Manual of Operation for Bakery - 2872 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. Production†¦show more content†¦Since it is a prerequisite that the production area must have a comfortable atmosphere, we recommend that additional windows must be included because it is necessary especially during baking. The temperature increases, during baking, thus there must have an exhaust vent to maintain a proper working condition. Also, there is a private comfort room ava ilable since the baker resides within the production area. The baker is then tasked to clean his area as well as the production area. Beside the dough mixing bin is a sink, there the baker is expected to wash his hands every working time to ensure the quality of bread produced. Also, the water used in baking is sourced in the same sink for easy transferring of water into the mixing bin. There is also a storage area for sacks of flour near the baker’s room. D. Equipment The bakery has different machines and equipments. They have one dough roller machine, an oven, bread slicer, weighing scale, measuring cups, dough mixing bin, trays/ pan etc. Though during power outages, operations are interrupted but they can continue to operate in a manual slower pace. Some instances include transferring the interrupted work to the nearest bakery of his brother/sister to limit the occurrence of yield losses. E. Repairs and Maintenance No formal repairs and maintenance implemented since proper usage of equipments are applied; they doShow MoreRelatedManual of Operation for Bakery2858 Words   |  12 Pages Introduction This manual of Cinnamon with Peotraco Icing Production is designed to help and guide entrepreneurs who are interested in putting up a micro to small scale business such as bakery. With this guide, potential businessmen will have an idea of what are the internal as well as the external properties necessary for Cinnamon Bread Production, systematic steps will be reflected as well as the necessary equipments used in daily production. 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