Investigating and Developing Ready-to-Eat Desserts - Dissertation Example

Investigating and developing ready-to-eat desserts The market The market for chilled desserts is estimated to be worth 302 million in 2004, which showed an increase of 29% since 1999. The market is split into two key sectors, loosely described as 'sharing desserts' and 'fresh cakes', which includes fresh in-store bakery items as well as pre-packed sliced cakes and desserts. The dessert sector is larger with 51% value share delivering a 13% growth across the period since 2000. However, it is the fresh cake sector, which has driven the largest growth, 40% up from its 2000 value to account for 49% of the category. A report by the 'Mintel' group has some interesting findings and is worth discussing. Mintel's report Mintel international group, which is a market research and consumer intelligence group, provides expert analysis on all aspects of consumers' economic activity. Mintel's latest report is based on an up-to-date market and original consumer research, and offers ideas and motivation one needs for designing clever, creative and profitable marketing plan in the chilled desserts market. Mintel's report has been designed to help identify the important factors that determine the scale and nature of the UK chilled dessert market. The report is drawn on a range of sources and statistics to examine the market's size, drivers and the supply structure. Its complete global intelligence system brings together a wide-ranging research data across six continents for expert, in-depth analysis in the chilled dessert market sector. Competitive information, correct analysis and forecasting are the keys to success for every business. Mintel's consumer intelligence is supposed to provide valuable insight to unlock some of the secrets of the dessert market for more effective-and more profitable-business plan. Utility of Mintel's research Mintel's research is designed with the following attributes in mind: Develop the next big idea in the market Discover what consumers think about the business Identify what motivates or deters them in their purchasing decisions Build customer-focused and targeted marketing plans Pin point market potential Find out how to best reach key audiences Measure market forecasts Useful findings The findings show that 48% of the consumers have eaten ready-to-eat desserts (chilled or frozen) in the last 12 months while 32% believe that frozen foods are as good as fresh ones. Women are 50% more likely to buy cheesecake (34% versus 25%) and 33% more likely to buy a cream cake than men (32% versus 20%). Research design Shop Research For the shop research, visit was made to Tesco food joint in Trent Vale. I surveyed the range of desserts, both frozen and chilled and made notes of the products, the main ingredients, the price, packaging, and portion size. The survey result is shown in the following table: Type of dessert Ingredients Price (per head) Packaging Portion size Texture Remark Tiramisu Italian dessert Cream and chocolate topped chocolate cookie crust 39.95 Cardboard and plastic Serve 8 Not too soft to the touch Outstanding1 Chocolate tart with cranberries Chocolate, cranberries 19.95 plastic Serve 12-16 Soft Terrific3 Profiterole Butter, sugar, cream, vanilla, yolks, milk 2.25 plastic Individual soft Outstanding1 Lemon pudding Lemon, cream, sugar, 1.29 plastic Individual soft Excellent4 Tunisian lemon pudding Almond and lemon topped with cream and fresh berries 22.95 Cardboard and plastic Serve 12 Soft to touch but not too soft Excellent2 Ranking order *1,2,3,4 The survey revealed that most desserts are packed for 8 to 12 people, so price for individual portion had to be worked out by taking out the averages. Most of the desserts were served in porcelain plate or bow. Packaging is done either in plastic or cardboard or both. The individual price range of all the desserts was within 2 except Tiramisu Italian dessert individual portion for which is worked out to be 4.99. Emailing supermarkets For gathering primary data, I emailed Tesco, requesting information on ready-to-eat desserts, which they had on the market and to furnish any relevant information if possible. They responded by giving me their five frequently sold desserts and went on to say that they constantly monitor trends in restaurants and patisseries to gather new ideas. They further informed that they have completed a detailed inventory of other retailer markets. They consider customers' satisfaction to be of great importance and therefore listen to their viewpoints for developing future product range to suit the customers' needs. Copy of the e-mail and Tesco's reply is attached along with this report.Tasting and testing I have tasted and tested a ginger and lemon pudding, 2 lemon puddings, a tiramisu, a chocolate tart, and some mini profiteroles. I recorded the names and costs of the products and how they were packaged. I have commented on different aspects of the desserts such as their appearance, aroma, taste, after-taste, texture, and also how sumptuous the products were. For the desserts which were served for more than 8 to 12 people, individual portion was worked out by taking out averages. The Tiramisu and the profiterole were excellent in taste and are highly recommended. The lemon pudding tasted too sweet. These aspects would be kept in mind while making my own product and the prospect of large scale production would also be considered. Once again the most common packaging was plastic pots with film lids and cardboard tray. The profiteroles were a little soggy, so that might be one important point to consider. Analysing full contents While analysing the full content of the product, a pot of mini profiteroles were assembled. They were presented in a clear plastic sundae dish. Dividing the profiteroles revealed that the middle layer of the dough is filled with a creamy filling with sugar powder mix and it was topped with rich chocolate sauce. The dessert was divided and weighed in separate parts. The calorie per serving for a creamy profiterole is worked out to be 410 calories (http://www.cooks.com/rec/nutritionnwal=19244). Results were recorded in a pro formula, along with nutritional information, and information about the shelf life and storage. This was helpful because many important points such as the choice of materials, value for money and the proportions about the ingredients could be gathered. Questionnaire A questionnaire was prepared to find out the preferences and requirements of target group. When formulating the questions design brief was kept in mind, using my task analysis and the diagram formed from internet and book research. Ten people were asked to fill the form. The questions were then summed up which gave an overall view of answers from each person (Questionnaire attached). Analysis of Research I have discovered that almost half of consumers have eaten ready to eat desserts so there is a very big market for them. By visiting Tesco, it enabled me to see the types of desserts on offer and how they were packaged. Tesco's e-mail was also useful as it gave me an insight to what was popular and together with my questionnaire I think it would be a good idea to develop probably 1 of their top 5 products as there will be an increasing demand. Tasting the products gave me sensory perception about the food and also helped me calculate the average cost per portion of dessert. This will enable me judge and decide about the price for my own product in future which will be competitive but not expensive. When developing a dessert to take forward, one thing to bear in mind is the fact that the ingredients used are not too expensive which will make the product hard to sell. It should be noted that women are 50% more likely to buy cheesecake and 33% more likely to buy a cream cake than men. Since most women do the shopping, a considerable sale of the product is ensured. Specification A report carried out by Mintel food research group on chilled dessert industry in the US have made a number of observations about ready to eat dessert. From the numerous analysis carried out in Mintel's laboratory, certain specification were made as to how a standard ready to eat dessert should be. According to the specification, the product which would be good as a ready to eat dessert should: 1) Be able to be refrigerated so that people can store it for a few days so it can be ready to eat straight from the fridge. 2) Cheap to make. Cost needs to be competitive because if it is too expensive it will not sell. It needs to be in line with other ready to eat desserts on the shelf. 3) Easy and cheap to package in say plastic container and noticeable. 4) Include cream, fruit or both as research shows that people like these products in a dessert. 5) Easy to serve because if you are having a three course meal you don't want to be messing around preparing it. 6) Look presentable both in its packaging and when served. 7) Have a good demand. SELECTION OF RECIPES AND DESIGN IDEAS Recipe Lemon Meringue Pie Ingrediants 1 1/2 cups sugar 3 tablespoons cornstarch 3 tablespoons all-purpose flour 1 dash salt 1 1/2 cups HOT water 3 slightly beaten egg yolks 2 tablespoons butter or margarine 1/2 teaspoon grated lemon peel 1/3 cup lemon juice 1 9-inch baked pastry shell 3 egg whites 1/2 tsp vanilla 1/4 tsp cream of tartar 6 tblspoons sugar Equipment Saucepan Spoon Bowl Baking Tray Whisk Brief process Heat and stir sugar,cornstarch,flour and salt in saucepan adding water whils stirring. Add to egg yolks and boil then add butter, lemon peel and juice. Pour into pastry shell and spread meringue over filling. Bake at 200deg for 25 mins. Meringue is made by beating eggwhites with vanilla and tartar and adding sugar Evaluation Very tasty and presentable. Need to be very careful when making it so the layers don't run in to each other. Specification My Product meets the specification because: You can eat it straight away either hot or cold. Its easy to package and contains fruit. Cream Slice Pack of flaky pastry 2 table spoons of jam 6 oz whipped cream Icing sugar for sprinkling Equipment: Baking Tray Serving Dish Brief process: Roll out flaky pastry onto baking tray. Bake for 15 mins until lightly browned. Cut pastry into 2. Spread with Jam and cream Then put the 2 pieces together with cream and jam in middle. Sprinkle with icing sugar. Need to be careful when taking it out of the tray so it does not break. Not the easiest thing to make. This product meets the specification because as its quick, easy and cheap to make. It also has cream and fruit jam in it. Trifle 4 trifle sponges 2 tablespoons raspberry jam 3 tablespoons sweet sherry 1 tin of raspberries 1/4 pint whipping cream 1 ounce flaked almonds, toasted Glace cherries to decorate 1 pkt ready made custard Ratafia biscuits Tea Spoon Whisk Glass Bowl Break sponge into pieces, place in base of bowl. Sprinkle sherry over sponge. Pour raspberries evenly into bowl then crush the Ratafia biscuits and sprinkle them over raspberries. Get custard ready and pour over the raspberries spreading it over surface. Whip cream and add to surface then decorate top with almonds and cherries Thick and rich custard between puff pastry sheets makes a wonderful snack or desert. My Product meets the specification because: Simple and quick to make. It can also be kept in the fridge. Flapjack 4 oz Butter 4 oz Sugar 8 oz Oats 4 oz Sugar Saucepan Spoon Sharp Knife Baking Tray Put margarine, syrup and sugar into saucepan and heat until all is liquid then mix the oats into the liquid. Put the mixture into the baking tray and press flat. Bake at 160 deg for 25 minutes. Leave to cool and set Although easy to make not a lot to it and not much flavour. My Product meets the specification because: It is very cheap to make and package. Apple Crumble Stewed Apples 1 Pack of Crumble Mix Brown Sugar Dish Grease dish and put in tin of stewed apples evenly. Spread crumble across top Sprinkle with brown sugar evenly Cook for 20 minutes on 200 deg C Easy to make but needs heating. Need to ensure that you put enough crumble on it. My Product meets the specification because: Once made it can be kept in the fridge and heated up very quickly to be ready to eat. Lemon Cheesecake Philadelphia Cream Cheese Double Cream Butter Sugar Syrup Lemon Quick Gel Biscuits Rolling Pin Dishes/Bowl Whisk Spoon Crush Biscuits Put in dish add butter, syrup,sugar Beat creamy cheese/whisk cream and mix together. Add lemon to mix. Boil quick gel and add Let it cool then whisk double cream and add to top with pieces of lemon. Looks very presentable and very tasty. Need make sure the base is prepared so it does not break up. The lemon mixed with the creamy cheese gives extra flavour to the mix. Product meets the specification because it contain fruit, easy to package and can be put in the fridge for a few days. DEVELOPMENT SECTION In the following section, I will summarise each of the 6 dishes made and decide which one to take forward. Trifle A delicious trifle in a pot is a dish which can be recommended because one can eat it any time, any where. This trifle dish is layered with raspberry, mixed fruit flavoured jelly on top of the sponge cake and then a creamy custard and to top it all, it is decorated with fresh whipped cream. The dish meets the specification as it is served attractively, is tasty and also has both cream and fruit in it. The only drawback is that if one takes it out of its packaging, it will be difficult keep it in its decorative best, unless one eats it directly out of its plastic cup. So the drawback is that it can not be served in a dinner party. Most of the people would not want to eat it out of its container. It can also be kept in the fridge and stay fresh for a few days. Cream Slice Cream slice is an easy dish to make but not the greatest looking of dessert. It tastes good and contains cream and fruit jam which meets the specification. As the pastry flakes breaks down and falls everywhere while eating, the dish can be considered messy. However, packaging is easy and it can be kept in the fridge for a few days. Flapjack It can be made effortlessly and not many ingredients are needed. However, it falls short of meeting the speculations in a number of areas. For instance, it is not very presentable and appealing to the eye and not very tasty to be specified for a after a meal dessert. Apple Crumble Apple crumble is a straightforward dish which contains apples. It does not require too many ingredients so it meets specification and it is easy to package. The only disadvantage is that it has to be heated before eating. Lemon Cheesecake This dessert is very attractive to the eye which contains fruit and cream and is not too difficult to prepare. It is easy to pack and can easily be served without affecting its appearance. This would be very suitable for dinner parties as it would be a good dessert. It can be eaten at your own leisure time or as family meal. One can make this dessert by first of all making a big cake and then split it in to single portions for sell. Lemon Meringue Pie The dish contains fruits and looks presentable but is too sweet. It may appeal to only a certain type of customer. It is difficult to pack and may crumble when taking it out of the package for serving, so one cannot guarantee its appearance while serving. Chosen Dish The dish I have chosen to take forward is Lemon Cheesecake. The reason for this is that it meets all of the specifications. It is cheap to make, presentable both in the packaging and when served. The good thing with it being presentable in the packaging is that when people are shopping and they see it on the shelf it will attract the shopper's attention. It also looks fresh by its appearance and looks good served on the plate. It can also be kept in the fridge and will be fresh for a few days. If required you could also freeze it. It may be mentioned here that the research carried out revealed that women are 50% more likely to buy cheesecake than men and since women do most of the shopping, cheesecake should be a good seller. Different Ways of Developing Cheese Cake While developing a new recipe for cheesecake, the following specific things are kept in mind: 1. Ingredients: Changing the ingredients which are used in conventional cheesecake, and explore cheesecake recipes by trying out new ingredients such as spices like cinnamon, chocolate, syrup, honey, coffee, oats or soya flour. 2. Biscuit base: Change in the base ingredient and replacing with biscuits of different variety such as penguin, hotnobs, chocolate digestive or bourbon. 3. Aroma: Aromatic seeds, spices and herbs will be tried to give novelty and uniqueness to the dessert. 4. Topping: Innovative and attractive topping which appeals to the consumers will be tried such as colourful fresh fruit bits, and sour cream topping decorated with dark cherries, fresh raspberries, blackberries and strawberries. 5. Texture: The texture of the dessert will take into account the aspects of hardness, cohesiveness, springiness, adhesiveness, spreadability, break and peel strength, and consistency. Innovative Topping for Cheesecake: Cheesecake topping is one of the most important aspects for drawing the consumers attention. Attractive topping easily catches ones eyes and people are drawn to it. However, apart from attractiveness, topping should taste great, and at the same time should have nutritive value and low calorie value. Natural fruits are the most obvious choice from the point of healthiness. Fruits can be combined with other ingredients like sour cream, syrup, dry fruits or crispy seasonings. I have tried several ways of making a Cheesecake and have discovered that you can make it in a lot of ways by changing the taste of the base, middle filling and top. There are many varieties. I have spent a lot of time making Cheesecake. I have tried several bases using different biscuits for the base. I have used plain digestives, chocolate digestives and ginger biscuits. All make very good bases and offer a different flavour. I have also tried different flavoured fillings using lemon, raspberries and strawberries to give it extra taste. All proved worth the try. Change in the dish was achieved by mixing the chosen fruit with the Philadelphia creamy cheese. It is very easy to choose which topping you want on top as you can use any fruit that you want, but should remember not to clash with the fruit used for the filling. I took a couple of pictures of the bases and mixes that I tried and these are shown below: Evaluation of Cheesecake recipe Changing ingredients gives a new challenge to the conventional cheesecake recipes. Mixing and matching of ingredients can be challenging and it helps in experimenting with new tastes. Trying out the biscuit base is an idea which worked out very well. Filling with different fruit flavour is an all time favourite and well liked by children and adults alike. Along with these, natural spice like cinnamon will give added attraction to this novelty cheesecake. Topping with available fresh fruits gives added attraction to the dessert dish. Consistent texture will help in handling and packaging of the cheesecake without mess up. To conclude, this is a very adaptable dessert to make, and can be flavoured in different ways to suit the taste of the customers. It is a treat to the eye and packaging is hassle free. It can either be kept in the fridge or freezer. It is also easy to develop into individual portions by making a large cake and then splitting it when made to reduce cost, all of which I have tested. Development of a product profile c) Subjective testing or Sensory analysis: Sensory analysis involves tasting of food. For a cheese recipe which invariably requires the use of milk and milk products such as cheese, or cream as ingredients, flavour quality is an important parameter for milk powders as flavour influences consumer acceptability and can influence finished product quality when powders are used in ingredient applications. The sensory analysis any cheese cake recipe would involve identifying and validating chemical components responsible for the key sensory flavour attributes in the skimmed or whole milk powder. However, sensory analysis involves much more than just tasting of food. One has to distinguish between wide ranges of food characteristics: 'mouthfeel' such as moist or waxy structural' such as gritty or stringy 'textural' such as soft or crisp Sensory analysis is used in Industry to focus on individual sensory characteristics of a food product in an analytic way to ensure that production is guided towards the optimisation of that product. Data collected from sensory analysis can be transferred and represented by using Spreadsheets. eg. Microsoft Excel. It is necessary to decide on a list of suitable descriptor for the product, using the characteristics as a guide the spider or star diagram of the product is to be completed. Characteristics Descriptors Appearance Colour Aroma (odour, smell etc) Delicious, or repulsive Texture (e.g. hardness, chewiness, viscosity, fractrurability) Hard, soft, crisp, moist Flavour Sweet, sour, salty (after taste, e.g. stale) A Star Diagram for sensory analysis Appropriate testing Methods for testing food hygiene have improved much in recent years, helping minimize potential diseases and ensure food safety. Ensuring food safety is a long process, and sustainable work needs tough policies from government departments. There is a need for the rapid and easy cost effective detection of undesirable harmful microbial contaminants, toxins and taints in the dairy and bakery product industries Methods development has always been driven by the demand for tests that are faster, cheaper, easier, and more accurate. Pressure for improved procedures is particularly apparent in microbial food safety. The most appropriate food testing method which is to be applied to test the quality of the food is microbial detection test. The advent of mandatory HACCP in several industries and the increased emphasis on testing ready-to-eat (RTE) foods prior to their release for L. monocytogenes, Salmonella and E. coli 0157H7 creates a need for validated, rapid pathogen-detection methods. ISO 21187|IDF 196:2004: This ISO testing kit gives guidelines for the establishment of a conversion relationship between the results of a routine method and an anchor method, and its verification for the quantitative determination of the bacteriological quality of milk. ISO 14461-1|IDF 169-1:2005 This ISO kit describes a procedure for testing the performance of the colony-count technique within a laboratory by establishing the within-laboratory variability of its technique and identifying those steps that are associated with excessive variability. ISO 11866-1|IDF 170-1:2005 The testing specifies a combined method for the enumeration of presumptive Escherichia coli and of presumptive coliforms by means of a culture technique involving a liquid medium with MUG, and calculation of the number of presumptive Escherichia coli and/or coliforms per gram or per millilitre by the most probable number (MPN) technique after incubation at 30 C. The method is applicable to milk, liquid milk products, dried milk, dried sweet whey, dried buttermilk, lactose, acid casein, lactic casein and rennet casein, caseinate and dried acid whey, cheese and processed cheese, butter, frozen milk products (including edible ices), and custard, desserts and cream. Setting Qualities To find out the setting qualities of various ingredients in a cheesecake and in order to select and use the most suitable one for a particular product the following things is to be kept in mind. Suppose the glaze for layer or topping of the cheesecake is runny, the solution would be to use starch found in flour to aid the set. The stepwise solution to the problem would be i) to take a container and wetting it inside ii) Place 15g of the starch in a saucepan and add 180ml cold water. iii) Heat the mixture slowly, stirring all the time, until it thickens. The temperature at which it thickens should be noted. iv) Cook for 1 minute, stirring all the time, then leave to cool. v) Compare the colour, clarity and stiffness of the sets obtained from the following starches: plain flour, cornflour, arrowroot, potato flour, rice flour etc. Another point to be kept in mind is relation between the type of sweetener and freezing attribute. For any given level of sweetness, an associated number of molecules of sweetener are required to reach that level. As the number of a particular sweetener molecules increases, the freezing point of the mixture decreases. Freezing point is important for several reasons. Frozen products exposed to heat shock during distribution benefit from a higher freezing point. Freezing point determines the hardness of the product during serving or dispensing. Most importantly, the freezing point must be adjustable to meet freezing-equipment specifications. Adding sugar (sucrose) might appear the simplest solution for sweetening, but supplementing sucrose with corn sweeteners can reduce costs and add functionality. Analysis against specification The following are points against food specification: 1) Food safety and hygiene: Food may not be prepared in the best of hygienic conditions 2) Specific food and nutritional facts: Most of the ingredients in cheese cake are high calorie food such as sugar, syrup, cream etc which if eaten regularly would lead to considerable weight gain. 3) Effect of ingredients like Margarine, butter, cheese, milk contain saturated fat which is harmful for heart and can lead to blocked artery if eaten more than specified amount. 4) Additives: A simple general rule about additives is to avoid sodium nitrite, saccharin, caffeine, olestra, acesulfame K, and artificial coloring. Not only are they among the most questionable additives, but they are used primarily in foods of low nutritional value. Sugar and salt also may pose the great risk because we consume so much of them. Lemon Cheesecakes Manufacturing Specification Title: Lemon Cheesecakes (Individual Desserts) Description: A cheesecake with a thin biscuit & syrup base, with a creamy lemon cream cheese filling topped with a slice of lemon and lemon sauce. Served with piped cream around the edge. Main function of ingredients: Cream Cheese (Philadelphia): This gives the cake a distinctive taste and adds flavour to just the ordinary whipped cream. Cream: This balances out the strong taste of the cream cheese. It also makes the cheesecake smoother and creamier. Butter: This gives the biscuit base a more distinctive taste and helps to bind the crumbs together and prevents the base from falling apart. Sugar: This gives the cream cheese filling a sweeter taste and takes the bitter/savoury taste out of the cream cheese. It also sweetens the whipped cream. Syrup: This helps the biscuit base crumbs to bind together as the mixture is not baked in the oven. Lemon: This gives the cream mixture flavour to the dessert and gives a balance of flavours i.e. sweet (sugar) and bitter (lemon). Quick gel: This is quicker than ordinary jelly. This sets on top of the cream mixture. Biscuits: These give a variation of colour, texture and taste to the dish. The texture contrasts solid and crunchy (biscuits) with soft and smooth (the cream mixture). Provide a sweet and sugary taste to the cheesecake. Ingredients & Costing for a whole cake (8portions): TOTAL COST=2.40 COST PER CAKE= 0.60 INGREDIENT COST PER g WEIGHT COST Cream Cheese 0.0057p 200g 1.14 Double Cream 0.0026p 150g 39p Biscuits 0.0018p 200g 36p Butter 0.0058p 25g 6p Sugar 0.0019p 25g 4p Quick - Gel 0.0083p 30g 24p Lemon 0.25p 70g 17p Production Plan: Time Production Point Special Points/Quality Control Allowances/ Boundaries 8:50 Wash hands, put on apron wipe down the surface and clean up. Wash hands using soap and use dish cloth. N/A 8:52 Weigh out all ingredients and place into separate dishes. Weigh ingredients using a 1dp measuring balance +or- 2.5g or 1/10 ounce. 8:56 Place biscuits into a bowl and crush using a rolling pin. Ensure the bowl is solid e.g. Pyrex. Granules: 2mm- in size. 8:58 Place into a large pan and add the butter, sugar and syrup. Stir mixture frequently to prevent burning biscuit. N/A 9:00 Split mixture and separate into four pots. Press down with a spoon. Ensure the biscuit is pressed down firmly and is of even thickness 9mm thickness + or - 1mm 9:04 Place the four pots into the refrigerator to cool and set. Put in on a tray and put on a flat shelf Temperature 4oc +/- 2oc 9:04 Put cream cheese into a clean bowl and beat with a wooden spoon. Beat to make the mixture less viscous/thick. Use a wooden spoon/whisk. 9:06 In a separate bowl, whisk the double cream until thick. Do not over-whip or under-whip. Should just form peaks. 9:08 Fold into the cream cheese at a time and mix. Should be an even consistency. A pale cream colour 9:11 Add the juice of lemon into mixture and beat in. Mix in all the juice at once very well. 9:13 Split mixture into and place in each tub Spread around using a palette knife to make flat. 2cm thick +/- 0.3cm 9:16 Put the quick gel in a pan with boiling hot water and boil for 3mins. Keep stirring throughout the boiling process. 100oc +/- 6oc 9:20 Pour on top of the four tubs and place into the fridge. Do not get any quick gel on the sides of the tubs. 5mm +/- 0.5mm 9:23 In a separate bowl whip the double cream. Should be of piping consistency. 9:25 Put into a piping bag with a small-cross nozzle and pipe the pattern on the edge of each tub. All cream shapes should be of similar size. 6mm diameter +/- 1mm 9:27 Place tubs in fridge and allow chilling. Place in fridge for around 25mins Temperature3oc +/- 1oc 9:30 Wash up all mess and wipe down surface using a cloth and washing up liquid. Take care of sharp knifes and dangerous implements. Water temperature around 50oc +/- 5oc Production time: 40mins Read More