File Processing Systems

By blogger on

Even the earliest business computer systems were used to process business records and produce information. They were generally faster and more accurate than equivalent manual systems. These systems stored groups of records in separate files, and so they were called file processing systems. Although file processing systems are a great improvement over manual systems, they do have the following limitations:

Data is separated and isolated.

Data is often duplicated.

Application programs are dependent on file formats.

It is difficult to represent complex objects using file processing systems. Data is separate and isolated. Recall that as the marketing manager you needed to relate sales data to customer data. Somehow you need to extract data from both the CUSTOMER and ORDER files and combine it into a single file for processing. To do this, computer programmers determine which parts of each of the files are needed. Then they determine how the files are related to one another, and finally they coordinate the processing of the files so the correct data is extracted. This data is then used to produce the information. Imagine the problems of extracting data from ten or fifteen files instead of just two! Data is often duplicated. In the record club example, a member’s name, address, and membership number are stored in both files. Although this duplicate data wastes a small amount of file space, that is not the most serious problem with duplicate data. The major problem concerns data integrity.

A collection of data has integrity if the data is logically consistent. This means, in part, that duplicated data items agree with one another. Poor data integrity often develops in file processing systems. If a member were to change his or her name or address, then all files containing that data need to be updated. The danger lies in the risk that all files might not be updated, causing discrepancies between the files. Data integrity problems are serious. If data items differ, inconsistent results will be produced. A report from one application might disagree with a report from another application. At least one of them will be incorrect, but who can tell which one? When this occurs, the credibility of the stored data comes into question. Application programs are dependent on file formats. In file processing systems, the physical formats of files and records are entered in the application programs that process the files. In COBOL, for example, file formats are written in the DATA DIVISION.

The problem with this arrangement is that changes in file formats result in program updates. For example, if the Customer record were modified to expand the ZIP Code field from five to nine digits, all programs that use the Customer record need to be modified, even if they do not use the ZIP Code field. There might be twenty programs that process the CUSTOMER file. A change like this one means that a programmer needs to identify all the affected programs, then modify and retest them. This is both time consuming and error-prone. It is also very frustrating to have to modify programs that do not even use the field whose format changed. It is difficult to represent complex objects using file processing systems. This last weakness of file processing systems may seem a bit theoretical, but it is an important shortcoming.

Advancing with the technology these days

By blogger on

The speed in knowledge these days have brought about lots of closeness to the world we survive in today. It has produced contact a whole lot less troublesome when friends from special areas of the world begin creating a video conference via their electronic gadgets. All kinds of details can also be shared just with a swipe on the internet browser with your tablets. Indeed, the world has reformed and equipment is one finest helping reason.

The Open Surface is dedicated to provide customers with the finest electronics that is purchasable. We are acknowledged to achieve a highly regarded image of being a provider of smartphones, tablets, laptops and various accessories. We firmly have confidence that skill has appear a long way and we are positive to say that our website displays the best products out there in the bazaar. We gather all forms of particular that will be essential for you to gather before you make a purchase payment of your wanted electronic gadgets.

Over at The Open Surface, we have connection to a big record of items so customers will be able to get what you want at the quickest time. Also, there is no obligation for you to do any cost assessment on numerous links as we are very certain about quality and thus, offer quality products at costs that you can definitely obtain. The selections of items offered contains in prices that are low and suits your target.

sited accessibly round the streets of Tanjong Pagar, you can see our marketing shop over at the brand new shopping mall called 100AM. You will be greeted with a whole sequence of tabs that you may be finding for. Some of the brands and products we offer comprise Google Nexus, Google Nexus Case, Samsung Galaxy items, Asus Table, FITBIT as well as the Apple Iphones. Before actually going through the problem of locating us, you can effortless check out more on our online link too.

Introduction To Frozen Dough Technology

By blogger on

After working for years in the frozen dough industry, supplying frozen products to bakeries, cafes and restaurants, I had the chance and the pleasure to get quite a lot of experience in the production of good quality frozen dough. A good quality frozen dough product is a product which, after having been frozen for up to 6 months, still comes out of the oven as beautiful, appetising, attractive to the eyes and tasty as a fresh product. So it gives me a great pleasure to share with you some of the secrets about frozen dough production.

First don’t get mixed up with “Retarded Dough System” and “Frozen Dough Technology”. Those are two different ways of processing the dough, the first one is very simple and the second one is very much more elaborate.
– The Retarded Dough System is just normal dough that we place in a normal freezer, to be used up at a later time, may be 1, 2, or 3 days later. This dough loses some of its performance capability during the freezing process and cannot be kept frozen for more than a few days only. This is just a convenient process that we can use in some short term situations.
– The Frozen Dough Technology on the other hand is a very detailed and specific way of processing the dough, that enable the user to get the optimum performance out of the dough which has been frozen for a longer period of time. This period of time could be from just a few weeks to a few months; 6 months being regarded as a maximum for a live dough containing yeast. This is exactly what this article is all about.

First, how many kinds of frozen dough processes can we differentiate?
1) Ready to Prove Frozen Dough, good for most yeast dough and puff pastry as well.
2) Ready to Bake Frozen Dough, recommended especially for croissant and Danish pastry items.
3) Part Baked Frozen Dough, good for bread items, not recommended for croissant, Danish pastry items, and sweet bread and bun items.
4) Full Baked Frozen Dough, good for sweet bread/bun and soft roll, not recommended for bread, croissant, Danish pastry and puff pastry items.
5) Raw Frozen Dough Ready to Bake (Proving in the oven), not available yet, new technology still under intense research and development.

Critical points to succeed in frozen dough preparation
1) Make sure that the fermentation process does not start at any stage during the production.
To achieve that: one must control the temperature of the dough during all the different stages of the process, from the very beginning (mixing) to the very end (proving baking).
Ideally dough temperature must not exceed 16C (61F) during the mixing, dividing and filling of the products.
After the blast freezing procedure the ideal storage temperature is from -18C (64F) TO -22C (72F).

2) To keep the dough temperature under 16C (61F), at all time during processing, is the most difficult part and to achieve this goal we need to:
a) Keep the room temperature at between 16C (61F) and 20C (68F).
b) Use cold flour. Before use, the flour should be stored in a chiller (+4C) (39F).
c) Use cold water from a chiller or a water cooler.
d) Replace 25% of the liquid used (water/milk) with ice flakes. Or if ice flakes are not available the use of icy cold water (+2C) (35F) is recommended.
e) Work the dough straight away from the mixer without or with as little rest as possible between the different stages.
f) Freeze the dough, after shaping and filling, as fast as possible and this is when we need a blast freezer to freeze the product very fast up to the core. Why do we need to freeze the dough as fast as possible? The answer is: To bring the temperature deep inside the products to around -8C (17F) to -15C (5F) very fast, around 10 to 30 minutes, depending of the size of the products. This way the ice crystals formed during the freezing process are very small and do not damage the dough structure. If the freezing process is too long (from 3 to 6 hours with a conventional freezer) the crystals formed inside the dough are very big and will damage the yeast and the gluten structure. Then in this case the product will be very long to prove and will not rise to its maximum desired size, this is typically a low quality frozen dough.

Now looking at each kind of frozen dough processes one by one, we can say that for bread items the part baked system is the best and gives very good results. For croissant and Danish pastry items (as well as bread items) the ready to bake system gives outstanding results, but demands strict supervision, good equipment and premise.

Regarding the ingredients used in the production of frozen dough, they are almost the same as for the normal type of dough except two slight differences.
First, the yeast. Instant yeast and fresh yeast are both good to use but we always have better results with fresh yeast, products are faster to prove with more oven spring as well. Also when it comes to the quantity of yeast used, we have to increase it quite a lot (up to 2 to 3 times the normal quantity) to compensate of the yeast dying during the freezing process.
Second, the dough/bread improver used should be a special kind of improver for frozen dough only. There are many brands available on the market.

Hopefully this article has given you some useful things to think about before you start mixing the dough and I really hope you enjoyed this introduction to the process of frozen production.

Vnx Solutions Specialist Exam For Technology Architects Is An Expert Examination

By blogger on

For all those candidates that are uneasy about the requirements of the E20-545 examination, there are many different ways to deal with the situation. There are online forums and different companies offering online tests as well as demo versions that are available freely.
VNX Solutions Specialist Exam for Technology Architects is one of the examinations to obtain a certification in the technical IT field of Technology Architecture. The students usually use aid like online demo tests and even purchasable ones with the Questions and Answers section and is prepared by guidelines based in the real E20-545 testing scripts. Another advantage is the designers have followed the Recommended Syllabus and hence the online exams appear very real.
The benefit of VNX Solutions Specialist Exam for Technology Architects online is that it was prepared by professionals, experts that have tons of experiences in the field of technology architecture which guarantees the level and quality of information provided. This is of crucial importance to students that are unsure of their knowledge or who feel that there may be areas of knowledge lacking. The E20-545 exams offer gradual step-by-step explanation of the study materials as well as actual solutions, which is perfect for reviewing and adding to the detailed knowledge on the subject.
The free demo versions of the VNX Solutions Specialist Exam for Technology Architects that are available online are also constructed in the same way as the real exams, following the recommended syllabus, but are usually not finalized, due to the purchasable versions. It should be understood that the experts who constructed the solutions to the test also spent time and shared certain level of expert knowledge so this is available at all.
The purchasable versions of E20-545, however, bring all features of the true examinations, with the addition of Questions and Answers part as well as certain guidelines following the test. Some students say this program can efficiently support the short-period preparation for examination, but this probably depends on general expertise of the subject.
The VNX Solutions Specialist Exam for Technology Architects can help the students reach the intended level of expertise or I other words, the result thy aimed for. Students testify that taking time and preparing for the test through the E20-545 actually guarantees successful passing of the examination with very good results. This indicates that the test examinations really are based on real exams and that real experts worked them out.
Most of providers of different online IT examination materials regularly update and test accuracy of their products, but some do not. VNX Solutions Specialist Exam for Technology Architects is an expert examination in the field of computer sciences and the digital environment is the fastest constantly developing and updating environment, which indicates that updating of examination is crucial for students to be able to make efficient use of the given information.
This is why students should always choose either the latest version of the test or pay attention to whether the test provider offers further updates to the product. Beside this, these programs prove to be the best source of healthy information and learning materials that are available out there.

Txtlocal MD Darren Daws says SMS leads the way for mobile marketing

By blogger on

As the mobile industry comes of age and becomes more sophisticated, it is widely predicted that more companies are choosing to spend a larger percentage of their marketing budget on mobile advertising and applications. The benefits of SMS becomes clear; campaigns need to capitalise on using SMS to support their overall marketing strategies and use messaging as the main force driving customers to the Internet.

This view was echoed by some of the worlds biggest brands at the latest MMA forum. Gavin Mehrotra, Director of International Media for the Coca Cola Company, started his presentation stating categorically that “SMS is the number 1 priority at Coca Cola in mobile” and that you need it to reach just about every person on the planet.

We also know that SMS gives a campaign the added power to communicate with your target customer and build on the relationship you have with them based on permission and trust. Adding SMS to a campaign allows consumers to text for more information so the follow-up is able to become more targeted; we have seen this work in every sector. In the Arts we have worked with English National Opera who used an SMS campaign to increase ticket sales for late availability, an investment of 500 in SMS marketing brought a return on investment of an amazing 8000 in ticket sales. Papa Johns Pizza use SMS to market special offers at times that they want to build sales, in fact across all sectors we are experiencing a growth in ROI as campaigns are measurable in a way they havent been until now.

Combine this with the growth in the use of Smartphone technology and its clear why campaigns are benefiting from improved targeting with SMS. No longer are you limited to 160 characters of text, the use of Smartphone technology and the public acceptance of tiny URLs on social media platforms, means that SMS can be used as tool to link to a bigger picture. SMS can now be used as the hook needed to direct the reader to where they need to be online, faster than if they were left to their own devices. Links to apps, videos and web pages are easily incorporated into an SMS message, making SMS a vital tool working hand in hand with other mobile marketing tools to achieve greater ROI for every mobile campaign.
At Txtlocal, we work with clients of all sizes and shapes from English National Opera, Malmaison Hotels and Liverpool University to much smaller owner operated brands like Shelleys Restaurant in Warrington, we can create campaigns that generate a real response – quickly. Any tool which allows a business owner to grow their customer data and intelligence, and then allow you to communicate targeted messages to them directly is powerful, and its right there in your hand the humble mobile phone.

Its safe to say that if the world’s undisputed number one advertising brand, Coca Cola says categorically, SMS is priority number 1, then surely other businesses large or small need to operate with the same view.