PLANNING
Product
formulation, equipment requirements and product information
DUE ON PLANNING DAY
Team:
______
Product ______________
Date of Manufacture _______
1.
Variables:
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Variable |
Reason
for selection |
Expected
result |
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2.
Ingredients:
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Ingredient |
Total
amount needed* |
Function
of ingredient |
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*Attach
diskette with spreadsheet
3. Equipment and Utensils Required:
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4. Evaluation of Product:
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Test
Method |
Reason
for evaluation/Expected results |
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5.
Summarize the quality attributes of your product:
6.
What processing, formulation, and/or storage factors ensure that this
product is safe to eat?
7.
What is the expected shelf-life of this product if properly processed and
stored? What processing,
formulation, and/or storage factors contribute to extending the product’s
shelf life?
8.
What unit operations and chemical/biochemical operations are involved in
making this product? Include the step(s) in the process that will use each
operation.