to not be in the shops much * The types of bread that are in the shops at the moments include: * Olive * Pizza flavour * Cheese * Plum * Wholemeal * Tomato * Sultanas * Fruit * White/ brown * Pita bread * Banana * Grains * Spices * Currents * Various Indian breads My ideas: I have discovered by looking at my research that there is a gap in the bread market for breads that appeal to children. I have thought about different ways in which bread could appeal to a small child. Colour Bread with brighter colours would attract a child attention than a normal brown or white loaf. Flavour The flavour of the bread has a very important effect. ...read more.

Middle

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. ...read more.

Conclusion

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. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Food Technology - Food Packaging

    There are many ways in which food can be preserved. The method chosen will depend on commercial considerations, such as costs, as well as the type of food that needs to be preserved. There are six main ways in which food can be preserved: 1.

  2. Aim: To produce a basic yeast leavened straight dough ...

    The loss of water in surface causes a dry crust. The interior is spongy because the water content at the centre can't easily leave the bread and the water content change from water to steam.

  1. Food Technology - Healthy School Meals

    Asthmatics can suffer problems from some E preservatives known as the sulphites for example E221 - sodium sulphite, running through numerically to E228 - potassium hydrogen sulphite. Additives E212 - potassium benzoate to E219 and E230 through to E235 - natamycin, can cause further problems for asthmatics and also people who have already got a reaction to aspirin.

  2. acrylamide in crisps and chips

    macaroni, tomato and beef 32 220 BF, mixed vegetables 19 714 BF, plums/prunes w/ apples and/or pears ND 320 BF, squash 19 221 BF, sweet potatoes 30 317 BF, teething biscuits 381 216 BF, turkey and rice 32 728 BF, vegetable and turkey ND 211 BF, vegetables and beef ND

  1. Generation of IdeasI am going to research 20 recipe ideas and then I am ...

    Texture (out of 10) Appearance (out of 10) fruitiness (out of 10) Average (out of 10) Mum 7 2 8 8 6.25 Dad 7 1 9 7 6 Tom (Brother) 7 3 8 8 6.5 Totals 21 6 25 23 6.25 The average score of my layered jelly was 6.25/10 Chocolate and Cream Roulade Ingredients 8 large eggs (all separated)

  2. Is it legitimate to advertise "junk food" to children and is this the only ...

    Proponents of restrictions on advertising to children would find correspondence with the following statement: "eight in ten adults agree that business marketing and advertising exploit children by convincing them to buy things that are bad for them or that they don't need" (Heubusch, 1997)

  1. Globalisation and regulation of food risks. A theoretical overview.

    Although not all theorists have explicitly paid attention to the regulating of food, I will nevertheless attempt to link all different general theoretical views with the specific consequences for the regulation of food. Based on the classification by Held et al.

  2. 'To what extent should we rely on technology to secure an adequate global food ...

    high yield grains and better management during the 1960's and 1970's which greatly increased agricultural productivity". www.freedictionary.com The Green Revolution is a prime example of technology providing an adequate global food supply. In 1943 India experienced a food disaster, which was known as the Bengal famine.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work