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Discussion of Theoretical Framework

The document discusses factors that influence product quality for TORTA pastries, including storage, safety, and design. Proper storage is important to prevent spoilage from pests, moisture, or mold. Safety refers to safe production and consumption, ensuring workers are protected from accidents and ingredients are non-toxic. Design aims to attract customers while also protecting the product. Makers accept recommendations to enhance quality and address customer complaints.

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Irish Gamboa Duenas
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338 views1 page

Discussion of Theoretical Framework

The document discusses factors that influence product quality for TORTA pastries, including storage, safety, and design. Proper storage is important to prevent spoilage from pests, moisture, or mold. Safety refers to safe production and consumption, ensuring workers are protected from accidents and ingredients are non-toxic. Design aims to attract customers while also protecting the product. Makers accept recommendations to enhance quality and address customer complaints.

Uploaded by

Irish Gamboa Duenas
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Discussion of theoretical framework:

The customer`s satisfaction regarding the TORTA centers on product quality. The conformance
to prescribed health and sanitary standards will give the product quality and enduring image for the
establishment as being honest in making their TORTA. The reliability aspect also suggests that the torta
is safe as well as healthy.

The most important aspect of product quality is the proper storage. Given that the torta, like
other pastry products have a certain shelf life, proper storage is of great importance. Storage of torta
demands great care. The torta must be stored so as to keep it from being infested by pests such as
cockroaches, ants, and mice or rats. Ants are the most invasive because they can penetrate relatively
small openings which roaches or mice cannot get through. So in this regards, the storage must done air
tight but not so cramped or so compacted to avoid the torta`s being damaged. Storage areas must also
be well ventilated to avoid too much humidity that might spoil the torta. It must also be free from
moisture such as rain. Initially, torta`s are pre-stored in racks. To keep them cool prior to storing. The
area must be free of dusts which might be laden with molds or fungi that are the causes of spoilage.

Safety is also a great aspect of product quality. Not only does this refer to the safe consumption
of torta but also to the safe production of torta. Bakers of torta are so skillful but there are instances
that accidents might happen as in accidental burning as they are usually near the fire of “HUDNOHAN”
or ovens. The management make sure the workers are safe from accidents.

Safety is also aimed to ensure that the finished product is safe from microbes or toxic
ingredients. There are cases where flour products are not of good quality and some are fake. Eggs used
are not farm-fresh. Eggs have a higher tendency of spoilage if not properly handled or stored. Usual
shelf life of eggs is ten days. After that prescribed period the eggs are rendered as unsuitable for
consumption or to be incorporated into baked pastries such as torta.

The traditional torta makers prefer to use eggs of free-range chickens. These are the so-called
“BISAYA” breed in contrast to the white-leg horn variety raised in poultry farms. Old folks consider the
eggs of free-range chickens as the best for torta baking. But being free-range, the chickens have a
tendency to be infected with polluted feeds that likewise affect the egg quality. In this regard,
commercial torta makers prefer to use the eggs from high breed hens raised in poultry farms as they are
relatively safe from contamination that free-range chickens usually get from their surroundings.

Quality of design varies but the main goal is to add more appeal to the customers. Colorful
wrappings attract buyers. This must also be protective to the finished product and not just for aesthetic
aspect. Nowadays, plastics instead of wax paper, is used.

There is no perfection in this world so that recommendations coming from outside is readily
accepted by torta makers. If some customers complain regarding the product quality, the torta makers
will have enhancement program to alleviate the possible defects or to give more improvement and
maintain the prestige of the quality of the torta.

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