Cinnabon Classic

FTO Classic Cinnabon Rolls

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© 2009 FOCUS Brands, Inc 7.24.09

Strategy

Only we can deliver the cinnamon roll that is

Cinnabon©…

A truly emotional experience.

Our Guests know it is fresh and high quality because

they can smell the aroma and see the whole

entertaining process.

Our people enhance this experience by providing

attentive, cheerful and timely service.

We make our Guests say WOW!

We A.C.T. Guest First

We are clean and attractive

We are fast

We always deliver high quality

We enjoy working here

Value Proposition / Values

Profile

BAKED APPEARANCE

• All the rolls in the pan appear consistent in size and shape.

• Each Classic FTO roll has 4 ½ - 5 ½ wraps.

• Roll is round, not square, stands upright and has some doming.

• The color of the baked roll is golden brown without looking burnt, with shadings of

light and dark.

• Roll should have some doming with visible goo-crust overflow apparent on top.

• Gapping between wraps is no more than 1/4”.

• Smear should uniformly cover all wraps of roll.

• Baked rolls should touch no less than ½” at each roll touch. Rolls should also fill

baking pan.

• At least 80% of the inside wraps appear moist and shiny from “goo” as well as

frosting.

• Frosting is evenly spread over the entire dome of the roll, filling all gaps.

• Frosting appears moist, not crystallized.

FLAVOR

• The roll has a full bodied, sweet, yeasty taste that is filled with brown sugar and

cinnamon flavored smear.

• No off odors are present.

• Frosting has a sweet, fresh flavor; with cream cheese evident. Hint of vanilla and

lemon is present.

TEXTURE

• The roll is smooth, tender and slightly chewy.

• The roll is moist throughout, without being “doughy” (underdone) in the center.

• The smear is gooey and moist

• The frosting is smooth, not grainy, melts evenly and does not separate. The

consistency is light and fluffy, not runny like a glaze.

Cinnabon has developed a Freezer to Oven

version of our Classic Cinnabon roll that

features the same high quality standard

attributes found in all our products. This roll is

designed specifically for smaller locations.

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Frozen Roll Attributes

Tail of roll should be sealed 3/4” at the

end where no brown sugar/ Makara is

present.

Belt marks are a normal occurrence due to

production

4 ½ Wraps

Tail of roll is not sealed correctly and

product is defective.

Report this product quality issue.

Frozen Length Range from 3.7“ to 4.1” Frozen Weight Range from 7.3 oz. - 9.0 oz.


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Ingredient Information

INGREDIENTS

YIELD /

APPLICATION PACKAGING STORAGE SHELF LIFE

Classic Cinnabon

Cinnamon Roll

Each 58 - 62 rolls per

box

Freezer Frozen - 3 Months from manufactured date or 15

days from deliver by date on box.

Receiving - equal to or less than 0°F

Traditional Hotplate: 30 Minutes

Hussmann Case: 30 Minutes

RTU Frosting 1 ¼ ounce per

roll

34 pound Box Room

Temperature

Freezer

Refrigerator

Unopened / Room Temperature: 14 Days

Opened / Room Temperature: 2 Days

Unopened / Freezer: 6 Months

Unopened / Refrigerator: 21 Days

Opened / Refrigerator: 4 Days

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Utensils

Knife

Frosting Knife

Parchment Paper

Digital Thermometer

Baking Pans

Grease Pencil

Receiving Instructions

FTO Rolls should be removed from the freezer section of the delivery truck and transported immediately to the bakery freezer. Do not allow the delivery

driver to “stage” the frozen order at the door of the truck or on the pavement outside the truck.

Open and check 2/3rd of your delivery to ensure that the rolls are not thawed. Temp several rolls from the open cases, they should be equal to or less

than 0°F. Rolls should be frozen hard and should be loose from each other in the case. If the rolls have been thawed and refrozen there will be ice

crystals in the box and the rolls will be stuck together. Rolls that have been temperature abused will appear discolored.

Rolls that have been temperature abused should be returned and the case marked “REFUSED – THAWED”. This is so they can’t be re-delivered to

another bakery. Place a call to your DC and either copy or call your Franchise Consultant on the delivery issues you have been experiencing to ensure

that the problems are being corrected before your next delivery.

DO NOT ACCEPT PRODUCT

THAT LOOKS LIKE THIS!


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Understanding Batch Codes

What do all those numbers on outside of the FTO box mean?

13JUL9CM14 52 Deliver by 11 OCT 2009

13 JUL 9 – day, month and year of manufacture – Product expires 90 days after this date.

CM – plant where the product was manufactured

14 – General Mills internal number

52 – batch number

Deliver by 11 OCT 2009 – This Date is 75 days after the production date. Product expires 15 days after this date

Reporting Product Quality Issues

If for any reason you should receive product that does not perform to the standards outlined in this job aid report the above data to Cinnabon

Quality Assurance by contacting:

Chris Burkart through the Cinnabon Quality e-mail link attn. Chris Burkart or by calling the number listed below.

Email: [email protected]

Phone: 404-705-4446

You will need:

Batch number for product with quality issue. It is recommended to record these batch numbers on a tracking sheet.

Please note: All quality issues, information and updates, will be posted to ezLink on the newly created “Quality” page. The page was

created solely for quality issues and will not host any other Cinnabon information, news or updates – only quality issues.

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Place parchment paper in pan. When you have completely filled the number of pans you need, (out of the view of the Guest) return the unused rolls to the freezer.

It’s okay to pre-pan enough rolls for the current operating day. Ensure that FIFO is being adhered to when using pre-panned rolls.

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Rolls must be placed top side up in the pan.

You’ll notice the correctly panned rolls have a slight dome shape and two lines through the top. These are belt marks that occur during the production process. They bake out during the bake cycle.

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When panning four rolls be sure to use a pan divider. This will help the rolls keep their shape during the baking process. The pan divider needs to be removed prior to the pan being placed on the hotplate/ Hussmann.

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Load rolls into pan keeping all the wraps facing in the same direction for each row. The rolls should be placed as per the picture above.

Panning 3 rolls is only acceptable for low volume production.

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Storage in Freezer - Pan Placement

Turn the pans every other way so that the pans are resting on another pan and not on the rolls and load pans into freezer.

1Wash hands. Use soap and hot water. Rub

hands together for 20 seconds. Dry with a

single use, disposable paper towel. Put on

latex gloves if appropriate.


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DO NOT THAW OR PROOF ROLLS!

Move pans directly into the oven from the freezer. Rolls need to bake to a finished temperature of between (175 F Target/Range 175F – 185F). 175°F and 185°F is acceptable . 175F is the ideal target temperature but temp. ranges from roll to roll and pan to pan. Several factors such as roll size, freezer temp, oven air flow and exact location of the probe impact this variance.

Bake time will be between 30 and 34 minutes.

If your bake time is more than 30 minutes; set your bake timer for half of the time for the first part of the baking cycle.

You will need to set your bake timers for every position in your oven. Due to variations in the shelf positions it is very likely each of your positions will be a different bake time. After you have verified the final bake temp, set your baking time accordingly.

Example: If it is taking 32 minutes for your rolls to cook; set the bake timer for 16 minutes. Bake the rolls using the 16 minute timer. Once the timer goes off, reset and, bake rolls for another 16 minutes.

At times, when production demands, you

can load the oven with 2 pans in a

position. This must be done correctly;

alternating the double pans to one side

on each shelf to ensure air flow is not

blocked.

Ensure that you are loading the oven in

correct order; 3,4,5,6,1,2

Ensure proper thermometer is being used.

This is the only approved thermometer.

Available through Wasserstrom.

Item # - 317276 Price - $23.17

Proper Oven Loading

Approved Digital Thermometer


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Remove rolls from the oven, using the approved digital thermometer temp one of the 2 center rolls. (175F Target/Range 175F – 185F). When temping a 4 insert probe in a parallel direction or away from it. Insert Probe toward center of pan away from the outside pan walls.

NOTE – 4 and 6 roll pans: Temp rolls that were in the center of the oven when baking.

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9When temping; Place the probe into the 3rd

wrap at a 45° angle until it touches bottom of

pan. Ensure your finger is aligned with the top

of the roll.

10Pull probe back ½ inch (by noting the distance

from finger and top of roll) and check internal

temperature (175F-175F Target/Range 175F –

185F). If rolls are below 175°F return to oven for

1 to 2 minutes until the proper temperature is

achieved.

DO NOT WALK AWAY FROM PAN DURING

TEMPING PROCESS!

11Cut in-between each of the rolls to ensure

that they are separated before frosting.

Apply 1 ¼ ounces of frosting to each roll. Spreading the frosting evenly over each roll and ensure that the frosting is running down the sides of the roll in numerous places.

Rolls must be frosted immediately upon removal from the oven.

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Move rolls to the Hotplate or Hussmann Case. Hold time for both is 30 minutes. Be sure to track your holding time with either a grease pencil or a time tag when on hotplate.

Note: Once rolls have reached their 30 minute hold time; remove rolls from pan and place in a cool pan for

cooling. Reference Cinnapack job aid.


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Time/Temp & Bake Calibration

No matter how precise our probe technique, roll

doneness will vary. Therefore, to ensure that rolls

are properly baked, a time, temp and bake

calibration needs to be done before you start.

For each bakery, a correlation must be

established between bake time and the internal

roll temperature.

13Establish a benchmark.

Place a pan of 6 FTO rolls into

the oven and bake for 30 min.

14As outlined in preceding job aid steps,

remove rolls from oven and check

temp. When product reaches 175 F. -

185F. remove one center roll and cut

in half. Check for doneness.

15If rolls are fully baked, frost and serve. Use these

time and temp settings as a guideline for baking.

However, If rolls are not fully baked, bake for

two additional minutes. Repeat step 14 until roll

is baked. Generally, rolls do not bake longer than

36-38 minutes. If this is happening please check

for doneness as outlined in step #14. If Problem

persists check rolls from another case. Confirm

that handling procedures are being followed.

Note: Properly baked rolls are moist with good

cell structure; the dough tears. A fully baked roll

should dome. Under baked roll centers resemble

raw biscuit dough.

Good interior dough

development/cell

structure.

Under baked roll centers


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Rolls are not touching

creating diamond shapes

and baked rolls do not feel

pan.

Baked Rolls are all touching creating

diamond shape and rolls are filling entire

pan.

Immediately out of oven – Properly Baked.

Over baked

Correct interior texture

Underbaked raw dough

CORRECT

INCORRECT

Over baked Underbaked raw dough

Moist but not unbaked raw dough

Diamond Shape

Rolls Touching


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Temp into the 3rd quadrant making sure thermometer touches the

pan

Ensure thermometer has been inserted on a 45 degree angle

between the 3rd and 4th wraps.

Align finger with top of roll. Pull thermometer out ½”. You will see the distance between your

finger and the top of the roll.


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CORRECT

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INCORRECT


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CORRECT

Problem: Too much frosting.

Solution: Retrain the crew on frosting standards and use a dry measuring cup filled with frosting for a full pan of rolls.

Problem: Not enough frosting, not evenly spread on rolls.

Solution: Retrain the crew on frosting standards and use a dry measuring cup filled with frosting for a full pan of rolls.

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Problem: Thawed and proofed FTO Rolls.

Solution: Keep frozen until needed and do not proof FTO rolls.

Problem: FTO Rolls partially baked. Notice that little doming occurs and rolls are light in color.

Solution: Reset bake timer and finish baking cycle.

Problem: Thawed FTO Rolls.

Solution: Keep Frozen until needed.

Problem: Over baked FTO Rolls. Rolls are hard crusty and have a dark appearance.

Solution: Always use bake timers so that you do not over bake rolls.

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Problem: Pre-panned rolls are stacked on top of each other. The bottom pan of rolls are being pressed into the pan by 34 pounds of pressure. These rolls will not dome during baking

Solution: Turn the pans every other way so that the pans are resting on another pan and not on the rolls.

Problem Solving

Documents

Cinnabon Classic