Production and Selling of Squash Buns
Essay by Alyssa Yalung • January 27, 2018 • Research Paper • 1,295 Words (6 Pages) • 1,045 Views
CHAPTER 4
The 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.
Objectives
- To 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 8
Technical Specifications of the Product
Specification | Description |
Size (Width) (Length) | 1 inch 2 inches |
Weight | 50 grams |
Shape | Elongated |
Color | Golden Brown |
Texture (Outside) (Inside) | Crunchy Soft |
Method of cooking | Fry |
This 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 materials
Table 4.1 shows the raw materials needed for the production and selling of pumpkin buns.
Table 9
Direct Materials
Particulars | Per month supply | Cost per month | Per day Quantity | Cost | Total per day |
Pumpkin | 12 pieces | P 960.00 | ½ pumpkin | P 20.00/kg | P 10.00 |
All-purpose flour | 50 kg | P 980.00 | 10 kg | P 19.60/ kg | P 196.00 |
Baking powder | 1 kg | P 124.00 | 25 grams | P 37.20/ 25 grams | P 37.20 |
Salt | 1 kg | P 28.00 | 25 grams | P 0.84/ 25 grams | P 0.84 |
Milk | 120 liters | P 6, 960 | 5 liters | P 58.00/ 1 liter | P 290.00 |
Vegetable shortening | 12 kg | P 1,200 | 500 grams | P 50.00/ 500 grams | P 50.00 |
Cooking oil | 1 container | P 850.00 | 1 kg | P 17.00/1 kg | P 17.00 |
Condense Milk | 30 cans | P 870.00 | 250 ml | P 29.00/ 250 ml | P 29.00 |
Chocolate Fudge | 26 kg | P 6, 552 | 1kg | P 252.00/1 kg | P 252.00 |
Cream Cheese | 20 kg | P 9,600 | 1.3 kg | P 480.00/ 1.3 kg | P 480.00 |
Total | P 28,124 | P 1,362 |
Table 10
Indirect Materials
Description | Specification | Quantity per week | Cost |
Packaging | Kraft paper bag (Medium size) | 300 pcs w/ print | P 300.00 |
Total | P 300.00 |
Manufacturing Process
This 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]
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