mcdonald’s french fries - wordpress.com · 2015-06-07 · french fries special varieties of...
TRANSCRIPT
SHIVANG CHAUDHARY
© Created & Copyrighted by Shivang Chaudhary
Formulation Engineer (QbD/ PAT Facilitator) MS Pharm (Pharmaceutics)-National Institute of Pharmaceutical Education & Research (NIPER);
PGD (Patents Law)-National Academy of Legal Studies And Research (NALSAR), INDIA +91 -9904474045, +91-7567297579
QbD MODEL FROM FAST FOOD INDUSTRY FRENCH FRIES McDonald’s
IMP
LEM
ENTA
TIO
N O
F
CO
NTR
OLS
D
EV
ELO
PM
EN
T O
F
CP
Ps
DE
SIG
NIN
G O
F
CM
As
DE
TER
MIN
E
CQ
As
DE
FIN
E
Q
TPP
QbD MODEL FROM FAST FOOD INDUSTRY
FRENCH FRIES
Crispy & Soft Exterior
Fluffy & Intact Interior
Even Light Golden blond
Stay Crisp & Tasty for long time
© Created & Copyrighted by Shivang Chaudhary
IMP
LEM
ENTA
TIO
N O
F
CO
NTR
OLS
D
EV
ELO
PM
EN
T O
F
CP
Ps
DE
SIG
NIN
G O
F
CM
As
DE
TER
MIN
E
CQ
As
DE
FIN
E
Q
TPP
QbD MODEL FROM FAST FOOD INDUSTRY
FRENCH FRIES
• COLOR of Fries Golden • TASTE of Fries Sweet-Salty • WEIGHT of Fries Light • FEEL & TEXTURE Crispy & Soft Exterior Fluffy & Intact Interior • In-Use STABILITY Crispy & Tasty for Long Time
© Created & Copyrighted by Shivang Chaudhary
IMP
LEM
ENTA
TIO
N O
F
CO
NTR
OLS
D
EV
ELO
PM
EN
T O
F
CP
Ps
DE
SIG
NIN
G O
F
CM
As
DE
TER
MIN
E
CQ
As
DE
FIN
E
Q
TPP
QbD MODEL FROM FAST FOOD INDUSTRY
FRENCH FRIES
Special varieties of potato, like the “RUSSET BURBANK” which is chosen for its quality, taste and long shape when cut.
McDonald’s 100 Circle farms grows
perfect potatoes IN CIRCLES so
big around, they’re visible
from space.
Every single particle of soil will get equal quantity & similar quality of
nutrients from the circle, so the quality of potatoes will be similar & consistent
© Created & Copyrighted by Shivang Chaudhary
IMP
LEM
ENTA
TIO
N O
F
CO
NTR
OLS
D
EV
ELO
PM
EN
T O
F
CP
Ps
DE
SIG
NIN
G O
F
CM
As
DE
TER
MIN
E
CQ
As
DE
FIN
E
Q
TPP
QbD MODEL FROM FAST FOOD INDUSTRY
FRENCH FRIES
• COLLECTION OF POTATOES • WASHING & PEELING of Potatoes • RINSING & PLACING in Water-Vinegar mixture to remove extra starch for at least 12 hours • BLANCHING (PRE FRYING) for 45 to 60 seconds at 390 degrees in canola blend oil • FREEZING in freezer for at least 4 hours • FINISHING (FINAL FRYING) at 375 degrees for about five minutes, gives golden brown color
© Created & Copyrighted by Shivang Chaudhary
IMP
LEM
ENTA
TIO
N O
F
CO
NTR
OLS
D
EV
ELO
PM
EN
T O
F
CP
Ps
DE
SIG
NIN
G O
F
CM
As
DE
TER
MIN
E
CQ
As
DE
FIN
E
Q
TPP
QbD MODEL FROM FAST FOOD INDUSTRY
FRENCH FRIES
BLANCHING (PRE FRYING) for 45 to 60 seconds at 390 degrees in canola blend oil
FOR CRISPY & SOFT EXTERIOR
FREEZING in freezer at 4°C for at least 4 hours
FOR FLUFFY & INTACT INTERIOR
RINSING & PLACING of POTATOES in Water-Vinegar mixture to remove extra starch (responsible for brownish color during frying) for at least 12 hrs
For EVEN LIGHT GOLDEN BLONDE
FINISHING (FINAL FRYING) at 375 degrees for about 5 mins,
gives golden brown color
To keep it CRISPY & TASTY FOR
LONG TIME
COLLECTION of Special varieties of potato, like the “RUSSET
BURBANK” which is chosen FOR ITS QUALITY, TASTE AND LONG SHAPE WHEN CUT.
© Created & Copyrighted by Shivang Chaudhary
IMP
LEM
ENTA
TIO
N O
F
CO
NTR
OLS
D
EV
ELO
PM
EN
T O
F
CP
Ps
DE
SIG
NIN
G O
F
CM
As
DE
TER
MIN
E
CQ
As
DE
FIN
E
Q
TPP
QbD MODEL FROM FAST FOOD INDUSTRY
FRENCH FRIES
World Famous Fries are made from real potatoes! McDonald’s passion for quality meant that every single ingredient • TESTED, • TASTED & • PERFECTED Enjoy ROCK-STAR TREATMENT • FROM START TO FINISH to fit the desired Quality Average McDonald's restaurants in the US sells 87,600 pounds of fries per year, 1.05 billion pounds of French fries nationwide.
© Created & Copyrighted by Shivang Chaudhary
B E L L Just one bell away…
CONSULTANTS
LUE
THANK YOU SO MUCH FROM…
SHIVANG CHAUDHARY Formulation Engineer (QbD/PAT Facilitator) MS Pharm (Pharmaceutics); PGD (Patents Law). Ahmedabad, Gujarat, INDIA
Contact No: +91-9904474045 [email protected]
QUALITY IS A PILLAR FOR BRANDING
© Created & Copyrighted by Shivang Chaudhary