FRUIT LEATHER ( 3RD EXPERIMENT)

In our third experiment we have to do fruit leather. Each group has been given a different task to complete this assignment. As usual we have a short briefing with our chef Zaid about this experiment.

Objectives of the experiment

1. Identify the reasons for the procedures used in drying fruits and vegetables.
2. Compare the cost and the quality of home-dried with commercially dried fruits.
3. Evaluate the use of ascorbic acid in retaining color in dried products.
4. Compare the quality of products dried under the conditions tested in the experiment.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   THE BASIC FORMULA OF FRUIT LEATHER

   Ingredients

   21/2c -kiwi,hulled anin half
   25g-sugar

   
   

   
   

   
   

   
   

   Method to make FRUIT LEATHER

   
   

   Puree kiwi in blender until smooth. Stir in the sugar. Line jelly roll pan with aluminum foil and fasten it to edges with masking tape. Spread the fruit evenly in the pan. Dry in oven at 100°C until completely dry and no longer sticky (approximately 12 hours). Remove from aluminum foil and roll up. Wrap the roll tightly in aluminum foil and store at room temperature in a tightly closed plastic bag or container. Note: Apple leather can be made using 1 ½ lb of apples (peeled, core and pureed), 90 ml water, 75 g sugar, and 0.8g cinnamon.

   
   

Picture of the experiment

Result

Experiment class 2 10/02/2011

Experiment on Yeast Breads

On 10th February, Chef given us new task which is Experiment 9.2- YEAST BREADS



BaSiC fORMULA


7G - Yeast
118 ml - water
4g - shortening
6g - sugar
3g- salt
200g - All purpose Flour


Before the task

We are being assigned task:
1E- 500 stroke kneading- Prepare the basic formula, but kneed 500 time using exactly the same technique and pressure through the kneading process.

2A- Too little flour- Prepare the formula, but reduce the weight of flour to 160g. If the dough is too soft to knead, simply knead it in the bowl with a spoon. Proceed with the rising according to the basic formula

Preparing ingredients

Wondering..

During the task


We have prepare our basic formula, we started our 1st dough and started kneading 500 strokes.

finishing dough after 500 stroke

Rest for 30 minute

after 30 minute

after 2nd 30 minute resting.Role it to long shake to bake.

Final task

after bake for 15 minute

little flour yeast breads.

This is 500 stroke yest breads

F.I.D Weekly Report

GROUP MEMBER
FOO JIA JUN      KJC0950134
YEW CHI JOON KJC0950155
MUHAAMAD ADIB KJC0950239
NUR ALI AZRI KJC0970135

01/27/2011 


Chef Zaid has given a experiment 7.6- ANGEL CAKES


Basic Formula- ANGEL CAKES
10g Sugar
15g Cake Flour
41g Egg Whites
32g Sugar
0.6g Cream of tartar
0.1g Salt


We have given Task
4b-Decreased cake flour to total of 10g
4c-Increased cake flour to total of 20g
4d- replace with 15 g of corn starch


Before the task- Preparing basic formula
It was quite confused when we preparing the formula, until Chef Zaid give us full detail about our task. =)

=)

During task

After some guide from Chef Zaid, we started our experiment.

Chef Zaid helping us =)

Folding the cream

After folding strokes, this is the looks of the flour

After the task

Our product =)

This is 4b, decreased cake flour. The cake cracked because the amount of sugar is higher then the flour itself

This is 4c, increased cake flour. Cake flour is higher then sugar

This is 4d, cake flour replace with corn starch. As result even smoothen the corn starch before baking, but the result end up the surface of the cake is not even when baking complete.

Group Picture =)

Report Book

Treatment	Baking time	Volume	Exterior		Texture of Crumb	Tenderness (# of chews)
			Colour	Shape
4. Flour     b. 66%	37 minutes	70g	white	Crack	Crack	10
c. 133%	37 minutes	70g	Brown	Smooth	Soft	12
d.cornstarch	37 minutes	65g	Pale Brown	not-smooth	Soft	13

Conclusion: The experiment really teach us that how the ingredients effect the products during final process, and chance to test other group product. And we exchange information about our products.