Maths in the Workplace - PowerPoint Presentation

Slide1

Maths in the Workplace

Jodie Ferguson and Courtney Wright S00117973 S00118415Friday 10am, Andrea DineenSlide2

Brainstorm – Baker MathsSlide3

Interviews

For our interviews, we chose to interview a sales assistant and a baker to get the two different sides of the bakery.Slide4

Maths used by the bakersSlide5

You have referred to this paper a few times, what is it?

This is our production sheet, this lets us know how many of each product we need to make. This is based on our current sales trends so that we are not making a lot more than is needed. It is divided into whites, wholemeal, multigrain, fruit, sweet bread and other things so we can make a single dough for each bread variety and divide it by the different products. Slide6

You haven’t looked at a single recipe, how do you know what to add?

Baking is all about percentages and multiplication. To know what I need to add, I first need to know the wet dough weight of all the products I want to make. Just say we need white sandwich loaves,

cobbs, viennas, baguettes and rolls.Slide7

How do you use multiplication?

If the production sheet says we need 24 sandwich loaves, so we would multiply 24 by .800 (because 1 loaf is 800g wet dough), We want 5

viennas and 5 cobbs (which weigh the same) so we would multiply 10 by .520, and 5 baguettes is 5 x .420.

Rolls are a little bit trickier, we need 150 rolls, at 30 rolls per press (or cut). Each press is 2.4kg so 150 (rolls) divided by 30 (rolls per cut) = 5 (cuts). THEN 2.5 (kg dough per press) multiplied by 5 (cuts) = 12.5kg.

Add those all up and you have the weight of the dough needed.

19.2 + 5.2 + 2.1 + 12.5 = 39kg of doughSlide8

What next?

This is where the percentages come in. In a white dough, we need flour, oil (2%), yeast (3%), salt (2%), improver (1%) and water (60%).

So we know that we need 39kg of dough. We have a thing called a

divisory

factor

which tells us how much flour we need for the dough. The

divisory

factor

is

1.69

. So for a 39kg dough, we divide 39 by 1.69 which is 23.07kg of flour.

Now we can work out our other ingredients. The percentages of the other ingredients are based on a percentage of the flour weight. So oil (2%) is 46g, yeast (3%) is 69g, salt (2%) is 46g, improver (1%) is 23g and water (60%) is 13.8 litres (1 litre water = 1kg).Slide9

Are those numbers durations?

Time is very important in the bakery, from time spent mixing, to the time spent proving to the time spent in the oven. Any one that is under or over done can really effect your bread product.

The mixer has 2 settings as seen by the number displays. The first mixer setting mixes slow and backwards and just mixes the ingredients together. This setting goes for 2 minutes. The next setting is fast and binds all the ingredients together and forms the dough as ready to be used. This setting goes for 7 minutes.Slide10

How is the thermometer used in the bakery?

The thermometer is used for a few things in the bakery. In the shop front it is used to double check the temperature of the pie warmer and the chill case. Due to food health and safety, we to maintain these temperatures and keep records of them. The pie warmer must always be >65

o

, and the chill case must be <4

o.

Slide11

How is the thermometer used out the back?

The thermometer is also used in our baking. There is an required dough temperature of 27%. This temperature is proven to give a consistent quality product. Temperatures considered in baking are the flour temperature, water temperature, dough temperature and the ambient temperature.

There are 2 simple factors, 46 for winter and 43 for summer. We need to take the flour temperature and take that value away from the simple factor. This gives us the temperature our water needs to be.

We also need to know that the temperature of the dough increases by 1 every minute mixing.

Temperature is also used for the baking temperature of the oven, the oil temperature of the doughnut maker, the

coolroom

temperature and the

prover

.Slide12

Are the processes for dough making different for hot cross buns?

Some things are the same but is still very different.

If I wanted to make 150 fruit hot cross buns, as per before, 30 buns per press which will be 5 presses. I know that with hot cross buns, we need 1.1kg flour per press. So 1.1 x 5 presses = 5.5kg flour needed. Our ingredient percentages are also different. We need water (50%), sugar (10%), oil (10%), improver (1%), salt (1%), yeast (10%). So calculate those percentages of the flour weight and you have your dough.

Next we need to hot cross bun additives. Per cut (30 buns/1.1kg flour) we need 220g of sultanas, 180g currants, 15g hot cross bun melange and 10g of mixed spice. Multiply that by 5 and that is the weight for the whole dough.

These ingredients change for other varieties of hot cross buns but standard dough is the same.Slide13

What are the calculations on this sheet for?

As you would probably guess, Easter is a big time for us at the bakery especially for hot cross buns. This was my figures for the amount of cuts of each hot cross bun variety I did every day for

E

aster week last year. From this I was able to calculate the amount of each ingredient I should order for Easter week this year. I used the calculations previously talked about and then multiplied it by the total amount of cuts for the week and was able to get all the ingredient weights. As we only have one flour and dry ingredient delivery per week, if we ran out that would be a disaster!Slide14

Final Brainstorm – Baker MathsSlide15

Brainstorm: The shop worker’s maths

 Slide16

The shop worker’s mathsSlide17

Interview: Kellie (Shop worker)

Questions:What maths is involved in your work as a shop worker?

How do you work out the average sale per customer?How do you calculate a 10% discount?What is an example of the savings a customer may make?

What is ‘wastage’ and why does it need to be

calculated per shift?Slide18

What maths is involved in your work as a shop worker at the bakery?

K

now how much the goods cost, each and as packs Work out averages every hour, such as sale per customerDiscount of 10% off total purchase for members of the local gym

Know the savings for the customer if they purchase a combo

Calculate the wastage per shiftSlide19

How do you calculate the average sale per customer,

per hour?

First the total amount earned for each register needs to be added together and then divided by the number of customers in total.

This sum tallies approximately how much each customer has spent within that hour.

Total amount earned

Total number of customersSlide20

How do you calculate a 10% discount?

The registers will calculate and apply the discount for us however if they were to be out of order we would have to work it our manually.

Therefore

with the discount of 10% applied to a total purchase of $

5.00, the new cost= $

4.50

$5.00 x 10

100

= 50c off

The total purchase price times the percentage off, all divided by 100

.Slide21

What is an example of the savings

a customer may make?

A customer will make a saving of $1.80 if they purchase the energiser combo as opposed to purchasing all the goods separately. It is my job to know how much saving a customer will make when they purchase any combo.Slide22

What is ‘wastage’ and why does it need to be

calculated per shift?

Wastage is the total cost of the goods that are remaining after each day. The amount of wastage is to be calculated so it can be compared and made evident which days the goods are selling better than others. If Mondays wastage is larger than Fridays then we know that Friday was more successful.Slide23

Final Brainstorm: The shop worker’s maths

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This task allowed us to consider the mathematics involved in everyday life such as work. We had decided to present the mathematics used in a bakery from two different perspectives, as we both know people who work at a bakery but in different departments. We investigated the maths used by a baker and the maths used by a shop worker. Our findings exposed many different forms of maths that we didn’t immediately associate with the workplace when brainstorming. This is evident when looking at the brainstorms included in the presentation.

Our

initial thoughts about the mathematics a shop worker uses in a bakery were centred more around the cost of the goods and how they are arranged in the store. I hadn’t considered the combo deals and the discounts which we found out are an emphasised initiative used to make more sales and ultimately earn more money, which is essential from a business perspective.

We

also had not considered the average sale per customer which is also important as statistically it can be used to see how much each customer is spending and whether sales in certain areas need improving with new combos or specials

. From the baker perspective, we were not previously aware just how much mathematics is used when baking. For their most simple product, the white loaf, there is significant amounts of division, multiplication, addition, subtraction and percentages. Temperatures and time are also key mathematical features that are used in the baking process.

We found their “

divisory

factor” that they use to calculate flour weight to be very interesting and had never considered this. The bun/roll press was also interesting as it meant that rolls can only be made in quantities that are multiples of 30. Graeme’s knowledge and accurate use of mathematical knowledge in his job contributes to the community with good quality fresh bread for sale every day, and Kellies knowledge of maths provides customers with the best value for their money and contributes to the everyday running of the store. Both

sides of the bakery, however very different, both use a large amount of maths in their day to day

work that without the bakery would not run.

ReflectionSlide25

References and Acknowledgements

The Fresh Loaf. (2012). Baker’s Math

. Retrieved 21st March, 2013, from http://www.thefreshloaf.com/handbook/baker039s-mathBakers Delight images, retrieved 24

th

March, 2013

, from

http://

www.bakersdelight.com.au

Graeme (Head Baker) – Brumby’s Bakery,

Towerhill

Kellie (Shop Worker) – Baker’s Delight, Chelsea