St.

Clare College of Caloocan

“Cravings Satisfied! Pandesal all day,different flavors each day”: A Feasibility study in

Establishing La Panaderia in Camarin Caloocan City.

In partial fulfillment

Of the subject

Feasibility Study

Submitted by:

Pajarito, Jane Rose

Olay, Rhey Vangie Lyn

Ibarra, Adrian

Submitted to:

Dr. Elizabeth Montero

 Chapter 3

TECHNICAL STUDY

Figure 1.2

This section discusses the General business condition, the process of production, as well

as the business's plan and activities. It also contains information about each type of bread

available at La Panaderia.  This section also includes the machines and equipment that will be

utilized in production, as well as other aspects of converting raw materials into completed

products that are ready for sale. For the aim of defining the business operation, the location, plant

layout, size, and structures are all presented. The flow chart can also be used to specify product

processes. The cost of each piece of machinery, tool, and equipment is listed, as well as the raw

materials and plant funding sources.

GENERAL BUSINESS CONDITION

It is crucial to preserve the product and its ingredients in good condition. The products

and ingredients of La Panaderia must be stored, transported, and kept in such a way that they are

protected against spoiling, contamination, disease, and unwholesomeness. Boxes and other long-

term storage receptacles or containers product ingredients must be received and handled in such

a way that they are protected from contamination from streets, alleys, and sidewalks, as well as

from animals, and they must be kept clean and sanitary by preserving the good and healthy

pandesal for our valuable costumers.

Any ingredient or material, including spoilt and contaminated water, that may cause hazardous

from products, unfit for food, or dangerous to health shall not be utilized in any bread products

or in their ingredients.

Every room used for the production of ingredients such as flour or meal food products

must be maintained clean and sanitary at all times. It must have all of the necessary materials,

tools, equipment, furnishings, and utensils in their proper locations.

Every room of the bakery must be sanitized in order to keep it clean and safe for all

customers and employees. Every part of the bakery should be erected, drained, lighted

and ventilated.  The product display shall have a presentable and catchy arrangement of products

so that it can captures costumers attention, and also its important to screened the product to avoid

from flies and dust. Plumbing and drainage facilities, as well as sufficient wash basins, wash

sinks, toilets, and water closets, must be in rooms separate from those where bakery products or

ingredients are manufactured, stored and displayed.

 Workers are responsible for maintaining the wholesomeness of the product and its

ingredients, thus a separate room where they may change and hang their work clothes and PPE is

required.

To avoid the risk status of the products, no one shall sit or lounge in any boxes of

ingredients or equipment used in connection with the production preparation, packing, and

storing of the products. Also, any pets such as dogs, cats, and birds are not allowed inside the

bakery to avoid the risk status of the products.

It is always vital to wash and disinfect everyone's hands before and after using the

restrooms and handling dirty things when preparing the ingredients, baking, manufacturing, and

storing. For the objective of establishing a proper process of production that ensures the safety of

all La Panaderia customers.

No owner or employee of the business may require or permit any employee that

experiencing from a contagious disease that may make such employment hazardous to public

health, nor any person who refuses to submit to an examination, to work there. And all

employees are prohibited from smoking while baking or preparing La Panaderia products.
PRODUCTION PROCESS

La Panaderia Bread Procedure: “Ube and Cheese Flavor Pandesal”

INGREDIENTS:

1/4 cup warm water

1 packet (2 1/4 teaspoons) active dry yeast

6 tablespoons white granulated sugar

3 tablespoons butter, softened

2 eggs, lightly beaten

1/4 cup warm milk

1/2 cup mashed cooked ube

1 1/2 tablespoons liquid ube flavoring

1 teaspoon salt Figure 1.5

3 1/2 cups flour

1 tablespoon vegetable oil, for kneading

1/2-pound quick melt cheese, cut into 14 two-inch and 1/4-inch-thick squares

1/2 cup bread crumbs

Step-by-step Procedure

We must first prepare the ube or purple yam. If you're using frozen grated ube, defrost it

entirely before using it. Wrap the thawed ube in aluminum foil and lay it in a steamer basket,

leaving a small gap on top. Steam for 10 to 15 minutes, or until the vegetables are tender. Allow

to cool somewhat before mashing until smooth. Use half a cup.

If using fresh ube, simmer one medium purple yam in a saucepan with enough water to

cover over medium heat until fork-tender. Allow to drain and cool to the touch. Peel the yam and

mash it fine with a fork or a potato masher. Use half a cup. If using premade ube halaya, use 1/2

cup jam and 4 tablespoons sugar instead. If you're using ube powder, combine 1/4 cup with 3/4

cup boiling water and whisk until smooth.

Prepare the dough accordingly. In a mixing bowl, combine the warm water (105 to 115

degrees F) and the active dry yeast, as well as one tablespoon of sugar. Stir the ingredients

together and set aside for 5 minutes, or until frothy. Combine the melted butter, eggs, remaining

sugar, heated milk, mashed purple yam, and salt in a mixing bowl. Stir the ingredients together

with a wooden spoon until everything is properly mixed. One cup of flour at a time, add 3 cups

of flour, mixing thoroughly after each addition. The dough is starting to form a shaggy lump at

this point. Stir in just enough of the remaining flour to keep the dough from sticking together in

the center of the bowl. Turn the dough out onto a lightly greased kneading surface.

The dough is going to be sticky. Use oil and a small amount of flour to make kneading

simpler while keeping the bread texture soft. Grease the work surface and your hands as needed,

then dust the dough with flour carefully since too much oil will prevent the dough from rising,

and too much flour will make it dry.

 As you knead the dough, it will get less sticky, but it will still be somewhat tacky. Do the

windowpane test to see if the dough is well-kneaded. Take a tiny piece of dough and spread it

out into a square with your fingers. In the middle, a transparent film should form that does not

easily break. The dough should be elastic and silky.

Cover the kneaded dough with a kitchen towel and place it in a lightly oiled bowl. Allow

for a 1 1/2 to 2 hour rise time, or until doubled in size. Deflate the dough gently and shape it into

a 20 to 22-inch log. To make 14 pieces, split the log vertically in half and then cut each half into

seven smaller portions. Flatten each dough slice with the palms of your hands and lay a piece of

cheese in the center. Fold the dough over the cheese and roll it into a smooth ball, tucking the

ends under to seal the edges. Roll the dough in bread crumbs and place it on a parchment-lined

baking sheet in a single layer.

Allow to rise for 40 to 60 minutes, or until puffy and doubled in size, lightly covered with

a clean kitchen towel. Preheat the oven to 350°F and bake for 20-23 minutes. Finally, take the

pie from the oven and set aside to cool slightly since the filling will be hot.
WORK FLOW OF THE PROCESS

Table 3.1
PRODUCT DESCRIPTION

Product Description

The La Panaderia products are composed of diffirent ingredients and different product

that perfect in the taste of every costumer. These breads are delicious and have a cheap price that

is easy to avail in our location and in online market.

The product will come in twelve flavors with its different price. The description of the

various product is listed below.

PRODUCT LIST

● Strawberry cream cheese pandesal (P20.00)

Strawberry cream cheese pandesal is now

available in a pandesal flavor as well as a cake or

cupcake version. This pandesal is similar to a

strawberry shortcake in that it is loaded with

strawberry jam and cream cheese.

● Ube and cheese pandesal (P20.00)

These La Panaderia ube

cheese pandesals have a big filling of

ube halaya or jam, as well as two

varieties of cheese to select from:

cheddar cheese or cream cheese.

● Matcha pandesal (P20.00)

It's only natural that matcha pandesal would

become popular. La Panaderia sells matcha cream

cheese-filled buns starting at P20.00 each. You can

also combine it with other flavors such as

chocolate, caramel, ube, and cheese.

● Red velvet pandesal (P20.00)

Red velvet is a taste that can be found in just

about any dessert imaginable, including cake,

milkshakes, and even those crinkle cookies you've

surely seen at a bazaar or a university's fund-raising

event. You can now obtain pandesal in the popular

flavor as well.

● Mango pandesal (P20.00)

Given that mango is our unofficial national

fruit, it may be every Filipino's favorite fruit. As a

result, the combination of mango and pandesal is a

Pinoy classic that we should not overlook.

● Chocolate pandesal (P20.00)

Chocolate pandesal is a chocolate fudge-

filled pastry La Panaderia's version, on the other

hand, is filled with hazelnut chocolate, similar to

Nutella, and costs P20.00 each.

● Bavarian pandesal (P15.00)

They spread Bavarian cream on their

bread, which is made from milk, eggs, gelatin,

and whipped cream. P15.00 each of these

Bavarian cream-filled pandesals.

● Caramel pandesal (P15.00)

 Sweets are popular among Filipinos,

which is why caramel-based desserts like turon

(banana egg roll) and leche flan (custard flan) are

so popular. The traditional pandesal has now

been added to the list of Filipino caramel treats.

● Malunggay pandesal (P5.00)

The malunggay (moringa) pandesal is the

perfect bread for individuals who are health-

conscious yet still want something different than

the conventional pandesal. Because it's laced with

malunggay, a green, leafy vegetable popular in the

Philippines, it adds a twist to pandesal that won't

raise your blood sugar.

● Pandan pandesal (P15.00)

The new pandan pandesal might well

become your new favorite bread if you like those

large bowls of buko (coconut) pandan that seem to

appear at practically every Filipino gathering. This

pandan-flavored dough is likewise loaded with

cheese.
● Blueberry cream cheese pandesal (P20.00)

The blueberry pandesal is possibly the loveliest

pandesal you'll ever see. The blue dough is

certainly enough of a reason to acquire these,

especially if you like blue. these buns are also

infused with a blueberry and cream cheese

filling.

● Peanut butter pandesal (P20.00)

 The peanut butter pandesal from Flavors

by La Panaderia is another interesting flavor. The

cream in these pandesal is comparable to that

found in Reese's peanut butter cups, and if that

isn't enough to persuade peanut butter fans to buy

these, we don't know what would. These buns are

also available in a brilliant orange color that

resembles the orange wrappers of Reese's peanut

butter cups. La Panaderia selling it at the price of

P20.00 each.

MATERIALS AND EQUIPMENT

1. Electric Dough Mixer Machine

A Dough mixer is an electrical appliance used for in

bakeries, household or industrial purpose to stir

dough ingredients together. It is used for kneading

large quantities of dough and to produce dough of

even consistency.
2. Oven Baking machine

It is a kitchen appliance for roasting, heating, baking

or dying of a substance and most commonly used for

cooking. It is very important equipment use for

baking that produce a bread product for selling.

3. Bread slicer Machine

A bread slicing machine can slice the bread and also

provide packaging or bagging. It slices larger amounts

of bread in the shortest time possible. An electric

slicing machine saves you a lot of time in doing a job.

It is commonly use in bakeries and restaurant.

4. Bread Roller Machine

Dough rollers to flatten dough to a consistent

thickness. The process presses out gasses, developing

gluten. This roller has three rolls arrange in a vertical

stack and to make a sheet of rounded dough, gently

hands pat a dough ball (or chunk of dough) to flatten it.

PLANT LOCATION

The plant location shall be located at 1425 Zabarte Rd, Camarin, Caloocan City.

Below is the location of proposed business.

 LA
PANADERIA

PLANT LAYOUT

The plant layout has been strategically designed to ensure the seamless functioning of the

anticipated business (La Panaderia). All finished items that are ready to sell are shown in the

display area or the bakery/store area where consumers purchase their products. There is also a
business office that handles business transactions and other meetings with some workers.

Moreover, there is a baking and storage section where pandesals and other items are made.

Floor Plan Perspective View

Plant Lay-out

● Bakery/Store
This is a projected perspective view of the bakery La Panaderia. Products from La

Panaderia were on display in this area. To generate a peaceful perspective of the business,

we utilize cool brown wood hues and green and healthy plants around the place. So, by

employing a natural and earthy shop design, we can showcase the natural tastes of our

goods.

● Office

This is a proposed perspective view design of the

manager's office in La Panaderia.

● Baking area

This is a proposed perspective view design of where La Panaderia items would be

manufactured and finalized.

● Storage room
This is a proposed perspective view design of

where La Panaderia keeps the ingredients for

creating breads as well as various materials

required, such as tidy and quality product

packaging.