Brief Analysis: Baby Shower

Brief Analysis: Baby Shower

1. Budget and Sustainability

   • sustainability of ingredients
     • decrease amount of imported goods bought
       • decrease food miles
       • decrease carbon footprint
     • buy as many local goods as possible
       • less expensive
       • pollution reduced
       • less tax included in food
   • what methods can I use to reduce the carbon footprint during the manufacturing process?
   • what ingredients emit less carbon than others?
   • how can I limit waste consumption during the production process

2. target audience

   • considerations
     • allergies/intolerance
       • which is the most common allergy?
       • which allergy/intolerance is easy to work around?
         • avoid using ingredients that could trigger an allergic reaction
     • picky eaters
       • will my customer be willing to try this product?
       • would appearance be a big factor when attracting the consumer

3. cost

   • depends on brand and quality of ingredient
   • depends on how much the consumers are willing to pay
   • affordable for the target audience
     • refrain from choosing imported ingredients as they are more expensive
   • varies on serving size
   • compared to existing products from analysis and disassembly

4. research

   • primary research
     • visit bakeries
       • analysing existing products and evaluating
       • product disassembly
         • cost of the product
         • weigh different components and ingredients then evaluate the nutritional content
     • interviews with current and previously pregnant women
     • questionnaire
       • appropriate serving size
       • properties attracting consumer the most
       • suitable price range
       • products depend on the information from the answers given
   • secondary research
     • cookbooks
       • recipes should contain 3 or more components
     • cooking shows
     • internet
       • function of each necessary nutrient

5. function

   • targeted towards females of 20-30 years of age
     • must contain the correct nutrients for normal and those who are pregnant
       • what is the average requirement of each nutrient?
     • must be appetizing and satisfying: flavour of cake, icing and type of cake
     • suitable for gender
       • what decoration is suitable
       • how will this alter the design process

6. cake making

   • icing
     • how will it affect the aesthetic
     • pros and cons of each type
     • what type is best for decoration
     • would natural food colourings affect the flavour/texture
     • types
       • glaze
       • ganache
       • buttercream
       • cream cheese
       • boiled icing
     • techniques
       • rosiettte
       • shell
       • leaf
   • cake types
     • tiered
     • sponge
     • layered
     • ice cream

7. availability of products/ingredients

   • where will my product be found?
     • should be suitable for consumers to transport after purchase easily
     • can be stored in a fridge a day before or be served immediately
       • should retain freshness after a day of purchase to avoid food spoilage or poisoning
   • what ingredients are available in Jakarta
     • baking goods are limited
       • would i have to rely on imported goods
       • may cost more
       • close substitutes to ingredients such as buttermilk and vanilla essence
         • would they alter the quality?

8. form

   • how can i attract the target audience
     • what would the majority of my target audience like?
     • how can i make my products aesthetically pleasing for all?
     • what components would attract the audience to purchase the product?
   • specific cake shape?
     • do they prefer a systematic cake or a common shape: square, round, rectangle, etc
     • how can i shape a cake if i don't have the correct cake pan shape?
   • which factor is the important to consider: flavour, nutritional content, appearance, aroma
     • should i go by the condition of the celebration or the nutritional requirements for the target audience?
   • how do ingredients affect the aesthetic?
   • what techniques can i use to enhance the appeal?

9. safety

   • how do i ensure the product is not undercooked (techniques)
   • how can i ensure that my product is safe for my target audience to consume?
   • how can i ensure the ingredients are fresh?
     • would preservation methods alter the quality of the ingredient?
     • how can you extend the shelf life of an ingredient?
     • especially of highly perishable goods