Business Plan: Brownies
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I. Nature of Business
History
A sweet chocolate dessert that has a history of different stories of origin but all pointing to being created around the mid 1800s. Brownies may have derived from chocolate cakes, becoming a denser and shorter version. Typically, a brownie is approximately 1 inch in height and since it is quite dense, it has a chewy texture that provides a very sweet flavor. There are a wide variety of different types of brownies made, all very similar in consistency and flavor.
The first known recipe for brownies was published in the 1897 Sears, Roebuck Catalogue. The origin of the Brownie is thought to be American. It is classified as a bar cookie and is thought to derive its name from the brown color of the cookie. Folklore has its origin coming from a careless cook that forgot to put baking powder in the chocolate cake batter recipe. Since this time there are almost as many brownie recipes as there are cooks.
The classic brownie consists of just a few ingredients: butter, sugar, chocolate, eggs, and flour. Fudgy Brownies (which purists often claim are the only real brownies) have a minimum of flour-about half a cup-and no leavening such as baking powder at all. Melting the butter rather than creaming it with sugar yields a denser, fudgier outcome. Unsweetened chocolate is the standard, with a full cup of sugar required to balance its bitterness. Either granulated or brown sugar may be used; substitute one for the other in equal proportions. The deeper the color of the sugar, though, the more pronounced the molasses flavor. Its all a matter of personal taste.
Cake-like Brownies are really well, little cakes! They contain less butter and more flour than fudgy brownies, as well as a bit of baking powder to make them softer and lighter. Often the softened butter is creamed with the sugar rather than melted with the chocolate. (Creaming incorporates air into the mixture, which causes the brownies to rise higher.) Many cake-like recipes also call for a bit of milk to add tenderness.
Chewy Brownies usually get their texture from two factors: an extra egg (or even two) and a combination of different types of chocolate. Of all the chocolate types, unsweetened chocolate has the highest proportion of starches, which create a stiffer-textured brownie. Semisweet chocolate produces a creamier texture. Put the two together, often with a few tablespoons of cocoa powder to round out the flavor and thicken the texture, and you get a rich, satisfyingly chewy result.
a) Industry Situation
Brownies are often among the first recipes a beginning baker attempts. In fact, many of us baked our first proud batch of brownies as children. And, just as likely, weve puzzled for years over why such a “simple” recipe can have such variable results: too dry, too blah, too underbaked in the center.
Who can resist the aroma of freshly baked bread or the decadent taste and texture of warm brownies? Now there is no need to compromise taste or quality, no matter how particular your diet. All of our products have been specially formulated to help address the numerous health issues which are caused by unhealthy eating, without compromising taste and texture. Take a closer look at any of the products listed to find out how mouthwatering, premium baked goods can impart specific health benefits.
b) SWOT
– Strength:
Looking back of what is the taste before is the sign of pursuing this kind of business throughout the years. People love to eat finger foods like brownies. Similarly, this item has great demand especially during occasion. They are often bought as souvenir items. This product has its unique characteristic that will make you crave for it.
Many have struggled in making an almost perfect brownie. Most bakers say Experience is the best guide, but here are some general rules.
Since many crave for cakes and pastries like brownies, demand for it will surely be high. Eventually, brownies industry will grow. Therefore more entrepreneurs are needed to start their own businesses.
– Weakness:
They were now both magnate of different taste other brownies in the market. Brownies have plenty of competitors such as breads and other pastries.
Preparation of brownies seems to be simple but its not. One should be careful enough to put exact amount of every ingredient. Overmixing the ingredients can cause brownies to turn out tough or for a thin crust to form on top. Mix wet and dry ingredients just long enough to blend them, taking special care not to overbeat after the eggs are added. Also, time of cooking such should be considered. Its easy to be burned.
Brownies arent a low-fat treat. Besides the butter-as much as 8 ounces, or one full stick, per batch-theres the cocoa butter in the chocolate itself. And many tasters cant tell the difference!
– Opportunities:
Doing other kinds of brands of Brownies is a challenge to them of this kind of business. Many people love eating brownies during snacks and after every meal. Although this product has several competitors, still there are only few shops that produce brownies.
– Treats:
When customers do not buy anymore their product, they might found and tried another brand. So, well have to consider customers preference to maintain our customers.
Brownies from Biancas are one of a kind delicious treats. With everything from corporate gifts, closing gifts to brownie gift baskets, youll find a treat that will delight you and put you in brownie heaven with each luscious bite. Biancas Brownies also offer brownies for special occasion which are packed in different boxes. Customers may also suggest if they want to make a personalized box for a particular purpose.
II. Product Development
a) Product Concept
Summer is a busy time for everyone, and it is always nice to have healthy snacks on hand for all that kitchen traffic. Now you can enjoy scrumptious brownies with a healthy edge. We spent a lot