Production of Cookies: 3-Step Process for Fluffy Results - Essay Sample

Introduction

The production process of cookies entails a simple process that has three stages. The first stage of production of cookies is creaming, which involves the creaming of the fat or shortening with sugar to entrap cells of air and generate a fluffy texture. The products are also mixed with other ingredients such as salt, baking powder, and dry eggs to improve dough harmonization. The incorporation of liquids is the second step of the production of cookies (O'Donnell, 2016). The step entails the addition of liquids that helps in dispersing and harmonizing the dough and enhancing the aeration. The third step of the production of cookies is the incorporation of dry ingredients. This entails the addition of flour or gently folding of the flour to introduce the flour into the dough without destroying the cells of air that had been created before. The addition of flour during the last stage of cookie production hampers the formation of a gluten matrix, thus creating a short bite for the cookie. This ultimately results in a short cookie bite. Different formulas are used in cookie production of varying shapes and sizes and by different manufacturing procedures. The primary components of a cookie are flour, water, fat, sugar, and chemical leavening.

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Question 2: What are the two ways that the company has increased productivity? Why did increasing the length of the oven result in a faster output rate?

The productivity of the company can be increased in several ways. One of the mechanisms that were adopted by the company in increasing productivity is the automation of cookie production. Once the company had reviewed and mapped its existing workflow, it identified that the production of cookies by using the workforce was resulting in low production rates. Upon automation of the production process, the number of cookies produced in a day increased. The productivity of a company can be increased by updating the processes and technology (Lutz, 2011). The productivity of the company was also raised by the adoption of the diagonal method of cutting the cookies that require less space as compared to the straight cut cookies. This has increased the production efficiency and minimized the spaces occupied by the end product. The company also increased the length of each oven by 25 feet, which has enabled it to contain more cookies, thus increasing the production rate.

Question 3: Do you think that the company is making the right decision by not automating the packing of cookies? Explain your reasoning. What obligations does a company have to its employees in a situation such as this? What obligation does it have the community? Is the town is a factor? Would it make a difference if the company was located in a large city? Is the size of the company is a factor? What if it was a larger company?

The company is not making the right decision in failing to automate the packing of cookies. Given that automation increases the competitive edge of a company, its lack of adoption in the company gives other companies a chance to produce more cookies, and this might make the company lose its market grip. The cost of operation incurred by the company is also high since it has to pay the employees doing the manual package. The adoption of manual packaging lowers strategic analysis and reduces the streamlined deployment of applications via automated job executions. In a situation where the company adopts a computerized packaging system, it will be obliged to free some of its employees of the jobs, and it will lose flexibility in its operations. The company will also have to train the few employees that it will retain on how to operate the new packaging machines. The company must also ensure that the automation process supports the local, virtual, and hybrid environments in the cloud. This will ensure that the communities around are safe from the side effects of the operation of the machine. However, the company would have automated the packaging process to increase productivity was it located in a town where there could be high demand for the products. The automation process also relies on the size of the company. A large company must automate its packaging process to increase productivity and efficiency. The mass production of cookies in a large company cannot be supported by manual packaging of the products. This will slow down the process and lower the productivity of the company. Additionally, a large company has an objective of meeting the market demand, and given that manual packaging is slow, the number of cookies produced in a day would not meet the demand of customers. The mass production of cookies in a large company is exposed to wastages during manual packaging. Thus, if the company is large and located in a city, it must adopt the automated packaging method.

Question 4: What factor causes the company to carry a minimal amount of certain inventories? What benefits result from this policy?

There different reasons why certain companies hold low inventory levels. The company carries a minimal amount of specific inventories since the cookies it produces are manufactured based on demand and supply, and this results in a constant flow of products from the company to the consumers. The bulk silos of the company are refilled three times a week, based on how faster the supplies are used. The cookies must be shipped immediately because of their limited shelf life. Additionally, labels are reordered more often in small batches since FDA label requirements continuously change, and the company does not want to get stuck with tags that it cannot use. Low inventories reduce the holding cost, which entails utilities for space used and labor costs involved in managing the inventory (Bell & Erdman, 2012). Low inventory levels are also easy to maintain since they take less time to organize and retrieve them when there are fewer of them to get out. This makes the replenishing process of a low inventory simpler and efficient. Low inventory levels also enable the company to have more usable cash since the acquisition of more stocks is costly. Fewer inventories also create more space for the company to market and sell more cookies. The lower expenses that are connected to inventory reduction increases the profit. A company that issues stock can decide to increase its dividend payment to investors while a partnership may choose to reinvest in the business or scoop more profit. A company that carries out an inventory that is just necessary for meeting near-term customer demand frees up its working capital to invest in the needs of the business (Bell & Erdman, 2012).

Question 5: As a consumer, what things do you consider in judging the quality of cookies you buy in a supermarket?

The taste of buyers of cookies varies depending on what one is used to. In my case, I tend to go with the standards of a quality cookie. The first thing that I look for in a cookie when purchasing it is the crispiness. The crispy taste makes me enjoy cookies more, and this quality is achieved by making them low in moisture by using stiff dough during preparation. The high sugar and fat content, moisture evaporation during baking, their small sizes, and proper storage make them crispy, a texture that makes me love them more. I do not like soft cookies; thus, they are always a turn off to me. I also look for cookies that are evenly spread. Different factors contribute to the spread of cookies. One of the elements is the high sugar content. A course sugar content increase spread while a fine sugar content reduces the spread. The spread is also created by high baking soda or baking ammonia and long creaming, which incorporates air. The spread is also increased by low oven temperature, a slack batter, strong flour, and a heavily greased pan. Besides the above qualities, I also looked for taste and consistency. I also evaluate the degree under which the cookies were prepared and the presentation of the cookies.

Question 6: What advantages and what limitations stem from the companies not using preservatives in cookies?

Some different advantages and disadvantages are connected to the company not using preservatives in cookies. One of the main benefits of not using the preservative in a cookie is that the cookies taste better and healthier than those that have been made by preservatives. It also reduces the cost of handling since there is no need to use a new workforce. However, failure to use preservatives in cookies is that they have a shorter shelf life and a limited range of distribution. Cookies with no preservatives must sell first, or else they will go bad, thus creating a loss of revenue due to wasted products. This is why companies that produce preservative-free cookies do not have them in the national market.

Question 7: Briefly describe the company's strategies?

The company has adopted a simplistic strategy in carrying out its operations. It has small operations that target a specific niche and produces quality cookies to meet the demands and preferences of consumers. The target range of the company is middle-aged people that like a firm cookie with low sugar content and parents who are health conscious. According to Maillard (2013), quality-based strategies are instrumental in improving or maintaining the quality of an organization's services or products. The company has chosen to do precisely this based on its size and quality of ingredients. The company achieves the quality of cookies by producing soft cookies of fifty different varieties. The company also achieves the quality of the cookie by failing to use additives and preservatives, and this highly appeals to both health-conscious customers. The high-quality cookies have enabled the company to develop a robust market niche for its products. The company also focuses on a minimal amount of scrap. These are the strategies that are instrumental in making the company achieve and maintain its business objectives.

References

Bell, D. C., & Erdman, N. (2012). Introduction to the theory and advantages of low voltage electron microscopy. Low Voltage Electron Microscopy, 1-30. https://doi.org/10.1002/9781118498514.ch1

Lutz, C. (2011). How to increase global resource productivity? Findings from modeling in the Petre project. International Economics of Resource Efficiency, 317-331. https://doi.org/10.1007/978-3-7908-2601-2_15

Maillard, P. (2013). Deployment of a competitive quality tactic. Competitive Quality Strategies, 51-84. https://doi.org/10.1002/9781118644454.ch3

O'Donnell, K. (2016). Bakery production handbook. Xlibris Corporation.