Accounts Receivable Payable Notes
Desired Inventory = 0
Average Days for Inventories
Raw Material Inventory = 30 days
Finished Goods Inventory = 2 days
Have 30 days from date of billing to pay
From Bulk Cheese Warehouse and Sask Made Market
Three Styles of Pie Crusts Notes
baked separately and filled after baking
Filled with creams/pudding
Single crust pie
bottom crust and filling baked together
Ex: pecan and pumpkin
Double crust pie
bottom crust, filling, and top cru
The Bakery Business Plan Notes
The bakery is proposed as a means of additional income for
the family farm.
Products are homemade and of high quality.
The bakery will be run the women family.
The bakery will be constructed on the farm.
HR Stratagies and Additional Training Notes
All staff members will take the one day Safe Food Handling
Other food safety programs offered by SIAST will be taken
The Marketing Mix
Cake Decorating Techniques Notes
Side masking with nuts, crumbs or crushed cookies
Stencils creating a design on top of a cake with
confectioners sugar or cocoa powder.
Piping on icing in decorative patterns
Learning how to make a disposable icing cone fr
Genoise Egg Foam Recipies Notes
Whole eggs are whipped until light and fluffy with sugar.
No chemical leaveners.
Slightly warming the egg mixture helps improve the volume
Genoise with melted butter, will be more tender because
they shorten gluten strands.
Sales and Profit Objectives Notes
26,300 units @ 3 farmers markets
6,200 units @ Sask Made and Bulk Cheese Warehouse
5,000 units at Country Oven
Objective: achieve a yearly revenue of $121,500
Marketing Plan Budget
The Baking Process Notes
Batters and dough pass through 9 stages during the baking
Gasses are trapped
What is Flavor and Tast
Panning Cake Batter Notes
Most pans must be greased or lined to prevent cakes from
Fill pans no more than one half to two thirds full.
Baking and Cooling
Always preheat the oven before preparing the batter.
Test for doneness:
Appearance light go
Types of Icing Notes
Or frostings, are sweet decorative coatings used as filling
between layers or, as coating over the top and sides of the
There are several types:
Principles of Baking Notes
Once ingredients are measured, they must be MIXED
Even distribution of ingredients
Breakdown of fats and liquids, causing them to emulsify
Activation of the proteins in wheat flour causing formation o
Understanding Pie Dough Notes
4 Main Pie Ingredients
Flour = structure
Salt = flavor
Fat = tenderness
Liquid = holds dough together + moisture
Pastry Dough Ingredients
Differences in fats:
Lard or Shortening = more tender
Taste and flavor
Oil = harder to
Cake Mixing Methods Notes
Are created from liquid batters with high fat and sugar
Ingredients are classified by function:
The goal of mixing cake batter is:
incorporate air cells