PROOF. FDF Training Production Experience

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2 Welcome to the Fresh Dough Facility (FDF). During your time spent here you will have a chance to experience a day in the life of our production associates. The Fresh Dough Facilities provide the fresh dough products that become the wonderful breads and bagel sold in our Bakery Cafes. Our standards are to produce only highest quality bakery products in the amounts ordered for that given day. During the production shifts, you will assist in all areas of the daily production of our breads and bagels. This will include functions ranging from mixing dough s to visiting cafes, including planning the next day s production. Please understand that your role will have limits and constraints due to safety concerns. These limits will be fully outlined in advance by FDF management. While working in each area you will be responsible for performing the process controls. These are the check- points that assure the production procedures are being performed correctly. Each area has its own set of process controls that need to be followed by those associates in those particular areas. The Production Manager or supervisor then follows up on whether these are being performed. Each area will have a different starting time; therefore your starting time will vary throughout the week. Verify your schedule and person you ll assist, with the Production Manager. You will have opportunities for breaks and lunches as the production schedule dictates. Wear the standard bakers uniform or comfortable equivalent, depending on the area you re working. Due to heavy volumes in some FDF s and the high speeds of some production lines, you may be asked to spend some time only observing. Training plan & Areas covered: Day 1. Production Introduction and safety orientation -30min. Introduction to ingredients and Mixing -3 hrs Resting, dividing and molding -2hrs Bagel line production 1.5hr Pre-delivery staging/packing 1.5hrs Total shift is 9 hrs with a planned break of 30 min. Day 2. Administrative Receiving cafe orders Production planning Retrieve all orders and produce a Production Plan Total time up to 2hrs. Cafe Tour Evaluating fresh dough product quality in cafe environment Visit 3 cafes with FDF Manager, observing product quality Complete and review FDF Report for that particular day Total time 3/4 hrs. 1

3 Training Goals By the end of your experience you will be able to: Understand our Fresh dough facility concept, mission, operating systems and fresh dough products Follow the basics of dough production Use the production tools and resources to help you perform the tasks successfully Understand operating procedures of production equipment Assist the mixing of all dough s following all mix times and temperature guidelines Properly scale (divide) and form (mold) and pan all bread/bagel dough s Fill cafe orders in the cooler by product Track each dough to which cafe it is going Provide test samples of each dough to verify good product Retrieve cafe order via computer and fax Produce a Production Plan to order Visit cafes to evaluate product Your Role During your time spent in the Fresh Dough Facility, you ll have hands-on experience with all of our products and procedures. You will be paired up with an associate working the position and shadow them for the day. It is important that you follow their instruction throughout the day. Under no circumstance, are you to operate any machinery without operator approval. o Review first, to become clear as to what needs to be done and when. o Use all tools, forms, and schedules provided to adhere to proper production standards o Execute the process controls to assure the products achieve Panera s standards Ask plenty of questions to help yourself understand. Get it right the first time. A stupid question is better than a stupid mistake Following sanitation standards is a big part of assuring product quality as well as maintaining a healthy and safe work environment. You will participate in our general practice of clean as you go while in each area. Sanitation crews will follow up at the end of production to complete the detail cleaning. Measuring Your Success In this manual you will find an FDF questionnaire, these will be divided up by station so they are easily reference for their learning purposes. We encourage you to ask these questions while working at the corresponding stations, this will keep you involved as at times you will observing production & machinery operation for which your are not authorized to engage in. Please be courteous when engaging operators with dialogue and questions as they need to maintain focus during critical points in production. If you are not sure, ask the production staff that you are working with when is the best time to ask questions and keeping in mind that there are no stupid questions when it comes to uncertainty and safety. You will be expected to have the questionnaire completed and submitted to your RBSM. 2

4 How you can get Panera s FDF Production Experience 1. Coordinate the best time to do the program with your Operator, DM, and baking team. Be prepared to be scheduled various starting times throughout the three-day period. 2. Contact the FDF Manager from the facility that services your market, to set up the dates and start times you will be scheduled. 3. Schedule yourself days that convenient for the facility as well as your market. 4. Bring your FDF Production Experience manual with you throughout your 2-days of training. It has all the basic step-by-step procedures, checklists, and questionnaire to see what you ve learned. 5. The program will start with a tour of the facility, so that you can find your way around and meet the associates you will be working with. 6. Mixing is where it all starts. And it begins with the starters and sponges that are used for the day s production. These starters and sponges may have already been mixed for that day, so you may have to get that experience on another shift when the schedule allows. 7. Some of the function in the facility may overlap or take place at the same time. Coordinate with the facility manager, when you will be able to spend time in each area. 8. You will need to bring a jacket/coat with you for your staging (cooler) training. 9. Non-skid shoes are a must, and hair/beard coverings will be provided. 10. Remember safety first You should observe and have a complete understanding of the positions, if you are unable to physically complete the tasks asked of you this should be discussed in advance of undertaking training. There is a mandatory limit of 40lb on the weight that a trainee can lift. Please observe this rule at all times. This will in particular limit your activity at the mixing station to loading light items only. All action words including but not limited to load, mix, cut & retrieve in your manual should not be interpreted as instructive; they are specifically intended to describe the actions of a fully trained FDF employee as they execute their duties. FDF personnel will provide direct instructions, you are expected to consistently observe and assist with mutually acknowledged limits only. Please be aware of your surroundings at all times. It is imperative that you follow all GMP (Good Manufacturing Practices) and Safety Guidelines during your visit. The safety orientation on the next page is a pre-requisite for FDF training. Good Luck and have fun!!! 3

5 FDF Safety and GMP Plant Walk-Thru Checklist The purpose of this walk-thru is to educate and train you on some of the exposures and practices that are part of our production work environment. You will observe Good Manufacturing Practices in terms of sanitation, effective work habits and various tools and safety equipment used to make your job easier and safer. If you have any questions, please do not hesitate to ask. Have all associates and visitors place slip-resistant over-shoes on, hair restraints and beard covers on if applicable Discuss and observe general GMP practices: Associates are cleaning as the go Doors and windows that are not being used are closed and secured No associate is sitting, stepping or standing on ingredient bags or boxes Mixer associates are brushing off the outside of ingredient containers before using them Associates are using correct tool (box opener) when opening food packages Ingredients not being used are covered Ingredients, containers and various tools are not stored directly on the floor There is good housekeeping throughout the facility Trash is placed only in gray receptacles Show how production area lighting is adequate, walls and ceilings are properly maintained and ventilation is adequate to keep area free of dust and other contaminants Observe associates not allowed to work with open cuts or wounds Associates are in clean company issued uniforms and are not wearing jewelry of any kind with the exception of a plain, smooth wedding band FDF Safety Plant Walk-Thru Checklist Show associates where first aid kit(s) are located and contents in kit Point out production dry storage area and how items may be out of their reach, therefore only approved OSHA ladders/step-ladders are used to retrieve items from this area Have an associate demonstrate proper lifting techniques while lifting an item from dry storage Identify production area machinery and point out appropriate machine guarding. Identify pinch-points on all Production Equipment and under no circumstances are hands/ fingers allowed in these areas when machinery is in operation Point out to associates where emergency stops are located on all pieces of Production Equipment. Demonstrate to associates as well how these stops work by stopping the machinery Identify various warning labels on machinery and purpose of these signs are to warn associates of hazards associated with machinery when not used properly Identify Lock-Out Tag-Out station and the supplies associated with this station Observe associate cutting dough into pieces using a cut-resistant glove Only properly labeled bottles with food grade ingredients are allowed in area during production Observe associate using vertical mixer and removing dough from it while beaters have completed stopped moving Observe mixer associate opening packages of product using appropriate box cutter instead of a knife Comment about good housekeeping practices in the facility and how this reduces slip/trip/fall injuries Test Bakes are done on a daily basis, make sure that you always use a hot glove on both hands before removing product from an oven The maintenance area is for Authorized Personnel Only to enter Tour cooler showing how cabinets are loaded from bottom to top and reason for this is to stabilize cabinet to prevent it from tipping over from being top heavy Identify ear protection requirements in pan clean area Warn associates of congested area where drivers fill and unload trucks with cabinets and at certain times of day it is advised they seek an alternate route when going through this area Point of where the Hazard Communication/Material Safety Data Sheet (MSDS) binder is located Identify where emergency exits are located throughout facility Show associates electric pallet jack and how only trained and authorized associates are allowed to use this piece of equipment Identify where cleaning chemicals and other authorized products are located and the appropriate personal protective equipment to be worn when using these chemicals. Only authorized personnel have access to these cleaning chemicals New Associate Safety Orientation Training Verification I, (please print), have successfully completed Safety Orientation Training, including: Safety Orientation Plant Walk-Thru Review of the GMP Standards I understand as a Panera Bread Associate, I am required to follow all guidelines outlined in this training. Associate Signature FDF Plant Manager Training Manager FDF FDF Plant Manager Date 4

6 Production Functions Initial as the functions in each area are completed 1. Mixing Starter/Sponge - Breads/Bagels 3 Hours Review with the mixing operator with the following tasks. Please understand that machine operators are responsible for all dough s, so pay careful attention and do not touch anything that has not been discussed, understood and approved of in advance. Review the Sponge Mix Schedule with Mixer Assist in regulating the proper water temperature for mixing sponge/starter Assist in pre-scaling flour, water, and mother/starter Assist in loading flour, water, and mother/starter into the mixer Mix sponge/starter and divide into buckets Review the Mix Schedule along with the bread and bagel formula sheets with Mixer Assist in pre-scaling mixes Check off and initial formulas while scaling and loading mixer Assist in loading the mixer Mixing dough s Assist in pulling dough s from the mixer Check temperatures of dough s and document time mixed and time to be processed Additional things to look for: Tag dough with a number and the time to be divided Changing water temperatures will be needed for different dough s Keep ingredient containers, boxes and buckets off the floor. Use pallets or shelves to store pre-scales 5

7 o Mother/Sponge is mixed in the mixer 5 hours prior to the start of sour and bagel production o Mother/Sponge is held in buckets until ready to use o There is only a 1 ½ hour window to use a sour sponge before it burns itself out o Sponge is broken up into several batches in order to cover the whole mixing shift o Mother and Starter are made from three basic ingredients: Flour, Water, and more Mother/Starter o Larger facilities use a Levan tank system for the Artisan starter. This mixes and holds starter until ready to use. o Smaller facilities mix starter in the mixer o Starter is put into buckets and held at room temp for 12 to 18 hours o Artisan starter ferments and is ready to use after 12 hours o There must be enough starter for the next days production, and some to re-build again FDF Training Production Experience 6

8 Review and record the room and (tap) water temps. Chilled water or hot water may need to be added to achieve the proper water temp. for mixing Review the mix schedule, formulas and ingredients needed with the mixer (see examples) Retrieve dry ingredients from stock shelves and bring them to the mixing station Pre scale the dry ingredients on formulas and set aside onto pallets or shelves in the order to be mixed Determine water temperature needed prior to scaling and how to achieve it A few minutes before mix time, scale yeast, water, starters, and any wet ingredients Load all into mixer Close mixer (horizontal) or lower safety guards (spiral) Set low/high mix times on mixer and mix dough 7

9 Additional ingredients may need to be added later on a second stage When dough is finished, check and record the temp. and time the dough should be divided Dough s are put into dough troughs; buckets or on tables Make sure each dough is covered and labeled with a run time Follow times on the Mix Schedule and load mixer for next dough Bagel dough s are mixed the same as breads, but have no floor time Follow the mix schedule, being sure not to have too many dough s mixed at one time Do not mix dough s too far apart or there will be lost down time FDF Training Production Experience 8

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11 The Mixer will initial these boxes once the ingredients are actually added to the mixing bowl. Once the ingredients are added to the mixing bowl the Mixer will initial/check off verifying that all ingredients are present and scaled accurately. The Mixer will sign and date these boxes; verifying that all ingredients, mix times, temperatures and procedures were followed. Once the dough has completed the mix cycle the temperature of the dough is taken by the Mixer operator and recorded in this box. The temperature of the starter is taken before starting the mix. This temperature is entered in this box. 10

12 Ingredients List Bread/Bagels 3 Seed Rosemary 10 Grain Rye Chops Apple Gumbits Bagel Eze Basil Blueberry Gumbits Bread Base Brown Sugar Cara Egg Caraway Seeds Cinnamon Passion Chips Dehydrated Apples Durum-Flour Golden Raisins Gluten Honey Granules King Midas-Flour Kyrol-Flour Lemon Peel Malt Maple Bits Egg white Frozen Mineral oil Salt Semolina Shortening Sunflower Seeds Vanilla Chips Walnuts White Sugar Whole Wheat Parmesan Romano Cinnamon Chips Olive Oil Wild Blueberries IQF. Blueberries Plum tomatoes Asiago Cheese Roasted Garlic Raspberry Chips Raisins Rye chops Molasses Passion drops 11

13 Production Functions Initial as the functions in each area are completed 2. Dividing/Molding Breads 1 Hour Review divider schedule and run times with Divider Operator Adjust bread divider to the correct settings for the product that is to be divided Cut dough and load bread divider Check weights of loaves being divided and make adjustment to divider if necessary Assure the line is being loaded and operating correctly Complete weight check sheet as dough is divided Set aside all test bake samples Additional things to look for: Keep up with run times or larger loaves must be run to use up dough faster Small or under sized loaves should be thrown back or discarded Relay the product and dough number to the molder operator 12

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15 Artisan Bread Country: The grape starter gives this bread a crisp crust and its nutty flavor. Miche (60 oz.) Loaf (20 oz.) Demi (12 oz.) French: Crisp, slightly blistered crust, with a nutty flavor and a wine like aroma. Miche (60 oz.) Baguette (24 oz.) Whole Grain: A mixture mostly of whole wheat, rye meal, corn meal and oats these whole grains are less refined which maintains a higher nutrient level. Features a dark my and crust. Miche (60 oz.) Loaf (22 oz.) Sesame Semolina: True Italian bread, soft yellow in color with the nutty, delicate sweet taste of sesame seeds. Topped with sesame seeds. Miche (60 oz.) Loaf (20 oz.) Demi (12 oz.) Stone-Milled Rye: Traditional rye made with chopped rye kernels and caraway seeds. Topped with caraway seeds. Miche (60 oz.) Loaf (20 oz.) Three Seed: Sesame, Poppy, and Fennel seeds create a sweet, nutty, anise flavored bread. Demi (12 oz.) 14

16 FDF Training Production Experience Three Cheese Semolina: Semolina bread laced with 3 Italian cheeses. The 3 cheeses are Romano, Asiago and Parmesan (RAP). Miche (60 oz.) Loaf (20 oz.) Demi (12 oz.) Variety Breads Honey Wheat: Honey, Molasses and our artisan starter give this soft, mild wheat bread its slightly sweet and nutty flavor. Loaf (20oz) White wheat: A whole-wheat version of a traditional white bread. Loaf (20 oz.) Sunflower: Honey, lemon peel and raw sunflower seeds. Loaf (20 oz.) Cinnamon Raisin Bread: Traditional raisin bread, full of raisins, swirled together with cinnamon crunch topping and then topped with streusel and powdered sugar. Loaf (20 oz.) Crispani: Our flat bread dough used to make our own Panera pizza. Made with a touch of wholewheat flour. Round (8 oz.) Holiday Bread: Sweet egg dough, mixed with honey, golden raisins, whole cranberries and semisweet chocolate chips, then filled with chopped apples and cinnamon crunch topping, baked and topped with streusel topping and drizzled with white icing. Loaf (22 oz 15

17 Focaccia & Ciabbata Asiago Focaccia: Traditional Italian flat bread made with olive oil. Round (14 oz.) Ciabatta: Artisan starter and olive oil give this flat, oval-shaped loaf a delicate flavor and texture. Loaf (14 oz.) Sourdough Breads Sourdough - Our Signature Bread with its dark orange/brown color, hard shiny crust with blisters, a sour taste and smell, has no oils, sugar, fat, or cholesterol. 2 lb. Extra Large Loaf (34 oz.) 1 lb. Small Loaf (19 oz.) Baguette (19 oz.) Soup Bowl (9 oz.) Roll (3 oz.) Asiago Cheese Breads Sourdough bread mixed with chunks of asiago cheese and topped with grated asiago cheese. Asiago Loaf (19 oz.) Asiago Mini Baguette (9 oz.) Tomato Basil Bread (42 oz.) Sourdough bread mixed with tomatoes, basil, and garlic give this loaf a perfect taste. NOTE: One loaf of Tomato Basil when produced is 21 oz. The baker places two loaves together to make one baked loaf. Loaf (21 oz.) 16

18 Review the divider schedule and run times of the dough s to be divided (see examples) Set up a rack for test bakes (samples of each dough processed) These will be baked prior to shipment to assure quality Oil the hopper portion (where the dough goes in) with mineral oil Cut large pieces of dough off using a large knife and feed into the hopper Adjust the divider settings to the weight needed Start only the divider for a few pieces and check the weight of each throw them back into hopper Fine tune the settings to achieve the exact weight and check weight again Reset counter to zero Start the bread line - conical rounder, overhead proofer, molder, and divider 17

19 Assure the dough pieces transfer smoothly to each piece of equipment Check the weights periodically and document the weight of four weight checks from each dough divided Using the counter, divide the number of pieces needed from the divider schedule Set aside a sample piece of each dough from the end of the line onto the test bake rack Assist in changing over the molder to rounder and back, as those items are produced Document the times each dough was started and finished along with what products were made from each dough FDF Training Production Experience Safety first! Pay attention to pinch points! 18

20 Molding - 1 Hour Production Functions Initial as the functions in each area are completed Review molding schedule and run times with Line Operator Adjust bread molder to the correct setting for the product that is to be molded Transfer product from catch pan onto sheet-pan Place loaded sheet-pan onto utility rack Assure rack is tagged with product ID and dough number Transfer rack to staging cooler Additional things to look for: Throw back any small or un-usable pieces Change over line quickly to keep up with the production flow Have plenty of pans and racks on hand prior to dough coming through the line 19

21 Review the molding/divider schedule with the Molder Operator to become familiar with the run order Gather empty utility racks, and stacks of oiled (sprayed) sheet pans onto the catch table at the end of the molder Prior to dough starting, adjust molder to the correct settings for pieces about to be run Drop a few pieces through the molder to assure the correct adjustments When the pieces start coming out, transfer them from the catch pan onto sheet pans When a sheet pan is full, transfer it onto a utility rack Restock the sheet pans and rotate empty rack for full ones while there is a break between dough numbers or product change over Assure each rack is tagged with a product ID and number Transfer the racks of product into the cooler 20

22 Production Functions Initial as the functions in each area are completed 3. Bagels Production 1 Hour Review bagel dividing schedule with the Bagel Line Operator Adjust bagel divider to the correct settings for the bagel dough to be divided Hand cut bagel dough into strips and feed bagel divider Check weight of bagels being divided and make adjustments to divider if necessary Catch bagels at the end of the bagel molder and place them on sheet-pans Assure that only proper shape and size bagels are paned Place loaded sheet-pan onto utility rack Assure racks are tagged with bagel ID and dough number Transfer rack to staging cooler Additional things to look for: Inverted sheet pans should be on the top slot of utility racks to help prevent contamination Sample bagels should be pulled from each dough for test baking Report ASAP if the yield does not meet the numbers ordered 21

23 Review the bagel divider schedule and weight check sheets with the Bagel Line Operator(s) Set up a test bake rack for samples Assist setting up oiled (sprayed) pans and utility racks at the end of the bagel line Feeding the line entails cutting the dough s into strips and adding them to the in feed belt Run only a few at first and check the weight. Adjust weight if necessary Run the dough by cutting and feeding the line in one continuous strand (overlapping each piece) Document the times each dough starts and finishes Check the weight four times throughout each type of dough and document the weights Set aside a sample from each dough onto the test bake rack 22

24 Catching at the end of the bagel line will take some skill to keep up with our high speed lines Verify the product and dough number with the other line operators Have enough sheet pans and racks set up at the end of the line to finish one whole dough Catch bagels off the molding belt as they come from the molding tube Pick up two pieces per hand before they drop to the catch table Throw back all small or open bagels Transfer four bagels at a time to the sheet pan Pan up 24 bagels per sheet pan (4x6 on a pan) Transfer full sheet pan to a utility rack Once each dough is finished, transfer all finished bagels into the cooler Assure all racks are tagged with product ID and batch number 23

25 Production Functions Initial as the functions in each area are completed 4. Staging Filling Orders 1.5 Hour Review cut sheets with Stager Identify product and record batch number on cut sheets in order to track product Fill orders by putting sheet-pans of product into the transport cabinets using the cut sheets Assist with rotating the empty utility racks with racks full of fresh product on the prod. Floor Consolidate all leftover product onto racks and track it by filling out the leftover/waste form Additional things to look for: Cooler should have water misting inside to keep dough moist Leftover product should rotated and re-mixed, sent out or thrown away Any shortages to orders should be reported ASAP to managers 24

26 Review the cut sheets with the stager In the cooler, align cabinets by cafe, in the order as they read on the cut sheets Re-label cabinets with cafe names as needed The cooler is filled with excessive moisture Use the cut sheets by Product to fill all orders for that one product Document the batch number on that sheet where that batch starts and ends Fill order by transferring product from the utility racks into the cabinets 25

27 Put only the ordered amount into the cabinets All leftovers should be condensed onto a few utility racks and documented on a leftover form Any shortages should be reported to the production manager or supervisor ASAP All cut sheets should have the numbers of each batch documented to which café it went Load cabinets from top to bottom Some FDF s require the stager recount the orders in each cabinet before its loaded onto trucks FDF Training Production Experience 26

28 Production Functions Initial as the functions in each area are completed 5. Administrative - Cafe Orders - Production Planning 2 Hours Review the order receiving process with the Administrative Assistant or Manager Check for orders and special orders placed by fax Pull up orders from cafes for next days production, which is following days sales Observe the order entering and correcting process Review and subtract amounts of left over and re-mixable dough Review the final cut sheet and total pounds of dough needed Produce formulas and production schedules based on the total pounds of dough needed Create and print invoices Additional things to look for: Only schedule the number of pieces ordered Subtract leftover amounts that will be re-mixed from total dough weight needed Give credits daily if needed 27

29 The Pulling of Orders and Production Planning is done between mid-morning and mid-afternoon. This time frame gives the FDF an opportunity to communicate to cafes during business hours, if there is a missing order or order discrepancies. Coordinate with the administrative assistant or manager the time this begins. Review the order pulling procedure on the computer with the administrative assistant or manager. Remember: Production Planning is done for the next days production, which is the following days sales (two days from current date) Look on the fax machine for any additional special orders to be added for that particular days sales Pull up the cafe orders for two days ahead and look for any odd looking or missing orders Any orders that do not look normal (there may have been a typing error) call the cafe manager to verify. Then correct if needed Enter in any special orders needed for that day (making sure you have the correct date) Review the totals and print the production totals, and the cut sheets by café and by product for the stagers/counters to use. Put in mail slot for next day Print the pick lists by route for the counter/loader and drivers to use. Put in mail slot for next day. Using the leftover/remix sheet, subtract dough amounts from the total dough amounts needed Create a Production Plan using the production planning workbook in the computer Depending on the FDF this may be done by simply entering in the total pieces needed or formulas and schedules may need to be created individually Print the production plan and review it to verity it is all there. Put in mail slot for next day Transfer order to save and create invoices. Create invoices for any previous credits. Print Invoices 28

30 Production Functions Initial as the functions in each area are completed 6. Cafe Tour - Reviewing product quality 4 Hours Ask the FDF manager & BMM (if you are a BTS) to coordinate cafe visits for the most sensible route for everyone. Visit 2-3 bakery cafes with FDF manager and review FDf product quality, if Deliveries have arrived this would be a good time to look at raw dough condition, As you would have contributed to that day s production during your training. Discuss with FDF manager if fresh product issues observed Complete an FDF Report for that particular day. 29

31 FDF Production Questions Remember what you ve learned Mixing 1. What are the three basic ingredients in our starters/mother? 2. The final ideal temperature for sourdough is? 3. Sourdough has a rest time of. 4. When mixing sourdough, we add the Sponge 7 minutes into the mix. T / F 5. Artisan baguettes and Artisan Miche are produced from the same dough. T / F 6. What is re-mixable dough? 7. What are the 3 flavorful ingredients in our Tomato Basil bread? 8. The ideal final temperature for bagels is Dividing/molding 9. To assure product quality, we all dough s produced. 10. When molding Artisan Miche we place them in sprayed. 11. What is the maximum amount of time Bagel dough can sit on the floor after being mixed? Why? 12. During delivery, what is the maximum amount of time that cabinets full of product can be left out, before going into the cafes cooler? Why? 13. The refrigeration unit in the delivery trucks must be at least hour(s) working prior to loading of the truck. 30

32 14. What are the proper weights of the following breads: Sourdough Roll oz Artisan Miche oz Artisan Demis oz Ciabatta oz Sourdough Bowl oz XL Sourdough oz Focaccia oz Honey Wheat oz 15. What are the proper weights of the following bagels? (6 pts) Plain oz Blueberry oz Cinn. Crunch oz Asiago oz French Toast oz Multi Grain oz Staging/packing-Quality control 16. It is OK to fill orders with product made the day before. T / F 17. Describe the responsibilities of the Stager. 18. How do we know what dough is going to which cafe? 19. What should the humidity setting for the FDF dough cooler(s)? 20. How does the FDF handle a product shortage (not enough dough for all cafes)? Production/Planning 21. When doing production planning, left over and re-mixable dough are from the total amount. 22. Where should one check for special orders made by a cafe? 23. Why does the production planner review the final cut sheet and total pounds of dough? 24. What is test bake? Why do we make it? 25. When is the FDF report due each week and who receives it? 31

33 Production Experience Survey How can we improve? NAME: FDF: Date: It is our mission to continuously improve the quality of training and the overall development of the entire baking team. Please take a moment to help us improve the training of your product/systems knowledge. When you are done, please send along with completed Quiz to your (RBSM) Regional Support Manager. Program was well designed? 5 Strongly Agree 4 Somewhat Agree 3 Agree 2 Somewhat Disagree 1 Strongly Disagree Experience increased product knowledge? 5 Strongly Agree 4 Somewhat Agree 3 Agree 2 Somewhat Disagree 1 Strongly Disagree Able to understand and perform the FDF Process Controls? Strongly Agree Somewhat Agree Agree Somewhat Disagree Strongly Disagree Experience is relevant to your market needs? Strongly Agree Somewhat Agree Agree Somewhat Disagree Strongly Disagree Your trainers were helpful in allowing you to complete your checklists? 5 Strongly Agree 4 Somewhat Agree 3 Agree 2 Somewhat Disagree 1 Strongly Disagree Program allowed you to participate in all functions of the FDF? 5 Strongly Agree 4 Somewhat Agree 3 Agree 2 Somewhat Disagree 1 Strongly Disagree Program increased knowledge of how special orders are processed? 5 Strongly Agree 4 Somewhat Agree 3 Agree 2 Somewhat Disagree 1 Strongly Disagree Program increased knowledge of how batches of dough are tracked and tested? Strongly Agree Somewhat Agree Agree Somewhat Disagree Strongly Disagree Program increased knowledge of how products are delivered? 5 Strongly Agree 4 Somewhat Agree 3 Agree 2 Somewhat Disagree 1 Strongly Disagree Your Production Experience answered question about FDF functions? 5 Strongly Agree 4 Somewhat Agree 3 Agree 2 Somewhat Disagree 1 Strongly Disagree Additional Comments Thank you for your participation! 32