Product Specification for Food Tech

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Product Specification The following product specification will be used as an aid to develop my Victoria Sponge. It will ensure that it is suitable for my target group of 19-21 year olds but will still have the potential for development to create a product that is unique. Shape- A typical Victoria Sponge would be a round, circular shape which can be cut into approximately 6 individual portions or it could be a miniature round shape, but a big enough portion for one. Appearance – The sponge cake should look intriguing and appetising to my target markets eye. A traditional Victoria Sponge is a golden colour; however I may experiment with natural food colourings to make it more unique. I would also use fresh fruit and different types of spreads to illuminate the product and enhance the appearance of the cake. Taste/Texture – Usually a Victoria Sponge is just a plain sponge flavour, but for my product I may try different flavour sponges as this will make the cake exquisite and will also appeal further to my target market of 19-21 year olds. A light, fluffy texture is the expectation for a sponge. I will keep this as standard as it is the best texture referring to the product analysis. Size – When I analysed a standard component (Victoria Sponge), the weight of each individual portion was 63g. This was a slice from a 17cm width x 4cm depth cake, and was the right portion size. Due to this information, I will aim to make my product this weight whether it’s an individual portion or a slice. Unit Cost – The price of my product will be £2-£3 as this is what results showed me in my target market questionnaire as to what they would like to pay for a snack when they go to a cafe. Materials- The sponge will be using the basic ingredients, sugar, flour, and butter/margarine. I will experiment with different types of these basic ingredients to develop and create a more

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