ESOSA FOOD SYSTEM AND INNOVATIONS LIMITED

PIVOTA CENTER
ROUGH AND MATERIAL USAGE REVIEW FOR MARCH 2024- WEE
ROUGH REVIEW (2024)

BAGS EXPECTED ACTUAL ROUGH CONVERSION TO

PRODUCT PRODUCED YIELD YIELD PRODUCED ROUGH
CLASSIC CREAM 87 8352 8291 47 30
CLASSIC CREAM XL 13 936 912 7 0
TTMidi 24 3240 3011 178 39
TOP TOAST- XL 19 1444 1385 30 5
TOTAL 143 13972 13599 84 35

MATERIAL USAGE REVIEW

EXPECTED ACTUAL PERCENTAGE

ITEM USAGE USAGE VARIANCE ACHIEVED %
FLOUR- Bags 143 143 0 100
YEAST- PCS 85.8 95 -9.49 90
PREMIX- CC 87 87 0 100
PRMIX - CCXL 13 13 0 100
PREMIX- TTMidi 24 24 0 100
PREMIX - TTXL 19 19 0 100
C.BUTTER-kg 57.2 59.5 -2.3 96
PAN RELEASE 0
V.OIL 57.2 58.3 -1.1 98
DIESEL-Litres 715 425 290 168
FLAVOUR-litres 9 9 0 95
CELLOPHANE- TT XL- pcs 1444 1340 104 108
CELLOPHANE- TTMidi pcs 3240 3012 228 108
CELLOPHANE- CC-pcs 8352 8295 57 101
CELLOPHANE- CCXL-pcs 936 912 24 103
SEALING TAPE- pcs 20 18 2.4 113
OVATIONS LIMITED
R
FOR MARCH 2024- WEEK 2
24)
ALLOWABLE
TOTAL ROUGH@1.5 PERCENTAGE
ROUGH % VARIANCE ACHIEVED
77 124 -47 0.93
7 14 -7 0.77
217 45 172 7.21
35 21 14 2.53
119 204 -39.82 0.88

0.6%
0.8%
5.9%
2.2%