...CHAPTER 4.2 BASIC STEPS IN BAKING BREADS Learning Objective • To be able to identify the 12 steps of making bread • To be able to explain the process of each step 12 Steps in Making Breads Step 1 Scaling of Ingredients Step 7 Bench Proofing Step 2 Mixing of Ingredients Step 8 Shaping Step 3 Bulk Fermentation Step 9 Proofing Step 4 Folding or Punching Step 10 Baking Step 5 Scaling of Dough Step 11 Cooling Step 6 Rounding Step 12 Storing 12 Steps of Making bread Step 1 Scaling of ingredients Before making breads, all ingredients are measured and prepared (i.e.: Flour/ Butter/ liquid/ Eggs/ Salt/ Sugar/ Yeast) Step 2 Mixing of Ingredients To combine and distribute the ingredients evenly and ensure yeast is evenly distributed and also to develop the gluten . The process is complete when window pane test can be conducted. Straight Dough method/ All in Method • Everything in at one go Sponge Method • Yeast, liquid and portion of flour is mixed and left ferment 12 Steps of Making bread Step 3 Bulk Fermentation The dough is removed and shaped into a big ball and left in the proffer for fermentation. During the fermentation process, The yeast will consume the sugar and starch and in return produces Carbon dioxide (CO2) that makes the dough double in volume Step 4 Knockdown/ Punching/ Folding Knocking down the dough allows :• Redistribution of yeast for further growth • Evening the temperature...
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...Co. purchased the Saint Louis Bread Company also called Panera bread, which was founded by Ken Rosenthal which was renovating its 20 bakery-cafés in the St. Louis area. By the end of 2006 the company operates or franchises 1027 Panera Bread bakery-cafés in 36 states and 17 manufacturing plants to support the bakery-cafés. Now Panera bread is one of the most popular chains of bakery –café restaurants in the United States and Canada selling hand-crafted breads, sandwiches, salads, soups, bakery items, and organic foods also some locations offer dinner pizzas. Panera Bread bakery-cafes are often associated with the concept of “fast casual”, a mixture between fast food and more up sale casual dining. Its freshly baked artisan breads are famous among the neighborhoods and cities all around the country. The main strategy behind Panera Bread was to create “a premium specialty bakery and café experience to urban workers and suburban dwellers”. Panera Bread’s strategy was and still is to make great bread and to make it broadly available. Part of that strategy is to make their cafés a home away from home, where people are comfortable and relaxed. Besides all that it has huge distinctive offering of menu where people can have whatever they can feel like having like breakfast, lunch and dinner any time of the day. Because of all these varieties its market is growing fastly so the Panera bread management is planning to expand Panera bread by 17 percent from 2007 to2010...
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...Panera Bread Company’s Vision and Mission Statement During 1999, Panera Bread sold the Au Bon restaurants and began focusing solely on the growth of the Panera Bread restaurants. As the company attempted to expand their operations across North America, their vision and mission statement became an even larger part of the operations. However, the statement is vague and offers little guidance to the employees of the company. “A loaf of bread in every arm” is not only next to impossible to achieve, but it also lacks specifics as to how the employees are to accomplish the company’s goals. In an attempt to clarify the statement, the company issued its “bread leadership goal,” which states “With a single goal of making great bread broadly available to consumers across America, Panera Bread freshly bakes more bread each day than any bakery-café concept in the country.” Although this statement is more specific, it still lacks the details on how the company is going to achieve the stated goals. What is the company doing to fulfill the statement and ensure there is a loaf of bread in every arm? The mission of Panera Bread states that the “Panera Cares community cafes exist to feed each and every person who walks through our doors with dignity regardless of their means.” The services that are offered in these cafes are attempting to fulfill the goal of getting a loaf of bread into every arm. Not only is the company tackling the issues of hunger, but they are also trying to maintain the...
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...5. 42) What barriers to entry has Panera Bread created for potential competitors? 5-43. what are Panera Bread’s primary sources of competitive advantage? Panera bread has created high entry barriers in fast casual food market. Panera bread’s revenues reached more than billion, which provides them a huge power to surpass other restaurants with a better pricing models. Considering the porters five forces, reputation along with high investments and low profit margins are the entries of barriers for new entrants of fast casual food business. In addition to the above even though, threat of rivalries and threat of substitutes are high, the primary advantages of Panera bread are its brand reputation and the expertise in baking foods. Since Panera bread has a first mover advantage with huge customer base which are loyal to the eatery. As an established industry incumbent, it has set processes to provide fast service and by the time the competitors try to imitate the Panera’s casual foods, they can come up with new items based on the customer preferences and continuously innovating their food product creation. 5.44) What are the ways that Panera Bread can conduct ethical and proper forms of competitive analysis to learn about potential competitors entering the fast casual category? A: Panera bread has been able to establish itself as a leader in a highly competitive food industry by marketing themselves as fast-casual eatery which combines the features of fast food which can be...
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...Bread is the best thing since sliced bread Defined by Kerr and Thomson (1998) as a “food made of flour or meal and baked”, is a popular and commonly eaten food in many countries (Baker 2006). The practice of buttering bread, however, is perhaps a little controversial. Crusty (2006) sees bread and butter together, not only as tasty and satisfying, but also as a classic food combination. This opinion is questioned, however, by Ciabatta (2007) who suggests that some breads, particularly open-textured Mediterranean types, are better served more naturally without fatty spreads. He further describes how the flavour of bread can be enhanced by the use of olive oil for dipping. It is apparent, therefore, that not only is there discrepancy in whether bread should in fact be served on its own, but also regarding the type of butter, spread or oil that is most appropriate as an accompaniment. Indeed, Lardy et al (2007) discuss the overwhelming selection available and suggests that choice needs to be based on many different aspects. Considerations should include intended use, taste, colour and nutritional content. It would seem from this list that many of these aspects are quite subjective, with one person, for example, preferring the taste and colour of butter over margarine. Even nutritional content may vary in importance and significance between individuals. Although intended use would appear to be the one area where rationale should underpin choice, Lardy et al (2007) do not explicitly...
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...The History of Bread Bread is an essential part of our diets and feels like it has literally been around forever. There is bread, no matter where you travel to and in many different taste, shapes, colors. Bread has been given its own culture through different countries over thousands of years. Bread is a pleasantly soft baked-good that you can find almost anywhere and in almost anything. No one is completely 100% sure when bread was invented, however, we do know that the bread eaten then was undeniably different from the bread we eat today. “For much of recorded human history, man, indeed, did pretty much live by bread alone. Our close relationship with the staff of life goes back at least 6,000 years to Egypt, where still today, the words...
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...Panera Bread Company – History In 1978, Louis Kane purchased Au Bon Pain, a fast casual restaurant that focused on artisan breads. Kane merged Au Bon Pain with Ronald Shaich’s company The Cookie Jar in 1981. Au Bon Pain, looking to move away from their urban niche market, acquired the St. Louis Bread Company in 1993, a 19 store company with a more suburban marketplace. In 1999, after performing market research and studying their newly acquired bakery-concept, the company decided to sell Au Bon Pain and form a new concept, Panera Bread. (Panera Bread Company Overview, 2013) Panera Bread Company - Business Description Panera Bread Company (Panera Bread) is a national bakery-cafe concept involved in providing bakery products through a network of bakery-cafes. It is one of the largest food service companies in the US, serving over seven million customers per week system-wide. Its products are freshly baked goods which include a diverse selection of bagels, breads, muffins, scones, rolls, and sweet goods, made-to-order sandwiches, unique soups and side items, hand-tossed salads, and custom roasted coffees and cafe beverages, including hot or cold espresso, cappuccino drinks and smoothies. The company operates under the trademarked names Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe. Panera Bread operates through three business segments, namely, Company Bakery-Cafe Operations, Franchise Operations, and Fresh Dough and Other Product Operations. The Company...
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...many races, it is possible to adopt some of their culture and one of the greatest impacts on us was the Spaniards. As the time goes by, Spaniards introducedsome of their food like the braso de marcedes, champorado, ensaymada, mechado, pan de sal, polvoron and many more. Filipinos inherited Pan de sal from the Spaniards who once colonized the country, but as the years passed Filipinos made some revisions and declared as our own. Way back 16th Century, the Spaniards introduced the breads that comes in rolls and served during breakfast. Spaniards trained Filipinos on how to make bread and until now, the techniques are still there. Pan de sal, which literally means “bread of salt”, is typical Filipino bread that is traditionally served as a breakfast roll. Pan de sal is made of flour, yeast, sugar and salt knitted and cut into tiny squares and covered by bread crumbs and baked. Typically, it is soft, airy, and chewy and has a slightly crunchy crust outside. It is commonly referred to as “poor man’s bread” since Pan de sal becomes the cheaper alternative for rice during the war era. Most Filipinos cannot spend a day without eating pan de sal. You can have it anywhere at any time and it is...
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...To: James Barrett, From: Assistant Marketing Director Date: November 27, 2012 Subject: Amy’s Bread INTRODUCTION Here is the analytical report that you requested on November 18, 2012 to conduct research on www.amysbread.com in order to determine the feasibility of opening a retail operation in the Metropolitan area of New York. Amy originally went to school to study economics at St. Olaf College. Amy Scherber eventually followed her passion for baking and went to France where she learned old-fashioned baking techniques. Amy is actively involved in the community. Amy’s Bread offers a variety of artisan bread for 20 years. FINDINGS The webpage is organized into 6 main categories as follow: Locations, Menu, Wholesale, Shop, Press, and Our Story. Locations There are three retail operations located in Hell’s Kitchen, Chelsea Market, and The Village Each location is accessible by public transportation. Parking is only available in the Chelsea Market and The Village locations. Each of these locations are surrounded by pedestrian traffic in the busy city of Manhattan. Hell’s Kitchen: Chelsea Market: The Village: 672 Ninth Avenue 75 Ninth Avenue 250 Bleecker Street (Between 46th & 47th Streets) (Between 15th & 16th Street) at Leroy Street New York, NY 10036 New York, NY 10011 New York, NY 10014 212-977-2670 212-462-4338 212-675-7802 Hell’s Kitchen is the first location opened up by Amy in 1992. The small, cozy café seats 12 in...
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...Amy’s Bread Case Study Elements 1.) The primary case participants are: Amy Scherber, owner of Amy’s Bread Toy Kim Dupree – manager of Amy’s Bread who is very involved in day to day operations and decision making. 2.) The organization is Amy’s bread. The industry is baked goods. 3.) The problems facing this organization in order of importance are: the existing workload is too great for space making product expansion impossible. They are at a threat of having customers turn away if they cannot provide the service. The location offers poor access to distribution and is a poor location for retail traffic should the organization try to move more toward sector. The employees face physically demanding challenges from the bread making techniques. Due to these techniques more employees are needed resulting in high overheads. Employees have also been facing allergies and health problems as a result of a long time of exposure to the product. 4.) The most critical problem is that the existing workload has reached its maximum capacity for the space they have, and product expansion is impossible for the current location. This is the most significant problem because without adequate space the company will not be able to meet current customer’s needs nor will be able to meet the needs of potential new customers. 5.) The initial cause of the problem was that banks would not loan money to this new business without a proven track record so Amy had to get what she...
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...Question7: Based on the information in case Exhibit 3, which fast-casual and full-service restaurant chains appear to be Panera’s closest rivals? Competition “Third Place” segment * Panera has huge competitors such as, Einstein, Starbucks, Atlanta Bread Co and Panera’s Menus are quite similar. They all sell a similar combination of products. e.g: Menu of Einstein and Panera are quite similar. Both menus for breakfast include; bagels, scones, cinnamon twists, coffee cake, cookies, and muffins. Lunch menus include; soups, salads, and sandwiches. They also both offer hot and cold beverages. * Starbucks which has more than ten times more locations and around eight times more revenue. Like Starbucks, Panera Bread hopes to convey a casual, friendly atmosphere for people to “chill out” and enjoy the Wi-Fi and good times with friends. * While these are the closest rivals, Panera must also compete with casual dining restaurants, fast food places and any number of other locally- owned establishments. Dinner segment Applebee's has a strong position; it has the double of locations and a weak presence abroad. Its revenues are a 70% higher than Panera and also it has a good reputation. Specific bakery segment Au Bon Pain represents a serious competitor; with the 40% of location in USA and abroad than PBC, also has reached around of the 40% in revenues than Panera. Comfort, family customers and customer acceptance segment Cracker Barrel represents a risk; the business...
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...Leadership (HRM 501) Panera Bread Company Team - 04 Submitted to: Shahriar Akbar Chowdhury Course instructor Organizational Behavior & Leadership Submitted by: Humaira Nazia – 12164096 Urfa Zewar – 11364027 Rounak Morsalin – 12164021 Sheikh Tania Akhter – 12164081 Md. Mamunur Rashid Mamun – 12164084 Date of Submission: 28th January, 2013 BRAC University, Mohakhali Question 1: what do you describe as Panera’s purpose, mission and strategy? Use the firm’s website for the further information and assistance. Panera bread started their journey from 1997. Ron Shaich, the owner of this company is operating this company very well to move the business forward. * Panera’s purpose: Panera bread wants to operate its business with the purpose of satisfying customers with fresh baked breads, gourmet soups and efficient service. * Panera’s Mission: “A loaf of bread in every arm.” * Panera’s Strategy: For a new franchise like Panera is not easy to be successful within a very short time. But their strategy was to understand the long term trends at play and getting the organization ready to respond to it. They were very careful in terms of responding according to the need of the customers. That’s why before customers starts complaining about trans fat, Panera bread voluntarily eliminate it from the menu. So their strategy is hitting the bulls’ eye. Question 2: How well has Ron Shaich utilized the open system model of organizations in moving Panera Bread Company forward in its...
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...Running head: PANERA BREAD CASE ANALYSIS Panera Bread Case Analysis LaToya Melvin Davenport University BUSN 520 Table of Contents INTRODUCTION 3 LITERATURE REVIEW Synopsis of the Situation 4 Key Issues 4 Define the Problem & the Opportunity 6 Alternative Solutions 6 Selected Solution 7 Implementation/Recommendations 7 CONCLUSIONS 7 WORKS CITED 8 Abstract This case study focuses on the market analysis for the Panera Bread Company. The case will examine five components; the synopsis, key issues, problem and opportunity, alternative solutions, selected solution, and implementation/recommendations. Throughout the case, questions will arise as Panera faces challenges in the growth and the operation of the business that will include such issues as marketing, pricing and factors within its consumer base. Literature Review Synopsis Panera Bread is a company founded in 1982, named Au Bon Pain at that time by Louis Kane and Ron Shaich. Panera Bread goal was to offer the best quality product and to be nationally recognized by its bakery-café specialty. Panera Bread’s strategy is to make great bread and to make it broadly available, being the bread experts in the industry. They service consumers-on-the-go, who...
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...Course Management Principles Student: Scott Buble Instructor: Professor Dewan Date: October 28, 2012 SWOT Analysis |Organization: Amy’s Bread | |Operational Objectives: Has had steady growth throughout the past few years and becoming more and more competitive in the| |New York City Market. Amy is weighing her options to see if she should focus on retail or wholesale and also whether or | |not to move to a larger location. | INTERNAL |Strengths |Weaknesses | |Amy’s Bakery is Zagat rated which helps to distinguish her bakery as being |The bakery industry is extremely competitive and many times there are low wholesale | |extremely successful. |profit margins. | |Amy’s Bakery, unlike many others, donates to charities, which helps consumers |Locations in New York City are very expensive and there are always bakeries opening | |see they also care about the community. |which makes the bakery environment more competitive. | |Amy has a high...
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...Analysis History Over the years Panera Bread has become a dominating force in the restaurant industry, from originating with the intention to be simply a bread company steered by the mission “A Loaf of bread in every arm” to emerging as a leader in the quick-casual business with 1,708 bakery cafes in 44 states and in Ontario, Canada. Today Panera Bread’s mission has evolved into “provide high quality products and exceptional service to our customers. We will conduct our business by reaffirming daily our commitment to: NEIGHBORHOOD … maintaining our position as THE neighborhood bakery in our markets. SERVICE … always exceed our customers' expectations ADDED VALUE … offer our customers healthy, natural, premium quality breads and specialty foods at a fair price. COMMUNITY … engages in a working partnership with civic and charitable activities. OPPORTUNITIES … associates will be given equal employment and advancement opportunities with our Company. ENTREPRENEURISM … empower our associates with a challenging and rewarding work environment that allows them to do their best work.” (Panera Bread, 2013). The company was founded in 1981, under the name Au Bon Pain, and has been led for 25 years by the CEO and President Ron Shaich. Its first locations opened up along the East Coast in malls and shopping centers and spreading out internationally in the 1990s. In 1993, Au Bon Pain Co., Inc. extended its portfolio by purchasing Saint Louis Bread Company, a chain of 20 bakery cafes located...
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