Gluten- Free Chocolate cake

Construct an indented bill of material and identify all the different materials, sub-assemblies, and final products with one set of part numbers. Construct a table of lead times for each stage of production and for procurement of the ingredients.

55 minutes: 3/4 cups all-purpose gluten free flour, 2 cups granulated sugar, 3/4 cups cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon fine sea salt, 1 cup buttermilk (or 1 cup unsweetened coconut milk + 1 tablespoon white vinegar), 1/2 cup avocado oil (or canola oil), 2 large eggs, room temperature, 2 teaspoons pure vanilla extract, 1 cup hot coffee. For the Frosting, 1 cup butter, softened, 3 cups powdered sugar, 1/2 cup unsweetened cocoa powder, 1 teaspoon vanilla extract, 1/4 cup heavy whipping cream. Equipment needed: Mixing Bowls, Baking utensils, two-inch cake pans, stand mixer, cake decorating turntable. Show how this information could be used to plan and control the batch production process within a small cake or dessert factory making 1000 of this cake per week. Show part of the MRP records and calculations.