Market Research: -
I have written to Ginsters requesting information on products they create and the publics favourite, but the information I received was disappointing. I received a booklet about the history of Ginsters which I did not require and the information did not help met the only information that was of any use was that they use all natural ingredients in their product making, and a list of their already existing products, other than this the information was very disappointing.
Internet research on Ginsters: - I have looked at the Ginsters website and used the booklet I have obtained to create a list of existing products from Ginsters and find how my new product could Ginsters products range.
The list is: - Pasties Cornish, cheese and onion, chicken and bacon and steak
Slices bacon and cheese, chicken and mushroom, spicy chicken, cheese and onion and pepper steak
Savouries pork pie, sausage rolls, buffet bar, roaster, scotch eggs
The list includes no small snack sweet products such as cream slices etc, I believe this could be a good addition to the existing product range.
Research analysis: -
My survey has shown me that my target range (teenagers) prefer small sweet products, they prefer puff pastry and consume pastry quite often. My market research hasn’t really supplied me with very much useful information apart from that I need to keep my ingredients natural products. My Internet research has shown me that Ginsters has a variety of products except small sweet products. This research has helped me to decide that a small sweet product would help Ginsters range and interest teenagers into healthier eating than unhealthy alternatives.
Design Specification: -
My product must be suitable for teenagers, it must be healthy, made by using natural ingredients and be suitable to be preserved in shop fridges etc.
Design ideas: - Profiteroles
Ingredients
For the choux pastry:
200ml/7fl oz cold water
½ tsp caster sugar
85g/3oz unsalted butter
pinch salt
115g/4oz plain flour
4 medium eggs, beaten
For the cream filling:
600ml/1pint double cream
1 tbsp/15g icing sugar
For the chocolate sauce:
15g/½oz butter
4tbsp/60ml water
175g/6oz good quality plain chocolate, broken into pieces
Cream slices
Ingredients
For puff pastry
Butter - 225g (8 oz)
Plain flour - 225g (8 oz)
Salt - ¼ 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 ½ oz) castor (superfine) sugar
300 g (10 oz) plain (all-purpose) flour
Sensory analysis of the designs I have produced.
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 for my subjects to base their opinions against, an apple sauce as a fairly healthy alternative, a crème patisserie as another adaptation and a chocolate patisserie as my final design filling. I will test the final designs separately and take results to conclude on my final design.
Results from my final designs: -
I have kept the sensory questions the same apart from topping so I can then base them on earlier results to have a clearer conclusion.
Overall the crème patisserie filling was the best and this will be my final design.
Recipe for crème patisserie slices: -
Ingredients and method
For puff pastry
Butter - 225g (8 oz)
Plain flour - 225g (8 oz)
Salt - ¼ tsp
Lemon juice - 1 tsp
Chilled water - to mix
Sift the flour and salt into a large bowl. Add 30g (1oz) of the butter and rub into the flour. Add just enough of the measured water to bring the flour to a firm dough. It must not be too wet. Wrap and refrigerate for 15 minutes.
Pat the remaining butter into a rectangle about 10cm (4 inches) wide and 15cm (6 inches) long.
Roll the pastry into a rectangle twice the size of the butter. Put the wedge of butter at one end of the pastry and fold the pastry over the top. Seal the edges carefully together.
Carefully roll the pastry into a rectangle three times as long as it is wide. Dust off excess flour, and fold the dough into three, bringing the bottom third up and the top third down. Give the dough a quarter turn anti clockwise and roll again to three times as long as it is wide. Fold again. Continue rolling and folding in this way until the dough as been folded six times. Chill the pastry between every second roll. Wrap and use as required.
For crème patisserie
1 pint full fat milk
1 oz custard powder
1 oz plain flour
1 oz castor sugar
1 whole medium egg
3 fl oz single cream
Boil the milk. Add the dry ingredients to the egg and add this mixture to the boiled milk. Cook out, as you would normally do for ordinary custard, but slightly longer. When you are ready to use add the single cream, or enough to make the consistency that you require.
Topping
Icing sugar - 150g (5 oz)
Water - to mix
Add water and mix until required consistency
Conclusion and evaluation of final design: -
I believe that the research on the survey was an important factor in my decision of the choice of my designs and gave me good information into my selected age group and what they want with food products so I could convert this information into my design ideas. 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.
