Yield can be defined as finished products per unit of inputs for example 100 cartons per x kg of flour . Manufacturing units have certain wastages which if reduced or eliminated can enhance out put of the process . bakery processes such as mixing , forming and baking have certain wastages which results into wastages . Other wastages can be considered as give aways such as excessive weight .Here are few process in bakery which results into wastages and low yield .Pre mixing Area Flour and Sugar Dust wastages at sifters and during bulk transfer through pneumatic conveying to silos .These can be reduced and eliminated by proper maintenance of equipments and tightening of fastener and gasket where ever possible s. Conveying pipelines have flanges which when loose can result in flour or sugar wastage . Sweepings can show the extent of flour or sugar dust wasted .
Mixing AreaMixers are the most important equipment which prepares the dough dough leakages and spillages can be eliminated by providing proper inlets to mixers and unloading of dough in trolleys and dough trucks .
Forming Sections Bread Dough leakages are found at Dividers which can be reduce by proper maintenance . Over weight dough pieces can go to the next phase if not checked mechanical dividers sometimes give overweight dough pieces .Flour dusting if done has to be monitored .Biscuit Dough leakages are found at laminators rolls , gauge rolls and moulders these can be reduced by providing flanges at the sides .
Moulders /Cutter if not set properly can results in over weight product which results in lower yields. Weights are to be checked in regular interval at this stage .Flour Dusting done has to be monitored regularly .Baking Burner Parameters ( Temperatures ) to be monitored continuously which if not done can result into unbaked or over baked products which has to be rejected .
Packing Major problem in packaging are defective packing due to labels ,sealing problem or Under weight /Overweight rejections ( has to be rectified at forming section or baking section ) .Packaging parameters to be monitored regularly for any packing defects as these results in
REWORK which again reduce the Yield . Spillages Most of the liquid ingredients which are transferred through pipelines are to be checked for spillages such as Fat , Milk , Butter etc