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Keeping a Track of Results
Whilst running the pilot and plant testing it is important to keep notes on all the findings. Examples of notes that you would keep are:
© International Culinary Studio
Whilst running the pilot and plant testing it is important to keep notes on all the findings. Examples of notes that you would keep are:
Product quality
- Were there any significant changes to quality of the product when it was scaled up?
- What changes needed to be made to flavour, texture, visual appeal?
Product costing
- What is the new costing of the product?
Food hygiene and risk
- What are the food hygiene risks?
- How were these mitigated?
Equipment
- Was the equipment sufficient and fit for purpose?
Workflow and production
- Did the workflow enable the most efficient production of the product?
- Are there any specialist skills required for the production?
- What training would be needed to produce the product?
Proximate analysis testing results
- Were there any significant problems in the analysis that need to be addresses?
- How will / were these addressed?
Product packaging and presentation
- Did your product packaging work when scaled up?
- Do we have sufficient operating equipment for service?
Discussion
Can you think of other considerations you would need to make? Please share your thoughts with other learners on the course with you.
© International Culinary Studio
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