• 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...


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.


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.


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

    High temperatures Canning Bottling Pasteurisation Ultra Heat Treatment (UHT) Sterilisation 2. Low temperatures Freezing Chilling 3. Removing moisture Drying Accelerated Freeze Drying (AFD) 4. Use of chemicals Pickling Salting Smoking Sugar 5. Controlling the atmosphere Vacuum packing Modified atmosphere packaging (MAP)

  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

    The advantage of these is that they are cheap and easy to buy to store and cook and are filling with a low fat and calorie content and high in dietary fibre SNP. By improving the food we eat we improve our body's performance by supplying nutrients for health and protein for muscles and daily energy.

  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 ...

    The underlying assumption is that a range of societal problems will be ergo removed through the imposition of either stringent restrictions or bans on advertising - which is of course the most visible and accessible form of external influence, (Higham, 1999).

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

    Based on the classification by Held et al. (1999), I make a distinction between 'hyperglobalisers' and 'transformationalists'.5 Hyperglobalisers look at globalisation as a process whereby people everywhere in the world are increasingly becoming subject to the disciplines of the global market place. Transformationalists on the contrary view globalisation as the central driving force behind the rapid social, political and economic changes that are reshaping modern society.

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

    During this period, four million people died of hunger in that year alone. Theories were created that food shortage was the catalyst. The Green Revolution occurred during 1967 to 1978. Before the Green Revolution, attempts to improve food shortage were ineffective.

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