We would like give our utmost gratitude to our lecture, Zaid Bin Abdul Razak for all his guidance, advice and suggestion on improving our experiment during all this trial and error on making our product accepted by the public and improve our skill on experiment and new method. Also thanks to our entire classmate for giving their comment on our product and criticism either it is positive or negative, we accept it with open minds. We also would like to thank each other forgiving the utmost cooperation to make this project a success, last but not least our biggest thank to UNIRAZAK and body of MICE for make this possible for us.
Sincerely form RawfoodStuff.


From innovation we knew that it bring the meaning of something that has been invented and we improvise whereby it will be better than before or different from before. This subject of food innovation we have to innovate something new, we got the idea of experimenting on Kaiser Bun as our product. By experimenting on Kaiser Bun we would be working with various of flour and dough, also we will have to know all the method on how to handle the production of the bun and the method of making the bun develop as we wanted it to be. Also we need to know on how to apply the filling or topping to our bun, if we manage to make the bun a success as in their type of marination and how to combine it with the dough.


basically our activity on each class are as followed:
  • we will have a briefing on what is our current product status
  • give an explanation on what we're going to do for the day
  • prepare our station
  • start with preparing our Mise en place
  • preheat the oven and half cooked the meat then let it cool
  • prepare the dough
  • make the the kaiser bun roll
  • bake
  • then present it to our lecture and he will take sample of our product
  • then another simple briefing
  • then the class will dismiss

Organization chart


Task Implementation

Before the event
  • We started preparing the Kaiser bun around 2 pm.
  • One of our team member was having his international cuisine exam so its just the three of us working together.
  • We start making the dough.
  • Then we make it into Kaiser Bun with the filling inside it.
  • After that we bake it and cut each bun into 4.
  • There was 16 uncut buns.
  • After we cut it into 4, there was 64 small pieces.
  • We wrap and store the Kaiser bun in room temperature.
  • Then we clean our stations.
  • The preparation of the I-Food event has been made.

During the event

  • On Wednesday morning before the event we preheat the Kaiser bun.
  • Then we bring it to student lounge for the event.
  • We set up our table that was provided by MICE.
  • We waited for the VIP which is Maria Tunku Sabri, Chef William Quah, Chef Adzhar Md Zin and our collage dean Assoc. Prof. Dr.Muhamad Naim Kamari to launch the ceremony.
  • Then the judges will go to each of the participant’s station so the the participant will explain what is their product.
  • The judge will taste each product that has been prepared while giving their comment on the contestant product.
  • After that there was a price giving ceremony.

After the event

  • Then we started to clean up our station and bring the things back into the kitchen.
  • There was a short talk about career and entrepreneurship.
  • The event for that day was successfully finished.

group member that are position in the student lounge.

giving an explanation to the judge

(from left) Maria Tunku Sabri, Chef Adzhar Md Zin, Chef William Quah


Problem faced (event)

happily to say that we hardly face any problem on that day, its just that our display table on the event are place at the end of the exhibition, it was near the exit door. So here the problem is our table were located near the air conditioner that are attach to the exit door, thus making our bun quite hard.


The person that are in charge of positioning the table must be aware on what, how and where to position the table properly.


in conclusion our product basically are main for breakfast set and are meant to be simple while contain a lot of nutritious, perfect for people that are on the go.


Zaid Razak


As you all know on all of the previous week, made our kaiser bun using sponge dough, but it seem that the kaiser bun didn't look very pretty when we put the mince meat in it, more so when we bake it. So on this week we will change our dough recipe using straight dough, this is because straight dough is more elastic than sponge dough, so we thought that the dough will able to handle the mince meat and will not tear off.

To start off with the test here is the recipe for the straight dough:

yeast-10gbread softener-1tbsp
Castor sugar-60g
fresh milk-50mlcold water-150ml

And seeing that we did not give the recipe for our mince meat marination on the previous week,
here it is:

Mince meat-2Lbs
Egg lightly beaten-1no
A1 sauce-2tbsp
HP sauce-2tbspWinchester sauce-1tspOnion (fine chop)-1no
Salt & pepper-To Taste

Onion + mince meat + salt & pepper + HP sauce + A1 sauce + Winchester sauce + egg

Preparation to make Kaiser Bun:
• After the dough has been rest, take the dough and punch it so the excess air will come out.
• Take about 100 gm from the dough to make Kaiser Bun.
• Flat the dough.
• Make sure that the mince meats are already half cooked.
• Put the mince meat and cheese at the edge of the dough.
• Roll the dough carefully in to a cylinder shape.
• Now the mince meat must be inside the dough.
• Then twist the dough about 4 times and roll it into a kaiser shape.
• Let it rest about 5 minutes
• Then, spread egg wash onto the Kaiser bun.
• Lastly put a little bit of honey on top of the meat.

Baking Preparation:
• Preheat the oven about 300 C.
• For baking, decrease the temperature from 300 C to 120 C.
• Baked it for about 30-45 minutes

than VoilĂ  we got our self kaiser bun with meat filling suitable for breakfast set!
so now seeing that our experiment was a success we are ready for the i-Food, our FID event!!


So continue on from our experiment last week, we made kaiser bun with meat on top as a topping but it is proven a failure and we did also try to mix the meat with the dough and also it is proven as another failure.
Now, on this week we got the idea of rolling the dough flat and putting the mince meat at the edge and rolling it carefully into a cylinder shape and twist it into a kaiser shape.
It was a success we did manage to make kaiser bun with meat filling when we bake it it came out just nice after we put on some egg wash..but some of the bun seem a bit "down" maybe it is because of the dough...
now what left is to improve the bun and put in a little more of the mince meat inside
so until next time.


As you all know this is our first real (complete) experiment on our kaiser bun.
we will start on how to put a good use of our filling (mince meat).
to make our bun for this week we use sponge dough recipe.

The dough recipe are:

yeast-1 1/2 tsp
flour-3 cups
water-1 1/4 cups
honey-1 Tbsp
salt-2 tsp
oil-1/4 cup

for the mince meat we marinate it and then half cooked it before we make it as a filling for our kaiser bun
the recipe for our mince meat marination are:

at first we place the filling as a topping on the kaiser bun but it was a failure because the the bun expand when we bake it thus making the topping spread very messy so REJECT!!!

then we tried mixing the dough with the meat, it is proven very hard to shape it into a kaiser shape because we hardly see any mince meat in it and it is not tasty enough but if we add more mince meat it will be all sticky and very hard to mix it all together, so REJECT!!!

now seeing that we spend a lot of time on baking the kaiser bun our experiment have to be continued next week,
so until next time.


For this week we will start with our REAL project; KAISER BUN!
it is also called a Vienna roll or a hard roll, is a kind of bread roll, popular in countries such as the United States, Poland and Canada.
It is typically a crusty round roll, often sprinkled on top with poppy seeds or sesame seeds, made by folding corners of a square inward so that their points meet. It is often used as a bun for sandwiches, including hamburgers.



OK lets move on to the ingredient:

450g of Flour
200g of Water
salt to taste
1no of egg yolk
20g of yeast


Now here is the method of doing it:

Firstly sieve the flour so that it is smooth and separate any unwanted thing in the flour, than stir the dough then add the water little by little until it is stiff. Meanwhile add the yeast and salt for flavor.

Place the stiff dough in a mixing bowl and let it to rise, so that it will become soft and when its soft enough then stretch it to check for the elasticity.

Than roll and twist the dough and fold it into a kaiser shape. Place the dough in a tray and then sweep a little bite of egg Yolk on top of the dough. Bake the dough for about 30 minute in a already preheat oven.

Now this is our own kaiser bun after it is been egg wash and bake this is how its look.



OK to fold it up, basically for this week we do an experiment on how to form the kaiser bun into a kaiser shape. On to next week we will put topping in top of the kaiser bun. so until next week...


Moving on to our second experiment is WHEAT GLUTEN.
our group has to do an experiment on making bread using 4 kind of flour.

  1. All purposes flour
  2. Cake flour
  3. Pastry flour
  4. Bread flour

The Basic Ingredient is:
100g of flour
60ml of water



Now, what are we trying to do here:
  • Characterize the development of wheat gluten in batter and dough.
  • Compare the different between all purposes, cake, pastry, bread flour.
  • Conceptualize the changes the gluten complex undergoes during baking period.
  • Describe the factor influencing gluten development in a variety baked products.
Upon the experiment our group have to make gluten ballexample of Fried gluten balls.


Now here is the method of doing it:

First, stir the dough that form as the water being added with the flour. Add only enough water to make stiff dough. After the water is added, knead the dough vigorously for 5 minutes but without adding the flour.

Place the ball in a strong muslin cloth. Hold the wrapped cloth under slow stream cold water and manipulate the ball to the starch from the dough. If the water of the dough still looks cloudy or milky, these mean that there still have starches in the dough.

Patiently continue the process until the water become clear. When the water begin to look clear, open the cloth and scrape the cream-colored scrape together. Before baking the gluten ball, class members should manipulate the various types to experience their elasticity and cohesiveness.

Then the ball should weigh. Baked the ball on a tray in an oven that has been preheated 232 C (450 F). After baking 15 minutes, turn the temperature from 232 C to 150 C (300 F) and continue baking another 30 minutes without opening the oven door. Cool briefly before weighing and measuring the volume. Cut in half to reveal the interior structure.



OK now we'll give the procedure:
Types of flour – using the flour assigned, prepare 1 gluten ball, according to the basic formula.
  • All purposes flour – prepare the basic formula using all purposes flour.
  • Cake flour – prepare the basic formula using cake flour
  • Pastry flour – prepare the basic formula using pastry flour
  • Bread flour – prepare the basic formula using bread flour.



ALRIGHT!! now lets move on to our first test!

Now first and foremost let me give the ingredient that going to be use here:

10g of Sugar
15g of Cake flour
41g of Egg White
32g of Sugar
0.6g of Cream of Tartar
0.1g of Salt


Why theres is 2 weight of sugar?! read on!
and next is the method that we're going to use to test with the Angles Cakes: (IMPORTANT! MUST OBEY)
  1. Preheat oven to 350'F (177'C) except for procedure 6, which has separate baking directions.
  2. Line the bottom of each individual loaf pan (5" x12 1/2" x2") with wax paper cut to just fit. Do not grease the sides of the pan.
  3. Sift flour and first weight (10 g) of sugar together and set aside. Beat the egg whites together to the foamy stage, using an electric mixer (same kind for all parts of the experiment). Unless indicated differently in a specific series, add the cream of tartar and salt. (Note: if it were being used, flavoring would be added with the cream of tartar). Continue beating on the fastest mixer setting while gradually adding 32 g sugar. Beat the whites until the peaks just bend over.
  4. Sift 1/4 of the flour-sugar mixture over the whites. fold in gently with 10 strokes using a rubber spatula.
  5. Sift the second 1/4 of the flour-sugar mixture over the whites and fold in gently with 10 strokes, followed by the same process for the third addition.
  6. Sift the final 1/4 of the flour-sugar mixture over the foam and fold 20 strokes to completely blend the mixture (making a total of 50 folding strokes with the rubber spatula).
  7. Gently push and weight 99 g of the batter into the pan. Finish all of the cakes being baked in one oven before placing them all in the oven at the same time.
  8. Baking until the surface springs back when touched lightly with a finger (-30 minutes). Record the baking time.
  9. Cool in an inverted position with air circulating under the pan. When almost cool, remove from the pan.


well now we got the method trough, we should move on the procedure that our team has been assign to.
As group 01, our team has been assign to

"Verifying the amount of folding"

  • 20 strokes--- Follow the basic formula, but fold only 5 strokes after each addiction (a total of 20 strokes).
  • 50 strokes (control) --- Follow the basic formula/method. (there's no changes)
  • 80 strokes--- Follow the basic formula, but fold 20 strokes after each addition (a total of 80 strokes).

so after making decision using
it is decided that:
Afiq(panjang) will do 20 strokes,
Acab 50 strokes
Arib with 80 strokes [T-T]