Bakerchick25 wrote:

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Hey peeps,


Have some more questions about the lovely bakery. Namely this time, in regards to temp and number of cookies per sheet. I don't know if it's already set in stone or what. But as usual I'm getting 50 different answers to this question. So if anybody in bakery could help me out, that would be great. I think somewhat get it but not quite sure.

Soft Tops: 350 degrees for 20 mins? and it's 5 by 4 on the sheet and that yields like 2 boxes?

Hot candy/mini sugar cookies: 375 degrees not sure of the mins and 9 by 4 for 36 as one tray is a whole box?

Sugar, Peanut Butter, Oatmeal Raisin, Chocolate Chip/all the 16 count cookies really get 375 degrees for 10 mins? And is it 6 by 4 on a tray?

Private Selection cookies: 375 degrees for 11 mins? Not sure if they are 5 by 4 too?


If anybody could help that would be great. I want to finally get this down pact before we move over to the new store on Nov. 2nd and we are getting in our new team lead. I so would hate for this dude to play the game of "And can YOU tell me how long we bake x,y, and z for" and being new I still have no freaking clue.

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 Nobody bakes things the same way as anybody else.  I bake soft tops the same way you do.  The main thing is making sure they're done all the way through.  As far the other cookies go, I like to bake mine at a lower temperature (325 or 350) for a longer period of time.  If you get the same kind of cookie dough we do, you'll notice the box says, "If box contains cookies, bake at 325."  I start off following the directions on the box and go from there.  If the oven temperature is too high, I find they get too brown around the edges before the centers are done.  The one question I ask new bakers when they ask me if something is done is, "Would you buy that?"  One more thing, I never go strictly by time.  The timer is just there to remind you to check what you're baking.  It does mean that everything is done.  So if someone asks you how long you bake cookies, just say, "Until they're done."

Anonymous wrote:

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I ususually do all at 450 for 10 minutes.

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 And you end up with burnt cookies too.  "Hot Ones" can be done in as little as seven minutes baked at 350 degrees.  Of course that's if you're only baking a tray or two.  A full cart takes about nine or ten minutes.

Every oven is different but this is how i usually do them.

16ct - 24 on a tray, 6 x 4 pattern, 375 degrees at 10 minutes (sugar might take a min or two longer)

Soft tops - 20 on a tray, 5 x 4 pattern, 375 degrees at 18 minutes.

PS - 12 on a tray, 4 x 3 pattern, 375 degrees at 10 minutes.

Hot Ones - 60 on a tray, 10 x 6 pattern, 375 degrees at 8 minutes.

I'm not sure what the "official" amount is for Hot ones to be put on a tray but they're so small that i put 60 on a tray.

Cookies are pretty hard to screw up unless you forget to set the timer and burn them.  Croissants, on the other hand, are a different story.  I can't tell you how many times I've gone to work and found packages of flat croissants that were overproofed and underbaked.  People seem to think that breads and rolls should be proofed to full size.  They shouldn't.  They're going to expand greatly once they're exposed to the heat of the oven.  This is called, "oven spring".  If the dough is already proofed to full capacity, it's going swell up and then deflate like a balloon.  As far as baking goes, they may look done on the outside but they always need a couple extra minutes to make sure the centers are fully done.

Which someone said I did that, at burning a thing of cookies earlier in the week. But I don't even readily recall baking cookies that day. So yea, just adding writing down what I do in a day so I can cover my on bacon with that. And yea so far, no baking of the breads just yet for me, but definitely good to know.

Anonymous wrote:

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That does make sense make more boxes that way. I guess they just want to keep us to so many a sheet, so that when we are pulled off to do something else we don't get so many boxes cluttering up the limited tables we have at our current store. But that might change at the new one. And really have to ask about a Go/No Go book. Only thing I've seen so far is a binder that tells us the codes and days what items go out. But yea, since I came on board so to speak. It's all been told stuff through hear say. I have yet to see any official paperwork on actual cookies etc.

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 The Go/ No Go book is a binder containing photographs of what baked goods should look like (Go) and shouldn't look like (No Go).  To be blunt, if one has to rely on a photograph to tell them if something is baked or finished right, that person has no business baking anything.

4hourrush wrote:

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Well we're "supposed" to consult that book every day to make sure things are to standard. Like we can't tell by looking at it. -_-

Then again I was also told that we're not supposed to have any holes out on the floor at night and that if we use CAP properly we'd never have holes.....

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 Yeah right.  Do the customers know about CAP?  If CAP says we're going to sell 40 loaves of Italian bread, do I tell that 41st customer they can't have any?  What if someone screws everything up and decides to buy several loaves at one time?  When I do CAP for the bread breakout, I have to change almost everything.  Usually I do more than it says, especially if it says zero on an item.  The only time I decrease the amount it says is if the item just went off sale and I know people won't be buying as much of it as they did the previous week.

 

Does your district manager complain about peaks and valleys on your display tables.  According to ours, everything should sell down evenly.  So all the cookies should be stacked to all the same height at all times.  All the pies should be stacked to the same height at all times etc.  According to ours, CAP should be able to predict the exact amount of product we need to replace what's sold.  So everything should always look full and you shouldn't have to mark anything down.