GROUP 7 STM3116 PENGENALAN SAINS MAKANAN(1)

FACULTY OF FISHERIES AND FOOD SCIENCES

STM3116 PENGENALAN SAINS MAKANAN

TITLE: EVALUATION OF FOOD PRODUCTS
LECTURER’S NAME : DR NURMAHANI BINTI MOHD MAIDIN

GROUP 7

GROUP MEMBERS:

BIL. NAME MATRIC NUMBER

1. NURUL AIDA BINTI AZHAR S58934

2. NURUL AINA BINTI AZHAR S58935

3. MOHAMMAD ALIF AMNAN BIN S58940

MOHD ZOL

4. NUR SYAHIRAH BINTI ZAKARIA S58954

TABLE OF CONTENT

1.0 Introduction ………………………………………………………………………..1
2.0 Processing Flow of Product………………………………………………………..2

2.1 Ingredients …………………………………………………………………..2-3
2.2 Processing flow ……………………………………………………………..4-8
2.3 Technology in Industrie (Bread Making)……………………………………9-13
3.0 Food Safety …………………………………………………………………………14-16
4.0 Food Quality ………………………………………………………………………..17-18
5.0 Nutritional Value …………………………………………………………………...19-22
6.0 Labelling and packaging …………………………………………………………...23-25
7.0 References …………………………………………………………………………...26
8.0 Group Members …………………………………………………………………….27

Gardenia Whole Wheat Bread and Massimo Whole Wheat Loaf

1.0 INTRODUCTION

Bread has long been an important part of the diet. It's high in carbohydrates, low in fat,
and whole wheat types are high in protein, fibre, vitamins, and minerals, as well as beneficial
fats.

Whole wheat bread product are contain many of nutrient necessary for appropriate growth
and wellbeing. Whole wheat bread is high in complex carbohydrate, which help to feel satiated
for longer. Whole wheat bread has less calories than white bread. Whole wheat isn't just
abundant in complex carbohydrates, it's also high in plant-based protein. It also vital source
of dietry fibre that keeps our digestive system healthy, and helps control blood sugar and
cholesterol levels (Garone, 2020).

According to the current global market, there are many brands of whole wheat bread. In
this task, we choose Gardenia Whole Wheat Bread and Massimo Whole Wheat Loaf which is
the common brand in Malaysia.

In 1978, Gardenia began as a tiny in-store bakery in Bukit Timah Plaza, making a range
of breads with the aid of veteran American baker Horatio 'Sye' Slocumm, who had 35 years of
experience in the baking industry. Gardenia originally built on the notion of a central bakery
distributing a range of items primarily to retail bakeries, the company shifted its focus to
making a white sandwich bread that was supplied to all retail outlets, including supermarkets
and general merchandise stores. In 2010, Gardenia has created another revolutionary health
product to complement its existing High Fiber Whole Wheat Bread. The tasty, plump, and juicy
High Fiber Wheat Raisin Loaf was made with whole wheat flour and juicy California raisins
for a high fibre content (gardenia.com.sg, 2019).

Massimo, a brand noted for its high quality breads baked with distinct Italian passion, was
created in 2011 by The Italian Baker Sdn Bhd, a 100 percent-owned subsidiary of FFM Bhd.
Massimo breads are cooked under strict quality assurance to suit the needs of today's
consumers, using high-quality flour from FFM and other high-grade components to maintain
the same consistency and quality in every loaf. Massimo bread is in a class of its own when it
comes to high-quality bread baking, blending the passion of Italian bakers with modern-day
technology to ensure that it always has that true fresh-from-the-oven flavour (Massimo, 2011).

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2.0 PROCESSING FLOW OF PRODUCT

2.1 Ingredients

In recent years, with the rise of low-carb and gluten-free, bread's company has taken
serious action by produced one kind of bread, whole wheat, that is generally a nutritious and
versatile addition to a healthy diet. The facts nutrition contain in whole wheat bread are
carbohydrates, fats, protein, vitamins, and minerals then it will be processing at the factory to
ensure the safety of the consumer.

In Malaysia, there is a lot of factory in food maker involved in this section for a healthy
bread such as Gardenia produced a Whole wheat Bread, 400gm for RM3.20 and Massimo
with a Whole Wheat Loaf, 420gm for RM 3.50. As we can see Gardenia has produced a
different types of bread, such as Twiggies, Toast'em, Delicia, Delicia waffles and soft roll,
Fluffy Buns, Quick Bites, and Muffin supreme. All of the products from it contain the same
ingredients but may be different in their flavor (Gardenia Bakeries(KL) Sdn.Bhd, 2018).

In this topic, we will talk about the major ingredients in Gardenia's whole wheat bread.
Its ingredients are whole wheat flour, water, brown sugar, wheat gluten, yeast, raisin juice
concentrate, salt, soybean oil, cultured wheat flour, vinegar, soy lecithin, Calcium sulfate,
enzymes, wheat starch, topping mixture (Wheat cuts, flakes, bran and flaxseed), Vitamins A
and B, Calcium and Iron. The goodness to claim is low in fat, high in fiber, and has no artificial,
synthetic, or unnatural preservatives. The serving size is 70g for 2 slices. The taste of Gardenia
is soft and slightly sweet as you chew on it, the grainy fiber of wheat can be can felt at the end
of every chew. There were slightly different from the others is because if you like softer bread
and prefer your bread sweeter then Gardenia is a good choice. For people making sandwiches,
it helps because Gardenia is baked in the shape of "Pullman Loaf" that is in a perfect square. It
fits nicely inside a sandwich bag, a standard-size container without the need for cutting. So, it
is convenient to buy it because can be found in most major supermarket and small grocers.

For Massimo , they also produced a variety of bread which is Massimo White Sandwich,
Massimo Bread with Wheat Germ, Massimo Fine Wholemeal, Massimo 100% Whole Wheat
Loaf, Massimo Ricco Chocolato , Massimo Cream Rolls Series, and Massimo Chiffon in a Cup
( The Italian Baker Sdn.Bhd ,2018).

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Massimo Whole Wheat Loaf the ingredient is whole wheat flour, water, vital wheat gluten,
vegetable fat, sugar, yeast, salt, dough conditioner (contain wheat and soy), vitamins and
minerals (contains wheat), calcium propionate, contains emulsifiers and enzymes as permitted
food conditioners. The size of the serving is 70gm (2 slices) and the great taste from it is
because, the wholesome goodness, maximum satisfaction with vital vitamins and minerals, and
also the Massimo is chewier, less sweet and a slightly harder crust. The bread is slightly darker
than Gardenia and slightly dryer too. It is suitable for those who like their bread to be chewy
and with a harder crust. It is easy to buy at the major supermarket because smaller supermarkets
may not available Massimo bread (Kit,2019).

GARDENIA MASSIMO
Cultured wheat flour sugar

brown sugar dough conditioner (contain wheat and soy)
dough conditioners (palm and soybean oil) salt

Wheat starch calcium propionate
calcium sulphate vegetable fat

raisin juice concentrate contains emulsifiers and enzymes as
vinegar permitted food conditioners

Topping Mixture (Wheat Cuts, Wheat minerals (contains wheat)
Flakes, Wheat Bran, Flaxseed).

Soy lecithin
minerals(Iron, Calcium )

Table 1: Comparison ingredient of whole wheat bread between Gardenia and Massimo.

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2.2 Processing flow
There are a few processes and phases involved in manufacturing yeast dough bread. A

baked combination of flour, water, yeast, and salt is used to make bread. Optional bread
improvers include fat, emulsifying agents, and sweeteners.As a result, the bread dries slower
and lasts longer. The aerated structure of the bread is created by the yeast producing carbon
dioxide during leavening and the beginning of the baking process. Bread has been cooked for
hundreds of years, and the basic procedure is being followed today. This flowchart depicts the
steps involved in making bread in an industrial bakery (Flour Advisory Bureau, 2015).

The manufacturer will acquire the raw materials in the first process. Flour is distributed
to bakeries and factories on a regular basis. Salt (to enhance flavour and facilitate proving),
vinegar (a preservative), yeast (to make the bread rise), and vegetable oil (to make the loaf
lighter and airier and lengthen its shelf life) are also required by the bakery and factory. All of
these equipment and materials came from other supplies (Flour Advisory Bureau, 2015).

Figure 1 : Raw Materials is collected by bread’s company from other retailer.

After raw material had been taken, mixing, dividing, and first proving steps which by
the ingredients are mixed at high speed in under 9-15 minutes. Mixing is involved in these
steps is because of blending and hydration of dry ingredients such as flour, air incorporation,
and gluten development for optimum dough handling properties. This process able to monitor
and control mixing time, energy use to mixing, and the dough temperature by using an
industrial mixer.

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Figure 2: Dough been mixing and left to rise on conveyor belt

When the dough is being processed in the mixer, the dough can be adjusted by mixer
speed, mixing arm design, dough size relates to mixer capacity. After all, ingredients being
mixed under speed for 5 minutes and become dough. The dough will be removed and divided
equally. It passes along the conveyor belt and lets it rise by itself. At this stage, it is called the
fermentation process. There are 3 types of the fermentation process which is time, equipment,
and specifications. For fermentation, the dough is controlled by temperature as a pre-starter.
Next fermentation room through the closed room, through fermentation room.

After the bread has been mixed, it is allowed to ferment. During fermentation, the dough
gradually transforms from a rough, dense mass with poor extensibility and gas retaining
characteristics to a smooth, elastic mass. This happens because the yeast cells grow, the gluten
protein fragments bind together to create networks, and the breakdown of carbohydrates
(starch, sugars) in the flour produces alcohol and carbon dioxide. Furthermore, for this form of
fermentation to be completed, yeast need a lot of oxygen. When each yeast cell generates
hundreds of small bubbles during fermentation, a carbon dioxide bubble forms in the middle,
and each dough piece is surrounded by a thin film of gluten form cells (Flour Advisory Bureau,
2015).

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Figure 3: Dough kneaded and passed to baking pans or tins that covered by pre-greased.
Then comes the kneading and preparing process. For around two minutes, the dough is
continually kneaded as it rounds round a spiral-shaped machine. The dough is kneaded and
then moved down a conveyor belt until it filled the baking pans or tins.

Figure 4 : Dough in second provings step and the baking pans being pass along conveyer belt
into warm are.

Figure 5 : Baking process in the oven that normally 60ft in size.
Then moved to the second proving and baking process, for the second proving, the tins or
baking pans pass along the conveyor belt into a warm area because in a warm area the second
proving stage takes place and the doughs needed to be in the warm area at least around 50
minutes, after that, it is proceeding to bake the bread, the tins or baking pans which are filled
by doughs move slowly on a conveyor belt through a huge oven for about 20 minutes where it
usually baked at 230°C.

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Figure 6: Bread that completely cool and ready to be sliced ang bagged
The last step is to remove the pan and cool the bread. The baked loaves of bread are
removed from the oven and placed in the cooling area. The bread is removed from the tins or
baking pans and allowed to cool for up to 112 hours. After cooling, the bread is returned to the
conveyor belt to be sliced and packed. The bread cools quickly once it comes out of the oven.
The crust has a temperature of roughly 200°C, while the crumb has a temperature of 98°C.

The bread is soaked with steam, which must be allowed to dissipate. To avoid harming
the bread, the whole loaf is chilled to around 35°C before slicing and wrapping. A wet material,
such as bread, loses heat when water evaporates from its surface. There are dedicated chilling
rooms in a bakery or factory to guarantee that the bread cools quickly before being sliced and
wrapped (Flour Advisory Bureau, 2015).

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The following block diagram shows the production steps in bread processing using different
dough systems.

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2.3 TECHNOLOGY IN INDUSTRIES ( BEAD MAKING )

The Manufacturing Process
A lot of scientific and technical innovations have been made today. It shows the possibility
for large bread factories to control the complex physical, chemical, and biological changes
inherent in bread making. There are a variety of high-standard machines used in the food
industry to produce all types of food. In this chapter, we are about to look at machines used in
bread making.

Figure 7: The process illustration of bread.

The figure demonstrates on how exactly the process of bread making from raw material.
From this picture, we can see various equipment use such as the industrial mixer, Industrial
mixers are the machine that works to blend or mix material into a final product. Mixers can use
in any solid or liquid to form a final product for a bread mixer it is excellent for mixing and
kneading the dough because the machine has powerful motors and blades that allow the
industrial mixer to works with many types of material. The ingredients usually put into an
industrial mixer are a mixture of flour, water, salt, yeast, and other ingredients. The machine
saves human energy because it usually will take a lot of time if the dough is made by hand
(Salameh et al., 2013).

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Figure 8: The picture of Dry Blending.

Dry blending, also known as Ribbon Blending, is a common piece of equipment in the
food and beverage sectors. Ribbon blenders have a U-shaped horizontal and an agitator
made up of inner and outer helical ribbons that is used to pitch the material travel axially
in the opposite site of directions. The ribbon blender may revolve at a greater speed of 300
feet per minute. This blender was designed to properly combine dry applications or
components like cake and muffin mixes, flour bread, and other beverage blends (Salameh
et al., 2013).

A little quantity of liquid was frequently obtained at the end of the finished product via
the usage of a dry blending machine to coat and absorb colouring, flavouring, oils, and
other addition solutions. Because the blender speed is fine-tuned, adding liquids avoids the
production of moist clumps of powder and flooding.The goal of dry blending in the
extrusion process is to homogeneously combine two or more flours and other component
powders (Salameh et al., 2013).

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Figure 9: Image of Double Planetary Mixer.
For information knowledge, a single planetary mixer is frequently used to handle viscous
foods such as dough. The difficulty with utilising a single planetary mixer is that it tends to
stick, is excessively heavy, and the dough tends to climb up the stirrer.However, because it
contains High Viscosity "HV" blades or finger blades in addition to typical rectangular stirrer
blades, the double planetary mixer is more convenient and practical.The blade was created to
efficiently mix the substance because it features a sweeping curve that firmly pushes the batch
material up and down while avoiding the dough's 'climbing' movement. Furthermore, because
HV blades do not have a lower crossbar, they may simply pull out viscous batches and pierce
directly through them (Salameh et al., 2013).

Figure 10: Flour siever.
This machine is required in the baking business to fully sift the flour. Stainless steel is used
to construct the body of this machine. The machine is used for airing, sifting, and cleaning the
flour. To transport the flour from the storage tank to the mixer, a heel zone system is installed.
It's also detachable and simple to clean for the cleaner.The heel zone may be made to discharge
to a height of up to 3 metres. The machine's hourly capacity is 2000 kg, and the machine weighs
93 kg (Salameh et al., 2013).

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Figure 11: Dough Divider

This machine will make dough pieces divide properly because it designed dividing drum
and intake piston without damaging and compressing the dough heavily. The material of this
machine such as hopper and outside lids is made of stainless steel. The machine also provided
a weight adjustment which is set up manually (handwheel) or via PLC controlled touch screen
by human touch. Lastly, the machine has 2 types which are manual dividing machinery and
automatic divider machinery. So, the similarities between these machines are the main body is
made completely of stainless steel, drum surface chrome-plated, piston slot is made of stainless
steel, vacuum piston is made of anti-oxidation material, closed-circuit lubrication system,
stainless steel lids, belt or pulley power transmission system and 2-speed position that
adjustable by a motor pulley (Salameh et al., 2013).

Manuel Dividing Machinery Automatic Divider Machinery
Spe cifications Spe cifications

Weight adjustment by handwheel Weight adjustment by pushbuttons panel

Table 2: Comparison between manual and automatic divider machines.

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Figure 12: Dough weighing system.
Technology has developed an accurate machine to weigh the dough equally, the dough
weight system is invented helps bakers easier to adjust while control the dough weight of the
products and the machine will dividing it effectively. Next, the weight of the dough coming in
pieces from dough dividers. Dough dividers are controlled while passing on the bands. If
weight the dough pieces are not in between the required scale needed, the system will discharge
the dough and removes the unacceptable dough from the system. At this time, workers take
that dough and put it in the basket. When the system determined an error such as a fault, it
automatically communicates with the divider and to instructs it for more or less cutting. It can
be telling that dough weighing machine can make adjustments automatically and the system
can control itself.

Figure 13: Machine bread slices.
The machine is providing and used to slices the bread after it finished cook and were equally
measure then cut for 10-13 or 16 mm. The areas which connect to bread are stainless steel and
the knives are stainless steel and durable. The bread slicer machine will stop automatically after
the slicing process which keeps safety for workers. The machine is also easy to move by the
wheels to be adjusted its position. The body of the machine is painted also easy to clean (Gale
et al., 2019).

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3.0 FOOD SAFETY
The preservative, propionic acid, and extra food colouring in an amount of not more than
2,00mg per kilogramme are allowed in bread under the Food Regulations 1985, and it has taken
significant action in bread creation by a Gardenia firm, (Gardenia Bakeries (KL) Sdn Bhd).
“As a responsible corporate citizen, Gardenia has put in place stringent quality procedures,
including regularly sending its products to both local and overseas laboratories for testing to
safeguard the interests of our customers as well as to ensure stringent compliance with
government regulations,” says Hazlinah Harun, Gardenia's Marketing Manager. Gardenia's
quality standards will be improved, and its goods will comply with globally recognised
standards, as well as the accreditation of Gardenia's quality management systems, which will
be used to monitor quality and food safety (Gardenia,2006).
Hazarded analysis and critical control points (HACCP), an element of a system that plays
a role in food safety, is the firm that collaborates with Gardenia(Hazard Analysis and Critical
Control Point) is a systematic method to food safety that uses scientific analysis and concepts
to assess and avoid biological, physical, chemical, and allergy contamination in food
processing products (Gardenia,2006).

Figure 14: The logo of HACCP.
HACCP is a strategy for preventing food safety risks that is used in the food industry to
detect possible food safety risks and implement known as Critical Control Points (CCPsThe
HACCP system is then implemented at all phases of the food manufacturing and preparation
process. HACCP is implemented at all phases of food production, from raw material generation
through procurement and food handling through manufacture, distribution, and consumption
of finished items. Here is the list of how HACCP principles in ensuring food safety,1) conduct
a hazard analysis, 2) identify critical control points (CCPs), 3)establish critical limits for CCPs,
4) establish monitoring procedures, 5) corrective actions, 6) verification procedures a record-

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keeping and documentation procedures. Last but not least, Gardenia has been awarded a great
lot of respect with the ISI 2020, certification by the Research Institute of Standards in Islam,
because the majority of people in Malaysia are Muslims, and it is extremely significant for
Muslims to receive a HALAL product such as meals (RISIS) (Magcolm,2018).

The Massimo also do not miss in action to claim because their products are guaranteed
Halal and all Massimo brands such as a piece of bread, cream rolls, and cakes are legally
validated by Jabatan Kemajuan Islam Malaysia (JAKIM) with Halal certification where it is
important nowadays to courage Muslim’s customer to have faith in their food product. To
ensure food safety, Massimo product taken the measures to prevent mold growth in the bakery
by practices internationally recognized Food Quality & Food Safety Management Systems that
specify the need for bakery sanitation and hygiene, this extensive automation maintains the
environmental conditions in the bakery that are not favorable for mold growth. Thus, Massimo
products can have a shelf life of 6 days after the production date while the shelf life of Massimo
Chiffon in a Cup is three months. Once again, Massimo takes a new step to maintain their food
safety by invented laser-sealed tamper-evident packaging, due to the Covid-19 pandemic.
Massimo takes a step to ensure hygiene and product safety for a customer which is the main
priority for consumers to get peace of mind by not have to worried when making their choice
to buy bread. The laser-sealed tamper is recommended to have a step forward in the
commercial bakery industry, to ensure the quality on product safety and integrity that have
become the most crucial aspect grown (Thomas, 2021).

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Figure 15: Laser-sealed tamper-evident packaging.
The Italian Baker Sdn Bhd, the Malaysian bread manufacturer of the brand Massimo, invested
RM1 million in the laser-seal tamper-evident packaging technology from the USA to ensure
consumers get safe when making their bread purchase as the tamper-evident packaging helps
to alert consumers to any visible alterations to the product (Thomas, 2021).

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4.0 FOOD QUALITY

There are some comparisons between Gardenia Whole Wheat Bread and Massimo Whole
Wheat Loaf from the aspects of physical, chemical, sensory and product quality
award/recognition.

DESCRIPTION GARDENIA WHOLE MASSIMO WHOLE WHEAT
1. Solubility
WHEAT BREAD LOAF

Both are soluble dietary fibre

2. Serving size Brown (light) 70gm (2 slices)
3. Colour Brown (slightly darker)

4. Goodness -Low fat - Essential vitamins and minerals
-High fibre - Less sugar

5. Net weight 600gm 420gm
6. Taste -Slightly sweet -Less sweet

7. Texture -Chew -Chewier
-Soft crust -Slightly harder crust

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8. Product - In 2018, Gardenia has attained -Massimo, managed by The
quality
award/recognition. ISO22000 and HACCP Italian Baker Sdn. Bhd. is a FSSC

certification as part of its 22000 certified company which

commitment to provide highest are committed in producing

quality products. products that are healthy, safe,

- In 2010, Gardenia was voted high quality, value for money
Malaysian consumers’ most through extensive R&D,

preferred brand, winning the innovation, and understanding of
Putra Brand Gold Award in the the Malaysian consumers’ tastes.

Foodstuff category. -Massimo products that are

-Gardenia products is certified by distributed and managed by The

HALAL as it has complied with Italian Baker Sdn.Bhd. is

Islamic Law and Malaysian Halal certified by HALAL as it has

Standard and approved by Halal complied with Islamic Law and

Certification Panel of Jabatan Malaysian Halal Standard and

Agama Islam Selangor. approved by Halal Certification

Panel of Jabatan Agama Islam

Selangor.

Table 3: The comparisons between Gardenia Whole Wheat Bread and Massimo Whole Wheat Loaf.

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5.0 NUTRITIONAL VALUE

Whole wheat bread product are contain many of nutrient necessary for appropriate growth and
wellbeing. Whole wheat bread is high in complex carbohydrate, which help to feel satiated for
longer. A typical slice includes between 12 and 20 grams of total carbs, including a large
quantity of fibre (3 gram per slice) and it is a low fat protein source that our bodies need for
growth, renewal and repair (Garone, 2020). Whole wheat isn't just abundant in complex
carbohydrates, it's also high in plant-based protein. It also vital source of dietry fibre that
keeps our digestive system healthy, and helps control blood sugar and cholesterol levels.

Whole wheat bread can have a wide range of vitamins and minerals. Iron, potassium,
and the B vitamins thiamin, riboflavin, niacin, and folate are all present in tiny levels in most
whole wheat loaves, (Gardenia,2012). According to the George Malterjan Foundation,
wholewheat not only contains vitamins, minerals, and other nutrients such as iron and zinc, but
it is also high in fibre and magnesium, making it a good source of magnesium, that encourages
the use of healthy foods. Whole wheat is a good source of fibre, which helps us maintain a
healthy weight and protects us from diabetes and other chronic diseases.

Whole Wheat Bread Nutrition Fact: The following nutrition information for on slice (43g) of
whole wheat bread:

 Calories: 80
 Fat: 0g
 Sodium: 170mg
 Carbohydrates: 20g
 Fiber: 3g
 Sugar : 4g
 Protein : 5g
Health Benefits

Whole wheat bread has a lot of advantages, ranging from its whole grain composition to its
weight-loss properties.

1) A Valuabe Fiber Source
Fiber-rich foods, such as whole wheat bread, make it easier for your body to eliminate
waste. Fiber is essential for digestive health, and not just to keep you going to the
bathroom on a regular basis. Whole-wheat bread can provide up to 3 grammes of

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fibre per slice, depending on the brand and ingredients. So two slices might provide
roughly a third of your daily fibre requirements (McLaughlin, 2018).

2) Energy and satiation between meal
Whole-wheat bread is more satisfying than white bread because it contains fibre and
roughly 5 grammes of protein per slice. This not only makes feel more energised and
satisfied, but it also makes less prone to overeat.

3) Good Amount of Iron
2.5 milligrammes of iron are found in two slices of whole-wheat bread. This may not
appear to be much, but given that individuals only require 8 to 18 milligrammes per
day, it might provide more than a fifth of your daily requirement. (Non-menstruating
and non-pregnant people fall into the lower range.) Getting adequate iron ensures that
oxygen reaches your brain in a timely manner, preventing headaches and fatique
(McLaughlin, 2018). Consider mixing whole-wheat bread with additional iron
sources such as black bean patties, lean meats, or hummus if we are iron deficient
owing to a strict diet or heavy menstruation. Vitamin C aids in the absorption of plant-
based iron, so if you're going all-vegetarian, include tomato slices or bell peppers as
well.

Nutritional value for Gardenia Whole Wheat bread:
Gardenia Whole Wheat Bread contains no chemical, synthetic, or unnatural preservatives and
is low in fat and high in fibre. This bread is strong in fibre while remaining soft and tasty.
Gardenia Whole Wheat Bread made with Whole Wheat Flour, Water, Brown
Sugar, Wheat Gluten, Yeast, Contains 2% or Less of Each of the Following: Raisin Juice
Concentrate, Salt, Soybean Oil, Cultured Wheat Flour, Vinegar, Soy Lecithin, Calcium Sulfate,
enzymes, wheat starch, topping mixture ( wheat cuts, wheat flakes, wheat bran, flaseed).
Gardenia High Fiber Whole Wheat Bread helps in proper digestion. Constipation, cancer,
diabetes, and heart attacks can all be averted by eating a fiber-rich diet.

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Gardenia Whole Wheat bread contains nutritional value such as:

1) Low sugar
It could also aid with weight loss. The fundamental purpose of a low-sugar diet is
to keep blood glucose levels at a healthy level. The major purpose of a low-sugar
diet is to maintain a healthy blood glucose level in the body: high blood glucose
levels can have a domino effect in the body, resulting in a variety of health
problems. A low-sugar diet has been shown to aid in the treatment and prevention
of diabetes, heart disease, cognitive health, mood, weight loss, inflammation, and
even skin health.

2) Low cholestrol
It can reduce of cholesterol plaques on the artery walls. It also can decrease the risk
of the diabetes and heart attack.

3) Good source protein
The most crucial ingredient for optimum development is protein. Every human
body, every living cell, and every DNA strand is built on this foundation. Protein is
utilised by your body to create and repair bodily tissues, as well as to manufacture
enzymes and hormones. It is also a key component of bones, blood, skin, cartilage,
and muscles. Protein aids in energy consumption and cellular activities, as well as
protecting the body from disease through appropriate immunological function.

4) Excellet source Iron – functions of the body are preserved the immune system, and
body temperature regulation.

5) Vitamin C - for the growth and repair of tissues in all regions of the body.
6) Vitamin A - aids in the development and maintenance of healthy teeth, bones, soft

tissue, mucous membranes, and skin.
7) Dietry fiber - keep the digestive system healthy.
8) Calcim - Maintain strong bones and teeth
9) Iron – functions of the body are preserved the immune system, and body

temperature regulation.
10) Zinc - It is required for functioning of the body's defensive (immune) system.

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Nutritional value for Massimo Whole Wheat Loaf:

Whole Wheat Loaf by Massimo is made entirely of whole wheat flour and contains all
of the natural goodness of whole wheat grain. During both the wheat milling and bread baking
operations, it ensure that nothing is lost. This is how Massimo maintains the whole nutritional
value of whole wheat in our Massimo 100 percent Whole Wheat Loaf. Whole Wheat Loaf
contains 16 percent, 17 percent, and 22 percent of the Nutrient Reference Value (NRV) for
protein, as well as other nutrients like carbohydrate, fat, dietary fibre, vitamins B1, B2, B3,
folic acid, and minerals like iron and calcium, all of which are essential for a healthy diet
(Massimo, n.d).

Acccording to The Star Malaysia (2015), the Massimo 100% Whole Wheat Loaf, on
the other hand, is 100% milled from pure wholewheat utilising the most advanced processing
processes, retaining all of the kernel's vital components: bran, germ, and endosperm. It's no
surprise that eating whole wheat provides us with critical elements that can help us maintain a
balanced diet. When the complete wheat kernel is consumed, including the bran, germ, and
endosperm, the components work together to improve our health. The germ of the wheat bran
contains the majority of the health-promoting compounds such as oligosaccharides, insulin,
phytosterols, phytic acid, lipids, and antioxidants.

With a GI of 56 to 59, Massimo whole-wheat bread, on the other hand, has a mild effect
on blood sugar. Foods with a GI of 55 or below are considered low-GI. If people have diabetes,
it's preferable to eat meals with a low-to-moderate GI most of the time. This helps to reduce
blood sugar rises and keeps levels more consistent throughout the day and after meals (Renee,
2018).

Massimo Whole Wheat Loaf contains nutritional value such as:

1. Vitamin B1 – Enable the body to use carbohydrates as energy.
2. Vitamin B2 - For the body growth and help in red blood production.
3. Vitamin B3 – It helps body to convert food into glucose and also contributes to the

reduction of tiredness and fatigue.
4. Folic acid - Aids in the formation of healthy red blood cells, which transport oxygen

throughout the body.
5. Iron - functions of the body are preserved the immune system, and body temperature

regulation.
6. Calcium – Maintain strong bones and teeth

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6.0 LABELLING AND PACKAGING

DIFFERENCES GARDENIA MASSIMO

BRAND
(WHOLE WHEAT

BREAD)

 The colour of the packaging is  The colour of the packaging
green is yellow

 100 % Whole Wheat

LOGO
BRAND

 The logo is at the front of  The logo is at the front of
packaging packaging

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NUTRITIONAL
FACT

 The nutritional fact at the back  The nutritional fact at the
of packaging side of packaging.

HACCP
LOGO

 No logo HACCP at the
Massimo packaging.

 The logo HACCP at the below
of the front packaging

Table 4 : Differences of labelling and packaging between Gardenia Whole Wheat Bread and
Massimo Whole Wheat Breat

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SIMILARITIES

TYPES OF
PACKAGING

 Both of the whole wheat bread use thee same type of packaging
which is using G-lock in the packaging.

 G-lock is a clip that secures the bread in its package, preserving its
freshness and ensuring that its flavour, aroma, and softness are
preserved.

Table 5: Similarities of labelling and packaging between Gardenia Whole Wheat Bread and
Massimo Whole Wheat Bread

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7.0 REFERENCES

1) Anon,. 2019. Chosen as the best in their fields. The Star. 28 September 2019: 5
2) Anon. 2015. The whole truth about whole wheat. The Star. 26 April 2015: 4
3) Azalea, A. 2021. Gardenia crowned Putra Brand of the Year. The Malaysian Reserve.

5 February 2021: 3
4) Garone, S. Moore, M. N. RDN. And MBA. 2020. Whole Wheat Bread Nutrition Facts

and Health Benefits. Very well fit 1: 5
5) Henry, E. R. 2011. New bread brand on the block. The Star. 27 September 2011: 12
6) Hertzberg, J. and Francois, Z. Five Minutes a Day for Fresh-Baked Bread. Mother Erath

News. 5 July 2015: 3
7) Jeremy, N. 2017. The story of how Gardenia came to be a Malaysian staple. Free

Malaysia Today. 20 April 2021: 2
8) Kandola, A. 2019 What are the most healthful types of bread? Medical News Today.

31 May 2019: 3
9) Khairiah, N. K. Gardenia products to be produced, delivered as usual. New Straits

Times. 24 March 2020: 8
10) Kit, C. W. 2020. Gardenia ups bread production to 2.2 million loaves a day. Malaymail.

28 March 2020: 1
11) Laughlin, A.M. 2018. Health Benefits of 100 Percent Wheat Bread. SF GATE 2: 6
12) Marengo, K. 2019. Is bread healthful or should I avoid it? Medical News Today. 6

November 2019: 12
13) Moore, A. 2020. Whole Wheat vs. Whole Grains: Dietitian Explain The Difference.

Mind Body Green 1: 2-4
14) Renee, J. 2018. Is Whole Wheat Bread Good for Blood Sugar? SF GATE. 1:2
15) Shekh Md. Samiul, I. Badri Ali, A. and Ahmed Yasin Mohamud, N. 2015. Productivity

Expansion in Massimo Bakery. IIUM Journal of Case Studies in Management. Vol. 6,
No. 1/2: 19-20.

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GROUPS MEMBERS

NURUL AIDA BINTI AZHAR (S58934) NURUL AINA BINTI AZHAR (S58935)

MOHAMMAD ALIF AMNAN BIN NUR SYAHIRAH BINTI ZAKARIA
MOHD ZOL (S58940) (S58954)

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