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Ginsters investigation.

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Introduction

Design brief: - My aim is to produce/adapt a pastry product to add to Ginsters already existing line of products. I will choose four different pastry recipes and use research on the pastry's to discover my final design to adapt and add to Ginsters pastry supplies. I have decided to aim my pastry product towards teenagers because I will find it easier to discover what types of pastry teenagers enjoy and to add a healthy natural pastry that teenagers will enjoy and it will provider them with nutrients and healthier options than other products using preservatives and additives. Research: - For my research I shall produce a survey, use market research from ginsters and look at existing products I am going to make and how to adapt them. Survey: - What is your favourite type of pastry? Choux shortcrust fillo puff other Do you prefer savoury or sweet foods? What size do you prefer pastry products? How often do you eat pastry products? Do you eat Ginsters pastry products? Which of the following do you prefer? Cream slices �clairs Profiteroles Cheese and onion pasties Types of pastry? Amount of people Size of pastry products? ...read more.

Middle

Plain flour - 225g (8 oz) Salt - 1/4 tsp Lemon juice - 1 tsp Chilled water - to mix For filling and topping Strawberry/raspberry jam 2tsp Double cream - 250 ml (8 fl oz) Vanilla essence - few drops Icing sugar - 150g (5 oz) Water - to mix Treacle Tart Ingredient 2 ounces fresh white bread crumbs Finely grated rind of 1 lemon 1 teaspoon lemon juice 5 ounces rich short crust pastry 6 tablespoons Golden Syrup Short crust pastry 200 g (7 oz) unsalted butter 100 g (3 1/2 oz) castor (superfine) sugar 300 g (10 oz) plain (all-purpose) flour Sensory analysis of the designs I have produced. Design Appearance Texture Sweetness Filling Topping Overall Profiteroles 3 3 4 2 3 3 Cream slices 4 5 4 3 4 4 Treacle tart 4 3 4 3 2 3 (Marks out of 5) Final design and adaptations: - After my sensory analysis results of the designs I have created. I have decided to adapt cream slices to add to the range of Ginsters products. I have decided to adapt the filling as it scored lowest out of the sensory analysis for cream slices my design ideas for adaptation are: - to keep one control slice containing the original ingredients ...read more.

Conclusion

The sensory analysis of my original designs created a guideline to base my final development on and this was an important part of my brief to create a useful addition to the Ginsters product range and this was useful to teenagers. I was disappointed by the information from Ginsters as I could have done with more information about products that already exist in the range and the popularity of them to base my design to make it popular to the public as well as a different idea for Ginsters to add to their range. My final design was carefully decided through a system of analysis' and research to provide a perfect addition for Ginsters, and I believe I have done this as my product is small in size, adds a different taste to the Ginsters range making it a unique product for the scale, also it can be easily refrigerated and last for long amounts of time for such things as home refrigerating and shop refrigerating and it is an easy design to produce in mass production for a company such as Ginsters so they can attract more of the public to the item. ...read more.

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