Need a supply chain plan

Lori Green, PMP

Project Portfolio

Dr Brian Gregory

OSCM495-H1WW (WI15)

I will be presenting a pumpkin bread to be sold to the public that can be enjoyed by everyone at holiday time. The bread will be made in my kitchen using a conventional oven, 4 small connected mini loaf pans and a cooling rack. I can produce 4 small loaves at once using the below method that I found on Inspired2Cook.com with a few of my own little “tweaks”:

Place rack in the middle of the oven and heat the oven to 350 degrees F. Lightly butter and flour four mini loaf pans.

In a medium bowl, whisk together the flour, baking powder, ginger, baking soda, cinnamon, and salt.

In another bowl, beat the butter on low speed until the butter is smooth. Add the sugar gradually and continue mixing on the same speed, stopping to scrape the bowl and beater as needed, until lighter in color and slightly fluffy, about 2 minutes. Add the eggs one at a time and mix until smooth after each addition, about 30 seconds. Add the pumpkin and mix until it's evenly incorporated into the batter. Scrape down the sides of the bowl and mix until well blended.

Turn off mixer and add half the flour mixture. Mix on low speed until the flour is almost completely blended and then add half the buttermilk and mix until smooth. Do the same with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth.

Fill the pans with the batter, the pans should be about two-thirds full. Smooth the top of the batter. Bake about 40 minutes until the loaves are golden and test with a toothpick to ensure the loaves are done.

Let the loaves cool in the pans on a rack for 10 to 15 minutes to give them time to set and then turn them out onto a rack and flip right side up to cool completely. (Green, 2015)

This process can be repeated until the desired amount of loaves is completed. Typically, we set up at a bake sale or have friends and family pre-order the loaves. This process takes about an hour each, and usually I can make 32-36 loaves a day.

The best place I have found for the ingredients is a bulk store called GFS. (Bakery) My truck has a crew cab I can use if necessary to haul the bulk ingredients; such as a 50 pound bag of flour or multiple cans of pumpkin. I can also use my own vehicle for transportation to the selling site.

Ingredients per 4 loaves include:

· 3/4 cup melted butter

· 21/2 cups unbleached all-purpose flour

· 1 1/2 teaspoons baking powder

· 1/2 teaspoon ground ginger

· 1/2 teaspoon baking soda

· 1/2 teaspoon ground cinnamon

· 1/2 teaspoon table salt

· 3 cups sugar

· 2 large eggs

· 1 1/4 cups canned pumpkin

· 1/2 cup buttermilk (Andrea, 2008)

If I bake the loaves and all are not sold, the bread can be frozen and kept for up to 6 months before they are no longer consumable.

It costs around $.97 to produce one loaf of pumpkin bread when buying ingredients in bulk. This includes ingredients and a slight increase in the electric bill. The selling price is $3.50, which gives me $2.53 profit per loaf.

Andrea. (2008, October 22). Pumpkin Spice Bread. Retrieved from Inspired2Cook: http://www.inspired2cook.com/2008/10/22/pumpkin-spice-bread/

Bakery. (n.d.). Retrieved from Gordon Foor Service: https://www.gfs.com/en

Green, L. (2015, April 2). Project Manager. (L. Green, Interviewer)