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Publication
Da tradição à inovação: acompanhamento do processo de desenvolvimento de gelado de Bolo Rei
| Name: | Description: | Size: | Format: | |
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| 12.44 MB | Adobe PDF |
Authors
Abstract(s)
Este relatório de estágio tem como principal objetivo reportar o acompanhamento
e a participação no processo de criação e desenvolvimento do gelado de Bolo Rei da
Confeitaria Nacional, no âmbito do estágio ali realizado.
A Confeitaria Nacional é conhecida principalmente pelo seu bolo tradicional da
época natalícia, uma massa com passas, frutas cristalizadas e nozes, o Bolo Rei. Destaca se como sendo a primeira loja a introduzir o Bolo Rei em Portugal, tendo a receita sido
trazida de Toulouse, sul de França para Portugal, pelo filho do fundador da Confeitaria
Nacional, no século XIX, mantendo-se inalterada até aos dias de hoje e atualmente apenas
duas pessoas são detentoras do seu segredo.
Apesar da identidade única do produto e da “Casa” que o fabrica, torna-se
essencial inovar e desenvolver novas ofertas, acompanhando as tendências de mercado,
uma vez que a área alimentar está em constante evolução, com consumidores cada vez
mais exigentes, mais conhecedores das características dos alimentos, com critérios de
escolha mais rigorosos e que procuram ser constantemente surpreendidos. Neste sentido,
a empresa pretende assumir um destaque no mercado apostando num novo produto, que
surpreenda os habituais consumidores de Bolo Rei. Não substituindo o produto original
a nova apresentação, procura manter as características mais identitárias do Bolo Rei,
como o sabor, a cor, o aroma ou outros atributos.
A procura por alimentos inovadores, mas que ainda assim invoquem uma sensação
de confiança e de tradição, é uma realidade. Da conjugação de tendências de mercado a
um produto original, nasceu a ideia da criação do gelado de Bolo Rei que procura, por
um lado, potenciar a imagem da marca que é relevante para o consumidor e, por outro,
conseguir maximizar o valor das vendas da empresa através dos produtos que fabrica.
Com a aprovação do produto nas provas sensoriais, e a realização de análises
microbiológicas e nutricionais, consideram-se concluídos os ensaios e o trabalho de
desenvolvimento deste novo sabor de gelado único e exclusivo.
The main goal of this internship report is to describe the follow up and participation in the development process of the Confeitaria Nacional's new Bolo Rei ice cream. Confeitaria Nacional is mainly known for its traditional Christmas season cake: a dough with raisins, candied fruit and nuts, the Bolo Rei. It stands out as the first store to introduce the Bolo Rei in Portugal. The recipe was brought to Portugal from Toulouse, in the south of France by the son of the founder of Confeitaria Nacional in the 19th century, and has remained unchanged until today. Nowadays, only two people hold its secret. Despite the identity of the product and the House that manufactures it, it is essential to innovate and develop new offerings, following market trends. Particularly important since the food area is constantly evolving, with increasingly demanding consumers and more knowledgeable about the characteristics of food, with stricter criteria of choice and who constantly seek to be surprised. In this sense and for the company to stand out in the market, it was decided to invest on a new offer since several traditional products end up surprising their usual consumers, with new presentations and forms, in which even though they do not replace the original product, they maintain their most identifying characteristics, such as flavour, colour or other attributes. The search for innovative foods that still invoke a sense of trust and tradition is a reality. From this combination of market trends and their combination with an original product came the idea of developing the Bolo Rei ice cream. On one hand it seeks to enhance the brand image that is relevant to the consumer and, on the other, it maximizes the value of the company's sales through the products it manufactures. With the approval of the product after the consumer test, the completion of microbiological and nutritional analyses, the tests and the development work of this new flavour of unique and exclusive ice cream are considered to be concluded.
The main goal of this internship report is to describe the follow up and participation in the development process of the Confeitaria Nacional's new Bolo Rei ice cream. Confeitaria Nacional is mainly known for its traditional Christmas season cake: a dough with raisins, candied fruit and nuts, the Bolo Rei. It stands out as the first store to introduce the Bolo Rei in Portugal. The recipe was brought to Portugal from Toulouse, in the south of France by the son of the founder of Confeitaria Nacional in the 19th century, and has remained unchanged until today. Nowadays, only two people hold its secret. Despite the identity of the product and the House that manufactures it, it is essential to innovate and develop new offerings, following market trends. Particularly important since the food area is constantly evolving, with increasingly demanding consumers and more knowledgeable about the characteristics of food, with stricter criteria of choice and who constantly seek to be surprised. In this sense and for the company to stand out in the market, it was decided to invest on a new offer since several traditional products end up surprising their usual consumers, with new presentations and forms, in which even though they do not replace the original product, they maintain their most identifying characteristics, such as flavour, colour or other attributes. The search for innovative foods that still invoke a sense of trust and tradition is a reality. From this combination of market trends and their combination with an original product came the idea of developing the Bolo Rei ice cream. On one hand it seeks to enhance the brand image that is relevant to the consumer and, on the other, it maximizes the value of the company's sales through the products it manufactures. With the approval of the product after the consumer test, the completion of microbiological and nutritional analyses, the tests and the development work of this new flavour of unique and exclusive ice cream are considered to be concluded.
Description
Keywords
Bolo Rei Gelado Inovação Critérios microbiológicos Valores nutricionais Ice cream Innovation Microbiological criteria Nutritional values