Bake ReplanBake Replan / Wholesale bread orders
Wholesale bread orders: a café's standing order, planned
A café wants 30 sandwich pan loaves by 6:00 am, beside 12 country loaves. That is 38.6 kg of dough in two mixes, a 3,366 g levain build the night before, and 5 loads from 2:30 am, with the oven on at 1:30 am.
- Build tonight
- –
- Heat the oven at
- –
The plan for this example. Change the orders above, or the formulas below.
Night before: the levain
Oven loads
Mixes
The numbers, worked
- Sandwich dough: 30 × 900 g + 2% = 27,540 g: 14,649 g of flour, 9,961 g of water, 439 g of olive oil.
- Country dough: 12 × 900 g + 2% = 11,016 g.
- Loads: 30 pans at 10 a load is 3 loads of 40 minutes; 12 loaves at 8 is 2 loads of 45 minutes (the second holds 4).
- Oven: 3 × 40 + 2 × 45 = 210 minutes, so the first load goes in at 2:30 am.
- Levain: 2,197 g + 1,118 g + 50 g kept back = 3,366 g.
The plan uses only the numbers you give it. It does no fermentation timing and gives no food-safety advice.
Questions
How do I handle a standing order?
Keep the café's product in your list with its usual count. On a bake day, change only what differs.
Which goes in first, wholesale or retail?
Whatever is listed first bakes first. Put the delivery order at the top so it is out in time.
Does it make invoices?
No. It plans production. Invoices stay in your accounting tool.
Can it plan two ovens?
The free planner times one oven. Several ovens with a load clash check are planned for a paid edition, not on sale yet.
Change the example
Formulas are in baker's percentages: the flours add to 100% and every other line is a share of the flour. Changes on this page are kept in this browser, apart from your plan on the full planner.