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    TA RIKA B Inggris

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    Rosma Yulisa
    This document summarizes the process control of producing baked brownies at Sapporo Patisserie in Bandar Lampung, Indonesia. It describes the various production steps from weighing ingredients and mixing them to baking, cooling, cutting, and packaging the brownies. Checks are performed at each stage to ensure quality. In general, the production process is executed well, though problems can arise in cutting due to a lack of documented measurements and standard procedures. The purpose is to understand brownie production processes and identify issues to improve process control.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    TA RIKA B Inggris

    Uploaded by

    Rosma Yulisa
    34 views14 pages
    This document summarizes the process control of producing baked brownies at Sapporo Patisserie in Bandar Lampung, Indonesia. It describes the various production steps from weighing ingredients and mixing them to baking, cooling, cutting, and packaging the brownies. Checks are performed at each stage to ensure quality. In general, the production process is executed well, though problems can arise in cutting due to a lack of documented measurements and standard procedures. The purpose is to understand brownie production processes and identify issues to improve process control.

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    PPT TA RIKA b inggris

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    This document summarizes the process control of producing baked brownies at Sapporo Patisserie in Bandar Lampung, Indonesia. It describes the various production steps from weighing ingredients and mixing them to baking, cooling, cutting, and packaging the brownies. Checks are performed at each stage to ensure quality. In general, the production process is executed well, though problems can arise in cutting due to a lack of documented measurements and standard procedures. The purpose is to understand brownie production processes and identify issues to improve process control.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    34 views14 pages

    TA RIKA B Inggris

    Uploaded by

    Rosma Yulisa
    This document summarizes the process control of producing baked brownies at Sapporo Patisserie in Bandar Lampung, Indonesia. It describes the various production steps from weighing ingredients and mixing them to baking, cooling, cutting, and packaging the brownies. Checks are performed at each stage to ensure quality. In general, the production process is executed well, though problems can arise in cutting due to a lack of documented measurements and standard procedures. The purpose is to understand brownie production processes and identify issues to improve process control.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 14

    Process Control Of Production Baked Brownies

    in Sapporo Patisserie Bandar Lampung

    By
    Ni Luh Rika Rahmawati
    19733022

    STUDY PROGRAM FOOD TECHNOLOGY


    POLITEKNIK NEGERI LAMPUNG
    2022
    Introduction

    Background
    Brownies are products made from wheat flour. Brownies are famous in
    kids, teens or adults. Brownies have also long been known to the public
    as snacks that are quite filling and are also often used as a substitute for
    the breakfast menu.

    Making brownies is not only processed by steaming but also baking.


    Steamed brownies have a soft texture because the process of steaming
    brownies does not release much moisture so that the shelf life of steamed
    brownies is lower. While baked brownies are drier on the outside and soft
    on the inside. This is due to the long baking process so that the water
    content in the dough evaporates a lot which causes the shelf life of baked
    brownies to be longer.
    “The purpose of writing this final project is to know the
    process control of production baked brownies and
    identify various kinds of problems that arise in the
    application process control of production baked
    brownies .”
    Purpose
    Company Profile
    01 02
    Company Name Company History
    Sapporo Patisserie is a food processing
    Sapporo Patisserie company, especially bread and cakes that has
    been started since 2019

    03 04
    Company’s Addres Bussines Fields
    Sapporo Patisserie is located in Gajah Bread and Cake
    Mada village, No.63-65, Baru City, processing
    Tanjung Karang east, Bandar Lampung
    City, Lampung 35128
    02
    Methodology
    Methodology

    Time
    Held from march 7 to april 30, 2022
    Place
    At Sapporo Patisserie, Bandar Lampung
    Ingredient
    Wheat flour, sugar , eggs, cocoa powder, chocolate
    blocks, butter, milk powder, and topping
    Tools
    The tools used: digital scales, mixer, pan, oven,
    spatula, parchment paper, knife
    Implementation stage
    Field observation, interview, literature review
    Baked Brownies
    Formulation
    Number Ingredient Presentation %
    1 Wheat flour 13,95
    2 Sugar 23,25
    3 Milk powder 2,90
    4 Cocoa powder 2,90
    5 Chocolate blocks 23,25
    6 Butter 17,44
    7 Eggs 15,69
    PROCEDURE MAKING BAKED BROWNIES
    1
    st
    2 nd 3 th 4 th 5 th 6 th

    12 th 11 th 10 th 8 th
    9 th
    7 th
    03
    Result and discussion
    Process Stage Procedure
    Material weghing Checking the weight of raw materials from production employees that
    will be used for the production process. Checking the weight of the
    dough is done by weighing the raw materials that have been prepared
    using a digital scale.
    Material mixing Mixing sugar and eggs using a mixer until expan, then add dry
    ingredients such as flour, milk powder and cocoa powder and finally
    add melted butter and chocolate blocks.
    The homogeneity check is done by dipping one fingertip into the
    mixture of ingredients, the criterion of the dough being homogeneous
    is marked by drops of dough no more than 2 times or the dough
    falling slowly.
    Pouring the dough into Inspection of the pan before pouring the dough into the pan, check the
    the pan pan, including cleanliness, spread margarine, and parchment paper are
    installed properly or not.
    Filling the dough into the pan is done by weighing the dough as much
    as 400 grams and leveling it.
    Process Stage Procedure
    Dough stand and giving Let the dough sit for temperature 23oC examination is done by
    topping observing the dough already looks pale on the top surface of the
    dough.
    Checks carried out. At the time of topping, the selection of almonds is
    good and there is no physical contamination such as gravel or other
    foreign objects.
    Baking dough checking the temperature used by making sure the temperature used is
    appropriate, namely 150oC, and checking other equipment used can
    function properly or not.
    Checking brownie products that are cooked, is done by looking at and
    holding the top surface of the dough that has started to harden or is
    still soft.
    Cooling and cutting cooling is done when the dough is cooked and then placed on the
    table, 
    cutting the dough has been cooled then placed on a table that has been
    cleaned and lined with parchment paper then cut into 2 parts.
    Inspection, if the brownies are still hot, it cannot be cut, so it must be
    ensured that the brownies are not hot and then packaged.
    Process Stage Procedure
    Packaging Checking the completeness of the packaging before putting the
    brownies into the package, first checking the completeness of the
    packaging including, whether the packaging is damaged or not, the
    logo and expiration date have been installed properly or not.
    Conclusions
    Pocess control of production baked brownies
    in Sapporo Patisserie Bandar Lampung starting from process of
    weighing material, ingredients mixing process, the process of
    pouring in to the pan, the process of setting dough and giving
    toppings, the baking process, the cooling and cuting process,
    the packaging process carried out by the cake production
    employees.
    In general process control of production baked brownies
    in Sapporo Patisserie Bandar Lampung has been executed well,
    but there are still problem arising in Pocess control of
    production baked brownies namely in the cutting process where
    measurements and standard oprational procedure that have not
    been documented by the company to ensure and guartantee that
    the materials at each stage of the production process are in
    THANK YOU

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