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Post Info TOPIC: Oy Vey
Bakerchick25

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Oy Vey
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Completed two days of doing the slack out so far. And so far have heard I used too much Italian bread for particular things. So they didn't have to back more of particular things. Which doesn't really help shrink I'm sure. And sure I likely screwed up some other things as well. But, I think the biggest was the Italian bread the other day. Who knows what it will be from yesterday(I'm off tomorrow, so won't hear about it til Thursday).

But seriously, jokes aside(and warnings not to listen to the back up decorator that tried to help me with it the other day), how long will it take them to realize that I have NEVER been shown how to do a proper slack out? And if they keep having me do it. Our shrink and so forth is always going to be out of whack. As I have not been taught how what goes 4 x 3 or whatever on a tray. And what should touch and what doesn't.

I swear, I've never met more folks at a biz that just want a 'body' doing a job. That they don't even care HOW you do the job half the time. Til it's done and it's time to get some major bitching going on. Ugh.



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Anonymous

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You actually pan the bread out for the bakers?  I'm a baker and I do my own breakout.  So do the other bakers on my days off.  I know it makes it more difficult to get an accurate CAP report since you still have several hours of potential sales that can affect how much you need to bake but I've been doing it for over 20 years.  So I know what sells and what doesn't.  We're suppose to do CAP late in the afternoon but my bakery manager doesn't think there's anybody from the afternoon shift that's capable of doing the job properly.  Also, there's the problem of someone calling in sick and the task not getting done at all.

 Anyway, when we do breakout, we just put the dough on plastic trays on a channel cart and put the cart in the retarder to thaw overnight.  The reason I don't like to pan it out the day before is because it really doesn't save any time.  The Italian bread has to be stretched before putting it in the proofer.  Otherwise it comes out looking like footballs.  You can't stretch frozen dough.  Other items like dinner rolls and buns sometimes roll or get knocked out of place and have to be re-positioned. Then there are things like colossal coffee cakes that have to be cut and stretched to fit the pan.  So, as you can see, there's really not much time savings when you pan the bread out the day before.

 

When it comes to what should touch and what shouldn't, dinner rolls can be placed fairly close together.  I can get five packages of golden dinner rolls on a full sheet tray (10 x 6).  8-count sandwich buns have to be placed further apart to allow for expansion.  You can get up to 3 packages on a full sheet pan.  For each package, place the buns about 2 finger widths apart all the way around.  If you have thin fingers, you might want to place them 2 1/2 finger widths apart.   



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Bakerchick25

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Yep, I and other peeps slack out the dough the night before for the bakers at current store. However, when we were at the old store the bakers actually did it themselves. The bakers and even one of the more experienced peeps that does slack out(and whom is on vacation this week), have typically done the CAP report for knowing how much to make of stuff as well.

But do to having some issues with shrink and so forth, the back up manager over us now, has come up with a standard sheet of how much we are to make so we aren't wasting anything. Which is great don't get me wrong. But, when I haven't personally seen how they place X,Y, and Z buns or bread on the sheet to know if so many packages can fit on a tray. Or if something is a 4 by 5 like with regards to the cookies. Then the struggle is majorly real for me doing it. To which folks seem to clearly keep missing(or choosing to forget, as they just need somebody period to do it) as I don't do slack out consistently enough to know things like that in the first place. Until they are like, "ooooh that's too much, or that's too little".

As for saving time, I think they just want someone to do it early enough in the day so it's done and out of the way. So that we can just focus on baking cookies, turn overs, and fruit bites,packaging them, and labeling them all day/night. And as things are so funny with hours, I think they just want the bakers to be able to come in, Pull the tall boys of dough out of the retarder,re-arrange/stretch a few things, and then just start baking and packaging so it's ready for the floor about time the DH and other morning peeps come in.

P.S. thanks for the finger width apart tips too btw. I'm trying to collect as much info on this sort of thing as possible so that I can have my own notes when I do it. So I can get better at it as time goes by.



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Guru

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I always find it so weird that in some stores, the baker does the break out the day before. In both stores i've worked in, as well as the store i did my dept. head training in for a few weeks, we all do our breakouts in the evening. That's always the job of the closers. I guess every store is different but i'm pretty sure most coordinators are going to try to phase out the whole doing breakout in the morning thing, because the second CAP is not supposed to be done until later on in the afternoon.

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Bakerchick25

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4hourrush wrote:

I always find it so weird that in some stores, the baker does the break out the day before. In both stores i've worked in, as well as the store i did my dept. head training in for a few weeks, we all do our breakouts in the evening. That's always the job of the closers. I guess every store is different but i'm pretty sure most coordinators are going to try to phase out the whole doing breakout in the morning thing, because the second CAP is not supposed to be done until later on in the afternoon.


 Really? In a sense, I would have thought it would have made sense to do the slack out the day before. Most especially when you get particular orders for particular rolls or breads. I would think that you might have more time the day before to get all that arranged vs. trying to put it altogether in such a short time that they have to come in and also bake everything.

Unless it's something entirely new to do the slack out the day before? All I know for sure is that, just like with truck. At my store, if certain peeps can get away with NOT having to do particular jobs like the slack out. They totally will. Regardless if the person they leave it to, fully knows what they are doing or not. Which irks the crap out of me.



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