NPD with bramley apples

1. Evolution of the
Bramley Bites
Samantha Wallington

2. What are the Bramley Bites?
 A selection of sweetened black forest fruits and bramley apple seasoned
with cinnamon and wrapped in warm, golden brown short crust pastry.

3. Reasons for this Product
 Wanted a healthier equivalent to a common snack or dessert
 With obesity on the rise and intake of fruit on the fall, there is a gap in the market for a
healthy sweet treat alternative
 The market needs more natural products with less additives
 Veganism is on the rise so it is useful to appeal to this market
 Studies show children eat snacks just before or after dinner in the evening so snacks
that can be eaten both warm and cold profit here
 Studies show children do not eat enough fruit a day, so a sweet treat with extra fruit
helps them reach their 5 a day that they enjoy

4. Evidence
Children aged 5 to 15 eating 5 or
more portions of fruit a day
Time of day children eat snacks

5. First Concept Designs
Concept Specification
• 13cm height x 7cm width
• 3cm depth
• Warm apple filling encased by golden crisp
pastry
• Originally mimicking that of a pop tart

6. Second Concept Design
Concept Specification
• 7cm height x 4cm width
• 4cm depth
• Warm apple filling encased by golden crisp
pastry
• Less pastry, more fruit

7. Product Pricing – all based on Tesco pricing
Pricing of Ingredients
from Store
Shortcrust pastry - £1.55 per box
£3.10 total
Cooking apples - £0.46 each
£3.22 total
Frozen fruit mix - £2.00 500g bag
Caster sugar - £1.10 500g bag
Overall - £9.42
Pricing per Batch
Shortcrust pastry - £3.10
Cooking apples - £3.22
Frozen fruit mix – £0.60
Caster sugar - £0.44
Overall - £7.36
Creates – 8 to 10 rolls
Competitive Pricing on
Sales Comparison
Mini rolls – £1.50 10 pack
Bakery Apple turnovers – £1.10 2 pack
Comparison - £4.40
Apple turnovers - £1.60 2 pack
Comparison - £6.40
Fruit Danish – £1.10 2 pack
Comparison - £4.40
Mango fruit roulade - £2.00 2 pack 90g
Comparison - £16.00

8. Pricing
Percentage of Total
Cost
Cost
Ingredients 40% £ 7.36
Operating Costs 42% £ 0.56
Profit 9% £ 0.72
Labour 9% £ 0.12
Total Cost £ 8.76
Minimum Cost £ 9.00
Maximum Cost £11.00

9. From Failures to Success
Failures to be Improved
 Explosive filling
 Pastry heavy problems
 Needed a greater crunch consistency
to avoid a purée
 Needed a better ratio per bite
 Sugar quantity per batch / per fruit
type – too sweet or not enough?
Successes to be proud of
 A changed concept / way to encase
the filling
 A more even distribution of filling
throughout the sample
 A more even distribution of apple
chunks added before cooking in
different thicknesses
 Different experiments to find the
optimum between each batch

10. Nutritional Analysis
Per Recipe
(1270g)
Per 100g
Per Portion
(127g)
Energy kJ 14455.5 1138.2 1445.6
Energy kcal 3425.8 269.7 342.6
Fat g 115.5 9.1 11.6
Saturates g 42.6 3.4 4.3
Monounsaturates g 48.2 3.8 4.8
Polyunsaturates g 18.2 1.4 1.8
Carbohydrates g 612.5 48.2 61.2
Total Sugars g 464.7 36.6 46.5
Protein g 22.2 1.7 2.2
Fibre g 23.3 1.8 2.3
Thiamin (Vitamin B1) mg 0.4 0 0
Riboflavin (Vitamin B2) mg 0.2 0 0
Niacin (Vitamin B3) mg 4.2 0.3 0.4
Vitamin B6 mg 0.4 0 0
Vitamin B12 µg 0 0 0
Folate µg 28.5 2.2 2.9
Vitamin C mg 78 6.1 7.8
Vitamin A µg 4.5 0.4 0.5
Vitamin D µg 0 0 0
Calcium mg 386.5 30.4 38.7
Phosphorus mg 245.2 19.3 24.5
Magnesium mg 64.4 5.1 6.4
Sodium mg 900.5 70.9 90.1
Potassium mg 962 75.7 96.2
Chloride mg 1651.5 130 165.2
MineralsVitaminsEnergyandMacronutrients

11. Filling Processing Images

12. First Concept Experiment Photographs

13. First Concept Experiment Photographs

14. Second Concept Experiment Photographs

15. Second Concept Experiment Photographs