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2503 presentation

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Janice W K Kwok

on 1 May 2013

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Transcript of 2503 presentation


Plant Bottle Packaging debut

Water Sanitation Efforts in Niger

Energy Management Devices/Cooling Techniques MARKETING VIA GLOBAL PARTNERSHIPS Mobile Marketing
Olympic Games
FIFA World Cup
Music artists
Community Outreach
“Happy Truck”
“Expedition 206”
COCA-COLA IN CHINA 38 Bottling Plants

2 Concentration Plants MOST
Coke Zero
Vitamin Water
Minute Maid Pulpy
Minute Maid Pulpy Super Milky
UNITS Coca-Cola Beverages (Shanghai) Ltd.
Coca-Cola China Ltd.
Coca-Cola Far-East Ltd. MAIN
BOTTLERS Swire Beverages
COFCO Coca-Colverages Ltd.
Coca-Cola China Industries Ltd. Only international company that has sponsored four of the biggest public events in China’s history. 2007 Shanghai Special Olympics
2008 Beijing Olympic Games
2008 Beijing Paralympics Games
2010 Shanghai World Expo

Geographic Operational Groups

Restructured in 2009 3 MAIN ENTITIES Corporate
Higher Power Distance
Higher Uncertainty Avoidance
Historically Masculine
Individualist HOFSTEDE'S CULTURAL VALUE DIMENSIONS Well-oiled Machine (Germanic)
Village Market (Anglo/Nordic) Sports Drink Producer Bottled Water Producer Mainly enters into partnerships overseas instead of Greenfield ventures to protect its licensing and its secret formulas

In 2006, Coca Cola-owned bottling subsidiaries brought together under the Bottling Investments operating group

Most bottling subsidiaries locally owned RISKS Political Financial Social Brazil China India South Africa Corruption Terrorism
Corruption Slowing
Growth Economic
Slowdown Caste
System Popular
Dissent Corruption Large Debts
Economic Slowdown Poor
Infrastructre Human Rights
Strategy Think Globally,
Act Locally Roughly 300 Bottling Partners Hub
Strategy Assume control of more bottling subsidiaries
Muhtar Kent
Chairman of the Board,
CEO Alexander B. Cummings Executive Vice President, Chief Administrative Officer Gary P. Fayard
Executive Vice President, Chief Financial Officer John M. Farrell
Vice President,
Chief Strategy Officer Head Body Body Body Body Body Body Body Body Body Body Body Body Kwok Wen Kei Janice 2010108654
Hung Oi Ying Christy 2010062238
Lam Cheuk Yiu Vanessa 2009193628 1st step 2nd step Spark (cc) image by nuonsolarteam on Flickr Big and.... ... small 2010 2005 BIOL2503
Project Presentation on
Bread Production hello hihi (cc) photo by theaucitron on Flickr (cc) photo by theaucitron on Flickr Basic Formulation of baking bread Ingredients:
Dry yeast
Wheat flour
Function of each ingredients
- Solvent for other ingredients
- Hydration of starch and protein in wheat flour

- Enhance favor
- Control the fermentation rate
3. Dry yeast

- For leavening

- Fermentation of carbohydrates in wheat flour, producing carbon dioxide

4. Shortening
- coating and lubricating the individual strands of protein

- hold the structure together

- * If too much fat is included in a bread dough, the lubrication effect will cause the protein structures to divide
5. Wheat flour:

**mainly consists of starch and proteins a.) Starch:

- Exists as granules and has a high degree of crystallinity

- Relatively inert during mixing

- Influence dough elasticity
b.) Protein
**Gluten protein:

- Formation of a elastic dough when wetted and kneaded

- Unique property found only in wheat flour
1. Water 2. Salt Funny Bread Flatbread - Simple bread: only salt, flour and water added
- WITHOUT leavening agents such as yeast
- Hold special religious significance to adherents of Judaism and Christianity
Soda bread - Ingredients: flour, bread soda, salt, and buttermilk
- Instead of using common leavening agent, yeast : Baking Soda is used
- WHY?
- The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form bubbles of carbon dioxide
Rice bread Kwok Wen Kei Janice 2010108654
Hung Oi Ying Christy 2010062238
Lam Cheuk Yiu Vanessa 2009193628 - Introduced from Japan
- made from rice flour rather than wheat flour
- Being gluten free: it can be much more digestible for those with gluten intolerance
Flow of Presentation 4. Baking 2. Physical Transformation 1. Dough Development Steps for Bread Production 3. Proofing >> Kneading the application of energy during mixing
develops the gluten, which gives the dough elasticity by trapping the bubbles of gas formed by the yeast
modify the rheological properties of the dough
improve its ability to expand when gas pressures increase
>> Blending Protein become soften, less firmly contact with starch
Lipids, soluble materials are uniformly distributed
Lipids are brought into contact with the protein fibers
Forming of homogenous mixture
>> Internal changes in dough development 1. Pickup - dry and wet materials have mixed only
2. Cleanup – water being taken up by the dry material
3. Development - The dough becomes elastic, smooth, silky and a little bit dry
reached the peak of development
4. Letdown - The dough forms wet strings that are wet and sticky.
5. Breakdown -The dough has broken down and disintegrated Subdivide the dough mass into unit pieces.
Modify the shape.
A short delay in processing.
Shape the dough pieces Starch is converted into sugars
The sugars feed the yeast producing carbon dioxide, acid and alcohol Carbon dioxide: retains in protein matrix and let the dough grow and expand.
Alcohol, Acids: flavor development
Further expansion of the dough pieces and fixation of the final bread structure.

e.g. Breakdown of chemical bonding
Changes in physical characteristics
Crust, gloss and crumb formation
Flavor Development
Beer Bread - Simply made with flour, beer, and sugar.
- Dense and heavy unless an additional leavening agent
- Self-rising flour may be used because it is a mixture of flour and leavening agent
- Different types of beer bread can be made by using different beers;

Potato Bread - Potato flour replaces a portion of the regular wheat flour
> Regulate water distribution and water holding capacity
>Inactivate excess starch damage, starch and protein
>degrading enzymes
>Strengthen crumb structure
>Improve bread yields and digestibility
- A dense, moist crumb Rye Bread - Made with various percentages of flour from rye grain
- Darker in color and stronger in flavor
- Retains more nutrients than wheat
- It has a lower gluten content than wheat flour
- Contains a higher proportion of soluble fiber
- The main structure of the bread is based on complex polysaccharides 1. Basic Ingredients of Bread
2. Steps for Making Bread
3. Funny Bread
4. Cultures Differences Basic Formulation of baking bread Bread and Cultures "bread is older than man"

simple, cheap, adaptable food types

many variations of the basic recipes worldwide

Chinese steamed bread (mantou)
1. can be fried and served
with dipping steamed milk
2. with fillings of meat and

- salted bread
- yeast-raised
- made of flour, eggs, lard, yeast, sugar, and salt
- very popular in the Phillippines for breakfast
- can be served with butter, cheese, eggs,
sausages, tea, hot chocolate and etc.
- The making:
1. using a lean type of dough;
2. the dough is rolled into long logs;
3. cut into individual portions with a
dull dough cutter;
4. allowed to bake on sheet pan.
- sliced bread with fillings of mustards, raw
and fried onion, ketchup, and of course,
the sausages
- the bread used have a fluffy and light texture
---> made of flour, milk or cream, yeast,
butter/shortening, eggs and a little bit
of sugar Religious effects and Bread
1. Christian
- Jesus ----- symbolize his body
with bread
- there will be a sign of cross cut
with knife on the surface of
bread before they are baked
- throwing the bread away
= a SIN!
there changes to fit people from different countries' flavors,

eg. serving the bread together with other sauces and ingredients

cultural importance - beyond
mere nutrition

also influenced by regional
parties, eg. Christians, Jews

Religious effects and Bread
2. Jews
- have a traditional bread
called challah
- a type of egg bread
- made as "double loaf"
- honey and added raisins
as sweetening
- traditional recipes -----
large number of eggs,
fine white flour, water,
yeast, and sugar
- now ----- use fewer eggs /
eggless Head Body Body Body Body Body Body Body Body Body Body Body Body
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