Week 9 - Another week of testing out technical ingredients ( more on chocolate this time round )

After finalizing on the technical ingredients we will be using for our paratha this week, we concentrate more on our chocolate this time round. As for our paratha, we tested it with 0.75% and 1% of SSL. Also, we replaced ghee with butter. We also tested our paratha frying with different oil: butter, carnola oil and olive oil. This is due to the rancidity caused by ghee the previous week. Storage test was carried out too to our paratha. When next week comes, we will have to analyze our product's quality after storing for a week. After making all the paratha with different oil and different percentage of SSL, we vacuum packed it for further analyze.

Back to chocolate, we tested on two different technical ingredients with our chocolate filling.

Ekolite Krys 01 S

Ekolite Krys 02 S

 Will be waiting till next week to see how our chocolate filling goes with our paratha.

Week 8 - Technical ingredients testing 2!

After the previous week, we have learned a lot about technical ingredients. With all the things we learned, we further applied it to this week, hoping to improve our product to get a good  dough consistency.

This week, we add in crisp coat to our dough and it turned out this way :( What a silly mistake, crisp coat actually have the attribute to absorb water and we just add it in blindly. Shame on us.

However, we still manage to roll out a nice piece of dough by kneading it further.

At last, we decided to play with SSL and tested different amount of SSL into our dough. 

Different amount of SSl tested and this is the observation we made.

That sums up our week. Valuable lesson learned: Crisp coat absorb a lot of water! 

Week 7 - Experimenting with technical ingredients! Sounds fun! Yeah it is!

This is the week where we play around with laboratory equipments. Testing out with all the possible technical ingredients to be added into the paratha dough for a better texture.

All the technical ingredients we can used

All the technical ingredients was tested of it's solubility in water, and also oil. With that, we can roughly predict what will happen if we add it into our dough. 

This is what happens when you dissolve Xanthan gum and SSL with water, and add it into the dough. They absorbed almost all the water and the dough could not form. 

Another try: dissolve Xanthan gum into water, and mix SSl together with the dry ingredients. we manage to force it to form dough by clumping all the dough together manually. 

Finally we found the right technical ingredients to be used. SSL. ONLY. ;) The dough was super nice!

After the test out, we put all the paratha side by side ( with different thickness, pan fry time, air-fry time) to compare which is the best

Another week another day, and we have progress positively! 

Week 5 - Finalizing our gold standards!!

Week 5 came eventually, and today we need to finalize our gold standard, which means we need to choose only one out of all the formula we tested. So today's test out is extremely as it is the crucial point of our FPD.

What a disaster. The dough failed us. We could not get a nice dough and it was very sticky and it is not ideal for us. After consulting Dr Chong, we came up with the solution of adding more wheat flour, to increase the gluten content in hte dough. 

At the mean time, we also tested different formulation for our chocolates. 

Also, we changed our methods a little. The appearance of the paratha as there are feedback stating that our previous paratha looks like a worm! so we decided to give it a brand new look. 

We tried to roll it in another way to enhance the appearance of our paratha.

We compared different shapes of the paratha we made side by side to determine which is the best looking ones.

What it seems to be a disastrous day, it turned up good as we managed to apply a few changes to our paratha. Don't give up so soon, you will never know what's waiting for you in the future. 

Lecturers might not be right all the time. But they are more experienced than us. They can foresee what is gonna happen with all the experience they have. Their advice to us is priceless, they do not want to see us to do silly mistakes during our learning process. Anyway, always respect your teachers. Their knowledge and experience can't be downloaded online. :P

Week 4 - Where are products are put into test. By professionals.

Another week has come. This is serious week, we invited professional panelist for our sensory test. During week 4 of FPD, once again we learn from our previous mistake and improvise our formulation, and our method. Also, we are required to produce enough paratha for testing, it was a hectic day. Dealing with all the formulations, methods, and also the sensory test.

We started our class full of energy, dividing tasks evenly among us to speed up our progress. Gambateh!

Improving on our methods, we wrapped our copper rod with aluminium foil and greased it with ghee to enable the paratha to be removed smoothly. way to go team!

To ensure the consistency of our paratha, dough roller was used to produce consistent thickness of paratha. 

Two of the best dough out of our formulation so far. 

Our master Jarrell rolling the paratha onto the copper rod. ;)

After baking, we proceed to frying the paratha. For color~

Air-frying our paratha 

Piping our paratha with chocolates. Yummy yum huh?

Here we go! Dr Junus, our lecturer testing on our paratha and giving professional feedbacks. He is very experience in food processing. His feedback meant a lot to us

Our new lecturer who joined Taylor's. Alright wipe off your droll now guys. 

Dr Chong, the one behind our project, always giving advice on our work and guiding us.

And so, we have progressed a lot since the first class of FPD. All thanks to my group mates and lecturers. Can't wait for week 5! 

( Sorry i lied, i wish week 5 never come :P)

Week 3 ~ Further improve our GS.

So, here comes week 3!!!
                                                  Time flies~~~~~

Alright, week 3 was a nice week for us, the R&D kitchen was FINALLY done. It was promised to be done ages ago, however we only get to use it during our final semester. "Thank you" Taylor's University!!!

During this week, we learned from our lesson during 2nd week, and further improve our formulation. As for last week, we tried to bake the paratha first, and then roll it on the copper rod. It was terrible. So, this week we rolled it over the oiled copper rod to enable it to be remove smoothly. And it pretty much work out and we were glad that things finally goes our way.

le me and Jarrell observing the dough

This 2 busy measuring all the ingredients

The master of dough rolling 

Frying our paratha to give it a nice color. Also, we actually air-fry our paratha so that it is crunchy. 

Sensory test was carried out randomly among taylor's student. This is one of the class we raid :P

Creative piece of work by Dr. Chong

Sempat lagi act cute xD

What sums up this week is that we did a really good job as our sensory test turned out that our paratha is well received by the respondents. 

Second week of FPD : Creating Gold Standards a.k.a GS

     Bob says he wants to join the research, so there he is! Ok, random stuff... 

     Anyways, back to topic, second week of FPD. The story starts with the formulation of GS. After the first week's class, we did some discussions on our own to formulate 5 different formulas for the test out. Why do we need so MANY GS? According to Dr. Chong, the purpose is for us to find the perfect GS. With more formulations, we can compare each and everyone of it and choose the best out of it. Well, seems legit though. Discussions over pens and papers are whole lot of different when it comes to the practical work. All of us immediately realize that while testing out our formulations. We only manage to use TWO formulations out of the four we did. The others hardly form a dough. It's tough for us and at the same time its depressing.  

Our Initial GS Formulations is available in this link. 

     Throughout the session, we did a lot of changes to our initial formulations in order to get at least 2 use-able formulations. Fortunately we did. That is roughly all about week 2. Let the pictures tell the stories which i believe would be more interesting. 

All the gold standard was put into test in the kitchen to find out the best formulation

Some of the formulation failed miserably, unfortunately. We are not master in predicting the outcome of the formulation anyways. Yeah and this GS2 is unable to form dough.

GS1 was able to form dough, and so we wrapped in on a copper rod and ready to be baked! (The dough was not very ideal though)

GS5 after baking. The problem is the dough unable to form a nice rod shape. and it is really hard to be removed from the copper rod. 

Change of plans! we bake the dough in a piece and fry it on the pan, and cut it into these shapes.

Time for some sensory test. to test out how good our paratha is.... hmmmm

Failure don't stop us. All of us cracking our heads real hard to figure out a good formulation. 

Doing sensory test with a bunch of...... **** lui ;) 

Ok, time for some sensory test with professionals 

My groupmate Suhaila conducting the sensory test!

That pretty much sums up this week. A lot of failed formula, but i'm confident that we will find the right one sooner or later. Just the matter of time ;)