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Food Technology - Bread Making.

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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.

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