4th week domain 1 gold standard!!

This week we were required to conduct sensory test and product formulation alteration on the FILLING of the dumpling. We were required to choose the best filling out of the 4 types of gold standard with different filling formulation. The skin of the dumpling were the previous week gold standard where we pick out the best skin based on the sensory test and the feedback of the panels. The type of filling we chosen were two types variation of mushrooms, Portobello and Button mushrooms.

1st type of filling : ~ Portobello Mushrooms ~

2nd type of filling: ~ Button Mushroom ~

After evaluation of the panels feedback and ratings, we found out that most of the panels prefer button mushrooms more than portobello mushrooms. As portobello consist of a heavier taste than button mushroom, panels think it is overpowering the other ingredient and it is not that suitable for the dumpling as filling.

3 layer Filling dumpling ~~ (Mushrooms top, Cheese filling middle and Beef Filling at bottom)

We have encounter many of the unforeseen problems during the assembling fillings of the dumpling and molding as we are unable to see a 3 layer concept on the dumpling filling as heat causes cheese to melt and split, cheese layer was gone and left only meat and mushrooms. Besdies that, we also encounter a shrinkage problem for the filling of dumpling after cooked as beef will shrink almost double of it's size after cooking.