1.

Project Location

Political Jurisdiction The BEST BAKESHOP is situated along diversion road Barangay Buhangin proper, Buhangin District, Davao City. It is approximately 500 meters from Orange Grove Hotel and less than 100 meters from the intersection going to Tigatto on the west and Davao City (in the east). It is located adjacent to Pag-asa Homes.

Delineation of Impact Zones The primary impact zone is the project site, the adjacent residential subdivision in the east, the Ananda Marga area on the southern part and the immediate vicinity because these will be directly affected with the operation of the bakeshop. Barangay Buhangin proper is delineated as the secondary impact zone. While the rest of Davao City, Panabo City, Tagum City, Municipality of Sta. Cruz and Digos City are the tertiary impact areas. The secondary and tertiary impact zones will indirectly benefit in terms of employment and services. These areas are the target markets of the products.

Bread Manufacturing All ingredients required for the production of bread and buns are premixed. Flour will be delivered to the plant in 25-kg sack. Flour yeast and water are mixed mechanically to produce sponge within a period of fifteen minutes. The sponge is then discharged to a through container and placed inside a Fermentation room where it is fermented in 2.5 hours. The sponge is then discharged to another vertical mechanical mixer where shortening, liquid sugar, salt and betacarotene are added to produce dough. The dough is then divided into smaller pieces and rounded. Afterwhich it is flattened using a sheeter. Greased pans are then inserted in the panning equipment where the flattened dough is paced. Proofing by the addition of we steam at 90% relative humidity and 41.5 degrees Celsius will make dough rise within 70 minutes. Figure 4 reflects the process flow diagram of bread and buns making adopted by Earth Grain Inc.

Preparing of Ingredients

Intermediate Proofing

Sponge Mixing

Final Proofing

Fermenting

Baking

Dough Mixing

Cooling

Dividing/Rounding

Packaging

Figure 4 : Process Flow of Bread Making

Cake Manufacturing All the materials for a days production are pulled from the main warehouse. The ingredients are checked and weighed according to a recipes standard batch weight prior to mixing and baking in the premix-scaling room. The eggs are cleaned and prepared in the egg room. All the prepared ingredients are then mixed and baked following the steps reflected in Figure 5. The baked cakes and rolls are transferred to the icing room for the icing layout. The iced/frosted cakes and rolls pass the finishing or final decoration before packaging and dispatch.

Raw materials Delivery /Storage

Packing

Mixing

Storage

Tempering

Dispatching

Baking

Icing/Cooling

Figure 5 : Cake Making Process Diagram