10/5/2023 0 Comments Maple donut york pa applicationMaximum dough relaxation without wrinkles, 6”gain at cross rollers, clean cutters with good release and proper hole blow out. The Stamper Operator – must focus his attention on:įollowing standard operating procedures for set up of extruder, all sifters, and rollers.All trash and cardboard is removed from bakery and separated in proper containers at compactor area. Day olds and cripples are weighed, recorded, and discarded. Maintain glaze tank full at all times, maintain glaze gain and syrup charts. Syrup must be maintained at proper temperatures. No more than 1 ½ batches of syrup should be on hand at any one time. Control fat level for proper turning keep constant watch on placement of donuts between bars on turning of donuts, and elimination of cripples.įollow standards two full boils are required in the formation of the syrup. By setting a good example you will be in a strong position to demand and get top performance from those you direct.īe able to adjust and control speed on transfer conveyor, pick up all dough pieces unlikely to make a perfect donut. Giving 100% is in your very best interest and the only sure way to success for yourself and your company. Maple Donuts is entitled to and expects your very best performance. As a baker you are in complete charge of yeast raised donut production and responsible for turning out the highest quality donut at all times.in an efficient manner for the desired quality and quantity of work. Directs the activities of the stamper operator, dough blender, glaze station operator, fryer tender, etc.
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