4. A bread processor specializing in the development and manufacture ofwhole grain breads is a developing a new line of breads containing oatflakes. They feel they can save time and money by using an existingformula as a base from which to make the new product. The baseformulation is as follows:

Whole grain wheat flour 50% Whole spelt flakes 20% Flax seed flour 13% Water 10%

Quinoa 5% Salt 1.3% Vinegar 0.5% Soybean lecithin 0.2%

You have been tasked with the responsibility of producing a 150 Kg testbatch using the oat flakes. The supplier's usage instructions for the oatflakes are as follows: Use oat flakes at 10% of whole grain wheat flour. Water should beadded at a ratio of 1:2.5 to compensate for added oats. This unitcontains 5% salt as sodium chloride. Reduce whole grain wheat flour bythe amount of added oat flakes and water.

a. Only the percentage of whole grain wheat flour and water can changein the formulation. What is the formulation for the test batch? (i.e.,percentage basis AND mass of each ingredient in the formulation) Note: %salt in the formula must remain at 1.3% but the mass will have to bedifferent to accommodate salt contributed by the oat flakes. (5 Marks)

b. If the company decides to proceed to a 10,000 Kg plant trial with thisformulation. What quantity of each ingredient must be orderedassuming a 10% wastage factor for each ingredient? (2.5 Marks)