Manual of Operation for Bakery

Table of Contents Page I. Introduction 3 Background of the Business 4 II. The cinnamon bark with Peotraco rime 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 alimony 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 bark with Peotraco Icing Production is designed to help and guide entrepreneurs who ar interested in putting up a little to small scale business such as bakery. With this guide, likely businessmen will have an idea of what are the essential as well as the external properties necessary for Cinnamon Bread Production, systematic steps will be reflected as well as the necessary equipments used in periodic production. Furthermore, this manual will also provide information and hike to individuals to explore the bakery industry. Bakery is one of the sources of food, particularly pelf in a local community. It offers wide range of products such as loaf bread, pan de sal to name a few. apiece bakery employs different baking techniques. Baking is considered as a food processing activity, it transform otherwise non-edible food into its closing 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 the puck is one of the best seller... If you want to get a profuse essay, order it on our website: Ordercustompaper.com

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