{ "key_pair_value_system": true, "answer_rating_count": "", "question_feedback_html": { "html_star": "", "html_star_feedback": "" }, "answer_average_rating_value": "", "answer_date_js": "2024-06-06T11:40:11-04:00", "answer_date": "2024-06-06 11:40:11", "is_docs_available": "", "is_excel_available": "", "is_pdf_available": "", "count_file_available": 0, "main_page": "student_question_view", "question_id": "2362850", "url": "\/study-help\/questions\/mckinneys-sweet-shop-specializes-in-homemade-candies-and-ice-cream-2362850", "question_creation_date_js": "2024-06-06T11:40:11-04:00", "question_creation_date": "Jun 06, 2024 11:40 AM", "meta_title": "[Solved] McKinney's Sweet Shop specializes in home | SolutionInn", "meta_description": "Answer of - McKinney's Sweet Shop specializes in homemade candies and ice cream. McKinney's produces its ice cream in house, in ba | SolutionInn", "meta_keywords": "mckinney,s,sweet,shop,specializes,homemade,candies,cream,produces,house,batches,50", "question_title_h1": "McKinney's Sweet Shop specializes in homemade candies and ice cream. McKinney's produces its ice cream in house, in batches of 50 pounds. The first stage", "question_title": "McKinney's Sweet Shop specializes in homemade candies and ice cream. McKinney's produces", "question_title_for_js_snippet": "McKinney's Sweet Shop specializes in homemade candies and ice cream McKinney's produces its ice cream in house, in batches of 50 pounds The first stage in ice cream making is the blending of ingredients to obtain a mix, which meets pre specified requirements on the percentages of certain constituents of the mix The desired composition is as follows Constituent 1 Fat 2 Serum Solids 3 Sugar Solids 4 Egg Solids 5 Stabilizer 6 Emulsifier 7 Water Required Percentage ( ) 18 00 7 00 15 00 0 35 0 25 0 15 59 25 The mix can be composed of ingredients from the following list Ingredient Cost ($ lb) 1 40 Cream 1 26 2 23 Cream 3 Butter 4 Plastic Cream 0 70 2 36 2 30 5 Butter Oil 2 73 6 4 Milk 0 25 7 Skim Condensed Milk 0 32 8 Skim Milk Powder 0 65 9 Liquid Sugar 0 21 10 Sugared Frozen Fresh Egg Yolk 1 75 11 Powdered Egg Yolk 4 47 2 45 1 66 0 00 12 Stabilizer 13 Emulsifier 14 Water The number of pounds of a constituent found in a pound of an ingredient is shown below (the rows correspond to constituents 1 through 7 and the columns correspond to ingredients 1 through 14) Note that a pound of stabilizer contributes only to the stabilizer requirement (one pound), one pound of emulsifier contributes only to the emulsifier requirement (one pound), and that water contributes only to the water requirement (one pound) The number of pounds of a constituent found in a pound of an ingredient is shown below (the rows correspond to constituents 1 through 7 and the columns correspond to ingredients 1 through 14) Note that a pound of stabilizer contributes only to the stabilizer requirement (one pound), one pound of emulsifier contributes only to the emulsifier requirement (one pound), and that water contributes only to the water requirement (one pound) Ingredient Constituent 1 2 3 4 5 6 7 8 9 10 11 12 13 14 1 0 4 0 2 0 8 0 8 0 9 0 1 0 5 0 6 2 0 1 0 1 0 1 0 3 1 3 0 7 0 1 4 0 4 0 4 5 6 7 0 5 0 8 0 2 0 1 0 1 0 8 0 7 0 3 Click on the datafile logo to reference the data DATA file Jack McKinney Jr has recently acquired the shop from his father (Papa Jack) Jack's father has in the past used the following mixture 9 73 pounds of Plastic Cream, 3 03 pounds of Skim Milk Powder, 11 37 pounds of Liquid Sugar, 0 44 pounds of Sugared Frozen Fresh Egg Yolk, 0 12 pounds of Stabilizer, 0 07 pounds of Emulsifier and 25 24 pounds of water (The scale at McKinney's is only accurate to 100ths of a pound ) (a) Jack feels that perhaps it is possible to produce the ice cream in a more cost effective manner He would like to find the cheapest mix for producing a batch of ice cream, which meets the requirements specified above How does the optimal cost compare to the cost of Papa Jack's recipe Do not round intermediate calculations Round your answer to the nearest cent The optimized recipe saves $ 28 4 per 50 pounds (b) Jack is also curious about the cost effect of being a little more flexible in the requirements He wants to know the cheapest mix if the composition meets the following tolerances 1 Fat 2 Serum Solids 3 Sugar Solids 4 Egg Solids 5 Stabilizer 6 Emulsifier 7 Water 17 00 19 00 6 00 8 00 14 50 15 50 0 30 0 40 0 20 0 30 0 10 0 20 58 00 59 50 How much cost benefit is there to being more flexible Do not round intermediate calculations Round your answer to the nearest cent The flexible recipe saves s 25 per 50 pounds in comparison with the optimal cost found in part (a) J M N P R Ingredient 2 4 7 10 11 12 13 14 Mesipe Low High Fat 04 02 08 08 01 1 05 06 Q 0 18 00 17 00 19 00 Serum Solide 0 1 0 0 1 O 01 0 3 1 0 0 0 0 7 00 6 00 8 00 Sugar Solide 0 0 0 O 07 0 1 0 0 15 00 14 50 15 50 Egg Sonds 0 0 0 0 0 04 04 0 0 0 35 0 30 0 40 Stabilizer 0 0 0 0 0 0 0 1 025 0 20 0 30 Emulsifer 0 0 0 0 0 0 0 0 0 1 0 0 15 0 10 0 20 Water Cost Jack's father's Recipe 0 O Batch Size (b) 50 05 $126 08 02 0 1 01 0 8 0 7 0 103 0 1 59 25 $4 00 50 50 $0 70 1236 $2 30 52 73 1025 50331 5005 1021 $1 75 1447 12 46 $1 06 $0 00 973 0 O 303 1137 0 44 635 0 07 2024", "question_description": "\"image\"image\"image McKinney's Sweet Shop specializes in homemade candies and ice cream. McKinney's produces its ice cream in house, in batches of 50 pounds. The first stage in ice cream making is the blending of ingredients to obtain a mix, which meets pre-specified requirements on the percentages of certain constituents of the mix. The desired composition is as follows: Constituent 1. Fat 2. Serum Solids 3. Sugar Solids 4. Egg Solids 5. Stabilizer 6. Emulsifier 7. Water Required Percentage (%) 18.00 7.00 15.00 0.35 0.25 0.15 59.25 The mix can be composed of ingredients from the following list: Ingredient Cost ($\/lb) 1. 40% Cream 1.26 2. 23% Cream 3. Butter 4. Plastic Cream 0.70 2.36 2.30 5. Butter Oil 2.73 6.4% Milk 0.25 7. Skim Condensed Milk 0.32 8. Skim Milk Powder 0.65 9. Liquid Sugar 0.21 10. Sugared Frozen Fresh Egg Yolk 1.75 11. Powdered Egg Yolk 4.47 2.45 1.66 0.00 12. Stabilizer 13. Emulsifier 14. Water The number of pounds of a constituent found in a pound of an ingredient is shown below (the rows correspond to constituents 1 through 7 and the columns correspond to ingredients 1 through 14). Note that a pound of stabilizer contributes only to the stabilizer requirement (one pound), one pound of emulsifier contributes only to the emulsifier requirement (one pound), and that water contributes only to the water requirement (one pound). The number of pounds of a constituent found in a pound of an ingredient is shown below (the rows correspond to constituents 1 through 7 and the columns correspond to ingredients 1 through 14). Note that a pound of stabilizer contributes only to the stabilizer requirement (one pound), one pound of emulsifier contributes only to the emulsifier requirement (one pound), and that water contributes only to the water requirement (one pound). Ingredient Constituent 1 2 3 4 5 6 7 8 9 10 11 12 13 14 1 0.4 0.2 0.8 0.8 0.9 0.1 0.5 0.6 2 0.1 0.1 0.1 0.3 1 3 0.7 0.1 4 0.4 0.4 5 6 7 0.5 0.8 0.2 0.1 0.1 0.8 0.7 0.3 Click on the datafile logo to reference the data. DATA file Jack McKinney Jr. has recently acquired the shop from his father (Papa Jack). Jack's father has in the past used the following mixture: 9.73 pounds of Plastic Cream, 3.03 pounds of Skim Milk Powder, 11.37 pounds of Liquid Sugar, 0.44 pounds of Sugared Frozen Fresh Egg Yolk, 0.12 pounds of Stabilizer, 0.07 pounds of Emulsifier and 25.24 pounds of water. (The scale at McKinney's is only accurate to 100ths of a pound.) (a) Jack feels that perhaps it is possible to produce the ice cream in a more cost-effective manner. He would like to find the cheapest mix for producing a batch of ice cream, which meets the requirements specified above. How does the optimal cost compare to the cost of Papa Jack's recipe? Do not round intermediate calculations. Round your answer to the nearest cent. The optimized recipe saves $ 28.4 per 50 pounds. (b) Jack is also curious about the cost effect of being a little more flexible in the requirements. He wants to know the cheapest mix if the composition meets the following tolerances: 1. Fat 2. Serum Solids 3. Sugar Solids 4. Egg Solids 5. Stabilizer 6. Emulsifier 7. Water 17.00-19.00% 6.00-8.00% 14.50-15.50% 0.30-0.40% 0.20-0.30% 0.10-0.20% 58.00-59.50% How much cost benefit is there to being more flexible? Do not round intermediate calculations. Round your answer to the nearest cent. The flexible recipe saves s 25 per 50 pounds in comparison with the optimal cost found in part (a). J M N P R Ingredient 2 4 7 10 11 12 13 14 Mesipe Low High Fat 04 02 08 08 01 1 05 06 Q 0 18.00% 17.00% 19.00% Serum Solide 0.1 0 0.1 O 01 0.3 1 0 0 0 0 7.00% 6.00% 8.00% Sugar Solide 0 0 0 O 07 0.1 0 0 15.00% 14.50% 15.50% Egg Sonds 0 0 0 0 0 04 04 0 0 0.35% 0.30% 0.40% Stabilizer 0 0 0 0 0 0 0 1 025% 0.20% 0.30% Emulsifer 0 0 0 0 0 0 0 0 0 1 0 0.15% 0.10% 0.20% Water Cost Jack's father's Recipe 0 O Batch Size (b) 50 05 $126 08 02 0.1 01 0.8 0.7 0 103 0 1 59 25% $4.00% 50 50% $0.70 1236 $2.30 52.73 1025 50331 5005 1021 $1.75 1447 12.46 $1.06 $0.00 973 0 O 303 1137 0.44 635 0.07 2024", "transcribed_text": "", "related_book": { "title": "Managerial Accounting", "isbn": "1259307417, 978-1260153132, 1260153134, 978-1259307416", "edition": "16th edition", "authors": "Ray Garrison, Eric Noreen, Peter Brewer", "cover_image": "https:\/\/dsd5zvtm8ll6.cloudfront.net\/si.question.images\/book_images\/1290.jpg", "uri": "\/textbooks\/managerial-accounting-16th-edition-1290", "see_more_uri": "" }, "free_related_book": { "isbn": "B0CFDCGYXM", "uri": "\/textbooks\/old-english-sheepdog-1st-edition-979-8857285831-343501", "name": "Old English Sheepdog", "edition": "1st Edition" }, "question_posted": "2024-06-06 11:40:11", "see_more_questions_link": "\/study-help\/questions\/business-marketing-2022-June-08", "step_by_step_answer": "The Answer is in the image, click to view ...", "students_also_viewed": [ { "url": "\/working-individually-or-in-groups-research-the-unemployment-rate-and", "description": "Working individually or in groups, research the unemployment rate and laws of your state. 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