Set Up The Schedule Production Baker's Sheet

Please note that this report is only available in version 2024.001 or later.

Love Enter Production's reports, but looking for more intense lot tracking? No problem, meet your new best friend! The Baker's Sheet in Schedule Production is designed for make-to-order style manufacturers to give one-stop reporting for a day's production.

Setting Up Recipes and Products

The Schedule Production Baker's Sheet report has a few requirements with how recipes and products are set up to be able to give you a concise but still comprehensive report.

If you're moving over to Schedule Production from our Enter Production tool, then this will be very familiar: this report uses the Enter Production: Plan Production Recipe Structure. You must have a 'dough'/base recipe where the ingredients are mixed together, then a Finished Item (FI) recipe where the dough is scaled into pieces and baked, which then feeds into the Product. The guide below will cover what needs to be set up to use the report to its fullest potential!

The Base Recipe

The base recipe represents the mixing stage where all of your ingredients come together into a dough or a batter. To set up your base recipes to use this report, you'll need to meet the following conditions:

• You must mark the recipe as a Base Recipe using the checkbox at the top
• The recipe yield must be a weight, and it is recommended that this be the maximum amount that can be made in one run of the mixer. This weight is used by the report to determine how many times the mixer has to be run to make the required amount of dough/batter. Do not add a scaling weight at this stage.
• You may have recipes that feed into this one, for example a starter, grain mix or pre-ferment. These will appear on the report as regular ingredients
• (optional) Add a waste factor to represent how much of the mix is lost to spills, splashing and being stuck to the mixer

The Finished Item (FI) Recipe

The finished items recipe represents the scaling and shaping stage of production, where the base recipe is divided into separate pieces, such as buns or loaves. It's recommended that 1 batch of the base recipe produce 1 batch of the FI recipe to maintain a nice continuous flow through the production process

You'll need to set up the following:

• The only ingredient for this stage will be the Base recipe. Multiple recipes  or additional ingredients feeding into the FI stage are not supported for this report, they will be omitted. We suggest using one of our recipe work orders for these more complex items like pies, or filled pastries. Toppings and washes can be added at the next step.
• You must include a scaling weight, which is the weight per piece
• Divider information, located on the Production tab of the recipe, must have the Pieces per Stroke set to 1 or more. If you use a divider machine to shape this item, enter how many pieces can be made in one run of the divider and the report will calculate how many times the divider should be run

Some optional settings are also available at this stage:

• Add a waste factor here to represent loss during shaping, such as dropped dough, dough that's become too floury/dry to use, or that sticks to the divider
• Add a cripple factor, which is a secondary waste on this stage for things that happen after shaping. This is often used to account for items that have been over or underbaked, or pulled from production for QC.
• Add optional divider information:
  • Round Up At: if you're using a divider, this is the point where you will run the divider again instead of hand dividing the remaining pieces. For this report, setting this value to greater than 0 will always round up to a full stroke, while setting it to 0 will never round up. 
  • Arrange [ ] Pieces - If you would like the report to calculate the number of trays required for this item, you can enter the number of pieces that fit on one tray in this field.

The Product

The final stage in the production process is the sellable product. This stage is where the FI recipe is taken and transformed into the product that customers will receive by adding toppings, slicing information, and packaging.

• The only ingredient for this stage will be the FI recipe. Multiple recipes into the product are not supported for this report. We suggest using one of our recipe work orders for these more complex items like pies, or filled pastries.
• Toppings like seeds or egg wash can be added at this stage as ingredients, but they must be raw materials. These will appear as Additional Ingredients on the report.
• All products that use the same Base recipe must be assigned to the same product category as the report splits items by category first, then by base recipe.

Optionally, you can also set the Base Product in the Production tab. This is for products that use the same Finished Item recipe but offer it in multiple variants. For example, whole wheat bread might come unsliced, sliced and thick-sliced, or you might sell bran muffins in packs of 6, 12 and 24. When products share the same Base Product, the report will display the total amount required for the base product in the shaping details.

Scheduling Production

The report also has some requirements in how you schedule the production:

• The Base recipe, FI recipe and the Product must be all be scheduled on the same production date. This report does not support splitting production over multiple days
  • Base recipes may only be scheduled once per production date.
    
    
• Inventory on hand or previous open production for recipes is not considered. The report will ask for the full dough amount required to produce the products scheduled. Scheduling less than the full amount of the base or FI recipes required to produce the products can impact the number of mixes and the waste figures on the report.

Tip: Use the AutoSchedule Recipes tool to quickly and easily schedule your recipes and meet the above requirements! The tool requires that products have already been added to the production calendar