haiyoooo ni memang big2 problem wat hOtspUrz!!!!! siyes klo hari2 mcm neh wa boleh gemuk balik lor!!! haiya!!!! manyak2 problem lor.. emmm nak wat mcm mne ea?? dtg kje je tetibe bos panggil mus!!! mai sini rasa nugget, burger, sausage.. nt tlg wat sensory ya.. then siapkan report.. huhhh.. kje memang la byk but klo mkn nye pun lebey.. mcm mne nak sustain!!! da le sume product fast food neh penuh ngan lemak lemak tepu!!!! haiyoooo...
skg ni plak company ngah nak reduce cost for nugget and nak improve dari sudut rasa.. so MOST OF THE DAYS!!! wat nugget and compare ngan existing.. so klo da 1 product improvement and 1 existing.. so da ade 2 da.. then tetibe plak kne wat comparison ngan competitor nye product mcm mane??
sumtime org packaging nak amek gmbr utk wat new packaging emmmmm makan lagi lps sesi photography.. haiyaaaaaa....
sumtime org packaging nak amek gmbr utk wat new packaging emmmmm makan lagi lps sesi photography.. haiyaaaaaa....
so setakat neh hampir stp hari hOtspUrz akan mkn kat lab (wat sensory produk)..
nugget plak memang la byk lemak.. especially skin emulsion, fat emulsion or oil emulsion..
nugget plak memang la byk lemak.. especially skin emulsion, fat emulsion or oil emulsion..
emm korg terliur tak tgk burger kat ats neh?? hOtspUrz da rse muak da ngan burger neh.. (tp klo g mekdi or kepci bedal gak) hehe..... so just now company ngah all out nak produce oblong coz nak compete sempoi oblong.. so tugas hOtspUrz selain dari wat calculation for formulation hOtspUrz kne la taste every batch yg hOtspUrz wat.. so dpt la hOtspUrz nak wat comparison.. then hOtspUrz pun jd la pengumpul lemak yg berjaya!!!! oblong?? sume org ingat gne 100% daging!! emm memang la meat amount nye lebih but lemak yg lekat kat meat tuh pun byk gak.. ditambah plak ngan beef fat yg pekat utk texture and taste... so bertambah2 la lemak sedia ada..
at the same time company pun nak replace shortening emulsion ke emulsion lain.. then nak improve taste.. so klo nak replace satu2 emulsion ni bukan senang coz emulsion ni kne study byk on quantity, texture and taste.. sumtime emulsion akan effect taste coz emulsion sumtime akan absorb flavor.. so byk kali la lab scale kne wat..
nak improve taste pun 1 hal.. hari ni ubah salt and meat curry quantity, after sensory result fail!!! nxt day wat lg but ubah lg spice!! ... so korg cube bygkan klo lah nak dpt kan product yg terbaek.. bpe kali hOtspUrz kne repeat.. emmm.. lemak oh lemak...
utk frankfurter plak... company nak reduce cost utk MDM (mechanically deboned meat).. MDM ni masalah utamanye water content. coz water content ni sgt2 memberi kesan utk end product... tp so far utk frankfurter ni hOtspUrz tak de la wat selalu. coz study on MDM ni management bg mse selama 6 month!!! haha.. jdnye ade la jugak mse.. but yg tak best nye sket company da order 2 contena MDM baru ni.. so nak tak nak hOtspUrz kne la jugak wat study neh asap!!!...
nak improve taste pun 1 hal.. hari ni ubah salt and meat curry quantity, after sensory result fail!!! nxt day wat lg but ubah lg spice!! ... so korg cube bygkan klo lah nak dpt kan product yg terbaek.. bpe kali hOtspUrz kne repeat.. emmm.. lemak oh lemak...
utk frankfurter plak... company nak reduce cost utk MDM (mechanically deboned meat).. MDM ni masalah utamanye water content. coz water content ni sgt2 memberi kesan utk end product... tp so far utk frankfurter ni hOtspUrz tak de la wat selalu. coz study on MDM ni management bg mse selama 6 month!!! haha.. jdnye ade la jugak mse.. but yg tak best nye sket company da order 2 contena MDM baru ni.. so nak tak nak hOtspUrz kne la jugak wat study neh asap!!!...
so korg da tau kan ape masalah hOtspUrz.. so klo spe2 ade petua nak sustain berat badan or nak SINGKIRKAN lemak berlebihan ni sila la kongsi ngan hOtspUrz!!!!
p/s: hOtspUrz pun da ade planning sendiri.. planning ni sbnrnye dari aman.. dia ajk g gym rakyat utk exercise!!! haha.. hopely jd la planning ktorg neh..
p/s: hOtspUrz pun da ade planning sendiri.. planning ni sbnrnye dari aman.. dia ajk g gym rakyat utk exercise!!! haha.. hopely jd la planning ktorg neh..
0 comments:
Post a Comment