PRACHI, 10T39B, PPT

EXPERIENTIAL LEARNING PROGRAM 2013COLLEGE OF FOOD TECHNOLOGY, VNMKV, PARBHANI

PRESENTED BYGROUP LEADER

PRACHI NAGAR, REGN. NO. 10T39B

GROUP MAMBERSDEEPALI CHINCHANE, REGN. NO. 10T11B

POOJA JUKTE, REGN. NO. 10T25B

Journey towards spreading smiles with delicious moments…

CONTENTS….

•PRODUCT BRIEF•CHARACTERISTICSINTRODUCTIO

N

•MARKET SURVEY•RAW MATERIAL INFORMATION•RECIPE FORMULATION

PREPARATORY PHASE

•PROCESS FLOWCHART•CRITICAL CONTROL POINTS•MACHINARIES

PRODUCTION PHASE

•PACKAGING•STORAGE•PRICING•SALES•PROFITS

POST – PRODUCTION

PHASE

INTRODUCTION PRODUCT BRIEF

CHARACTERISTICS

“Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet baked dessert.”

In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape.

Modern cake, especially layer cakes, normally contain a combination of flour, sugar, eggs, and butter or oil, with some

varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder). Flavorful

ingredients like fruit purées, nuts, dried or candied fruit, or extracts are often added, and numerous substitutions for

the primary ingredients are possible.

Cakes are often filled with fruit preserves or dessert sauces, iced with buttercream or other icings, and decorated

with marzipan, piped borders or candied fruit.

PRODUCT BRIEF…

PRODUCT BRIEF CONTINUED…

FRESH CREAM CAKE

BUTTER CREAM CAKE

PHOTO CAKE PASTRIES

During the tenure of ELP, the following range of products were produced :

PASTRIES…

The pastries are essentially cakes which are made in a size that is suitable for consumption in a single

serving. The size is generally smaller for this purpose.

Pastries may be made in butter cream, fresh cream or even designed with a photo sheet if desired.

CHARACTERSTICS…

SR NO. EXTERNAL INTERNAL

1. Volume Grain

2. Color of crust Color of crumb

3. Symmetry of form Aroma

4. Character of crust Taste

5. Weight Texture

The quality of a cake is characterized by the judgment of the following parameters :

PREPARATORY PHASE…

MARKET SURVEYRAW MATERIAL INFORMATIONRECIPE FORMULATION

MARKET SURVEY…

The market survey was carried out in two stages :At national levelAt city level

AT NATIONAL LEVEL :At national level, there are two major cake producers with a

vivid variety of cakes available at a vast range of prices :MonginisRibbons and Balloons

AT CITY LEVEL :In the Parbhani city, there are two major cake

manufacturers :Kissan BakeryGolden Bakery

RAW MATERIALS…

RAW MATERIAL ROLE

1. Eggs Acts as moistener and structure builder

2. Sugar Acts as tenderizer3. Baking powder Acts as leavening agent4. Flour Acts as structure builder and drier5. Cake gel Acts as emulsifier6. Soya oil Acts as moistener7. Water Acts as moistener8.Icing sugar Provides base for making icing9. Margarine Used in making icing

10. Whipped cream Used for icing in fresh cream cakes

11. Edible photo sheet Used as topping of photo cakes

CONCEPT RECIPE…Developing a best recipe for cake is a very difficult task which

we have overcome in this ELP and finalized best recipe by taking care of different cake parameters. Each step has its

own importance it should be carried out perfectly.After 3 trials cake recipe was got finalized. All such recipes

which had some demerits and some merits.A concept recipe was developed by the finalization of the

following parameters :

Flour : Sugar RatioFlour : Baking Powder RatioBaking Powder : Cake Gel RatioFlour : No. Of Eggs RatioWater : Oil RatioVolume : Filled Weight RatioBaking Time Baking Temperature

CONCEPT RECIPE CONTINUED…

Based on the trials conducted, the faults in the cake were identified and accordingly corrective measures were taken to

improve the recipe.The recipe finalized for cake base is as below :

INGREDIENTS CHARTSL.NO. INGREDIENTS INGREDIENT QUANTITY(WEIGHT)

1 Eggs 3

2 Sugar 100g

3 Flour 100g

4 Baking powder 1g

5 Cake gel 10g

6 Water 40ml

7 Oil 20ml

8 Essence 2ml

CONCEPT RECIPE CONTINUED…

The following specifications were finalized for the cake parameters :

PARAMETERS CHARTPARAMETERS PARAMETERS SPECIFICATION

Flour : sugar ratio 1 : 1

Flour :baking powder ratio 100 : 1

Baking powder : cake gel ratio 1 : 10

Flour : no. of eggs ratio 100 : 3

Water : oil ratio 2 : 1Baking tin volume : filled batter weight

ratio 0.7

Baking time 45mins

Baking temperature 180C

PRODUCTION PHASE…

PROCESS FLOWCHARTCRITICAL CONTROL POINTSMACHINARIES

PROCESS FLOWCHART…EGGS + SUGAR

CAKE GEL

BAKING POWDER+

FLOUR

WATER

SOYA OIL

ESSENSCE AND COLOUR

PRE-OILING OF TINS

FILLING TINS

BAKING IN PRE-HEATED

OVEN

Mixing for 5min at high speed




Lining of tin with PGPR coated butter paper

Filled weight : volume ratio = 0.70Temperature 180 C, Time 45 min

CAKE BASE

PROCESS FLOWCHART CONTINUED…BUTTER CREAM ICING

MARGARINE

ICING SUGAR

SOYA OIL

Mixing for 5 min at high speed

Mixing for 20 min at high speed

Addition at regular intervals of 2min with continuous mixing

FRESH CREAM ICING

PROCESS FLOWCHART CONTINUED…

FROZEN FRESH CREAM

DEFROST FOR 24HRS AT5 C

WHIPPING AT HIGH SPEED TILL SOFT PEAKS

FORM

STORAGE OF WHIPPED PRODUCT AT 5 C

PROCESS FLOWCHART CONTINUED…PHOTO CAKE ICING

PRINTING OF FROSTING SHEET WITH EDIBLE

COLOR

HEATING OF PRINTED SHEET AT 150 C FOR 2

MIN

PEELING OF THE SUGAR FROSTING LAYER

PLACING THE FROSTING SHEET ON CAKE

The sheet placed on the surface of cake dissolves within 20 minutes leaving the image on the cake surface.

CRITICAL CONTROL POINTS…

SL.NO.

PROCESS STEP

CRITICAL CONTROL POINT

CRITICAL CONTROL

LIMIT

1. Egg - whipping Time Not more than

5mins

2. Baking

Temperature Not more than 180c

TimeNot more than

45mins

MACHINERIES…

MACHINERIES / EQUIPMENTS ROLE

1. Flour sifter Used for sifting flour

2. Digital weighing balance Used to weigh proper proportion of ingredients

3. Cake mixer Used for mixing all ingredients properly

4. Baking tins used for filling batter5. Electric baking oven Used for baking cake

POST PRODUCTION

PHASE…PACKAGINGSTORAGESALESPRICINGPROFITS

PACKAGING…

Packaging is essential part of processing and distributing food. It may be emphasized that preservation of food in a safe condition is the major role of packaging. In addition,

there are several other functions for packaging which should be kept in mind by the food manufacture:

CHARACTERISTICS OF PACKAGING MATERIAL:

The packaging material suitable for cake and pastries are cardboard boxes so it can support the cake easily

These boxes should be such that it can transmit air to maintain cake freshness.

It should be attractive, so that consumers can easily buy that stuff.

PACKAGING CONTINUED…

PRODUCT BOX DETAILS DIMENSION RATE OF

BOXES

Cake½ kg box 6” x 6” Rs. 2.50

1kg box 8” x 8” Rs. 2.50

Pastry2 - pastry box 4 “ x 4” Rs. 1.60

4 - pastry box 6” x 4” Rs. 1.60

DETAILS OF CAKE AND PASTRY BOX :


DETAILS OF CAKE AND PASTRY STICKERS:

PRODUCTS STICKER TYPES DIMENSION RATE

Cake For both half and one Kg

box6” x 6” Rs. 1.60

Pastry For both 2 and 4 pastries box 4” x 4” Rs. 1.40


LABEL SAMPLE


Shown below is a reference of the cake boxes of the different cake shops for comparison with the designed packaging :

DESIGNED PACKAGIN

G

GOLDEN BAKERY

PACKAGING

KISSAN BAKERY

PACKAGING

STORAGE…

PRODUCTS STORAGE TEMPERATURE

STORAGE TIME PERIOD

Fresh cream cake and pastries Below 5C One day

Butter cream cakes and pastries

At room temperature or below it Four days

Photo cream edible sheets for photo

cakeBetween 10C - 20C One day

Cakes and pastries are perishable products. Hence they must be stored under proper conditions for the maintenance of the

cake quality. Following are the storage directions for the different types of cakes and pastries :

PRICING…

The costing of cakes and pastries is affected by various factors as described below :

•WEIGHT:Cost of cake depends on weight. Cost is directly proportional to the weight, as the weight increases cost of cake increases.•FLAVOUR:Cost of cake also depended on flavor of cake, cost of chocolate cake is higher than other flavor cakes because inclusion of chocolate powder in batter.•COATING:Chocolate coated cake is of higher rate as compared to normal flavored cake. And chocolate cake with chocolate coating is priced even more.•SHAPES:Cake comes in several special shapes like guitar, Mickey Mouse, star, ship, cars and custom shapes and all these shaped cakes are priced higher more as compared to normal shapes.•EGG/EGGLESS:Eggless cake is more expensive than cake with egg because it includes fresh cream in place of egg to make it spongy.

PRICING CONTINUED…

PRODUCT

RAW MATERIAL

COST(Rs.)

PACKAGING MATERIAL

COST(Rs.)

PROCESSING COST

(Rs.)

DESIGNER COST(Rs.)

TOTAL PRODUCTION

COST(Rs.)

Butter cream cake

22.00 7.00 3.00 3.00 35.00

Fresh cream cake

65.00 7.00 9.00 9.00 90.00

Photo cake 150.00 7.00 22.50 22.50 200.00

Pastry 3.25 0.75 0.50 0.50 5.00

Although there is a great variation in the pricing of a cake due to many factors involved as stated below, still the costing for the basic model f each

type of cake have been shown below:

SALES…

SL.NO. TYPE OF CAKE WEIGHT COST NOS.

SOLDSALE

AMOUNT

1.Butter cream cake

500g Rs. 70.00 21 Rs. 1470.00

1 kg Rs. 140.00 2 Rs.

280.00

2.Fresh cream cake

500g Rs. 180.00 5 Rs.

900.00

3.Multiple storey cake

1 kg Rs. 200.00 2 Rs.

400.003.5 kg Rs.

750.00 1 Rs. 750.00

4. Photo cakes 500 g Rs.

400.00 2 Rs. 800.00

5. Pastries 50g Rs. 10.00 800 Rs. 8000

PROFITS…

CAKE:A total of 35 cakes were sold during the ELP.

Total profit = total sale amount – total cost of productioni.e. total profit = Rs. (4600 – 2300)

= Rs. 2300

Total profit % = (total profit / total cost) x 100 %i.e. profit % = (2300 / 2300) x 100%Profit % = 100.00%

CBR = total cost of production / total benefitCBR = 1.00

PASTRIES:

A total of 800 pastries were sold during the ELP.

Total profit = total sale amount – total cost of productioni.e. total profit = Rs. (8000 – 4000)

= Rs. 4000

Total profit % = (total profit/total cost) x 100 %i.e. profit % = (2300 / 2300) x 100%Profit % = 100.00%

CBR = total cost of production / total benefitCBR = 1.00

PROFITS…

PRODUCT PHOTOS…

PRODUCT PHOTOS…

PRODUCT PHOTOS…

PRODUCT PHOTOS…

PRODUCT PHOTOS…

PRODUCT PHOTOS…

PRODUCT PHOTOS…

Documents

PRACHI, 10T39B, PPT