PROVINCIAL TRAINING CENTER – CARMEN

Poblacion, Carmen, Cebu

PROJECT PLAN

Name: Laurente Gretchen, - Laurente Rolando Jr., - Nuñez Miraflor, - Frias Dan, - Peñas Sheena

Course: Bread and Pastry Production NC II

Name of Project: Soft Roll ____ Project No.: __________ #1___________

Date Started: _____May 24, 2021____________ Date Finished: May 24, 2021__________

OBJECTIVE: To bake Soft Roll according to the standard procedure.__________________________

MATERIALS, TOOLS AND EQUIPMENT NEEDED:

A. BILL OF MATERIALS

UNIT MATERIALS UNIT COST TOTAL COST

2 Cups Bread Flour Php 45.oo / 8 Cups Php 12.00
2 Tsp. Bread Improver Php 180.00 / 500 tsp. Php 0.75
2 Tsp. Bread Softener Php 90.00 / 500 tsp. Php 0.50
50 Gms. Sugar Php 60.00 / 1000 gms Php 300
1 Tbsp. Instant Yeast Php 200.00 / 167 tbsp. Php 1.50
1 pc. Small Egg Php 6.00 / pc Php 6.00
½ cups Diluted Milk Php 28.00 / 1.5 cups Php 9.50
30 Gms. Margarine Php 80.00 / 1000 gms Php 2.50
1 Tsp. Vanilla Php 35.00 / 23 tsp Php 1.50
Gas Php 10.00

Total: Php 47.25

B. ) TOOLS AND EQUIPMENT NEEDED

UNIT BAKING TOOLS

1 Mixing Bowl
1 Baking Sheet
2 Utility Cup
1 Wooden Ladle
1 Measuring Spoon
1 Measuring Cup
1 Liquid Measuring Cup
1 Dough Cutter
1 Pastry Brush
Oven
 C. ) SKETCH / DRAWING SWATCH

Posted on a Separate Sheet Posted on a Separate Sheet

III. PROCEDURE

1ST Procedure: **Prepare all the wet and dry ingredients and put it in a mixing bowl.
Straight Method:
1. Combine all ingredients together at one time to make a dough.
2. Knead for 20 minutes
3. Bulk fermentation, 30 minutes.
4. Scaling, rounding (45g)
5. Rest for 30 mins
6. Shaping/ rounding
7. When half proof, brush with eggwash
8. Final rising 30 mins or until dough double its size
9. Baking time is 15-25 mins or until golden brown.

IV. COMPUTATION

A. COST OF METERIALS :__________________________________

B. OVERHEAD= (COST OF METERIALS X 10%) :__________________________________
C. COST OF PRODUCTION=(COST OF MATERIALS + OVERHEAD): ___________________________
D. PROFIT = (COST OF PRODUCTION X 25 %) :__________________________________
E. SELLING PRICE = (PROFIT + COST OF PRODUCTION) : _________________________________
F. COST OF LABOR = (SELLING PRICE – COST OF MATERIALS: _____________________________

V. JUDGING AND EVALUATING

CRITERIA WEIGHT STUDENTS’ RATING TRAINER’S RATING

1.Knowledge of related Information 35%
2. Quality of Work 35%
3. Taste 20%
4. Presentation 10%
Total: 100%
PROJECT PLAN #1