Macashbe Delight

TECHNICAL FEASIBILITY

              This chapter reiterates each process and how the relationship of each process contributes to the development of the finished product. To add, information on how the materials, labor, transportation, the location of the establishment, technology, and other significant logistics play a vital role in the business.

EQUIPMENT AND MATERIALS

Upon the production of the Macashbe Delight, the equipment required mainly for the batter are: the blender, in order to purify the vegetables, measuring utencils are also a must in order to measure the proper quantity of each ingredient, and finally the oven in order to bake the cake.

Other items needed are gloves, for safety and sanitation purposes, brush, baking pans, refrigerator, wax paper, and plastic wrap

RAW MATERIALS AND SUPPLIES

        In pursuance of high quality products, premium quality of raw materials shall be used. This is necessary ensure the profitability the business.

        The following are the raw materials needed to produce the vegetable batter:

        Cake Flour

              Cream Cheese

              Salt

              Butter

              Milk

              Sugar

              Egg

              Baking Powder

              Water

              Vanilla Extract

MANUFACTURING PROCESS

        Mashcabe Delight comprises two products namely: Mashchabon, and the Mashcabe Frosting. The Mashcabon is the chiffon of the Mashcabe Delight and the Mashcabe Frosting is the sweet yet still healthy topping of the cake. “MASHCABE” is a combination of the names of the vegetables included in the recipe, which are Malunggay, Squash, Carrot and Ube.

Mashcabe Chiffon is done thru the following procedures:

STEP 1: Make the cake batter by combining cake flour, baking powder, salt and sugar in a mixing bowl (dry ingredients first), then mix until everything is properly distributed.

STEP 2: Beat the eggs using a whisk in a separate mixing bowl. Add the fresh milk, and vanilla extract then continue mixing until texture becomes smooth.

STEP 3: Mix the dry ingredients with the wet ingredients.

STEP 4: Fold-in the puree of the four main vegetables ingredients along with the batter.

STEP 5:  Pour the batter on a cake pan with shaped wax paper. Preheat oven to 350 degrees Fahrenheit and bake the batter for 35 to 50 minutes.

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