7 1. A bread processor specializing in the development and manufacture of whole grain breads is a developing a new line of breads containing oat flakes. They feel they can save time and money by using an existing formula as a base from which to make the new product. The base formulation is as follows: Whole grain wheat flour Whole spelt flakes Flax seed flour Water Quinoa Salt 50% 20% 13% 10% 5% 1.3% 0.5% 0.2% Vinegar Soybean lecithin You have been tasked with the responsibility of producing a 150 Kg test batch using the oat flakes. The supplier's usage instructions for the oat flakes are as follows: Use oat flakes at 10% of whole grain wheat flour. Water should be added at a ratio of 1:2.5 to compensate for added oats. This unit contains 5% salt as sodium chloride. Reduce whole grain wheat flour by the amount of added oat flakes and water. a. Only the percentage of whole grain wheat flour and water can change in 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 be different 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 this formulation. What quantity of each ingredient must be ordered assuming a 10% wastage factor for each ingredient? (2.5 Marks) c. Using the following ingredient costs do a cost comparison and provide the cost impact of adding the oat flakes to the base formulation. Express your results on the basis of a 600g loaf of bread, a typical retail weight. (for ex, your results should read like: a 600g loaf of bread will be $0.20 more costly to produce) (2.5 Marks) Whole grain wheat flour Whole spelt flakes Flax seed flour $2.00/Kg $1.20/Kg $0.80/Kg Water no value Quinoa $1.60/Kg Salt $0.25/Kg Vinegar $0.30/Kg Soybean lecithin $9.00/Kg Oat flakes $2.05/Kg