Essay About Raw Materials And Purposeflour50 Kgp

Production and Selling of Squash Buns
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CHAPTER 4The Technical Plan        This chapter presents the whole operation of the business. This plan also includes the discussion of product specifications, raw materials, manufacturing process, tools and equipment, labor requirements for production, production schedule, utilities needed, method of waste disposal, and unit production cost. This also shows the estimated total production cost.ObjectivesTo know the technical specifications of the product.To determine the raw materials needed to produce the product.To know the steps in manufacturing the product.To determine the tools and equipment required in the manufacturing process.To organize the production schedule.To compute the production cost per unit.To organize the plans regarding utilities and waste disposal.Table 8Technical Specifications of the ProductSpecificationDescriptionSize(Width)(Length)1 inch2 inchesWeight50 gramsShapeElongatedColorGolden BrownTexture(Outside)(Inside)Crunchy SoftMethod of cookingFryThis part discusses the technical specifications of the product such as the size, weight, shape, color and texture of the proposed product.        Bunkins is a bun made out of pumpkin. The proponents prefer brown paper bag as the packaging of the proposed product for it is environmental friendly and low cost in terms of packaging. The company and brand logo will be printed on the paper bag. Each bun weighs 50 grams. The average size of the buns is 2 inches in length and 1 inch in width. The pumpkin buns will be fried and sold by piece. Raw materialsTable 4.1 shows the raw materials needed for the production and selling of pumpkin buns. Table 9Direct MaterialsParticularsPer month supplyCost per monthPer day QuantityCostTotal per dayPumpkin12 piecesP 960.00½ pumpkinP 20.00/kgP 10.00All-purposeflour50 kgP 980.0010 kgP 19.60/ kgP 196.00Baking powder1 kgP 124.0025 gramsP 37.20/ 25 gramsP 37.20Salt1 kgP 28.0025 gramsP 0.84/ 25 gramsP 0.84Milk120 litersP 6, 960 5 litersP 58.00/ 1 literP 290.00Vegetable shortening  12 kgP 1,200500 gramsP 50.00/ 500 gramsP 50.00Cooking oil 1 containerP 850.001 kgP 17.00/1 kgP 17.00Condense Milk30 cansP 870.00250 mlP 29.00/ 250 mlP 29.00Chocolate Fudge26 kgP 6, 5521kgP 252.00/1 kgP 252.00Cream Cheese20 kgP 9,6001.3 kgP 480.00/ 1.3 kgP 480.00TotalP 28,124P 1,362Table 10Indirect MaterialsDescriptionSpecificationQuantity per weekCost PackagingKraft paper bag(Medium size)300 pcs w/ printP 300.00TotalP 300.00Manufacturing ProcessThis part enumerates the different procedures in the pumpkin buns. It will be described clearly, simply and systematically. Procedure[pic 1]Step 1 – Pre-measure all the ingredients needed to makes the buns.Step 2 – In a large bowl, mix all the large ingredients. Flour, baking powder, salt, vegetable shortening and milk.[pic 2]Step 3 – Transfer the DRY flour ingredients to a large mixing bowl of a stand mixer and add in mashed pumpkin paste. Using a dough hook and on low speed, mix everything together.[pic 3]Step 4 – Continue to mixed until the dough is soft, smooth and pliable (not sticky).Turn the dough out onto a lightly floured surface, knead slightly and rest for 30 minutes.[pic 4]