 | The bakery is key to our mission of offering freshly baked bread to our valued customers, we can do this due to our in-house bakery facility located in your hub. |
Inventory management
Receiving process
Lekkerland delivers the frozen assortment
Lekkerland delivers packaging material, such as paper bags(Make sure to inbound all the packaging material upon receiving.)
Klootwijk delivers the Premium assortment bake-off.
Process before bake-off
Inbound frozen assortment (frozen) via HubOne and place in bakery freezers
This is a different SKU than the baked-off product
Inbound Premium assortment half for normal sale (half-baked)
Place the other half in the bakery freezer to bake off for the Premium assortment
The Klootwijk waste items can also be used for bake-off, so we have no waste on these items.
Process after bake-off
Outbound fresh ‘frozen’ assortment via HubOne using Stock Correction
Inbound fresh assortment ‘baked-off’ via HubOne using ‘Other Delivery’
Inbound Premium assortment half for normal sale (half-baked) via HubOne
Outbound Premium assortment (via Stock Correction)
Outbound the packaging material at least once per week, so that we have accurate stock levels in the inventory for replenishment.
Assortment
You will find your assortment listed in your hub or ask your HM.
Equipment
Oven/kitchen/workbench
Hubs will bake off all items with the Unox Bakertop oven using pre-programmed programs.. RVS kitchen with hot water spray and workbench is provided for each hub as well.
Trolley
Use the trolley for either preparing frozen items before baking or after baking to prepare before inbounding.
Roosters/trays
Every hub has 18 aluminium perforated trays. These are suitable for both the frozen/fresh assortment and half-baked.
Oven gloves
Dishwasher safe silicone gloves, resistant to temperatures between -40°C to +250°C. Perfect for the trays and HACCP-wise, cleaner than gloves.
Cleaning products
A product to clean the oven using a dedicated program is part of the equipment, please keep in the kitchen area of the bakery. If you need to re-order additional products, please use the Slack workflow in the bakery channel.
Baking: Step by Step
Refer to your baking schedule for which SKUs to start with.
Start by turning on the oven (button left bottom of the oven)
Navigate to Program and choose the correct program
Prepare first baking round - see baking schedule for quantities
Put all items according to the schedule on the baking trays
Don’t forget to use baking paper!
When the oven is at temperature (light is flickering), place the trays in the oven and close the oven door.
After baking, place in a trolley to cool down for 20-30 minutes
Prepare 2nd baking round - see baking schedule for quantities
Put all items according to the schedule on the baking trays
Don’t forget to use baking paper!
When the oven is at temperature (light is flickering), place the trays in the oven and close the oven door.
After baking inbound the product and place it in a trolley to cool down. Find the cool-down timings in your bake-off schedule.
Repeat for other programs.
Correct the Frozen Stock using Stock Correction after bake off (use shelf IDs below)
800A for Packaging Material Stock
900A for Frozen Stock
Check the packaging material printout to see how you should pack all baked-off items (see printout on the wall/freezer).
Shelf Assignment
All bakery items are assigned to a shelf for easy stock management
Packaging 800A
Frozen 900A
Baked off 950A
The baked-off items are placed on a dolly with the Stadsbakkerij trays for picking.
If a customer orders a bakery item, it shows on the picker app at the end, the OA can tap to pick the items.
HACCP & Cleaning
HACCP Bake off: quality manual for baking bread:
Prevent contamination of the unbaked products:
Have clean work clothes that are not worn outside. Take these clothes off when you go to the toilet and leave them in the Bake-off area.
Before working in the bakery, always wash your hands with soap and dry them well.
Hair must always be worn tight
Jewellery is not allowed (except a wedding ring)
In case of a cold or (stomach) illness, notify your supervisor before your shift.
Working environment and hygiene
Ensure a clean and well-maintained workspace
Is there any overdue maintenance, such as cracks, gaps, or non-functional equipment or components Report this to your hub manager.
Do not allow hub staff to use the bakery section for eating lunches, etc
Pests
Bake-off units are attractive to pests, therefore, it's important to ensure:
Follow the Bake-off Cleaning Plan
Be alert to open doors, cracks, etc.
Be alert to dirt on the floor (sweep the floor in between if necessary)
Dispose of waste frequently
Seal packaging properly
Do not place anything on the floor
Check pest control devices (such as bait boxes, etc.).
If you notice anything, report it to your manager
Do not leave product (residue) lying around
Cleaning Schedule
The Cleaning Schedule / Checklist is extremely important and must be printed and hung up in the hub.
They need to be filled out daily/weekly depending on the type: