DMT 10032 – Introduction To Food Industry

GROUP 1 PROJECT REPORT

LECTURER: MADAM NURUL FASIHAH BINTI RAZAK

STUDENTS’ NAME REGISTRATION NUMBER

DOROTHY LIM YEN YEE 33DTM21F1006
KHOR ZHE MING 33DTM21F1010
FATIN NURLYANA BINTI YUSAINI 33DTM21F1030
NURHANIS AFIFAH BINTI AHMAD TAUFIQ 33DTM21F1032
MUHAMMAD AQIL DANIEL BIN SURATMAN 33DTM21F1034
ATHIQAH HAIDA BINTI AB. HAMID 33DTM21F1036
 CHAPTER 1: INTRODUCTION TO COMPANY

PROFILE

COMPANY NAME:

Dessert sucré magique

ADDRESS:

No 25, Jalan Kristal 7/72, Seksyen 7, 40000 Shah Alam, Selangor.

HISTORY:

Dessert sucré magique started in 2019 operating at home which is located at No 25, Jalan Kristal
7/72, Seksyen 7, 40000 Shah Alam, Selangor, and start business hour from 9.00 am to 5.00 pm. We
ran a business selling coconut mango basil pudding. The business was done on a relatively small
scale. All business management was also only carried out online because at that time there was no
capital to build a shop. After 6 months, the demand for coconut mango basil pudding increased. We
also opened up opportunities for the local community to participate in our business by becoming
drop shippers and agents. In early 2020, due to the overwhelming demand for coconut mango basil
pudding, we decided to purchase a shop lot to accommodate pudding production.

MISSION:

Provide quality, healthy and unique desserts to customers.

VISION:

Became a well-known dessert business and is always in high demand among the community.
LOCATION

COMPANY SHOP PICTURE

ORGANISATION CHART

CHAPTER 2: PRODUCT DESCRIPTION

PRODUCT BACKGROUND

PRODUCT NAME:

Coconut Mango Basil Pudding

PRODUCT INFORMATION:

The taste of basil pudding is almost heaven-like. The neutral flavour of the basil seeds coupled with
the right flavour of milk and other ingredients mixed will grant the final product its tangy flavour.
The main ingredient of the product used is coconut milk as coconut milk would bring out the
pudding’s thickness and richness and the fact that it is in line with the tropical theme of the pudding.
Another significant ingredient of the pudding is the mango purees used to create the second half of
the pudding. The bottom layer of the pudding will mainly be made up of coconut milk whereby the
second layer comprises the mango puree. The coconut mango basil pudding is certified 100% halal
and safe for consumption of all humans regardless of faith or ethnicity.

INGREDIENTS:

1. 240 mL light coconut milk

2. 2 tablespoons basil seeds
3. 1 tablespoon maple syrup or sweetener
4. 20g mango
5. A pinch of toasted coconut flakes

SAMPLE:

ADVANTAGES AND BENEFITS

• Basil pudding is high in protein, full of omega-3s, packed with fiber, and helps keep you full and
satisfied all day long. It's also meal-prep friendly which makes it all that much better for
professionals.

• Basil seeds are highly nutritious, boast a long list of health benefits, and can be a healthy dietary
addition for most. However, moderation is key, as eating too many may cause side effects. To
prevent this, start with 1 ounce (28 grams) daily and assess your tolerance before slowly increasing
your intake.

• Basil seeds are a nutritious pseudo-grain that can be part of a healthy weight loss plan. But they're
not a quick fix to drop a dress size. And if you eat too many, they may have the opposite effect
• The surface of chia seeds is delicate and easily breaks apart when exposed to moisture, so they are
typically prepared with liquid foods (as seen with the recipe ideas below). In this way, they are
absorbed and digested well in their whole form, unlike flax seeds.

CHAPTER 3: MARKETING STRATEGIES

COST ESTIMATION

Price
Variable Materials Used Quantities
RM
Light Coconut Milk 240 ml 2.33
Basil Seeds 2.5 grams 0.04
Maple Syrup 1.25 grams 0.04
Toasted Coconut Flakes 1 gram 0.05
Mangoes 40 grams 0.36
Container 1 unit 0.95
Electricity - 0.15
Water - 0.05
Estimated Total Variable Cost Per Unit 3.97

Selling Price Per Unit 7.00

Contribution Margin Per Unit 3.03

200 units Per

Budgeted Daily Production Day

200 units Per

Budgeted Daily Sales Day

Budgeted Fixed Cost Per Price

Month RM
Electricity and Water Bill
(Fixed) 500

Salary of Staff ( 6 people ) 7,200

Miscellaneous Expenses 500

Dessert Sucré Magique Sdn Bhd

Estimated Monthly Production Cost Per Month
  RM RM
Sales (RM 7.00 x 200 units x 30
days)   42,000
     
Less: Variable Production Cost    
Estimated Variable Cost Per Unit    
-
(RM 3.97 x 200 units x 30 days)   23,820
Total Contribution Margin  
 18,180
     
Less: Fixed Cost    

Fixed Water and Electricity Bill 500  

Salary of Staff 7,200  

Miscellaneous Expenses 500  

-
    8,200

Monthly Profits   9,980

SWOT ANALYSIS

S - strength

 Products sold are both delicious and healthy

 Staff are sent for annual training
 Allow staff to create their personalized pudding product and pick the best to be sold for a
limited amount of time
 Have sufficient capital to sustain the business and purchase the technologies needed

W - weakness
  Cannot keep up with production due to the lack of staff
 Have fewer customers compared to our competitors as our company does not offer dine-in
and is known only in a specific region
 Income is insufficient to expand the business

O - opportunities

 Not many competitors in our area

 Slowly gaining more popularity online
 Given great reviews by customers

T - threats

 Emerging competitors that offer aesthetically pleasing products cause our customers to
leave us
 Competitors posing as customers, adding inedible objects to the product and sending it to
the press to sabotage our company

CHAPTER 4: PROCESSING AND PACKAGING

PROCEDURE

Process of preparing pudding:

1. Add light coconut milk, basil seeds, and maple syrup into a measuring jug.
2. Stir together coconut milk, basil seeds, and maple syrup then place mixture in the fridge to
set, at least 30 minutes to 12 hours.
3. Peel and remove the mango skin, place mango flesh in a high powdered blender.
4. Once basil pudding has been set, scoop the basil pudding into the cup until it occupies one-
fifth of the cup.
 5. Add a layer of mango puree and continue to layer until full.
6. Sprinkle a pinch of toasted coconut on top.

PROCESS

Process maintaining the product quality:

1. After letting the coconut milk, basil seeds, and maple syrup mixture sit for 5 minutes then
stir the mixture again to get out any clumps that formed.
2. Separate ripe mangoes and unripe or spoiled mangoes.
3. Make sure the mango puree is well blended and smooth. Take out any big chunks of
mangoes for a smoother mango puree texture.
4. Make sure each layer of basil seed and mango puree is evenly distributed in the jar.

PACKAGING
Capacity: 100ml

Base diameter: 4cm

Caliber: 5cm

Height: 7.2cm

STICKER

TECHNOLOGIES USED
Model name French door refrigerator

Capacity 100-150 cups

Temperature Range 0-22℃

Net weight 100 kg

Voltage (V/Hz) 120 V/50 Hz

Dimension Dimension (mm): W x H x D: 800 x 1850 x 735
CHAPTER 5: SUMMARY
SENSORY EVALUATION

Sensory evaluation is perceived by senses of sight, smell, taste, touch, and hearing. it is a scientific
discipline used to evoke, measure, analyze and interpret reactions to those properties of foods and
materials. Sensory evaluation takes account of the reactions of people to products as perceived by
the senses as well. It is a way of figuring out whether product differences are noticed, what causes
them, and whether one product is preferred over another.

Sensory evaluation is not only food “tasting” as it also provides valid and reliable information for a
company to make sound decisions when launching their product. This is said as the cost of marketing
and launching a new product is cost-heavy and it will become a burden to the company if the
product creates a loss.

Sensory evaluation is important as it detects similarities and differences between food products.
Next, it is used to evaluate an existing food product against benchmark samples. It can evoke a
certain response to a food sample, such as whether customers find it acceptable or not. It
investigates a specific property in an ingredient or food product and determines whether a ready-to-
eat product complies with its original specifications or standard sample. It obtains feedback data to
make judgments and implement changes to a food product.

CONCLUSION

Our food product, coconut mango basil pudding is a huge success as we can earn a profit just by
selling it daily. It is the most liked food product so far when compared to our other food products.
Thus, it has helped us to gain popularity online so that we could expand our business and purchase a
shop lot. Furthermore, we were able to purchase more technologies to increase production as well.
In a nutshell, we pledge to provide more desserts that are quality, healthy and unique in the
following years as our business progresses. We hope to become one of the most well-known dessert
businesses throughout the world.

REFERENCE

1. https://www.eatingbirdfood.com/mango-chia-pudding/
2. https://www.slideshare.net/pallaviBS4/sensory-evaluation-and-requirements-and-
importance-in-food-industry
3. http://ecoursesonline.iasri.res.in/mod/page/view.php?id=6033
4. https://www.nature.com/articles/s41538-018-0019-3