Minimising waste by accurate processing controls costs at the Findlay's bakery.
Costing in a national environment – Walter Findlay Ltd
Matt Spencer: Minimising waste is important to us. By minimising waste we’re making sure that obviously we meet targets and bits of pieces, but it’s also keeping the cost factor down. For example, we may forget to put yeast within the dough – by forgetting that we’ve lost 120 loaves of bread, but we’ve also got to remake that dough again, you have double your wage costs, or your double ingredient cost, so all your profit for that dough basically has just gone out the window.
It’s pretty important that each process is done properly, whether it be the molding, so the final shape of the bread is not correct and affect the slicing end of it, which will obviously need to be re-done, so you have all that costing involved.
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