...Foreign literature: The Baking Industry Research Trust (BIRT) is a sub-committee of the New Zealand Association of Bakers (NZAB), delegated the responsibility of administering the Trust Account. The Trust Account was set up to meet the requirements of the Wheat Industry Research Levies Act 1989 and to identify and make recommendations to the NZAB Executive. The NZAB Executive has legal responsibility for administering the Trust, and other levy payers on research projects. The BIRT committee is made up of representatives from the various levy paying sectors. These include plant bakers, small bakeries represented by the Baking Industry Association of New Zealand (BIANZ) (Baking Society) and biscuit manufacturers, as well as the Chair of the New Zealand Flour Milling Industry Research Trust. The two sectors frequently combine on research projects. Copies of completed research reports are available to all levy payers and BIRT would encourage all industry members to take advantage of research conducted on their behalf. Since the formation of the Trust in 1989, a key aspect of the Trust’s work has been to ensure that the research conducted is appropriate for the Industry sector the Trust represents. Consequently in addition to having representatives from all sectors, the trust has also conducted a number of strategy workshops in which industry personnel have outlined the research framework for the Trust to follow. The framework developed has provided the Trust with some clear...
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...2012 was a momentous year for me. I did not get married or get a promotion or birth a child--I created a Pinterest account. And my baking prowess has risen like a perfect soufflé. What I lack in formal culinary training I make up for in hours of procrastinating on the social media phenomena. A peek at my profile will reveal boards of baking neatly organized at my discretion (cupcakes, layer cakes, cookies, bars, frostings, pies…) Before Pinterest came into my life, I was an avid user of Epicurious.com. While searching recipes on Pinterest yields a bounty of more options, it lacks the reviews that help inform if it’s worthwhile to put on your apron and turn on the oven. But after dozens of dessert boards and thousands of pins later, I have...
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...Pillsbury Cookie Challenge 1. What did the team learn from the study and what are the implications of this knowledge? There are two studies occurring in this case. The first one is “Usage and attitude study”. The insights is gained from the case: * 56% Canadian prefers to bake from scratch and 33% bake scratch every month. * Convenience and taste is the top two most important elements considered by Canadian when they choose cookies. Then they followed by quality of cookies. The kids’ favor is also put into considered when their parents decide to purchase. * Customers regard cookie dough as convenient. And acting on the impulse, increasing number of customers purchase cookie dough. Implications obtained from the study: First of all, it’s the preference of cooking method. We could regard this point as one of customer behavior features, to be detailed, or as how to use our product. Guillen should base on this behavior preference to improve the product. Second, it’s the purchase drivers considered by customer. Based on the study, when customers choose cookies, the product features should be listed as convenience, taste, quality and kids’ preference. This is critical information for Guillen to redesign or reposition his product. What’s more, it’s the motives of purchase. According to the study, customers always choose product impulsively without too much recognition or preference about certain products. There are two sides of this matter. One is positive....
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...3 Fellers is a bakery located in Goochland, Virginia and specialized in gluten-free baking goods. The business was founded by Susan Feller in 2007. Susan was a guidance counselor, who was passionate about baking. However she was diagnosed with Celiac disease, which forced her to eat gluten-free. But as she didn’t want to give up her passion, she developed flour mixes and recipes for gluten-free baked goods. Started a hobby, her goods triggered such acceptance and demand in her private network that she decided to sell them to the broad public. Without any prior business experience, she bought and transformed a 2.499qm2 house into a commercial bakery with her own money as she doesn’t like to borrow money. By July 2009 her business turned out to be more successful than she could have imagined and she managed seven part-time employees. Customers loved her products. By that time she was operating at 70% capacity. At this point she manages new-product development, sales, and accounting. She also oversaw production, managed inventory, and ordered supplies. Susan kept accounting records by hand and paid bills the week she received them even though her grocery clients paid her between 30 days and 45 days after delivery. She self-financed her business; she did not advertise; and she did not buy anything she could not pay for with cash. She had no computerized inventory or accounting system, no employee manuals, and no automated processes. Susan uses competitive pricing for her goods instead...
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...Manhattan. Amy's Bread also had a waiting list of more than 30 wholesale customers from other quality restaurants, hotels, and shops.Amy thought, "I really want to meet their needs and accept their business, but any further production expansion in my existing space is impossible. I know I can't produce one more loaf without hurting bread quality, which is absolutely unthinkable! We are already working three shifts, and there is no more room for additional equipment."Amy worried that some of the customers on her long waiting list were on the brink of turning away. Amy’s Personal History Amy was born and raised in Minnesota, where her father was a high-level executive for Pillsbury and her mother was a gourmet cook with a family reputation for baking fresh breads. After high school, Amy earned a degree in economics and psychology. She then moved to New York in 1984 to try her luck in the Big Apple.Amy soon found that an office job was not for her. After 3 years, Amy left her job to pursue her dream. She...
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...company will achieve a competitive advantage. Mission Statement Simply Sweet Bakery is a bakery located in the center of an outdoor shopping center. The products and services Simply Sweet Bakery offers varies. Product wise Simply Sweet Bakery offers different types of desserts from simple breads to array of exotic desserts. Simply Sweet Bakery allows the customers to eat at the bakery in the dining area or the patio area. Customers can also order and take home their favorite desserts. When customers eat in they are able to view the bakers making the desserts. Customers can give input and offer some creative ideas to the bakers. Simply Sweet Bakery offers different classes to those customers who want to learn either the basics of baking to learning how to decorate extravagant wedding cakes. Simply Sweet Bakery also provides a room that will host parties such as baby showers, birthdays, or bridal showers allowing the guests to be creative and make desserts. Just like its name Simply Sweet Bakery has a simple mission...
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...coins to buy and enjoy his delicious cakes. One day Luigi got a very special request. The Princess asked if Luigi would bake a cake for her birthday party! Luigi was happy to accept because the Princess was one of the most popular people in the land. If he baked a perfect cake, who knows what it might lead to. Day and night he worked perfecting his recipe until it was just right for the Princes s. When the day finally arrived, Luigi headed over to the castle with all of his ingredients. Just as he finished mixing the batter together, a cry came from outside. Luigi rushed out to see what all the commotion was about. After stomping and kicking some Koopa shell, he headed back to the kitchen to put the finishing touches on the cake. Luigi was so proud to deliver the cake and see the smile on the Princess’s face. Songs were sung, and pieces were passed around to all the attendants. But Luigi was horrified as he watched person after person spit out their cake! Even after tasting it himself Luigi could barely finish two bites before spitting it out. What could have gone wrong? Someone must have come into the kitchen to sabotage his cake. Luigi is a master baker, so who ever came into the kitchen must have added something that looked like it should have been part of the cake, otherwise he would have spotted it during baking. Officer Sox was called in and after investigating the crime scene and the party’s attendants he found trace evidence on several individuals. Below is...
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...RMIT International University Vietnam ASSIGNMENT COVER PAGE Course Code: BUSM 4092 Course Name: Applied Entrepreneurship Location where you study: Saigon South Campus Title of Assignment: Group Assignment File(s) submitted 1 Student name: Hoang Bao Chau s3298283 Vu Ngoc Thuy Bui Thai Han Pho Ai Hong s3324477 s3343702 s3296816 Learning Facilitator in charge: Mr Phillip Dowler G4 Assignment due date: Jan 04 2013 Date of submission: Jan 04 2013 Number of pages including this one: 30 Word Count: 20 pages for the main content, 10 pages for Appendix and Table of Content Lecturer: Mr Phillip Dowler Team: Unity Hoang Bao Chau Vu Ngoc Thuy Bui Thai Han Pho Ai Hong s3298283 s3324477 s3343702 s3296816 Group 4 - Semester C 2012 RMIT University | Applied Entrepreneurship | Feasibility Report 1 Table of Contents Executive Summary ............................................................................................................................. 3 A. I. II. III. B. I. II. 1. 2. III. 1. 2. IV. V. VI. 1. 2. VII. C. I. II. III. IV. V. VI. D. I. II. III. Business Idea ............................................................................................................................... 4 Opportunity: ............................................................................................................................. 4 Product and Service: ........................................................................................................
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...PART THREE Body Graphic Organizer Dialogue Montresor’s Son Montresor Details Describing how The town hates Montresor for his murder Montresor’s son is disgusted that his father is a murderer Montresor’s son tells of his childhood Explains Fortunato and her mother’s story My mother was not around, my father told me she died during labor and no one seemed to have any memories of her living. I often wondered if Montresor was my real father. It wasn’t a question of resemblance, everyone in our town was dark skinned with dark eyes. I just never related to him. He was not a bad man, he just was not a good one either. He was always obsessed with revenge. My entire childhood was filled with him getting into trouble. The children at school called me the bastard baby from my lack of a mother. I had to leave when he choked one of them. I always resented my father because I thought he was the reason for my problems. One day I went to the Saturday Market to get some food for our manor since the maid had quit. I was not surprised when I was looked at with disgust. Being the son of a murdered in town seemed to be almost just as bad as being the murdered. The entire square was filled with flowers and memorials for Fortunato whom I had never known. The town painted him as a saint. They said he was a good man whom loved his wine. Even the local winery named a bottle after him. There was no Amontillado to be found. It was the wine that lead to murder. I was about to buy my...
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... | |4 T crushed pineapple | |5 T shredded coconut | | | |Heat oven to 350 degrees F. | |In a bowl, mix the cake mixes, 2 eggs, and oil. The dough will be slightly crumbly. | |Press half of the dough into a 13×9 baking pan. Bake 12 minutes, until the crust is set. | |Mix the remaining 2 eggs, cream cheese, and sugar until completely incorporated. Add the pineapple and mix again. Pour over | |the crust. | |To the remaining cake mixture, add the coconut and...
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...plate or tray as you work. 3. 3 Heat 1/2 cup oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add as many potatoes as will fit in a single layer. Cook, shaking pan occasionally, until bottom side is deep golden brown, about 6 minutes. Carefully flip with a thin metal spatula and cook until second side is golden brown and crisp, about five minutes longer. Transfer to a paper towel-lined plate and allow to drain. 4. 4 Continue cooking potatoes in batches, adding more oil or fat as necessary, until all potatoes are cooked. Potatoes can then be left aside until ready to serve. 5. 5 To serve, adjust oven racks to upper- and lower-middle positions and preheat oven to 400°F. Spread potatoes over to large rimmed baking sheets. Transfer to oven and cook until heated through, about 6 minutes. Transfer to a large bowl, season to taste with salt and pepper, add herbs (if using), toss to distribute, transfer to a serving platter, and...
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...-2 tbs cocoa powder -1/2 tsp baking powder -1 cup (150g) icing sugar Step1 Preheat the oven to 175°C. Line 2 baking trays with baking paper. Step 2 Place the dark chocolate and chopped butter in a heatproof bowl over a pan of simmering water over low heat (make sure the bowl doesn't touch the water). Stir mixture until melted and smooth, then remove the bowl from the heat and stand for 5 minutes to cool. Step 3 Using a wooden spoon, stir caster sugar into chocolate until dissolved. Gradually add eggs, stirring until well combined. Add vanilla, flour, cocoa and baking powder and mix until a smooth dough. Cover and chill for no more than 30 minutes to firm. Step 4 Use hands to roll 2 level tablespoons of the dough into a ball. Repeat until you have 14 balls. Sift the icing sugar into a dish, then dip each ball into the dish and dust heavily in icing sugar and place on the prepared trays about 2cm apart. Bake the snowballs for 10-12 minutes until firm to the touch. Cool on the trays. Christmas Brownies • • • • • • • • • 250g butter, chopped 250g good-quality dark chocolate, chopped 3 eggs 1 cup firmly-packed brown sugar 3/4 cup plain flour, sifted 1/4 cup self-raising flour, sifted 1 cup frozen raspberries 1/2 cup white chocolate bits icing sugar mixture, to serve Step 1 Preheat oven to 170°C. Lightly grease a 4cm-deep, 27cm x 17cm (base) slice pan. Line with baking paper, allowing a 2cm overhang...
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...Sara Lee Bakery Group Case Page |1 Sara Lee Bakery Group Case Study Authored by: Laurie Blackston-Bray Robert Morris University MIS510 Information Systems Management Dr. Ona Johnson Presented on: May 14 2013 Sara Lee Bakery Group Case Page |2 Company Overview Sara Lee Bakery Group, Inc. (SLBG) functions through two principal business segments: Bakery Products and Refrigerated Dough Products. The company's Bakery Products business manufactures and distributes fresh-baked goods, such as baked breads, buns, rolls, bagels, cookies, snacks, and cakes in the United States and fresh-baked sliced bread, snack cakes, sweet buns, and brioche in Spain and Portugal. The company's Refrigerated Dough Products business manufactures different canned refrigerated dough products in the United States, including biscuits, specialty biscuits, dinner rolls, danishes, cookie dough, crescent rolls, breadsticks, cinnamon rolls, pizza crusts, pie crusts, and toaster pastries. Its Refrigerated Dough Products business also manufactures and sells refrigerated dough products in Europe, primarily in France and Germany, and makes packaged rolled dough, which is used to prepare foods such as quiches, tarts, and pies. The company operates 54 direct-store-delivery bakeries and seven diversifiedproduct specialty bakeries. Sara Lee Bakery Group, Inc. was formerly known as The Earthgrains Company and changed its name in July 2001. The company was founded in 1925 and is based in Saint Louis...
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...Appetizers Hot and spicy rice cake Tteokbokki 떡볶이 Ingredients: 1 pound of cylinder shaped rice cake, bought or homemade. (Use a little more if you’re not adding hard boiled eggs and fish cakes) 4 cups of water 7 large size dried anchovies, with heads and intestines removed 6 x 8 inch dried kelp 1/3 cup hot pepper paste 1 tablespoon hot pepper flakes 1 tablespoon sugar 3 green onions, cut into 3 inch long pieces 2 hard boiled eggs, shelled (optional) ½ pound fish cakes (optional) Directions: Add the water, dried anchovies, and dried kelp to a shallow pot or pan. Boil for 15 minutes over medium high heat without the lid. Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2 ½ cups. Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking. Remove from the heat and serve hot. Fried squid Ojingeo twigim 오징어 튀김 Cut a dried squid into bite size with scissors and soak it in cold water for 1 hour Beat 1 egg white...
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...The baked goods industry, encompassing products such as bread, cereals, cakes, biscuits, pastries and scones, is well established in industrialized regions such as Western Europe and North America. Product innovation and healthier products and ingredients are fuelling market growth in these regions. Emerging markets such as Latin America, Middle/East Africa and Asia represent good market potential as western lifestyles and eating habits continue to be adopted in these regions. It is therefore interesting to explore the environment of craftsmen, Industrialists and consumers by following the trends that lead the industry; (EuropainIntersuc Study). Trend 1: Bakery = contemporary version for every moment of consumption: The consumer plebiscite places where he can buy but also consume on the spot at any time of the day. The goal here is to make bakery product more available to consumer. “In France, with 340 visits per day opening, bakeries are among the busiest retail proximity businesses” (www.devenir-boulanger.com). Trend 2: What is " good for me " is in my bakery: Here, we are concerned about consumer’s health and well -being, today's consumers are looking for freshness, nutritional quality, food safety and simplicity. The industry is focusing only delivering edible product but they also expect it to participate actively in good consumer’s food habit. For instance, if you’re diabetic you can still order a birthday cake, because they can bake one with no sugar. Trend 3 : Design...
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