bill i know where tring to save money for the company or is it for bonuses .......... why do need to wait for a truck to get that morning to make bread that has to go into the proofer to get thawed COUNTRY FRENCH it is slimy and not not completey thawed. coming in at 5 it is hard to have bread desetation done by 10........ even when bread is thawed.... count the timing to workthe bread .... donuts first 30.... then parbake pastries pies.... now bread if it all there to work 45 min to work 45 or better to proof....... bake 30 plus........ two ovens 4 racks plus now what is cooked has to cool .............. country french cooling time 1 hour or more same with eveything else.or it is still warmmmmmm....... it will swet bread will be soggy ... and in proper pulling.... pooofing..... baking..... cooling.... wraping,,,,,,,,,,, all is a factor. by the or poly bread bags 1 out of 6 will break.... this is or waste of time when we are set to a time limt and having to get product from truck is toooooo.... not coming in early we loose to icecream cakes left out and dough tooo...... who loses......... also baker pulls out of date late mark down are late because they canot be removed until bread is proofed baked and cooled and wraped who loses we do .not having product ready we THEY NEED IT. thank you D6
Does your store have just one person who does the breakout, the baking, the bagging, and putting out the product? If it's a real small store I can see it but there's no way one person can do all that if they work at decent size store. The key to having the tables filled by 10:00 am is to make sure you bake enough from the previous day to carry you over the next day until you can get the new product out. Don't bake just what you need. Bake a little more.
At our store if I bake i come in at 5:00am and I start off by panning out two carts of bread and get them in the proofer. While they're proofing, I bake the par-baked bread and the make the donuts. By the time I finish with the donuts, the first cart is almost ready to come out of the proofer. If it is, I put it in the oven and go pull outdates. If it's not, I pull outdates first and then come back and check on the bread. After outdates are pulled, I spend the next hour or so panning out bread and baking it when ready. The bagger usually comes in around 7:00. The first thing they do is fill the bread tables from the bread that was baked the day before or sometimes earlier. The bagger's job is to bag the bread and to make sure it gets put out in a timely fashion.
When I reach a stopping point, I take my first break. When I come back, I finish panning out the bread. Usually by then it's lunchtime. I try to arrange it so no one has to worry about watching the bread while I'm gone. When I come back I take care of the other stuff like pies and croissants. At our store we never bake just one or two pies out of a case. We bake full cases at a time usually. We never bake anything less than half a case. Sometimes I also have to break down and put away the frozen food order. If I know I have to do that, I only bake what pies are absoulutely positively necessary. When everything is done, i do the bread breakout for the next day's bake.
thank you D6
