customer process and Nut Center

Service sequence- brigade

Single point- food truck,

self service- 

merchandising- visual display marketing,a lt of senses, food samples,eyeline, create story,

considerations: layout of selling area and customer flow

fixtures

• gondola display, tables and bins

Display

• COLOR BLACKING( vertical)

• pyramid

• horizontal

• stacking

end caps- impulse buying

Factors to contribute to effective merchandising

-variety, flexibility, branding, product placement,promotions

types of merchandising

Convenience goods- staples, easy to get (necessity)

Impulse goods- purchased without significant ( near the chasier/chocolates)

Shopping products- require research/information (convention ovens/phones)

Specialty goods- high end brands

Online merchandising

• click baits

• ads/endorsements

• easy to navigate

• free shipping

• branding

• product

• packaging

Tuesday april 1

Nut centres

Examples of nuts:

pecan, almond,hazelnuts,macademia, cashew, peanuts

Nuts - fat, low moisture, versatile

Why people use nuts?

• Flavor

• texture

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

Almonds

Almond paste 1:1 (nuts and sugar)

ground to a paste

add bitter almond oil

base for marzipan

Marzipan

2:1 (sugar and almond) 50-60%

cooked sugar-glucose/invert sugar

smotter dough

fat in water emulsion

If ganache split adds cream lil bit

If marzipan splits simple syrup or alcohol

Gianduja 

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

qno moisture/longer shelf life

Dark - 1:1

Milk/white- 1.25/1/1

                 Choco/nuts/sugar

Cocoa butter Silk

creamy CB

0.5-1%

34% then add silk at 32C 

Dragees- dredge then panned

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

rochers - rock in french

fat rancidity- expose to oxygen

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

Eutectics- mix of lauric then  cocoa butter = stability and crys of cocoa butter

ex. Meltaway - 

nut center- high fat

fat migration- migrate to high to lowest , use milk chocolate tp evolve