Manual of Operation for Bakery - 2858 Words

Table of Contents Page I. Introduction 3 Background of the Business 4 II. The Cinnamon with Peotraco Icing product 5 A. Product Description 5 B. Raw Materials 5 C. Technical Specifications 6 III. Cinnamon Production Area 6 A. Physical Layout 6 B. Location 7 C. Basic Facilities 7 D. Equipment 8 E. Repairs and Maintenance 8 IV. Staffing 8 V. General Sanitary Standards 9 VI. Processes A.†¦show more content†¦The bread is made up of flour, sugar, lard, saf, salt, chocolate and water while the Icing is made up of peotraco or powdered sugar and evaporated milk. B. Raw Materials Raw materials particularly those which are used in the production of the Cinnamon with Peotraco Icing such as flour, lard, saf, peotraco, and sugar, are purchased from the closest supplier in the area. Their supplier is only four blocks away from the production area given the fact that their supplier is the owner’s younger brother. All of these are purchased on a weekly basis. The placement of order is made through a phone call. Right then the supplier delivers the order a day after the placement. Since the owner has a well established good and deep relationship with their supplier, they did not find it necessary to check the packages if it is in the right quality, weight and amount. At the same time the mode of payment is through a credit term which is one month. They order in bulk but on credit, in order for them to reorder necessary raw materials they must pay first their credit and the next order placed is on credit too. Raw materials are stored in the storage area, near the baker’s room. It is for accessibility and ease in transportation from one area to the other. Also they make sure that the storage area is dry to ensure storability. C. Technical Specifications The given ingredient is for 1 kilo, the owner stated that 1 kilo dough will generate two trays ofShow MoreRelatedManual of Operation for Bakery2872 Words   |  12 PagesI. 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