PRACTICE PROPOSAL & TASK BREAKDOWN (Individual

Task) SUBJECT: PASTRY III

MEETING : Sixth Meeting

Day, Date : Monday,12 Juni 2023
Group : Grup 3
Member of Group :
1. Aztazona Cleoni Putri ( 2104100023)
2. Maria Karlina Banus ( 2104100024)
3. Naema Rambu Wasak Langsibo (21051000025)
4. Maria Metilda Tuta Endu (21051000026)
5. Hadila Maulidia (21051000027)
6. Mikael Adwitya Nugroho (21051000028)
7. Davely Samplipriga Clarisa Anton (21051000030)
8. Molek Kamadovinda (21051000031)
9. Jordi Mahendra (21051000032)
10. Heru Kurniawan (21051000033)

Menu : 1. Welcome Bread : Danish

2. Dessert : Black Forest Entremet

ORGANIZATION CHART

LECTURER

Arzendy Berliana
Sabrina ,S,Pd,.M.Par

BAKERY LEADER PASTRY LEADER Aboyeur

Molek Davely Naema

Cook Cook
Astazona
Jordi
Heru
Hadila
Naema
karlina Miko

1. Preparation & Production

a. Ingredients & Methods
Ingredients Quantity Method
Hard flour 500 gr 1. Mix hard flour, yeast, and sugar
Yeast 11 gr in stainless bowl. (Dry
Sugar 30 gr ingredients)
Fresh Milk 250 ml 2. Add fresh milk and eggs, mix it
Eggs 1 pcs well until half smooth. (Wet
Softened Butter 25 gr ingredients)
Salt 8 gr 3. Add softened butter and salt.
Korsvet 260 gr 4. Prove the dough for 30 minute
Filling: in proofing box
Sukade 5. Roll the dough with rolling pin
Raisin 100 gr and laminate with korsvet.
Cinnamon powder 100 gr 6. Fold the dough like envelope
and put in refrigerator for 15
Polishing: minutes
Egg yolk 2 pcs 7. Roll into single and become thin
Fresh milk 50 ml square. Do the same way until the
Butter 50 gr dough have a layers. roll into
single, double, single (with
refrigerator resting)
8. Roll into thin square, fill with
cinnamons powder, sukade and
raisin, roll the dough, cut and prove
for 15 minutes
9. Polish with egg yolk and fresh
milk, bake in 180°C for 45
minutes.
10. Brush with butter when the
bread still hot.

b. Equipment & Utensils

No. Equipments/Utensils Quantity Remarks
1 Mixer Dough 1 To mix the dough.
2 Proofing Box 1 To proof the dough.
3 Stainless Bowl 1 A place to mix the ingredients.
4 Rolling Pin 1 To flatten the dough.
5 Baking Sheet 1 A place for the dough.
6 Oven 1 To bake the dough.
7 Brush 1 To brush the dough.

a. Pricing
 Ingredients Price Quantity Price/QTY
Hard flour 15.000 / 1kg 500gr 7.500
Yeast 3.000 / 12gr 11gr 2.750
Sugar 13.000 / 1kg 30gr 1.500
Fresh milk 18.000 / 1lt 250ml 4.500
Eggs 25.000 / 1kg 1pcs 1.500
Softened butter 16.000 / 250gr 25gr 640
Salt 2.000 / 250gr 8gr 64
Korsvet 25.000 / 500gr 260gr 12.000
Sukade 5.500 / 100gr 100gr 5.500
Raisin 25.000 / 1kg 100gr 2.500
Cinnamon powder 28.000 / 250gr Approx 5.600
Egg yolk 25.000 / 1kg 2pcs 3.000
Fresh milk 18.000 / 1lt 50ml 900
butter 50.000 / 227gr 50gr 9.000
40% x 56.954 = 22.781 TOTAL Rp 56.954
56.954 + 22.781 = 79.735

BBM, Gas, Air, Listrik, dll =

30.000

79.735 + 30.000 = 109.735

109.735
Yield = = Rp.8,441=
13
dibulatkan menjadi Rp.8.500

2. Platting
3. Timing
ACTIVITIES TIME DURATION PERSONIL
Grooming 07.30 – 08.00 30 minutes Metilda
Equipment & Utensils Preparation 08.00 – 08.10 10 minutes Metilda
Ingredients Preparation 08.10 – 08.25 15 minutes Metilda
Production 08.25 – 09.30 65 minutes Metilda
Finishing 09.30 – 09.45 15 minutes Metilda
Platting / Garnishing 09.45 – 10.00 15 minutes Metilda
Clearence 10.00 – 11.00 60 minutes All Group 3
Evaluation 11.00 – 11.30 30 minutes All Group 3 & Lecture
TOTAL TIMING 07.30 – 11.30 240 minutes

4. Evaluation (filled by Lecturer)

PARAMETER RESULT EVALUATION OF THE RESULT
Presentation Golden Brown
Aroma Bread like
Taste Savory
Texture Crispy outside, soft on the inside
Work-ethic Solid

SCORE: LECTURE: SIGN:

Acknowledge by. Approved by.

Leader Lecturer

(Maria M.T.Endu) (Arzendy Berlian Sabrina, S.pd., M.Par)

NIM 21051000026