Manual of Operation for Bakery
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 B. Process Selection VII. Quality Control VIII. Capacity IX. Packaging X. Purchasing XI. Just-In-Time System XII. Scheduling
I. 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. Furthermore, this manual will also provide information and encouragement to individuals to explore the bakery industry.
Bakery is one of the sources of food, particularly bread in a local community. It offers wide range of products such as loaf bread, pan de sal to name a few. Each bakery employs different baking techniques. Baking is considered as a food processing activity, it transform otherwise non-edible food into its final product. People are used to eat bread anytime, that is, bakery products can be served in the morning, lunch, snack and dinner. Cinnamon with peotraco icing is one of the best seller
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 B. Process Selection VII. Quality Control VIII. Capacity IX. Packaging X. Purchasing XI. Just-In-Time System XII. Scheduling
I. 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. Furthermore, this manual will also provide information and encouragement to individuals to explore the bakery industry.
Bakery is one of the sources of food, particularly bread in a local community. It offers wide range of products such as loaf bread, pan de sal to name a few. Each bakery employs different baking techniques. Baking is considered as a food processing activity, it transform otherwise non-edible food into its final product. People are used to eat bread anytime, that is, bakery products can be served in the morning, lunch, snack and dinner. Cinnamon with peotraco icing is one of the best seller