Galaura-Go Productions

PROUDLY PRESENTS
Puto Shocking
A DSC 135 Final Project
2nd semester, AY 2008-2009
What is puto seko?
• Originally from…

Dry but sweet…

• Absurdly termed…
Typical ingredients in making puto seko

Malagkit or Arrowroot

• Sugar

• Water

• Flavoring
Milk, Anyone?
Modified puto seko product and its ingredients
SAGO FLOUR
Another option

• Cheaper

• Not totally harnessed

• Substinence or supplimental food for the poor

Modified puto seko product and its ingredients

SAGO FLOUR

• Sugar
Advantage: competes with water

• Disadvantage: Burnt flavor

Statistical Result
Preference Ranking

Friedman’s Test

What Sugar Amount they prefer? : 40% by weight

Modified puto seko product and its ingredients

SAGO FLOUR

• Sugar

• EVAPORATED MILK
According to McGee (2004), milk has long been
synonymous with wholesome, fundamental nutrition

A factual reason for adding milk in most of pastries and

flour based foods is its natural flavor which is actually
difficult to describe – it has a slightly sweet taste due to
lactose and a slightly salty taste due to chloride salts
(Bennion, 1980)

Disadvantage: Aids in Browning

Modified puto seko product and its ingredients
SAGO FLOUR

• Sugar

• EVAPORATED MILK
• water
Binder

Careful!!!! Gelatinizer*

* buhat-buhat lang na term

Marketing Strategy

“ Puto Shocking”

Kids, teens, adults and Super Seniors who would

like to take risk.
Target Market: Teens

 Export, Balikbayan, etc.

Suggested Tagline:

“ It’s
Hard…

… but melts in the mouth”.

In the Local
“ Mas Crispy pa sa
Gugma”
The End