Exploring the Core Technology of Flower Extrusion in Cake-An Example of Motion Analysis

• Main Authors: Hsieh, Chin-Liang, 謝錦良
• Other Authors: Tsai, Jo-Peng
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/gr8e89

碩士 === 遠東科技大學 === 餐飲經營與安全管理研究所 === 107 === Currently, there are many choices for the types of cakes in the market. However, it exists many improvement needs such as customization of taste or styling, packaging and shipping processes. On the other hand, the general processes of cake decoration include sponge cake making & trimming, plastering, dripping sauce, flower extrusion and other subsequent decoration and packaging steps. Among these processes, the flower extrusion technique is most difficult so that the human fault exists due to the long-time cultivation requirement. Therefore, in this paper, we integrated the main parameter of value (MPV) and the business model canvas to explore the values that customers care and the core technology identification of cake decoration in the key resources. Then the key points of elements of the extruded flowers of the stamens, petals, leafs and the decorative patterns (no pastry tips) of three kinds of flowers: rose, sunflower and tung tree flower were analyzed, based on the velocity, force, entry and leaving points of flower extrusion motion. The approach of this research may provide a useful method for novice cake makers and students to realize the core technology and key points to improve the learning effect and efficiency in flower extrusion.