HOT PANDESAL(PDQ OBSERVATION)

TEAM PSGBandong, Maria Conchitina

Coloma, LeilaniDe Guzman, Melquecedes Jr

Dimaano, Ma. Elsie

HOT PANDESAL• meaning bread of salt• introduced to the Filipinos

in the 16th century when Spaniards came

• made of flour, eggs, yeast, sugar, and salt

• traditionally served for breakfast but later on was eaten anytime of the day and served with coffee, tea, hot chocolate, butter, cheese, or eggs

HOT PANDESAL• As years passed, the

quality of flour no longer produce the ideal crusty exterior and chewy interior– The pandesal gradually

became sweeter and richer too

– The coating of bread crumbs which gives pandesal its identifying flavor remains the same though.

HOT PANDESAL• As with commercially-

produced food items, pandesal vary in quality to meet the taste requirements and standards of the primary target market.

PROCESSES

INPUTS

MONEY

SUMMARY AMOUNT (PhP)

Working Capital Initial investment 320,000.00

Capital Expenditure 245,059.75

Operating Expenses Total opex/day )PhP 1,702.24) x 30 days for monthly OPEX

51,0 67.20

Source of Fund PhP 80,000 each from the business partners

320,000.00

MONEYUNIT PRICE TOTAL AMOUNT

(PhP)

Working Capital Initial investment 120,000.00

Capital ExpenditureStamp pad (big) 64.752 pcs Stamp (wooden) 150.00 300.00

Samsung android phone galaxy

6,000.00

Baking Materials1 set Measuring cups/

spoons150.00 150.00

3 pcs Wooden tray (barca)

400.00 1,200.00

3 Dough cutters 200.00 600.00150 Flat trays (12” x 18”) 131.50 19,725.00

Cheese cloth 300.00

MONEYUNIT PRICE TOTAL AMOUNT

(PhP)

Capital Expenditure Equipment1 Weighing scale 600.00

1 Oven 32,000.001 Working table 2,000.00Dough Kneader 140,000.00

Mixing Bowl 14,000.00Banca 12,000.00

UtilitiesWater submeter + labor 2,050.00

Electrical submeter + labor

2,500.00

Marketing 50 t-shirts 60.00 3,000.00

100 pieces calendar 20.00 2,000.00 30 pcs Tarpaulins 200.00 6,000.00

MONEYUNIT PRICE TOTAL AMOUNT

(PhP)

Capital Expenditure ManpowerCXR 150.00 300.00

Stool exam 60.00 120.00CBC (complete blood

count)100.00 200.00

TOTAL CAPEX

Stamp Pad 364.75

Cellphone 6,000.00

Baking Materials 21,975.00

Equipment 200,600.00

Utilities 4,500.00

Marketing 11,000.00

Manpower 620.00

TOTAL CAPEX 245,059.75

MONEYAMOUNT PER MONTH (PhP) AMOUNT (PhP)

DailyOperating Expenses

Baker’s wage (per month)

4,000.00 133.33/day

Assistant Baker (per month)

3,000.00 100.00/day

Labor Benefits (SSS & Philhealth)

SSS = PhP 312.00/mo/pax

Philhealth = PhP 100/mo/pax

Hence in a day, PhP 14/pax x 2 workers

28.00/day

Meals(breakfast & dinner)

100/day x 2 workers 200.00/day

SUBTOTAL O1 461.33

MONEYAMOUNT (PhP)

Operating Expenses (1250 pcs of pandesal/ day)

Paper bags (“Supot”)

PhP 750.00 for 3000 pieces

312.50

Ink Refill for stamp pad refill

26.50 negligible

Ingredients for Making the Pandesal

878.08

Water PhP450 at min consumption of 10 cubic meter 15.00

Electricity PhP11.7/kw basic; max consumption mixer/kneader 15 mins at 4 kw/hr + fan + lights

12.00

Gas for oven PhP800/tank for 2 months 13.33

SUBTOTAL O2 1,230.91

MONEYAMOUNT (PhP)

Daily Operating Expenses

SUBTOTAL O1 461.33

SUBTOTAL O2 1,230.91

TOTAL OPEX 1,692.24

Source of Fund PhP 80,000 each from the business partners

120,000.00

We intend to cook pandesal in the house rather than rent a place to lessen our expenses.

MANPOWERQualifications • Healthy and free from communicable

diseases like TB• Literate male with no physical disability• Hygienic• 20 to 40 y/o

How many? 1 baker and 1 assistant

Job Description• Reports for work at 7pm but may sleep after preparations for cooking the pandesal is finished• Will have to be up at 1am to cook the dough• Counts the pandesal to be distributed to the delivery boys and ambulant vendors • Leaves work at 7 am the next day after cleaning everything

Training Preferably with cooking experience or willing to learn

MANPOWER

Benefits SSS, Philhealth, 1 day off/month

Incentives• Free dinner and breakfast• May sleep after dough preparation• Free CXR, CBC, stool exam• Promptness (no lates & absences for a month) will be rewarded with additional PhP 100/month and PhP 500 if he can do it without fail for a year

Disciplining• Warning on 1st offense • If less than 30 mins late but more than 30 mins incentives will be forfeited • Spoiled bread: count # spoiled and deduct from salary at cost

MATERIALS (INGREDIENTS)ITEMS UNIT PRICE (PhP) TOTAL AMOUNT (PhP)

12.5 kgs bread flour PhP 950 / 25 kg 475.00 2 kgs sugar PhP 48.00/kg 96.001.5 cup butter, melted PhP 39.75 / 225 gms 39.753 cans evaporated milk PhP 25.00 /370 ml 75.006 tbsp yeast PhP 123.00/500 –gm yeast 30.001 cup salt PhP 18.75 / kg 10.0012 pieces raw egg PhP 59.00/12 pc-tray 59.001.5 kg lard PhP 62.22 / kg 93.33

We just use recyclable bread crumbs from what we baked.

MATERIALS

• Adequacy: we will make sure of this by always by maintaining half stock.

• Supply-delivery : available partner supplier at all times; Call for delivery of supplies.

• Lead time: half stock• Quality :good, standard materials, medium end• Inspection: daily and weekly inventory

MACHINERYITEMS UNIT PRICE (PhP) TOTAL AMOUNT (PhP)

Weighing scale 600.00

Oven 32,000.00

Mixing bowl 14,000.00

Dough Kneader 140,000.00

3 Dough cutters 200.00 600.00

1 set Measuring cups/ spoons

150.00 150.00

3 pcs Wooden tray (barca)

1,200.00

150 Flat trays (12” x 18”)

131.50 19,725.00

Cheese cloth 300.00

THROUGHPUT

MAKING• Combine the yeast, sugar, and warm milk

and stir until the yeast and sugar are fully dissolved

• In the mixing bowl, combine egg, butter, lard, yeast-sugar-milk mixture with the flour then mix again with water until a fine dough is formed.

• In a flat surface, knead the dough until the texture becomes fine.

• Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour

• Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer

• Knead each part manually until it forms a cylindrical shape

• Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)

• Roll the sliced dough over the breadcrumbs and place in a flat tray with lard (makes sure to provide gaps between doughs as this will rise later on)

• Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise

• Pre heat the oven at 375 degrees Fahrenheit for 10 minutes

• Put the tray with dough in the oven and bake for 15 minutes

• Turn off the oven and remove the freshly baked pandesal.

• Serve hot.

MARKETING• We will use environment-friendly supot which we will give for

free to our partners

• Our supot, and the styrofoam box carried by the bicycle boys and ambulant vendors will bear our company name, contact details, address, delivery hours (4am – 8am), and our tagline: FRESH & HOT PANDESAL DELIVERED AT YOUR DOORSTEP

• We will give the tricycle association of our village and the neighboring ones tarpaulins to be placed at the back of their vehicles

MARKETING• We will give free t-shirt with

our company logo and contact details to our delivery boys, ambulant vendors & barangay tanods

• Free calendars with company logo and contact details to our valued customers every Christmas

Landline: 723-0101 Cellphone: 0922-83720018 St. Luke St, Filinvest Homes, AntipoloDelivery Hours: Daily, 4AM- 8AM

MARKETING• We will use social

networking sites

• Tarpaulins on tricycles

SELLING• DELIVERY BOYS ON BIKE

Our initial partners (minimum of 4)

One can be our partner so long as he owns a bike and will purchase a minimum of 300 pieces of pandesal which we will give for the price of 250 pieces

SELLING• AMBULANT VENDORSWe welcome those

interested in selling our product by foot

All those interested will have to purchase a minimum of 100 pieces • OTHERS

Online inquiriesPhone or Cell phone

orders

PRACTICE THE FOLLOWING

QUALITY CONTROL• Proper cooking attire (hair net,

apron, with face mask)• Proper hygiene observed • Use of weighing scale, measuring

instruments, thermometer in the oven

• Clean styrofoam box with lining used when delivering pandesal

SUPERVISION• Decking of owners to see if house

rules are followed• Will make sure that the people are

doing a good job – that they’re where they’re supposed to be when they’re supposed to be there, and that the work they do is of high quality

• Provide helpful and constructive feedback

• Developing a good relationship with workers and work with them to continually

5S

• is the name of a workplace organization method that uses a list of 5 Japanese words:• Seiri• Seiton• Seiso• Seiketsu• Shitsuke

• describes how to organize a work space for efficiency and effectiveness by identifying and storing the items used, maintaining the area and items, and sustaining the new order

• The decision-making process usually comes from a dialogue about standardization, which builds understanding among employees of how they should do the work

5SSorting•Eliminate all unnecessary tools, parts, and instructions. Go through all tools, materials, and so forth in the plant and work area.

•Keep only essential items and eliminate what is not required, prioritizing things per requirements and keeping them in easily-accessible places. Everything else is stored or discarded

Straightening or Setting in Order• Arranging tools, parts, and

instructions in such a way that the most frequently used items are the easiest and quickest to locate.

• The purpose of this step is to eliminate time wasted in obtaining the necessary items for an operation.

Sweeping or Shine• Standardized cleaning-point at a

5S organized plant

• Clean the workspace and all equipment, and keep it clean, tidy and organized.

• At the end of each shift, clean the work area and be sure everything is restored to its place. This makes it easy to know what goes where and ensures that everything is where it belongs

Standardizing• All work stations for a particular

job should be identical.

• All employees doing the same job should be able to work in any station with the same tools that are in the same location in every station.

• Everyone should know exactly what his or her responsibilities are for adhering to the first 3 Ss.

Sustaining the Practice• Maintain and review standards. Once

the previous 4 esses have been established, they become the new way to operate.

• Maintain focus on this new way and do not allow a gradual decline back to the old ways. While thinking about the new way, also be thinking about yet better ways.

• When an issue arises such as a suggested improvement, a new way of working, a new tool or a new output requirement, review the first 4 esses and make changes as appropriate. It should be made as a habit and be continually improved.

We will also focus on continuous improvement of our processes to eliminate waste.

OUTPUT

MATCHING

OUTCOME

OUTCOMEGross sales/day (PhP)

1,250 pcs pandesal/day x PhP 2 a piece

2,500.00

Expenses/day(PhP)

Manpower 461.33

Ingredients 878.08

Utilities 27.00

Cell Load 10.00

Brown Bags 312.50

Gas 13.33

NET INCOME/day(PhP)

797.76

RECOMMENDATIONSPRODUCT

• Varied Recipes Healthy pandesal:

malunggay, vegetable, squash, carrot, organic etc

Pandesal with fillings

• Old Pandesal can be made into: Biscocho Bread crumbs Toasted bread

• Varied Shapes & Presentation of Pandesal Heart-shaped for Valentine Open-faced Star-shaped for Christmas Colored pandesal

RECOMMENDATIONSPACKAGING

• Pandesal can be boxed and may come in 6s, 12s

REFERENCES• http://panlasangpinoy.com/2009/08/13/filipino-food-bread-

of-salt-pandesal-recipe/• http://profjorgeentrep-jorge.blogspot.com/p/teaching-

resources.html#.UQ3OlB0U_SQ• http://en.wikipedia.org/wiki• Images from the net