customer process and Nut Center

Brigade

A service sequence in food service operations.

Single Point

A food service style where customers order from a food truck or single serving area.

Self Service

A system where customers serve themselves instead of being served by staff.

Merchandising

Visual display marketing that engages multiple senses and tells a story about the product.

considerations

layout of selling and customer flow

2 types of approach

Process- making a lot of product

Product- by team w/ specific tasks

End Caps

Displays at the end of aisles in retail spaces that promote impulse buying.

Display positions

-Color blacking (vertical)

-pyramid

-Horizontal

-Stacking

Convenience Goods

Easy to get items that are necessities, like staples.

Shopping Products

Goods that require research and information before purchase.

Specialty Goods

High-end products that often have unique features or brands.

Online Merchandising

-click baits’

-ads

easy to navigate

-free ship

Factors to contribute to effective merchandising

-variety, flexibility, branding, product placement,promotions

Almond Paste

A mixture of ground almonds and sugar, typically in a 1:1 ratio.

Marzipan

A sweet confection made from almond past 50-60 % and sugar, usually in a 2:1 ratio, smoother dough, fat in water emulsion

Ganache

A rich mixture of chocolate and cream, sometimes adjusted with additional cream.

Gianduja

creamy, softer, easily cut, mixture of ground nuts and chocolate, dark,milk,white choco, 

no moisture/longer shelf life

Dragees

• cook sugar and water to thread stage

• add untoasted nuts and stir

• cook nuts on moderate heat stirring constantly

• add butter

• pour into the slab

• separate nuts into individul kernes

• allow to cool

Fat Rancidity

The deterioration of fats due to exposure to oxygen, leading to a bitter taste.

Eutectics

 mix of lauric then  cocoa butter = stability and crys of cocoa butter v 

ex. Meltaway - 

Fat Migration

The movement of fat from one component to another, commonly found in chocolate and nut products.

migrate to high to lowest , use milk chocolate to evolve

why people use nuts

• Flavor

• texture

• fat content-richness,shortness,improves shelf life, low available water

2 methods in making marzipan

German method	French method
Cooks sugar syrup+ nuts together into paste	Cook sugar separately
Grind

what to do when ganache splits

adds cream lil bit

what to do when marzipan splits

simple syrup or alcohol

Cocoa butter Silk

creamy CB

0.5-1%

34% then add silk at 32C 

rochers

rock in french

roasting

breaking down the fatty acids which rancids quicker

rancid nut

bitter, bad taste, 

walnuts- common to rancid/ sit to rt

lauric

tropical fats (coconut and palm kernel) 

melts easily in the tongue

nut center

high fat