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Univers i ty of Br ighton
Fina l Year Pro ject 2014
‘Heal thy Eat ing ’
By Patr ick Kendal
uk . linked in .com/ in /patr ickkendal /
patchkendal@go oglemail . com
pkdes ign .mo onfrui t . com
07412876436
Copyr ight © 2014 Patr ick Kendal
CONTENTS
Int roduct ion
Research
Ideat ion
Development
Launch
Acknowledgements
6
7
19
27
37
42
In t roduct ion
As a s tar t ing po in t for thi s pro ject research was conducted
in the chosen subject of ‘Heal thy Eat ing ’ . The v i s ion was to
des ign a product that would promote an at t ract ive way to
rece ive bet ter nu t r i t ion .
The process of des ign progressed through four s tages .
Research ; to d i scover where the bigges t d ietary problems lie
and focus on a speci fic area . Ideat ion ; to exp lore potent ia l
so lu t ions to these problems . Deve lopment ; to cons ider and
tes t one par t icular idea and to opt imi se i t s use . Launch ; to
prepare the fini shed product for market .
Thi s bo ok i s a compila t ion of the highlight s in thi s process .
6
RESEARCH
7
8
9
In the UK we consume only 19% of the
recommended 33% of bread and s tarch
fo ods we require .
80% of the UK ’ s bread i s produced by large p lant baker ies se lling supermarket loaves .
12
13
Sourdough craft bread i s fermented
for 6-24 hours before bak ing . Thi s process
a ids the deve lopment of d iges t ive enzymes
in the dough .
14
15
Most users tak ing par t in the research preferred
the tas te of f resh breads as opposed to processed
breads . Two thirds of them enjoy mak ing bread at home when they have
the t ime .
16
17
18
IDEATION
19
20
21
22
23
The chosen concept was a vesse l to use in a home oven that
could bake a dough to a s imilar s tandard as craft breads baked in
commercia l ovens .
24
25
26
DEVELOPMENT
27
10 rounds of dough were baked in d i fferent vesse l s in the oven and tes ted on a focus group .
Thi s was to determine what type of vesse l
co oked the bes t tas t ing bread .
28
29
30
31
Us ing CAD software the moulds were drafted up
for the product to be d ie-cas t f rom a luminium as a fini shed product .
32
33
The channe l in the base of the product
ho lds 150ml of water that i s des igned to
s team as the dough i s bak ing .
Bak ing bread wi th s team i s an effect ive way to get a go od
r i se out of the dough and a crunch to the
crus t .
34
35
36
LAUNCH
37
38
39
Acknowledgements
Ollie Hyde, Alex Cra ig , Murat Adnan and Tan Ngo
for cont inued suppor t and consul ta t ion throughout
the pro ject .
Mat t Kerr , Jacob For tescue , Michael and Lucinda
Morr i son for the t ime they gave as in terv iewe e ’ s
to suppor t the user research of the pro ject .
Dr . Stephen Begg, Dr . Chr i s Garret t , Dr . Nico las
Mich e and Mr . Derek Cov ill for the ir technica l
consul ta t ion .
Gary the Technician for hi s he lp wi th prototyp ing .
Henry and Jane Kendal for the ir cont inued suppor t .
42
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