Wegmans Fresh Bread and Roll Scaling Area

Project Review II

Erik Webster

Kate Gleason

Cecilia Enestrom

Grant Garbach

Andrew Tsai

DMAIC Strategy

Define 12/1/2008 – 12/19/2008

Measure 12/15/2008 – 1/16/2009

Analyze 1/16/2009 – 2/20/2009

Improve 2/20/2009 – 4/10/2009

Control 4/10/2009 – 5/15/2008

Project Timeline

Customer Needs AssessmentCustomer

NeedDescription Comments/Status

1.0 Layout Design for the New Scaling Area  

1.1 Area for short-term storage  

1.2 Area for long-term storage  

1.3 Relocate the scaling area near the short-term storage area  

1.4 AutoCAD drawing of the improved layout  

     

2.0 Sifting and screening dry ingredients  

2.1 Determine the appropriate sifting and screening equipment  

2.2 Improve product quality by reducing contaminants  

2.3 Maintain or decrease the process time  

2.4 Maintain or improve process ergonomics  

     

3.0 Lean Process Improvements  

3.1 Reduce process time  

3.2 Reduce shrink  

3.3 Determine the future inventory management strategy  

3.4 Create necessary SOP documents  

     

4.0 Ergonomics Improvements  

4.1 Reduce the manual lifting of buckets  

4.2 Reduce the manual lifting and manipulating of 50-lb bags  

     

Engr. Spec. #

Source: Customer

Need Specification (description) Unit of Measure

Marginal Value

Ideal Value

1.0   Layout Specifications      

1.1 1.1 Long-term storage area number of pallets 69

1.2 1.2 Short-term storage area number of pallets 42 55

1.3 1.3 Transport distance from short-term storage to the scaling area ft <53.25 0

1.3 1.1, 1.2 Transport distance from short-term storage to long-term storage ft 373

           

2.0   Sifting and Screening Equipment Specifications      

2.1 2.2 Foreign Material Reports count/year <9 0

2.2 2.1 Composed of non-contaminating material yes/no yes Yes

2.3 2.1 Meets the necessary capacity bags/hour 70 bags/hr 95 bags/hr

2.4 2.3 Change in process time due to sifting and screening minutes 0 0

           

3.0   Process Improvement Specifications      

3.1 3.1 Shift time for scaling operator hours <10 <8

3.3 3.2 Material loss per cycle lbs.    

           

4.0   Ergonomics Specifications      

4.1 4.1, 4.2 Manual Lifting lifting index <3.0 <2.0

4.2 4.1, 4.2 Reported incidents % of count <4.6% 0

4.3 4.1, 4.2 Cost incurred due to work related injuries % of $$$ <21.32% 0

           

Ergonomics Background Information

• Lifting tasks pose a high risk of injury to the production employees

• 4.6% of injuries in the bakeshop can be attributed to the scaling operation

• Accounted for 9.6% of the total committed charges resulting from workplace injuries to the Bake Shop in 2008

• Accounted for 21.32% of the total incurred costs resulting form workplace injuries to the Bake Shop in 2008

• The scaling project aims to reduce these costs by eliminating or manipulating lifting tasks that are not ergonomically acceptable

Objective and Methodology

• Calculate the NIOSH Index for each lifting task

• The NIOSH Index provides a guideline to evaluate potential lifting-related injuries that could result from the scaling operation

• Index >2.00 poses an increased risk of injury to less capable workers

• Index >3.00 poses a risk of injury to all workers

Assumptions

• Asymmetry angle is zero

• The frequency of each task has no effect on the index

• The duration of each lifting task has no effect on the index

• The coupling for all lifts is “good”

ResultsLifting Index for Shelving Unit

0.00

1.00

2.00

3.00

4.00

5.00

6.00

20 30 40 50 60 70

Scaling Bucket Weight (lbs.)

NIO

SH

Lif

tin

g In

dex Shelf 1

Shelf 2

Shelf 3

Shelf 4

Marginal Index

Ideal Index

ResultsIndex for Cart

0.00

0.50

1.00

1.50

2.00

2.50

3.00

3.50

20 30 40 50 60 70

Bucket Weight (lbs.)

NIO

SH

Lif

tin

g In

dex

Cart

Marginal Index

Ideal Index

ResultsLifting Index for Ingredient Bags

0.00

0.50

1.00

1.50

2.00

2.50

3.00

3.50

4.00

2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 32 34 36 38 40 42 44 46 48 50 52 54 56

Origin Height (in.)

NIO

SH

Lif

tin

g In

de

x

Lifting Index

Ideal Index

Marginal Index

ResultsLifting Index for Sifting and Screening Equipment

0.00

1.00

2.00

3.00

4.00

5.00

6.00

2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 32 34 36 38 40 42 44 46 48 50 52 54 56

Origin Height (in.)

NIO

SH

Lif

tin

g In

des

56" Equipment

46" Equipment

36" Equipment

26" Equipment

16" Equipment

Marginal Index

Ideal Index

Ergonomic Specifications

Ergo.Spec. #

Lifting Task Specification Description UnitsMarginal

ValueIdeal Value

1.0 Weight of bucket lifted from scale to shelving unit      

1.1 Shelf 1 lbs. <70 lbs. <51 lbs.

1.2 Shelf 2 lbs. <50 lbs. <30 lbs.

1.3 Shelf 3 lbs. <40 lbs. <20 lbs.

1.4 Shelf 4 lbs. <40 lbs. <20 lbs.

         

2.0 Weight of bucket lifted from scale to staging cart lbs. <70 lbs. <50 lbs.

         

3.0 Origin height for bags lifted from pallets to staging cart in. 2" to 42" 12" to 16"

         

4.0 Origin and destination height for bags lifted to equipment      

4.1 Equipment (destination) height in. 36" 36"

4.2 Origin height In. 18" to 42" 34" to 38"

         

         

Customer Needs• Area for short-term storage• Area for long-term storage• Relocate the scaling area into the current

short-term storage room• AutoCAD drawing of improved layout• New process flow diagram

New Layout & Process Improvement

Ingredient Peak Pallets Used 5th Year 5th Year Rounded Up

Gran Sugar 2.0107 2.6912.691 3.003.00

Vital Wheat Gluten 4.7883 6.4086.408 7.007.00

Salt Superior 3.6891 4.9374.937 5.005.00

DOH Conditn AA 2.6189 3.5053.505 4.004.00

Breadmate 3.1146 4.1684.168 5.005.00

DM 1.3383 1.7911.791 2.002.00

Stay Soft W 1.2255 1.6401.640 2.002.00

NF 0.8239 1.1031.103 2.002.00

Buttermilk Blend 0.6819 0.9130.913 1.001.00

Non-Fat Dry Pro (Promix) 0.7988 1.0691.069 2.002.00

Dry Dimalt/Non Diastatic 0.7723 1.0341.034 2.002.00

Specialty Stoneground 7.8987 10.57010.570 11.0011.00

Stoneground 14.0466 18.79818.798 19.0019.00

Yeast 3.6218 4.8474.847 5.005.00

Omega 3 Powder 0.1195 0.1600.160 1.001.00

12 Grain Blend 0.7430 0.9940.994 1.001.00

Hearty Bread Base 1.7732 2.3732.373 3.003.00

Canadian Oat Base 0.6868 0.9190.919 1.001.00

Cinnamon 0.0141 0.0190.019 1.001.00

White Rye Flour 0.8515 1.1391.139 1.001.00

Dry Molasses 0.2490 0.3330.333 1.001.00

Ingredient Peak Pallets Used 5th Year 5th Year Rounded Up

Ground Caraway 0.0617 0.0830.083 1.001.00

EZ Sour 0.1255 0.1680.168 1.001.00

Whole Caraway Seeds 0.0859 0.1150.115 1.001.00

Watson Oat Bran Base 0.4612 0.6170.617 1.001.00

EZ Potato Base 1.8128 2.4262.426 1.001.00

Med Granulated Sugar 0.4858 0.6500.650 1.001.00

Corn Sugar Solids 0.3036 0.4060.406 1.001.00

Watson Lite White Base 1.3862 1.8551.855 2.002.00

Soy Flour 0.2509 0.3360.336 1.001.00

Watson Lite Wheat Base 1.6377 2.1922.192 3.003.00

Watson Honey Bran Base 1.7888 2.3942.394 3.003.00

Course Cracked Wheat 0.3101 0.4150.415 1.001.00

Odessa Pump Base 0.2779 0.3720.372 1.001.00

Caravan Rye 12 Base 0.2027 0.2710.271 1.001.00Seasoning (For seasoned stuffing bread) 0.5000 0.6690.669 1.001.00

Ultra Grain 5.2830 7.0707.070 8.008.00

Dakota Specialty 0.4691 0.6280.628 1.001.00

EZ Kaiser Base 0.8305 1.1111.111 2.002.00

Potato Base (Vandenburgh) 0.5040 0.6740.674 1.001.00

Double Spice 0.5000 0.6690.669 1.001.00

B&V Flavor 0.0172 0.0230.023 1.001.00

Total : 114 pallets

Bread and Roll Ingredients

Ingredient Peak Pallets Used

5th Year Rounded Up

Subtracting the pallet in short term storage

Stoneground 14.047 19.0019.00 1616

Specialty Stoneground 7.899 11.0011.00 1010

Ultra Grain 5.283 8.008.00 77

Vital Wheat Gluten 4.788 7.007.00 66

Yeast 3.622 5.005.00 44

Salt Superior 3.689 5.005.00 44

Breadmate 3.115 5.005.00 44

DOH Conditn AA 2.619 4.004.00 33

Watson Lite Wheat Base 1.638 3.003.00 22

Watson Honey Bran Base 1.789 3.003.00 22

Hearty Bread Base 1.773 3.003.00 22

Gran Sugar 2.011 3.003.00 22

Watson Lite White Base 1.386 2.002.00 11

Stay Soft W 1.225 2.002.00 11

Non-Fat Dry Pro (Promix) 0.799 2.002.00 11

NF 0.824 2.002.00 11

EZ Kaiser Base 0.831 2.002.00 11

Dry Dimalt/Non Diastatic 0.772 2.002.00 11

DM 1.338 2.002.00 11

Whole Caraway Seeds 0.086 1.001.00 00

White Rye Flour 0.851 1.001.00 00

Watson Oat Bran Base 0.461 1.001.00 00

Ingredient Peak Pallets Used

5th Year Rounded Up

Subtracting the pallet in short term storage

Soy Flour 0.251 1.001.00 00Seasoning (For seasoned stuffing bread) 0.500 1.001.00 00

Potato Base (Vandenburgh) 0.504 1.001.00 00

Omega 3 Powder 0.120 1.001.00 00

Odessa Pump Base 0.278 1.001.00 00

Med Granulated Sugar 0.486 1.001.00 00

Ground Caraway 0.062 1.001.00 00

EZ Sour 0.125 1.001.00 00

EZ Potato Base 1.813 1.001.00 00

Dry Molasses 0.249 1.001.00 00

Double Spice 0.500 1.001.00 00

Dakota Specialty 0.469 1.001.00 00

Course Cracked Wheat 0.310 1.001.00 00

Corn Sugar Solids 0.304 1.001.00 00

Cinnamon 0.014 1.001.00 00

Caravan Rye 12 Base 0.203 1.001.00 00

Canadian Oat Base 0.687 1.001.00 00

Buttermilk Blend 0.682 1.001.00 00

Brown Sugar 0.301 1.001.00 00

B&V Flavor 0.017 1.001.00 00

12 Grain Blend 0.743 1.001.00 00

Bread and Roll Ingredients

Total : 69 pallets

Long Term Storage

• Pallets per Rack: 2 deep, 2 high (3rd row not used for ingredients) = 4 pallets

• 69 pallets needed

• 69 / 4 = 17.25 = 18 racks needed

Proposed Long Term Storage Location

Distance:approx. 377.95 ft

Forklift Distance

• Forklift Truck Speed: • 5 mph (440 feet per minute)

• Distance to Long Term Storage:• 4535.4 inches (377.95 feet)

• Calculation:• 377.95 / 440 = 0.859 minutes ( ~51.5 seconds)

Short Term Storage Area

Considerations– New Inventory Management Strategy

• How much of each ingredient in short term storage• How ingredients will be stored• How they will be transported from long to short

term storage• How often they will be transported from long to

short term storage

Short Term Storage Area

Conclusions:– Ingredients stay stored as pallets

• Keep current racking system• Can transport easily with forklifts without any

double handling of bags in long term storage area

– Minimum storage requirement of 45 pallets in short term storage area

• Enough to stock at least 1 pallet of every ingredient and 3 of Stoneground

Short Term Storage Area

Layout Implications:– Pallets per rack: 2 per row, 2 rows (not using

third one) = 4 pallets– 45 pallets needed– 45 / 4 = 11.2 = 12 racks needed

Assigned Storage Locations

Ingredient Locations

Stoneground 5A,5B, 6B

Specialty Stoneground 6A

Ultra Grain 7A

Vital Wheat Gluten 8A

Yeast 4A

Salt Superior 3A

Breadmate 2A

DOH Conditn AA 1A

Watson Lite Wheat Base 20A

Watson Honey Bran Base 19A

Hearty Bread Base 18A

Gran Sugar 17A

Watson Lite White Base 16A

Stay Soft W 15A

Non-Fat Dry Pro (Promix) 21A

NF 22A

EZ Kaiser Base 23A

Dry Dimalt/Non Diastatic 24A

DM 25A

Whole Caraway Seeds 26A

White Rye Flour 14A

Ingredient Locations

Watson Oat Bran Base 13A

Soy Flour 12A

Potato Base (Vandenburgh) 11A

Omega 3 Powder 1B

Odessa Pump Base 2B

Med Granulated Sugar 3B

Ground Caraway 4B

EZ Sour 7B

EZ Potato Base 8B

Dry Molasses 20B

Double Spice 19B

Seasoning (For seasoned stuffing bread)18B

Dakota Specialty 17B

Course Cracked Wheat 16B

Corn Sugar Solids 15B

Cinnamon 21B

Caravan Rye 12 Base 22B

Canadian Oat Base 23B

Buttermilk Blend 24B

Brown Sugar 25B

B&V Flavor 26B

12 Grain Blend 14B

Short Term Ingredient Pallet Locations

Restocking Schedule

Results– Restocking schedule was created for the first 10

weeks using daily percentage of individual ingredient storage used

Avg Max Min

Leveled # Pallets to Move 12.47 16 10

Original # Pallets to Move 11.59 24 5

# Trips Restocking Time (min)

Minimum 10 21.44

Maximum 16 35.73

Process Improvement

Results– Restocking will take between 30 and 45

minutes every day– The maximum # of extra pallets due to

leveling is 10, so the short term storage must have the capacity to store 55 pallets

• Will be stored on third shelf of racks

– Moving bin area into short term storage eliminated the need for moving shelves

• No more ergonomic concern there

Current Scaling Area: approx. 320” x 126”

Current Process New Process

Process Improvement

Major implications:– Restocking must be done before scaling

starts at 2pm– No dead time between end of preparation and

receiving batch cards– At least 35 minutes of walking time will be

eliminated

Layout Design & Process Improvement

Summary– Long term storage needs 18 racks– Short term storage area meets capacity requirements

with bin area relocated into it– 30 to 45 minutes of restocking with a forklift every day

before 2pm– Eliminates:

• The worker’s walking and handling time by at least 45 minutes

• The need for the worker to lift heavy bins to and from high shelves

Layout Design & Process Improvement

Next Steps– Fitting the equipment into the short term

storage area– Determining where the equipment fits into the

process– Interfaces between purchasing, forklift

operator, and the scaling workers

Customer Needs for Sifting and Screening Dry Ingredients

I. Determine the appropriate sifting and screening equipment.

II. Improve product quality by reducing contaminants.

III. Maintain or decrease the process time.

IV. Maintain or improve process ergonomics.

Specifications From Customer

A. The equipment will use the 460 volts power source available at the Wegmans facility. This type of generic power source is the easiest to install in manufacturing facilities.

B. The equipment will fit within a three-pallet size area to minimize the footprint to allow more room for short-term ingredient storage.

C. The equipment will be mobile. This will allow the machine to be more adaptable for changing conditions.

D. The equipment will meet OSHA standard for noise level under 85dB.

E. The equipment should be washable and possible use of compressed air at 90 to 100 psi.

F. The equipment will be able to handle the throughput of dry ingredients including the 5% annual growth rate for the next four years.

G. The equipment will not have parts that will contaminate the product. H. Can be safely operated by workers without special protection. I. All parts are stainless steel food grade compatible. J. Screen size to be mesh 10. K. NEMA 4X approved electrical box

Benchmarking Equipments for Alternate Equipment Selections

Option 1:

Company: Kemutec Powder Technologies Inc.

Address: 130 Wharton Road, Bristol PA 19007

Telephone:(215) 788-8013

Model Number: K300C

Benchmarking Equipments for Alternate Equipment Selections

Option 2:

Company:

Rotex

Address:

1230 Knowlton Street

Cincinnati, OH 45223

Telephone:

(513) 541-1236

Model Number:

M2120

Benchmarking Equipments for Alternate Equipment Selections

Option 3:

Company: Minox Elcan

Address: 325 Waverly AvenueMamaroneck, NY 10543

Phone: (914) 381-7500

Fax:(914) 381-8500

Model Number: SXE Round

Customer Needs I: Selected Equipment

Company: SWECO

Sales Rep: Jonathan P. Ansley

Direct: (585) 330-1754

Office: (585) 473-7848

Fax: (585) 473-2971

Model Number: MX48S88

Customer Needs II: Improve Product Quality

• 8 incidents in the Foreign Material Report were the direct results of pieces of the ingredient bags found in the customer products.

• 1 incidents in the same report was the result of chipped wood from the pallet found in the customer product.

• The sifting and screening equipment will reduce foreign materials found in the customer products.

Equations Used

Calculations

Ingredient # IngredientPkg Size (lbs) Pallet Size Bag or Case

Avg Weekly Usage

Peak Usage Estimate

72175 Gran Sugar 50 50 Bags 2274 311188740 Vital Wheat Gluten 50 50 Bags 6828 9948

297637 Salt Superior 50 49 Bags 4947 701772368 DOH Conditn AA 50 48 2967 420082917 Breadmate 250 4 1450 199782583 DM 50 48 1620 2334

247068 Stay Soft W 40 48 1065 151582919 NF 50 50 1040 147872375 Buttermilk Blend 50 40 Bags 800 116682921 Non-Fat Dry Pro (Promix) 50 40 Bags 137 17972386 Dry Dimalt/Non Diastatic 50 50 Bags 429 59120510 Specialty Stoneground 50 35 Bags 8573 1252160653 Stoneground 50 50 Bags 23957 3381572411 Yeast 50 44 Bags 4462 6402

281070 Omega 3 Powder 22 40 cases 81 105262329 12 Grain Blend 50 35 Bags 923 1300

18029 Hearty Bread Base 50 35 Bags 2010 310318047 Canadian Oat Base 50 35 Bags 630 120284853 Brown Sugar 50 50 Bags 561 75272278 Cinnamon 50 40 Bags 19 2884692 White Rye Flour 50 50 Bags 1441 212972407 Dry Molasses 50 40 Bags 340 45572275 Ground Caraway 50 50 Bags 105 15482551 EZ Sour 50 50 Bags 64 9472274 Whole Caraway Seeds 50 40 Bags 118 17219125 Watson Oat Bran Base 50 40 Bags 684 92210872 EZ Potato Base 50 50 Bags 2214 2957

222251 Med Granulated Sugar 50 50 Bags 866 121572242 Corn Sugar Solids 50 20 Bags 217 30484795 Watson Lite White Base 50 40 Bags 897 134782605 Soy Flour 50 20 Bags 187 25184794 Watson Lite Wheat Base 50 40 Bags 2634 327572376 Watson Honey Bran Base 50 40 Bags 3060 357872190 Course Cracked Wheat 50 50 Bags 551 77572316 Odessa Pump Base 50 48 cases 407 66772319 Caravan Rye 12 Base 50 36 cases 244 365

72925 Seasoning (For seasoned stuffing bread) 50don't order by pallet 0 0

291634 Ultra Grain 50 50 Bags 8805 13208262510 Dakota Specialty 50 35 Bags 0 0

Avg bags per week

Peak Bags per week

Avg Pallets per week

Peak Avg pallets per week

Peak avg bags per day

Avg Bags per day

Avg bags per hour high side (8hr shift)

avg bags per hour low side (12hr shift)

Peak avg bags per hour high side (8hr)

peak avg bags per hour low side (12hr)

Gran Sugar 45.48 62.22 0.91 1.24 11 8 1 1 2 1Vital Wheat Gluten 136.56 198.95 2.73 3.98 34 23 3 2 5 3Salt Superior 98.94 140.35 2.02 2.86 24 17 3 2 3 2DOH Conditn AA 59.33 84.00 1.24 1.75 15 10 2 1 2 2Breadmate 5.80 7.99 1.45 2.00 2 1 1 1 1 1DM 32.41 46.67 0.68 0.97 8 6 1 1 1 1Stay Soft W 26.63 37.88 0.55 0.79 7 5 1 1 1 1NF 20.79 29.57 0.42 0.59 5 4 1 1 1 1Buttermilk Blend 16.01 23.33 0.40 0.58 4 3 1 1 1 1Non-Fat Dry Pro (Promix) 2.74 3.57 0.07 0.09 1 1 1 1 1 1Dry Dimalt/Non Diastatic 8.58 11.81 0.17 0.24 2 2 1 1 1 1Specialty Stoneground 171.45 250.42 4.90 7.15 42 29 4 3 6 4Stoneground 479.14 676.29 9.58 13.53 113 80 10 7 15 10Yeast 89.25 128.03 2.03 2.91 22 15 2 2 3 2Omega 3 Powder 3.66 4.78 0.09 0.12 1 1 1 1 1 112 Grain Blend 18.45 26.00 0.53 0.74 5 4 1 1 1 1Hearty Bread Base 40.20 62.06 1.15 1.77 11 7 1 1 2 1Canadian Oat Base 12.60 24.04 0.36 0.69 5 3 1 1 1 1Brown Sugar 11.21 15.04 0.22 0.30 3 2 1 1 1 1Cinnamon 0.37 0.57 0.01 0.01 1 1 1 1 1 1White Rye Flour 28.82 42.57 0.58 0.85 8 5 1 1 1 1Dry Molasses 6.80 9.09 0.17 0.23 2 2 1 1 1 1Ground Caraway 2.10 3.09 0.04 0.06 1 1 1 1 1 1EZ Sour 1.28 1.87 0.03 0.04 1 1 1 1 1 1Whole Caraway Seeds 2.36 3.43 0.06 0.09 1 1 1 1 1 1Watson Oat Bran Base 13.68 18.45 0.34 0.46 4 3 1 1 1 1EZ Potato Base 44.28 59.14 0.89 1.18 10 8 1 1 2 1Med Granulated Sugar 17.33 24.29 0.35 0.49 5 3 1 1 1 1Corn Sugar Solids 4.33 6.07 0.22 0.30 2 1 1 1 1 1Watson Lite White Base 17.94 26.94 0.45 0.67 5 3 1 1 1 1Soy Flour 3.75 5.02 0.19 0.25 1 1 1 1 1 1Watson Lite Wheat Base 52.68 65.51 1.32 1.64 11 9 2 1 2 1Watson Honey Bran Base 61.19 71.55 1.53 1.79 12 11 2 1 2 1Course Cracked Wheat 11.01 15.51 0.22 0.31 3 2 1 1 1 1Odessa Pump Base 8.14 13.34 0.17 0.28 3 2 1 1 1 1Caravan Rye 12 Base 4.87 7.30 0.14 0.20 2 1 1 1 1 1

Seasoning (For seasoned stuffing bread) 0.00 0.00 0.00 0.00 0 0 0 0 0 0Ultra Grain 176.10 264.15 3.52 5.28 45 30 4 3 6 4Dakota Specialty 0.00 0.00 0.00 0.00 0 0 0 0 0 0Total 1736.3 2470.9 39.7 56.4 432.0 306 60 50 75 57

Bread and Rolls 2017.0 2961.0 47.0 68.0 514.0 360.0 80 70 95 77

Avg bags per week

Peak Bags per week

Peak Avg Pallets per week

Avg Pallets per week

Peak bags per day

Avg Bags per day

Avg bags per hour high side (8hr)

Avg bags per hour low side (12hr)

Peak avg bags per hour high side (8hr)

peak avg bags per hour low side (12hr)

Gran Sugar 21.9 38.3 0.8 0.4 6.4 4 1 1 1 1Vital Wheat Gluten 23.1 40.5 0.8 0.5 6.7 4 1 1 1 1Salt Superior 23.1 40.4 0.8 0.5 6.7 4 1 1 1 1DOH Conditn AA 23.8 41.7 0.9 0.5 7.0 4 1 1 1 1Breadmate 2.6 4.5 1.1 0.6 0.7 1 1 1 1 1DM 10.0 17.6 0.4 0.2 2.9 2 1 1 1 1Stay Soft W 12.0 20.9 0.4 0.2 3.5 2 1 1 1 1NF 6.6 11.6 0.2 0.1 1.9 2 1 1 1 1Buttermilk Blend 2.3 4.0 0.1 0.1 0.7 1 1 1 1 1Non-Fat Dry Pro (Promix) 16.2 28.4 0.7 0.4 4.7 3 1 1 1 1Dry Dimalt/Non Diastatic 15.3 26.8 0.5 0.3 4.5 3 1 1 1 1Specialty Stoneground 14.9 26.0 0.7 0.4 4.3 3 1 1 1 1Stoneground 14.9 26.0 0.5 0.3 4.3 3 1 1 1 1Yeast 17.9 31.3 0.7 0.4 5.2 3 1 1 1 1Hearty Bread Base 0.0 0.0 0.0 0.0 0.0 0 0 0 0 0Dry Molasses 0.5 0.9 0.0 0.0 0.1 1 1 1 1 1EZ Sour 2.5 4.4 0.1 0.1 0.7 1 1 1 1 1EZ Potato Base 18.0 31.5 0.6 0.4 5.3 3 1 1 1 1Watson Lite White Base 16.3 28.5 0.7 0.4 4.8 3 1 1 1 1EZ Kaiser Base 23.7 41.5 0.8 0.5 6.9 4 1 1 1 1Potato Base (Vandenburgh) 14.4 25.2 0.5 0.3 4.2 3 1 1 1 1

Double Spice 0.0 0.0 0.0 0.0 0.0 0 0 0 0 0B&V Flavor 0.0 0.0 0.0 0.0 0.0 0 0 0 0 0

Total 280.0 490.0 11.5 6.6 81.7 54.0 20.0 20.0 20.0 20.0

Testing at Wegmans

Rough Stone Ground Wheat Weekly Run

13823.00 Lb

Yield Loss

6.02%

Good Product Loss

832.14 Lb

Cost 0.35 USD per lb

Good Product Loss Cost

291.25 USD Per Week

Good Product Lost Cost

15,145 USD Per Year

Recommendation

• Sweco 48” Vibro-Energy Separator– Model MX48S88

• Mesh 4 Screen Size– Capable of 8100lbs per hour– Assume density 45lbs/ft3