1. Colin Daniels Product Development Manager

2.  What is it about?  What are we trying to achieve together?  The outline of the project

3. To undertake a ‘new product development’ in the form of a biscuit Run as a competition within each school The winner from each school to be judged by Stag Bakeries to find the overall winner The winning entry if suitable, will go into trial production at the bakery with the winning team

5. Who are we ? A craft bakery Based in Stornoway Employing 46 staff Producing quality products Family business Committed to reliability and good service

11. Two main categories Savoury / Sweet Savoury e.g. Oatcakes and Water Biscuits Sweet e.g. Shortbread, Coconut, Syrup Crunch, Abernethy

12.  Four main types of biscuit production  The type of biscuit determines the machine used  Soft biscuit dough  Hard biscuit dough  Laminated dough  Piped dough

13.  Shortbread:- wire-cut machine  Oatcake:-rotary drum moulder  Water biscuit:-pastry brake and make-up line  Viennese:-depositor

20. What customers are you aiming for? Where are they going to buy your product? Delicatessen-Corner Shop-Supermarket -Van What is the competition? Why buy yours and not the others ?

21. Stag Schools Partnership

22. Quality product Costed to ensure saleable product Correct size for packaging supplied 6 months shelf life “Oven finished” product Made in bulk in the bakery Easily available ingredients

23. In order of importance  A quality product  Commercially viable  Easily made  Sold at the right price