Apprentice Training Manual

Transcription

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Baker Training Calendar
Trainee Name: Sample
*Shift 1, Week 1 is Planet Bread.
Wednesday
Thursday
Friday
5
Saturday
Sunday
6
7
Shift 2
Shift 3
Shift 4
Shift 5
Week 1
Intro to Dough
Intro to Dough
Hands on!
Hands on!
PK 1-3
SBS 1-3
Souffles
SBS 4-5
Sourdough
SBS 6
12
13
Tuesday
8
OFF
11
Monday
14
9
OFF
15
16
Shift 6
Shift 7
Shift 8
Shift 9
Shift 10
Week 2
Hands on!
Hands on!
Hands on!
Hands on!
Hands on!
Bagels
Breads
Sweets
Solo Pan Up
EB 1-6
Review
Review
Weekly Eval
18
19
Shift 1
Sourdough
Bread Wall
Week 1
25
Week 2
27
Shift 1
Bagels
Croissants and
Focaccia
Shift 2
Bagels
Croissants and
Focaccia
PK 4-5
2
3
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Jan 1
26
Shift 1
Timeline
SBS 7
OFF
Week 3
14
OFF
9
15
OFF
Week 5
Shift 2
Timeline
Shift 1
Prep: Demo
Bake
Week 4
21
Shift 3
Sourdough
Shift 3
Sweets
30
Shift 5
Sweets
Weekly Eval
31
OFF
5
Shift 4
Prep: Demo
Bake
SBS 8
24
OFF
6
7
OFF
Shift 5
Prep: Demo
Bake
Final Exam
Weekly Eval
10
11
12
Shift 4
Refine Craft
Shift 3
1st Demo
Bake
17
Shift 2
Refine Craft
4
23
Shift 5
Artisan &
Variety Breads
Weekly Eval
29
Shift 4
Sweets
Shift 3
Timeline
Prep: Demo
Bake
Shift 2
Prep: Demo
Bake
16
Shift 1
Refine Craft
22
Shift 4
Artisan &
Variety Breads
28
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OFF
20
Shift 2
Sourdough
17
OFF
OFF
OFF
10
OFF
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Baking Orientation
Dec 4
Baker Training
It should be completed Saturday prior to the beginning of this calendar.
18
Shift 3
2nd Demo
Bake
13
Shift 5
Refine Craft
Weekly Eval
19
Shift 4
Refine Craft
14
OFF
20
Shift 5
Refine Craft
Weekly Eval
21
OFF
© 2006-2012 Panera Bread
Trainee Name:
*Shift 1, Week 1 is Planet Bread.
Thursday
Friday
Saturday
Sunday
Monday
Tuesday
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Baker Training
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Baking Orientation
Wednesday
It should be completed Saturday prior to the beginning of this calendar.
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Introduction
Baker Training Manual
Introduction
Welcome to Panera Bread!
We are glad you have chosen to join our family…
Welcome and congratulations on joining the “elite” craftsmen and women at Panera Bread.
At Panera Bread we focus our energy on what is important to us. At your Planet Bread orientation, you
learned our Concept Essence and Cultural Values. These beliefs guide our commitments to each other,
our customers and the way we accomplish our work.
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One of the Cultural Values has special meaning for bakers…
No Shortcuts - We get the tough stuff done with optimism and mastery.
This means we don’t do things the easy way. What we do - we do for quality. We are very proud of that.
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The first Concept Essence statement is the foundation of what we do…
Bread is our passion, soul and expertise.
Everything that is special about Panera Bread starts with bread.
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Bread is the focal point of our business concept and what we put first above all else.
As future bakers, you will be responsible for sustaining the foundation of our business. Bread! Wow.
That is a big responsibility. No worries, though. We are going to help prepare you to bake our award
winning breads and our other high quality baked goods.
Your training is going to provide you with the opportunity to learn everything you will need to know to be a
very successful baker. It is up to you to take this opportunity and turn it into a reality. You are in charge
of your learning! Focus your efforts – ask questions – lots of them! Learn everything you can.
Sometimes baker trainees are in a hurry to finish their apprenticeship – in a hurry to show us they can be
certified bakers… we understand that – but we would like for you to change that focus a little… instead –
be in a hurry to learn and perfect your craft.
Baker Training Manual | introduction | 11.14.12
1
Introduction
Table of Contents
Baker Roles..................................................................................................................... 3
Your Support Team! ........................................................................................................ 4
Training Schedule Overview ........................................................................................... 5
Measuring Your Success! ............................................................................................... 6
Baker Trainee Tracking Form .......................................................................................... 7
Baker Re-Certification Process ....................................................................................... 9
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Baking Orientation ......................................................................................................... 11
Baker Training ............................................................................................................... 23
Artisan Bread Worksheet .............................................................................................. 33
Sourdough Worksheet................................................................................................... 34
Pan and Specialty Breads Worksheet ........................................................................... 35
Bagels Worksheet ......................................................................................................... 36
Sweets Worksheet ........................................................................................................ 37
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Scoring Worksheet ........................................................................................................ 39
Toppings Worksheet ..................................................................................................... 40
Equipment Worksheet ................................................................................................... 43
Sample Baker Timeline ................................................................................................. 44
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Evaluations.................................................................................................................... 45
Evaluation of the Baker Training Program..................................................................... 69
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Introduction
Baker Roles
When we select new bakers to join our team we are looking for the following characteristics. We expect
you to fulfill these roles when you are a Certified Baker at Panera Bread.
Cultural Icon
Baking is central to the Panera essence of warmth and quality. The Baker is therefore an important
bread representative, embodying the knowledge, expertise and commitment to baking bread and baked
goods to exemplify our “Concept Essence” at Panera.
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Example: Interacting/educating customers and associates about our products.
Multi-Tasker
The Baker often works alone, handling multiple tasks with competence and efficiency. This requires
competence, confidence, organization and the ability to troubleshoot independently and accurately. Must
be able to execute on a consistent basis in a time-restricted structure with minimal management
intervention.
Example: Managing the baker timeline according to company standards.
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Environmentalist
The Baker recognizes how critical cleanliness and safety are to the quality of the product and the health
of the business, and therefore ensures the sanitation is flawless and the baking environment is
completely free of hazards.
Example: Managing all food safety requirements and maintaining cleanliness standards.
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Constant Learner
Panera is always changing and evolving to have the best menu, products, and procedures. Our bakers
are committed to learning, adapting to change, and demonstrating flexibility.
Example: Follows all procedures as outlined in Bakery Manuals. Seeks specifications for new products.
Team Member
As team members, they commit to providing clear and constant communication to management, bakerycafe associates and customers. They understand their role in providing the bakery-cafe with fresh baked
breads and product on a daily basis.
Example: Reporting product shortages to BMM and opening manager.
Craftsperson
The Baker takes his/her craft very seriously, and does everything necessary to create the highest quality
bread and baked goods. The Baker is a vital contributor in achieving the standards and quality that is
expected of Panera. They take pride in customer satisfaction and growth of the business.
Example: Constantly evaluating finished product to ensure the highest quality.
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Introduction
Other Performance Expectations…
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Make a positive impact in your training bakery-cafe… the bakery-cafe should be different/better
because you have been there!
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Be aggressive about learning… take advantage of the opportunity to learn everything you need to
know to be successful. Ask questions and then ask some more questions!
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Wear proper uniform everyday - no exceptions!
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Be on time - everyday - no exceptions!
Calibration Form
We will evaluate your craftsmanship by completing a Calibration Form.
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We will use this form when evaluating your Demo Bakes as well as when evaluating you for
certification once you have completed training.
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Review the example Calibration Form found at the beginning of the Evaluation section of this manual
with your trainer.
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Your Support Team!
Name: ______________________ Phone: _________________
Certified Baker Trainer (CBT)
Name: ______________________ Phone: _________________
Training Bakery-Cafe
Name: ______________________ Phone: _________________
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Baker Training Specialist (BTS)
Name: ______________________ Phone: _________________
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Bakery Market Manager (BMM)
Regional Bakery Operations
Manager (RBOM)
Name: ______________________ Phone: _________________
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Your BTS will guide your learning through the first 20 weeks and will certify you to be a Baker.
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Your CBT will provide day-to-day coaching and hands on training at your training bakery-cafe.
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Your Bakery Market Manager will follow-up with you to ensure you are getting the coaching and
practice you need to be successful.

Your Regional Bakery Operations Manager will check in on the quality and progress of your training
to ensure the Baker Training Program is being executed as designed.
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Introduction
Training Schedule Overview
2 Weeks
Centralized orientation for all associates.
Planet Bread
First day
Baker Orientation
2 days: “The Intro to Dough”
“Hands On!” is an initial product/equipment
overview conducted by your CBT.
Baker Training
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7 days: “Hands On!”
5 Weeks
“The Intro to Dough” classroom orientation
conducted at the bakery-cafe by your Baker
Training Specialist.
Your CBT will teach you how to prepare all
products, build efficiency and keep an
organized and clean work area.
Baker
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90 Days
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At the end of these 5 weeks, you will be able
to bake solo (depending on the volume of the
bakery-cafe).
Certified Baker
Skill Practice - Practice with ongoing support
and quality feedback for continuous
improvement. While you are a Baker, you
are responsible for a complete bake.
You will be evaluated at 30, 60 and 90 days
by your Baker Training Specialist.
Upon completion of 3 successful evaluations,
you will become a Certified Baker.
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Introduction
Measuring Your Success!
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We will provide you with every opportunity to be successful with Panera Bread. We have high
standards and will evaluate you regularly against those standards.
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We promise not to “surprise” you. No pop quizzes, no unscheduled evaluations, etc.
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The following is an outline of how we will evaluate your progress through your baking training and
preparation for baker certification.
Worksheets
You will complete worksheets with information found in your training manual as well as other
resources found in the bakery-cafe (i.e. the Bakery Manuals).
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Your CBT will help you if you need help finding the correct information.
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You will use these worksheets to help study for your Final Exam.
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Product Evaluations
You will learn how to evaluate the quality of the products you bake.
Weekly Evaluations
Your CBT will complete evaluations of your performance on a weekly basis while you are in the
Baking Orientation and Baker Training.
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We will also ask you to complete self-evaluations.
Final Exam
You will take an online final exam that will consist of questions regarding Panera Bread history &
culture, product knowledge and specs, cleanliness, and equipment operations.
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A minimum score of 85% is required to complete your Baker Training.
Demo Bakes
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In order to complete your Baker Training, you have to successfully complete 2 demo bakes. You will
have to complete an entire bake by yourself.
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Your Demo Bakes will be scheduled in the last two weeks of your Baker Training.

Your Baker Training Specialist (BTS) and Bakery Market Manager (BMM) will evaluate your
performance and provide support if needed.
Calibrations

These are evaluations that encompass all standards and procedures based on PPC (People, PEGS
and Cost Balancing).

They are completed in conjunction with your Demo Bakes.
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Your 30, 60 and 90 day evaluations after you have completed your Baker Training will be Calibrations
completed by your BTS or BMM.
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Introduction
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Baker Trainee Tracking Form
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Introduction
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Introduction
Baker Re-Certification Process
Maintaining Excellence
We are diligent about the selection and development of our Certified Bakers. In order to validate that our
bakers are up to date on their skills and craftsmanship, we are introducing a Baker Re-Certification
Process to be completed every 24 months on all existing bakers.
The process remains the same for initial certification for new bakers. They will be required to complete a
re-certification after their first 24 months in position.
Baker Re-Certification Elements
Three Calibrations (two calibrations must be completed within the last 90 days, and the third calibration completed during
re-certification)
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Take the Baker Recertification Exam online.
Baker Re-Certification Criteria and Pre-work
Steps Actions to be completed
Schedule the re-certification with the baker 2-3 weeks ahead of time (re-certification should be
scheduled on lower volume days so the baker can take the recertification exam without acquiring over time).
Verify that the baker has up to date versions of the following: Baker Training Manual, Bakery
Manuals (Fresh Dough and Sweets), Color charts and Templates
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Note: The baker needs the Baker Training Manual to fill out the worksheets along with the other manuals to review and
study to retake the final exam.
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Enter the scores from the 2 most recent Calibrations completed on the baker requiring recertification on the re-certification tracking form.
Note: The two calibrations must be completed within the last 90 days with a minimum score of 85%.
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Introduction
Action Steps for Baker Re-Certification
Steps Actions to be completed
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The market BMM or BTS will work the full night with the baker being re-certified. During the
night the BMM or BTS will:
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Observe the baker taking the online Baker recertification Exam, write down the grade of the
exam when completed.
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Complete a Calibration Form
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Note: Baker must achieve a minimum score of 85% or higher on the final calibration and PAF, with a score of 90% or
higher on the baker final exam.
Complete the Baker Re-certification Tracking form with the final Calibration score and send the
form to your RBOM. Please keep the completed third calibration form in your market for the
RBOM to review on his/her next visit to the market.
If the baker does not achieve re-certification:
Schedule another re-certification.
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All critical violations must be corrected immediately with documentation to support the
correction completed by the BMM within two weeks of the re-certification. Documentation
should be kept on file for the RBOM to review on his/her next market visit.
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In the unlikely event that the baker is unable to achieve re-certification the second time, a
recommendation will be made to allow the baker to focus on performance improvement for
a minimum of 3 months before going through the baker re-certification process again.
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Baking Orientation
Baking Orientation
Baking Orientation
During your first two weeks at Panera Bread your schedule will be as follows:
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Attend Planet Bread (1 day)
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“The Intro to Dough” classroom portion of Baking Orientation (2 days)
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“Hands On!” portion of Baking Orientation (7 days)
Planet Bread
Your BTS or BMM will schedule you to attend Planet Bread. Ideally, you should attend Planet Bread
on your first shift.

Everyone who joins the Panera Bread family attends Planet Bread. It is a great opportunity to meet
people from retail operations and the Support Center.
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You will learn about who we are at Panera Bread, what we think is important and why we do the
things we do… you will see how important you are to the success of Panera Bread!
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You will also receive a Panera Passport. This is a book of all of our products with descriptions. This
will really help you get a great start on your product knowledge. Also, use your Bakery Manuals for
high quality product photos.
Baking Orientation: “Intro to Dough”
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The classroom portion of your Baking Orientation is designed to give you a thorough overview of all of
our products.
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You will also have the opportunity to observe a baker to get an overview of the baking process.
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We will review many of the basic standards and procedures you will “knead-to-know” about working
at Panera Bread.
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Baking Orientation: “Hands On!”
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Your CBT will guide you through an initial overview of all products, including product knowledge,
preparation and evaluation.
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He/she will also review basic equipment operation and safety information.
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You will learn how to complete a pan up. This is the process of preparing for the next days bake.
Use your Baker Training Manual to support your learning.
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A Schedule of Learning for each shift or group of shifts is represented in your manual. Your shifts are
8 hours except during your initial orientation when they are slightly shorter so as not to overwhelm
you with too much information!

Please read the Schedule of Learning for the day prior to your shift. Note items you are to complete
each shift.

At the end of your shift, review your Schedule of Learning for the day. Did you practice or learn what
you were scheduled to learn? Check off the items you have completed. If you were unable to
complete an activity, fold down the page to remind you to go back and complete it.

Following the Schedule of Learning will help keep you on track!
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Your BTS and CBT will review your Baker Training Manual to see how you are progressing with your
training.
Baker Training Manual | baking orientation | 11.14.12
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Baking Orientation
Week 1 - Shifts 1-3: Schedule of Learning
Planet Bread and the “Intro to Dough”

Attend Planet Bread in proper uniform.
5 hours
Get your Panera Passport and sample as many products at
Planet Bread as you can. Make notes about the taste and texture
of each product you sample.
30 min
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Bread Homage
10 min
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Baker Training Program Overview
15 min

Baker Roles; Performance Expectations
15 min

Breadology; The History of Bread
30 min

Panera History and Cultural Review
15 min

Intro to Workstation
30 min

Review of Bakery Manuals
15 min

Complete Pan Up with trainer
3.5 hours
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The Intro
to Dough
Timing
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Planet
Bread
 Activities
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Shifts 1-3
The Intro
to Dough
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Bread Homage
10 min
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Product Knowledge Review and Tasting
30 min

Read PK 1-3; Breads, Bagels and Sweets (found in Info Card Booklet)
20 min

Complete Product Worksheets (found in study section of this manual)
40 min

Read SBS 1-3; Food and Baker Safety, Pan Up/Special Orders
40 min

Observe CBT; refer to their timeline
30 min

Complete Pan Up with trainer
3.5 hours

Game On! A review game
30 min
Baking Orientation
Breadology: History of Bread Notes
1. Bread used to be _______________ before the Egyptians started to leaven bread with leftover grains
used in making wine.
2. Greeks are credited for elevating bread baking to an art. The Baker’s _______________ was
developed in Rome.
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3. Medieval laws in Europe strictly regulated weights and measures. Today’s ______________ Dozen
is a traditional amount of baked goods sold almost everywhere.
4. It is suspected that the Salem witch trials came about because of ________________ poisoning.
5. Louis _____________ identified yeast as a single cell organism responsible for leavening.
6. Otto Fredrick Rohwedder invented the first _____________
__________________.
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7. Panera is leading the way in artisan baking by using traditional ingredients, techniques and
equipment. The Cultural Value of No Short Cuts - we get the tough stuff done with _______________
and _______________ is exemplified by our observing the history and tradition of bread making.
Word clues: Use these words to help fill in the blanks above!
Mastery
Flat
Bread Slicer
Ergot
Guild
Optimism
Baker’s
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Pasteur
Other cool things I learned!
______________________________________________________________________________
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____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
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Baking Orientation
Panera Bread History and Culture
St. Louis Bread Company founded!
Mother bread
Ken Rosenthal and his wife Linda founded the company. Before starting
the company, Ken spent a year in San Francisco, the home of sourdough,
learning the art of baking and all there was to know about Sourdough
Bread.
Allegiance to the “Mother” (our sourdough “starter”)
lives in every Panera Bread Baker’s heart and soul.
Our “Mother” is behind all that
we are proud of and do.
While Ken was visiting different bakeries, he realized the idea for a
neighborhood bakery and opened the first location in 1987 in the town of
Kirkwood, Missouri.
Take another look at the logo.
The bread was made fresh daily in the back of the bakery and soon the
product was perfected and the number of
dedicated customers grew.
Mother bread, her arm and a
loaf of bread.
Our company was founded on a culture based on
BREAD - the freshest, highest quality bread
available. The best variety of flavors, the most crave-able toppings… and
unsurpassed quality!
What’s in a Name?
We officially changed our name to
Panera Bread in 1997.
Our bakery-cafe’s in Saint Louis
are still St Louis Bread Company
bakery-cafe’s.
In order to continue our growth we
needed to have a bigger space to
prepare the dough – Ken built our
first Fresh Dough Facility (FDF) in
1989.
This is one of the most important
differences between us and our
competitors! We do not use frozen
bread – all of our bread is baked
daily from FRESH DOUGH!
The quality is better, the recipes
are special and although it’s not the
easiest way to distribute bread, we
know it’s the best.
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Trivia: We were almost called
Zienna Bread or Pana Bread.
First FDF Opens
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We wanted to have a name that
was not associated with anything
else – but bread. Pane means
bread. Era is time – the time of
Bread…. So that when our
customers heard the name Panera
Bread they would immediately think
of Bread!
Mother bread reminds us
everytime we look at her that our Mission Statement is
“A Loaf of Bread in Every Arm!”
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Kirkwood was our first “neighborhood bakery”,
where the concept of fresh bread and sweets is
measured by the hour, not by the day.
Notice the three key elements:
A True Bakery-Cafe
The back wall of the bakery area is framed with an
archway through which our guests can see our ovens.
This is the focal point of our business. Guests feel a
connection with “their” neighborhood bakery–cafe.
The décor and design, along
with the aroma of freshly baked
goods takes the guest on a
journey back to what could be
compared to a European Old
Style Bakery, a time when
everyone stopped in to get
freshly baked bread to go with
dinner and special sweets to
enjoy, anytime of the day.
The guest has the opportunity
to have a quiet intimate talk or enjoy the cafe with a
few friends. We offer fresh coffees and espresso
drinks as well as trendy sandwiches and salads.
As if this were not enough, we also invite our guests to
buy and take home some bread and sweets to enjoy
with their meals at home.
The FDF delivers our dough
everyday to the bakery-cafes.
Concept Essence
and Cultural Values
Our Concept Essence is what we
are about – what we want our
brand to represent.
Bread is our passion, soul, and
expertise.
We build trust through
relationships with our customers
and communities.
We are an everyday oasis for our
customers.
We are a guide to discovering the
warmth and energy of a lifestyle
enhanced by bread.
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Bagels introduced at Panera Bread!
Our Cultural Values are the beliefs
that guide our commitments to
each other, our customers, and the
way we accomplish our work.
No Jerks! Our relationships are
based on respect and honesty.
Rule #1! We form a connection
through our authenticity and
service.
No Shortcuts! We get the tough
stuff done with optimism and
mastery.
Profit Provides Possibilities!
Profit sustains the growth of our
concept and our people.
We introduced bagels in 1995! Bagels put our
breakfast business on the map!
The bagels are made fresh everyday – and we
prepare them to be sold HOT throughout the day!
There is nothing better than a HOT Asiago Cheese
Bagel. Nothing!
Introducing Artisan Breads!
We are the Bread Leader… and we went out ahead of
everyone again with the introduction of Artisan Breads.
These breads are made with only natural ingredients
and are baked in Deck Ovens that ensure old-style
crusts. No one can duplicate what we do because of
our own unique starter.
Baking Orientation
Panera Glossary of Terms
Associate
SLBC
A member (employee) of the Panera Bread family.
Panera Bread bakery-cafes retain the original name of Saint Louis Bread Co.
(SLBC) in Missouri only. Several bakery-cafes in Missouri are named Panera Bread, but most
are Saint Louis Bread Company.
Concept
Essence
Cultural Values
Customer
Mother
Proofing
What we want customers to think about us. How we differentiate ourselves from
our competitors. What makes us special to our customers.
The beliefs that guide our working life. Stated organizational values that every
associate at Panera knows and abides by each and every day.
People within the communities who frequent Panera Bread bakery-cafes.
The aged piece of sourdough that is used to leaven each batch of sour starter.
The final rising of dough after the dough has been shaped.
Our signature bread. The dough used for sourdough ages for 3 days to develop its
hearty, distinctive character. Its flavor is pungent and sour. The crust is thick and
chewy, slightly cracked, blistered and shiny. It has a dark orange-brown color.
Sourdough contains no oils, fats, preservatives or cholesterol.
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Sourdough
The display racks where our fresh baked breads are merchandised.
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Bread wall
What we call our restaurants. We are a bakery-cafe, not “store”, “unit” or “location”.
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Bakery-Cafe
Artisan Bread
Our Artisan Bread uses a grape starter and 3 simple ingredients – organic
unbleached flour, salt and water (as a base) to make our dough. Special ovens,
utilizing stone decks and steam injection, are necessary to produce the crispy crust
and open cell structure that are the hallmarks of the finest bread - Artisan Bread.
Asiago
Italian cheese made from skimmed cow’s milk with a distinguished robust flavor. It
has a sweet, nutty, very pronounced taste. Pronounced “Ahh-see-ahh-go”.
Breaducation
Celebration
Rollout
The name of the training program used by our associates to learn about the
positions worked within the bakery-cafe. There are several modules of learning
that include: Dining Room, Barista, Cashier, Sandwich, Salads, Prep, etc.
A period of time used to highlight new or existing products. There are 4-5
Celebrations per year. A Celebration allows us to change the “dress” of our
bakery-cafe with new banners and menu boards highlighting new products.
The beginning of a new product, program or initiative.
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Baking Orientation
Panera Glossary of Terms (cont.)
Franchise
Fresh from the
Oven
Baguette
Gazette
Joint Venture
Partner
Mission
Statement
PEGS
A group of individuals who license the use of the Panera Bread concept, name,
and systems. This means that their bakery-cafes are not operated by Panera,
LLC. They are our partners in growing the Panera Bread family.
Panera Bread bakery-cafe newsletter.
A newsletter written for Bakers by Bakers!
Joint Venture Partners are associates in the Panera family who have “bought into”
the business and are operating bakery-cafes for Panera, LLC.
“A Loaf of Bread in Every Arm TM.”
Perfectly prepared, and merchandised, Products served in a well-maintained,
sparkling clean Environment with Great Service and Speed.
New associates’ first exposure to Panera Bread, our culture, our beliefs, and what
it’s like as a member of the Panera family.
PR
Planet Bread
Production facility, operated by Panera associates, that produces and delivers
fresh dough to the bakery-cafes to be baked everyday.
O
F
Fresh Dough
Facility (FDF)
A meeting held at bakery-cafes for associates to learn about new products and
events coming with the next Celebration!
O
Bread Bash
PPC
Proof Box
Management focus for Panera Bread: P = People P = PEGS C = Cost Balancing.
Electrical chamber equipped to maintain constant temperature and humidity to
bring raw dough to the correct size before baking.
PK: Product Knowledge, SBS: Step by Step, EB: Equipment Basics.
PK, SBS and EB
These are info cards to teach you about product, procedures and equipment.
Rule #1
Any rule can be broken to satisfy our customers.
Scoring
Cutting the top surface of dough with a razor sharp knife.
Support Center
16
Panera associates working to support the bakery-cafes. These associates work in
different departments: Human Resources, Training, Retail Operations, Baking
Operations, etc. Franchisees have their own Support Centers. Panera, LLC has
Support Centers in St. Louis and Boston.
Baking Orientation
Panera Word Search
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No Jerks
Celebration
Panera Bread
Artisan Breads
FDF
Baker
PK
Proofer
SBS
Asiago
EB
Scoring
PPC
Motherbread
Art of Baking
PR
Passion
O
A Loaf of Bread in Every Arm
Pride
Soul
Sourdough
Bagels
Expertise
Kirkwood
Craft
No Shortcuts
Product
Deck Oven
Rosenthal
Quality
Rack Oven
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17
Baking Orientation
Smoking Policy for Bakers
(Company & JV Markets)
O
F
The following policy has been adopted to provide a safe environment for bakers who smoke and
preserve the integrity of our products. Contact your Manager for specific policies.
Policy:
Smoking by bakers will be permitted in the dining room of our bakery-cafes after retail associates have
departed and 2 hours prior to opening.
Procedures:
Smoking is permitted only in the dining room and as far from product as possible.

Smoking outdoors will not be permitted and will result in disciplinary action up to and including
termination.

Smoking must be discontinued 2 hours prior to open of the bakery-cafe to allow ventilation systems
time to disperse odor.

Bakers who smoke are encouraged to purchase a smokeless ashtray to be used while in the bakerycafe. This ashtray is the responsibility of the baker and is not to be left in the dining room.

Bakers will be responsible for cleaning the area where smoking occurred.

Smoking in the restrooms is not permitted.
PR
O

Conclusion:
While we are trying to be sensitive to the practice of some individuals to smoke, it is important that all
parties understand the security and business (not to mention the health) risk this habit carries with it.
It is worth restating that at no time should a baker open an exterior door for smoking.
Please stay safe by following the above procedures!
18
Baking Orientation
Baker’s Area Checklist

In an effort to ensure that you are set to “hit the ground running” when you arrive at the bakery-cafe,
our retail partners will complete the Baker’s Area Checklist with you each night.

It is important to communicate positively and assist with last minute adjustments needed.

A combined effort to keep the baker’s area clean and organized benefits everyone!
Bakery Check
The Bakery Check will be completed each morning by you, the CBT and the Opening Manager.

This is our chance to show off... to “present” the product quality that you have produced with pride! If
there are any issues, it is important to learn from them by discussing them with your CBT and the
Opening Manager.

Ultimately, the bakery-cafe managers and associates are our customers. It is up to us to provide
them with the best product possible to sell to the retail customer.

During this meeting with the opening manager you should also communicate any product shortages
(i.e. you are running out of white icing) or pan up adjustments that were made.
PR
O
O
F

19
Baking Orientation
Weeks 1 & 2 - Shifts 4-10: Schedule of Learning
“Hands On!”
Overview of product knowledge, preparation and evaluation.
 Activities
Timing
Introducing Soufflés!
Shift 4

Complete the Pan Up with guidance from your trainer

Read SBS 4-5; Cleanliness and Communication
30 min

Observe and assist with the preparation of soufflés
1 hour

Complete daily/weekly cleaning assignments with direction from CBT
30 min

Complete Bakery Check w/Baker and Opening Manager
30 min
O
F
Introducing Sourdough!
Shift 5
Observe and assist with the preparation of all sourdough products
2 hours

Complete the Pan Up with guidance from your trainer
5 hours

Read SBS 6; Managing Product Quality
15 min

30 min
PR
O


15 min
Introducing Bagels!
Shift 6
20
5.5 hours

Observe and assist with the preparation of all sourdough products
2 hours

Observe and assist with the preparation of all bagels
2.25 hours

Complete the Pan Up with your trainer
3 hours

30 min

Complete Bakery Check w/baker and Opening Manager
15 min
Baking Orientation
 Activities
Timing
Introducing Fresh Baked Breads!
Shift 7
Observe and assist with the preparation of artisan breads, focaccia
and ciabatta
3.25 hours

Assist with the preparation of sourdough products
1 hour

Assist with the preparation of bagels
1 hour

Complete the Pan Up with trainer
2 hours

Complete daily/weekly cleaning assignments
30 min

15 min
Introducing Sweets!
Shift 8
O
F

Observe and assist with the preparation of all sweets and pastries
2.5 hours

Assist with sourdough, bagels, artisan breads, focaccia and ciabatta
as time allows
1.75 hours

Complete the Pan Up solo!
2 hours

Read EB 1-6; Baking Equipment/Smallwares, Dishwasher,
Cooler/Freezer, Deck Ovens, Rack Oven, Proof Box
30 min

Complete the Equipment Worksheet (found in study section of this manual)
15 min

Write your self-evaluation (found in evaluations section of this manual)
15 min

30 min

15 min
PR
O

21
Baking Orientation
 Activities
Shifts
9 & 10
Timing
Putting it all Together!

Assist with the preparation of all products as directed by your trainer
4 hours

Complete Scoring and Toppings Worksheets (found in study section)
1 hour

Review Weekly Evaluation with trainer on Shift 10 (share your self eval first,
15 min
then your trainer will review their evaluation of you)
Complete the Pan Up solo!
2 hours

30 min

15 min
PR
O
O
F

22
PR
O
O
F
Baker Training
Baker Training
Start of Baker Training – 5 Weeks
Week 1 - Shifts 1 & 2: Schedule of Learning
Focus - Sourdough

2 hours
O
F
Pan-up, proof, score, top and bake all sourdough varieties with help
from your trainer

Study the sourdough specifications in the Bakery Manual

Review your sourdough worksheet completed during Baking
Orientation

Observe and assist with the bake as directed by your trainer
3.5 hours

Assist with the Pan Up for the next day
1.5 hours

Set up the bread wall with your trainer. Review product quality
standards as you build the bread wall.
30 min

15 min

15 min

Pan-up, proof, score, top and bake all sourdough varieties with only
verbal guidance from your trainer
2 hours
PR
Shift 2
Timing
O
Shift 1
 Activities

Try to remember the standards and complete on your own

Have Bakery Manual open to sourdough section while working

Do a quick review of the sourdough scoring chart before starting

Your trainer will evaluate your product and give you feedback

3.5 hours

1.5 hours

Set up the bread wall with your trainer. Review product quality
standards as you build the bread wall.
30 min

15 min

15 min
Baker Training Manual | baker training | 11.14.12
23
Baker Training
Week 1 - Shifts 3 - 5: Schedule of Learning
Focus – Baguettes, Artisan and Variety Breads
Shift 5
Timing

3 hours
Feather/shape, score, top and bake all baguettes, artisan and variety
breads with help from your trainer
Study baguettes, artisan and variety breads specifications in the
Bakery Manual

Review baguettes, artisan and variety breads worksheets
completed during Baking Orientation
O
F


2.5 hours

1.5 hours

Set up the bread wall solo. Check product quality. Pride! 
15 min

Write your weekly self-evaluation (found in evaluations section of this manual)
15 min

15 min

15 min

Feather/shape, score, top and bake all artisan breads and variety
breads with only verbal guidance from your trainer
3 hours
PR

O
Shifts
3&4
 Activities

Have Bakery Manual open to bread sections while working

Do a quick review of the scoring charts before starting


2.5 hours

1.25 hours

Set up the bread wall solo. Check product quality.
15 min
Review Weekly Evaluation with trainer (share your self eval first, then your
30 min

trainer will review their evaluation of you)
24

15 min

15 min
Baker Training
Focus – Bagels, Croissants & Focaccia

5 hours
Pan-up, proof/floor time, score, top and bake bagels, croissants and
focaccia with help from your trainer
Study the bagel, croissant and focaccia specifications in the
Bakery Manual

Review your bagels, sweets and variety breads worksheets
completed during Baking Orientation
O
F


Continue to practice your skills with baguettes as time allows
2 hours

1.25 hours

15 min

15 min

15 min

Pan-up, proof/floor time, score, top and bake bagels, croissants and
focaccia with only verbal guidance from your trainer


Have Bakery Manual open to the appropriate section while
working

PR
Shift 2
Timing
O
Shift 1
 Activities
5 hours

Continue to practice your skills with breads as time allows
2 hours

1 hour

Read PK 4-5: Dawn Foods and Loaf Lingo
15 min

15 min

15 min

15 min
25
Baker Training
Focus – Sweets

4 hours
Pan-up, proof/floor time, score, top, bake and finish sweets with help
from your trainer
Study the specifications in the Bakery Manual

Review your sweets worksheet completed during Baking
Orientation
O
F


Continue to practice your skills with all products as time allows.
3 hours

15 min

Write your weekly self-evaluation
15 min

15 min

15 min

Pan-up, proof/floor time, score, top and bake and finish sweets with
only verbal guidance from your trainer


Have Bakery Manual open to the appropriate section while
working
PR
Shifts
4&5
Timing
O
Shift 3
 Activities

4 hours

Continue to practice your skills with all products as time allows.
2.75 hours

15 min
Review Weekly Evaluation with trainer on shift 5 (share your self eval first,
30 min

then your trainer will review their evaluation of you)
26

Complete daily/weekly cleaning assignments.
15 min

15 min
Baker Training
Focus – Baker Timeline; Demo Bake Preparation

Review Baker Timeline with trainer prior to the start of the shift.
15 min

Work with trainer following the timeline. Complete the bake.
6.5 hours
Your trainer will keep you on track.

You will become more efficient as you continue to practice.

Remember, product quality always comes first!
O
F


Begin studying for your Final Exam. Study worksheets, Bakery
Manuals, scoring charts, etc.
30 min

15 min

Read SBS 7: Organization & Efficiency – discuss with your trainer.
15 min

15 min

Work with trainer following the timeline. Complete the bake.



PR
Shift 2
Timing
O
Shift 1
 Activities
Shift 3
7 hours

Study for your Final Exam
30 min

15 min

15 min

Try to complete bake following timeline with only verbal feedback from
your trainer.
7 hours

You are getting ready for your first Demo Bake!


30 min

15 min

15 min
27
Baker Training
Week 3 - Shifts 4 & 5: Schedule of Learning
Focus – Demo Bake Preparation; Final Exam

6.50 hours
Try to complete the bake following the timeline with only verbal
feedback from your trainer.
You are getting ready for your first Demo Bake!



O
F



Read SBS 8: Food Cost – discuss with your trainer
15 min

15 min

15 min

15 min

Complete the bake with only verbal feedback from your trainer
6.25 hours
30 min

This is your pre-Demo Bake practice!

PR
Shift 5
Timing
O
Shift 4
 Activities


Take your Final Exam.
1 hour

You will then have to find the correct answers.

You have to receive an 85% on the exam in order to continue your
Baker Training.
15 min
28

15 min

15 min
Baker Training
Focus – Demo Bake #1

7.50 hours
Complete the bake with only verbal feedback from your trainer

Follow the timeline!

Bread is our passion, soul & expertise! Pride!
O
F
Shift 3
Timing

15 min

15 min

Complete Demo Bake #1
7.25 hours

Your BTS will support you with verbal feedback if needed.

Your CBT will be off or working at another bakery-cafe.

Your BTS will evaluate your bake against the following criteria.
O
Shifts
1&2
 Activities
Demo Bake Evaluation Criteria:
A minimum of 85 on Product Analysis

A minimum of 85 on Calibration

An average of $140-160 per hour ($ bake/hours worked)

Positive Weekly Evaluations

Your self-assessment
PR


15 min

Review bake, Product Analysis and Calibration with BTS/BMM and
Opening Manager.
30 min
29
Baker Training
Focus – Refining Your Craft

7.25 hours
Refining Your Craft!

Focus on improving opportunities in first Demo Bake

Follow the timeline

Work on organization & efficiency

Rely on your CBT as little as possible
O
F
Shift 5
Timing

15 min

15 min

15 min

7.25 hours


Follow the timeline


PR

O
Shift 4
 Activities
15 min
30

15 min

15 min
Baker Training
Focus – Demo Bake #2

7.50 hours


Follow the timeline


O
F
Shift 3
Timing

15 min

15 min

Complete Demo Bake #2
7.25 hours

You will complete the shift (bake, Pan-Up and cleaning duties)
solo.

Your BTS will evaluate your bake against the following criteria.
O
Shifts
1&2
 Activities
Demo Bake Evaluation Criteria:
A minimum of 85 on Product Analysis

A minimum of 85 on Calibration
PR


An average of $140-160 per hour ($ bake/hours worked)

Positive Weekly Evaluations

Your self-assessment – Are you ready to bake solo?

15 min

Review bake, Product Analysis and Calibration with BTS/BMM and
Opening Manager.
30 min
31
Baker Training
Focus – Refining Your Craft

7.25 hours

Focus on improving opportunities in second Demo Bake

Follow the timeline


Take complete ownership for the bake
O
F
Shift 5
Timing

15 min

15 min

15 min

7 hours

Focus on improving opportunities in second Demo Bake

Follow the timeline


Take complete ownership for the bake
PR

O
Shift 4
 Activities
15 min

Complete Baker Training Program Evaluation; give to your BTS
15 min

15 min

15 min
Note: BMM will communicate your schedule as a Baker!
Congratulations!
Baker Training is complete and you have become a true craftsperson!
32
O
F
O
PR
Study Section
Study Section
Baguettes and Artisan Bread Worksheet
Complete this worksheet after reading the PK 1 – Breads card in the Information Cards Booklet. Check
your answers with your trainer or your BTS. Study this worksheet for your Final Exam.
1. When baking Artisan Breads, we use _______________ flour, which has a low-burn factor.
2. The baking surface of the Deck Oven is made of _______________, which helps crust formation.
3. Our Artisan Breads are made with three simple ingredients:
_______________
_______________
O
F
_______________
4. List the varieties of Artisan Breads and the sizes we offer for each.
Size(s)
PR
O
Artisan Breads
5. The Artisan starter was made using _______________. (fruit)
6. Artisan Breads have to “age” in a cooler for at least _______ hours before baking.
7. True or False (circle one). Crisp crust and a moist, springy interior (called “crumb”) are signs of great
Artisan Bread.
8. The three cheeses in our Three Cheese Bread are:
_______________
_______________
_______________
9. After baking the baguettes in the oven for 10 minutes the scores should ______________ and you
should notice an ________________ in volume.
10. Higher in _______________ and _______________ than other breads, our whole grain breads are
healthier for our customers.
Baker Training Manual | study section | 11.14.12
33
Study Section
Sourdough Worksheet
Complete this worksheet after reading the PK 1 – Breads card in the Information Cards Booklet. Check
1. Bread is our _______________, _______________ and _______________.
2. Our Mission Statement is: _______________________________________________________.
3. Sourdough is considered our “_______________” product.
O
F
4. True or False (circle one). Our sourdough contains preservatives to keep it fresh.
5. Steaming breads during the baking cycle aids in the formation of the _______________.
6. Sourdough is scored _______________ proofing.
Fill in the blank above by selecting the correct answer from the following: before, during or after
7. Our “Mother” or starter was acquired in ______________________________. (place)
O
8. A bump or cavity on sourdough crust is called a _______________.
9. Our sourdough proofs for _______ hours.
10. Describe the flavor of Asiago Cheese.
PR
________________________________________________________________________________
11. We bake our sourdough bread in four shapes and sizes. List them below.
____________________
____________________
____________________
____________________
12. How much Asiago cheese do we put on our Asiago Cheese Loaf? _______________.
13. Our sourdough should have a ______________________________ color.
14. True or False (circle one). Our sourdough is baked in the Deck Oven.
15. We always put an ________ number of scores on our sourdough breads (except sourdough bowl).
34
Study Section
Pan and Specialty Breads Worksheet
Complete this worksheet after reading the PK 1 – Breads card in the Baker Information Cards Booklet.
Check your answers with your trainer or your BTS. Study this worksheet for your Final Exam.
1. List the varieties of Pan Breads and the toppings for each.
Topping(s)
O
F
Pan Breads
2. Describe our Focaccia and Asiago Focaccia breads:
________________________________________________________________________________
________________________________________________________________________________
O
3. The cell structure for our Ciabatta is _______________ and _______________.
PR
4. Our breads are delivered fresh every day from the ______________________________.
35
Study Section
Bagels Worksheet
Complete this worksheet after reading the PK 2 - Bagels card in the Information Cards Booklet. Check
1. List the standard varieties of Bagels and the current Featured Bagel (if different from the ten) and the
toppings for each.
Topping(s)
PR
Featured Bagel:
O
O
F
Bagels
2. The steam injection during baking sets the _______________ of the bagel, which is what creates the
dense, chewy crumb in our bagels.
3. Our bagel dough is _______________________ based.
4. When removing steam from the oven during the bagel bake, we refer to this as _________________
the oven.
5. If frozen, bagels should thaw on the floor for _______ to ________ hours prior to panning them up.
6. We generally proof our bagels for approximately __________ minutes.
7. We measure 1 oz. of Asiago cheese to top 4 Asiago cheese bagels using which scoop? __________
8. True or False (circle one). First-baked bagels are ready to be used and can go straight from the rack to
the bagel wall.
36
Study Section
Sweets Worksheet
Complete this worksheet after reading the PK 3 - Sweets card in the Information Cards Booklet. Check
1. What is the name of our brownie?
_____________________________________
2. List the varieties of Cookies and the varieties of Scones.
_____________________________
______________________________
_____________________________
______________________________
_____________________________
______________________________
_____________________________
______________________________
_____________________________
______________________________
_____________________________
O
F
______________________________
3. List the sweet varieties of Artisan Pastries and the fillings/toppings for each.
Topping(s)
PR
O
Sweet Artisan Pastries
4. Describe the Egg Soufflé varieties. Include the toppings used for each.
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
37
Study Section
5. List the varieties of Muffins and the toppings for each. Check “yes or no” if offered as Muffies.
Muffins
Muffie
Yes

No

Yes

No

Yes

No

Yes

No


No

O
F
Yes
Muffie Only:
Topping(s)
6. List the varieties of Specialty sweets and the toppings for each.
Topping(s)
PR
O
Specialty Sweets
7. Our muffins have to thaw to what internal temperature before baking? ______°
8. Icing is applied to products while they are still ______________ to maintain freshness.
9. Name the sweet that is made of the same dough as one of our breads. ____________________
10. If you over proof a product with butter in it, that item will bake off _____________________________.
11. The internal temperature of our soufflés when removing from the oven is ______°.
38
Study Section
Scoring Worksheet
Complete this worksheet by writing in the correct scores. Refer to the scoring charts found on the wall in
the bakers area or in the Bakery Manuals. Check your answers with your trainer or your BTS. Study this
worksheet for your Final Exam.
Country
Sesame
O
F
Artisan Breads
Three Cheese
Stone-Milled Rye
Whole Grain
French
Demis
O
Retail Baguette
Loaves
PR
Sourdough Breads
XL Loaf
Loaf
Asiago Cheese
Loaf
Asiago Cheese
Demi
Service Baguette
Bowl
Roll
39
Study Section
Toppings Worksheet
Complete this worksheet by writing in the name of the toppings, which measuring tool to use and the
amount of the topping. Refer to the Bakery Manuals. Check your answers with your trainer or your BTS.
Study this worksheet for your Final Exam.
Toppings Applied During Pan Up / Prior to Baking
Product Name
Topping(s)
Measuring Tool
Amount
Miche – Stone-Milled Rye
Miche – Whole Grain
Cinnamon Raisin Bread
1.
2.
Egg Soufflé (Spinach/Bacon and
1.
Spinach/Artichoke)
2.
(spinach/bacon only)
O
3.
O
F
Miche - Semolina
Smoked Gouda & Sausage
Soufflé
1.
2.
PR
3.
4.
Pecan Roll
1.
2.
Cobblestone
1.
2.
Cheese Pastry
1.
2.
* Note: all pastries, bear claw, and butter croissant are sprayed with egg wash.
40
Study Section
Toppings Applied During Pan Up / Prior to Baking (cont.)
Product Name
Topping(s)
Measuring Tool
Amount
Cherry Pastry
Chocolate Pastry
Fresh Fruit Pastry
1.
2.
Asiago Focaccia
1.
2.
Focaccia
1.
2.
Everything Bagel
Sesame Bagel
Pastry Ring (before proof)
(after proof)
PR
Wild Blueberry Muffin
(before proof)
O
Asiago Cheese Bagel
O
F
Pecan Braid
Pumpkin Muffin/Muffie
Carrot Cake with walnuts
Cranberry Orange Muffin
Apple Crunch Muffin
Asiago Cheese Loaf
Asiago Cheese Demi
Tomato Basil
41
Study Section
Toppings Applied During Pan Up / Prior to Baking (cont.)
Product Name
Topping(s)
Measuring Tool
Amount
Cinnamon Crunch Bagel
Bear Claw
Pastry Ring (after proof)
1.
2.
Orange & Strawberry
Scones
Blueberry Scone
1.
2.
O
F
Cinnamon Scone
Toppings Applied After Baking
Cherry Pastry
PR
Pecan Braid
Topping(s)
O
Product Name
Fresh Fruit Pastry
Notes
Amount
Allow to cool
1.
2.
3.
4.
Allow to dry
Cobblestone
Ice warm
Bear Claw
Ice warm
Cinnamon Roll
Ice warm
Pastry Ring
Ice warm
Muffin/Muffie - Pumpkin
Orange Scone
42
Allow to cool
Ice warm
Study Section
Equipment Worksheet
Complete this worksheet after reading the Equipment Basics cards in the Information Cards Booklet.
Check your answers with your trainer or your BTS. Study this worksheet for your Final Exam.
1. _________________________________________ are used when panning up bagels and items that
need more steam during baking.
O
F
2. For food safety reasons, you should check the chemical sanitizer level in the dishwasher nightly by
placing the blue chlorine test strip in the water that is draining during the rinse cycle. The test strip
should turn the same color blue as the _____ ppm reading on the test strip container.
3. The Walk-in Cooler is a refrigerator that must maintain a temperature of below _________° F.
4. All food in the cooler must remain ________________ to prevent any off flavors from being absorbed
into the product.
5. The freezer must maintain a temperature of _________° F. (range)
6. When lifting products and moving them around - bend with your _________, not your __________!
O
7. Baking decks and steam generators take _____ minutes to reach operating temperature.
8. Load ovens as quickly as possible to avoid losing _____________________________.
PR
9. Keep the baking decks clean with a ____________________. A clean deck maintains our product
quality.
10. Cool down the rack oven by opening the _____________________.
11. True or False (circle one). To run a steam check on the rack oven; put an empty rack in oven and set
steam for 20 seconds to see if steam gathers on rack.
12. In the proof box, the warm temperature of _____° F causes the yeast to become active, releasing
gases and making the dough rise.
13. The proof box should have a relative humidity of __________% (range) to allow the outer surface of
the dough to remain elastic, so that it stretches easily as the product rises.
14. Check ______________________ for calcium build up. If they are clogged, soak for 30 minutes in
Lime-A-Way to remove any build up.
15. Prevent slips and falls by keeping ______________________ at all times.
43
Study Section
PR
O
O
F
Sample Baker Timeline
44
Evaluations
O
F
O
PR
Evaluations
Evaluations
Week 2 Self-Evaluation
Baker Trainee:
________________________________
Date: ___________
Week: ____
CBT:
________________________________
Training Bakery-Cafe: ___________
O
F
The purpose of this evaluation is to provide you, the Baker Trainee, with honest, specific feedback on
your performance to continue your skill development. Complete as a self-assessment of your
performance. Your CBT will complete an evaluation of you as well.
Please evaluate your performance on the following skills/attributes using the Performance Ratings listed
below. Circle the number that most accurately represents your performance and provide written
comments that are specific and behavior based to support your ratings. (Give specific examples)
PERFORMANCE RATINGS
5 = Outstanding Performance - Above expectations
4 = Above Expectation - Clearly exceeds expectations
3 = Meets Expectation - Meets all standards
2 = Below Expectations - Developmental area
1 2 3 4 5
O
1 = Unacceptable - Fails to meet requirements
Pan Up - accuracy & organization.
PR
Comments: _____________________________________________________________________________
1 2 3 4 5
Proofing - pays close attention to products in proofer ensuring proper size.
Comments: ______________________________________________________________________________
1 2 3 4 5
Scoring - angle, length, depth, amount, clean scores (no pulls, etc.).
Comments: ______________________________________________________________________________
1 2 3 4 5
Baking - bakes to color, adjusts times accordingly, knows temps and venting specs.
Comments: ______________________________________________________________________________
1 2 3 4 5
Finishing - attention to detail; finishes all products according to standard.
Comments: ______________________________________________________________________________
Baker Training Manual | evaluations | 11.14.12
45
Evaluations
1 2 3 4 5
Safety & Sanitation - works safely; daily/weekly cleaning assignments completed.
Comments: ______________________________________________________________________________
1 2 3 4 5
Efficiency & Organization - on time; works hard while being consistently productive.
Comments: ______________________________________________________________________________
Professionalism - adheres to dress code; represents Panera Bread well; positive.
O
F
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Motivation – sense of urgency, shows initiative, takes pride in their craft.
Comments: ______________________________________________________________________________
Overall Performance
O
1 2 3 4 5
Comments: ______________________________________________________________________________
________________________________________________________________________________________
PR
________________________________________________________________________________________
Top 3 Strengths
Top 3 Development Opportunities
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Baker Trainee:
_________________________________________
Date:
__________________
CBT:
_________________________________________
Date:
__________________
BTS:
_________________________________________
Date:
__________________
46
Evaluations
Week 2 Evaluation
Baker Trainee:
________________________________
Date: ___________
Week: ____
CBT:
________________________________
The purpose of this evaluation is to provide the Baker Trainee with honest, specific feedback on their
performance to continue their skill development. The CBT will complete this evaluation. The Baker
Trainee should complete one as well, as a self-assessment of their performance.
O
F
Please evaluate the Baker Trainee on the following skills/attributes using the Performance Ratings listed
below. Circle the number that most accurately represents their performance and provide written
PERFORMANCE RATINGS
O
1 2 3 4 5
Comments: _____________________________________________________________________________
PR
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
47
Evaluations
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
O
F
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
Overall Performance
O
1 2 3 4 5
Comments: ______________________________________________________________________________
________________________________________________________________________________________
PR
________________________________________________________________________________________
Top 3 Strengths
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Baker Trainee:
_________________________________________
Date:
__________________
CBT:
_________________________________________
Date:
__________________
BTS:
_________________________________________
Date:
__________________
48
Evaluations
Baker Trainee:
________________________________
Date: ___________
Week: ____
CBT:
________________________________
O
F
PERFORMANCE RATINGS
O
1 2 3 4 5
Comments: _____________________________________________________________________________
PR
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
49
Evaluations
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
O
F
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
Overall Performance
O
1 2 3 4 5
Comments: ______________________________________________________________________________
________________________________________________________________________________________
PR
________________________________________________________________________________________
Top 3 Strengths
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Baker Trainee:
_________________________________________
Date:
__________________
CBT:
_________________________________________
Date:
__________________
BTS:
_________________________________________
Date:
__________________
50
Evaluations
Week 3 Evaluation
Baker Trainee:
________________________________
Date: ___________
Week: ____
CBT:
________________________________
O
F
PERFORMANCE RATINGS
O
1 2 3 4 5
Comments: _____________________________________________________________________________
PR
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
51
Evaluations
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
O
F
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
Overall Performance
O
1 2 3 4 5
Comments: ______________________________________________________________________________
________________________________________________________________________________________
PR
________________________________________________________________________________________
Top 3 Strengths
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Baker Trainee:
_________________________________________
Date:
__________________
CBT:
_________________________________________
Date:
__________________
BTS:
_________________________________________
Date:
__________________
52
Evaluations
Baker Trainee:
________________________________
Date: ___________
Week: ____
CBT:
________________________________
O
F
PERFORMANCE RATINGS
O
1 2 3 4 5
Comments: _____________________________________________________________________________
PR
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
53
Evaluations
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
O
F
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
Overall Performance
O
1 2 3 4 5
Comments: ______________________________________________________________________________
________________________________________________________________________________________
PR
________________________________________________________________________________________
Top 3 Strengths
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Baker Trainee:
_________________________________________
Date:
__________________
CBT:
_________________________________________
Date:
__________________
BTS:
_________________________________________
Date:
__________________
54
Evaluations
Week 4 Evaluation
Baker Trainee:
________________________________
Date: ___________
Week: ____
CBT:
________________________________
O
F
PERFORMANCE RATINGS
O
1 2 3 4 5
Comments: _____________________________________________________________________________
PR
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
55
Evaluations
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
O
F
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
Overall Performance
O
1 2 3 4 5
Comments: ______________________________________________________________________________
________________________________________________________________________________________
PR
________________________________________________________________________________________
Top 3 Strengths
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Baker Trainee:
_________________________________________
Date:
__________________
CBT:
_________________________________________
Date:
__________________
BTS:
_________________________________________
Date:
__________________
56
Evaluations
Baker Trainee:
________________________________
Date: ___________
Week: ____
CBT:
________________________________
O
F
PERFORMANCE RATINGS
O
1 2 3 4 5
Comments: _____________________________________________________________________________
PR
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
57
Evaluations
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
O
F
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
Overall Performance
O
1 2 3 4 5
Comments: ______________________________________________________________________________
________________________________________________________________________________________
PR
________________________________________________________________________________________
Top 3 Strengths
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Baker Trainee:
_________________________________________
Date:
__________________
CBT:
_________________________________________
Date:
__________________
BTS:
_________________________________________
Date:
__________________
58
Evaluations
Week 5 Evaluation
Baker Trainee:
________________________________
Date: ___________
Week: ____
CBT:
________________________________
O
F
PERFORMANCE RATINGS
O
1 2 3 4 5
Comments: _____________________________________________________________________________
PR
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
59
Evaluations
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
O
F
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
Overall Performance
O
1 2 3 4 5
Comments: ______________________________________________________________________________
________________________________________________________________________________________
PR
________________________________________________________________________________________
Top 3 Strengths
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Baker Trainee:
_________________________________________
Date:
__________________
CBT:
_________________________________________
Date:
__________________
BTS:
_________________________________________
Date:
__________________
60
Evaluations
Baker Trainee:
________________________________
Date: ___________
Week: ____
CBT:
________________________________
O
F
PERFORMANCE RATINGS
O
1 2 3 4 5
Comments: _____________________________________________________________________________
PR
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
61
Evaluations
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
O
F
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
Overall Performance
O
1 2 3 4 5
Comments: ______________________________________________________________________________
________________________________________________________________________________________
PR
________________________________________________________________________________________
Top 3 Strengths
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Baker Trainee:
_________________________________________
Date:
__________________
CBT:
_________________________________________
Date:
__________________
BTS:
_________________________________________
Date:
__________________
62
Evaluations
Week 6 Evaluation
Baker Trainee:
________________________________
Date: ___________
Week: ____
CBT:
________________________________
O
F
PERFORMANCE RATINGS
O
1 2 3 4 5
Comments: _____________________________________________________________________________
PR
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
63
Evaluations
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
O
F
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
Overall Performance
O
1 2 3 4 5
Comments: ______________________________________________________________________________
________________________________________________________________________________________
PR
________________________________________________________________________________________
Top 3 Strengths
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Baker Trainee:
_________________________________________
Date:
__________________
CBT:
_________________________________________
Date:
__________________
BTS:
_________________________________________
Date:
__________________
64
Evaluations
Baker Trainee:
________________________________
Date: ___________
Week: ____
CBT:
________________________________
O
F
PERFORMANCE RATINGS
O
1 2 3 4 5
Comments: _____________________________________________________________________________
PR
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
65
Evaluations
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
O
F
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
Overall Performance
O
1 2 3 4 5
Comments: ______________________________________________________________________________
________________________________________________________________________________________
PR
________________________________________________________________________________________
Top 3 Strengths
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Baker Trainee:
_________________________________________
Date:
__________________
CBT:
_________________________________________
Date:
__________________
BTS:
_________________________________________
Date:
__________________
66
Evaluations
Week 7 Evaluation
Baker Trainee:
________________________________
Date: ___________
Week: ____
CBT:
________________________________
O
F
PERFORMANCE RATINGS
O
1 2 3 4 5
Comments: _____________________________________________________________________________
PR
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
67
Evaluations
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
O
F
1 2 3 4 5
Comments: ______________________________________________________________________________
1 2 3 4 5
Comments: ______________________________________________________________________________
Overall Performance
O
1 2 3 4 5
Comments: ______________________________________________________________________________
________________________________________________________________________________________
PR
________________________________________________________________________________________
Top 3 Strengths
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Baker Trainee:
_________________________________________
Date:
__________________
CBT:
_________________________________________
Date:
__________________
BTS:
_________________________________________
Date:
__________________
68
Evaluations
Evaluation of the Baker Training Program
Baker Trainee:
__________________________________
Baker Trainee name is optional
CBT:
__________________________________
Market:
_____________________
BTS/BMM:
__________________________________
Date:
_____________________
O
F
In order to provide effective training that meets individual and organizational needs we need your feedback! Please
take the time to complete this evaluation of your experiences in the Baker Training Program. Return this evaluation
to your BTS/BMM or Lead Baker. Thank you for your comments and suggestions for improvement.
Please circle a number representing how you feel about the statement. Provide written comments to help clarify your
input. The scale from 1-5 represents your degree of agreement: 1 strongly disagree, 5 strongly agree.
1 2 3 4 5
My trainer was knowledgeable and able to communicate clearly.
Comments: _____________________________________________________________________________
1 2 3 4 5
My trainer presented him/herself in a professional manner at all times.
1 2 3 4 5
O
Comments: _____________________________________________________________________________
My trainer followed the training program as designed.
Comments: _____________________________________________________________________________
My trainer followed all baking specs and procedures as outlined in the Bakery Manual.
PR
1 2 3 4 5
Comments: _____________________________________________________________________________
1 2 3 4 5
My weekly evaluations were given to me weekly.
Comments: _____________________________________________________________________________
1 2 3 4 5
My weekly evaluations were clear and objective and helped me focus on areas for
improvement.
Comments: _____________________________________________________________________________
1 2 3 4 5
I was allowed to practice, make mistakes, and continue to practice until I learned each
skill.
Comments: _____________________________________________________________________________
69
Evaluations
1 2 3 4 5
Materials, tools and equipment were available and in good working order at my training
bakery-cafe.
Comments: _____________________________________________________________________________
1 2 3 4 5
My trainer was responsive to my questions and comments.
Comments: _____________________________________________________________________________
My BTS/BMM was responsive to my questions and comments.
O
F
1 2 3 4 5
Comments: _____________________________________________________________________________
My trainer and/or BTS/BMM spent sufficient time teaching/coaching me about:
Sourdough & French Breads (if applicable)
1 2 3 4 5
Artisan Breads (if applicable)
1 2 3 4 5
Bagels
1 2 3 4 5
Sweet Doughs and Croissants
1 2 3 4 5
Equipment Operations & Maintenance
PR
O
1 2 3 4 5
1 2 3 4 5
Daily & Weekly Sanitation Duties
1 2 3 4 5
Baker Timeline
1 2 3 4 5
Baker and Bakery-Cafe Relationship – teamwork!
1 2 3 4 5
Identification/discussion of Product Quality
1 2 3 4 5
Product Review with Opening Manager
My overall comments or suggestions for improving the Baker Training Program are: _________________
____________________________________________________________________________________
____________________________________________________________________________________
70
O
F
PR
O
Baker
Information
Cards
Baker Information Cards
Product Knowledge Cards
PK 1: Breads............................................................................................................................ 3
PK 2: Bagels ............................................................................................................................ 7
PK 3: Sweets ........................................................................................................................... 9
PK 4: Dawn Foods..................................................................................................................13
O
F
PK 5: Loaf Lingo ....................................................................................................................15
Step-By-Step Cards
SBS 1: Food Safety ................................................................................................................19
SBS 2: Safety & Security .......................................................................................................23
SBS 3: Pan Up and Special Orders .......................................................................................29
O
SBS 4: Cleanliness.................................................................................................................33
SBS 5: Communication .........................................................................................................37
SBS 6: Managing Product Quality ........................................................................................39
SBS 7: Organization & Efficiency .........................................................................................41
PR
SBS 8: Food Cost ...................................................................................................................43
Equipment Basics Cards
EB 1: Baking Equipment/Smallwares ...................................................................................47
EB 2: Dishwasher ...................................................................................................................49
EB 3: Cooler and Freezer.......................................................................................................51
EB 4: Deck Ovens ..................................................................................................................53
EB 5: Rack Oven ....................................................................................................................57
EB 6: Proof Box......................................................................................................................61
Baker Information Cards | 11.14.12
©2006-2012 Panera Bread
1
PR
O
O
F
Product Knowledge
2
Baker PK Cards | 11.14.12
Product Knowledge
PK 1: Breads
We are the Bread Leader!



Panera’s TM Concept Essence is what we want our customers to know about
us… we want them to know that Bread is our Passion, Soul & Expertise!
Our company was founded on a culture based on BREAD - the freshest,
highest quality bread available. The best variety of flavors, the most craveable toppings… and unsurpassed quality!
At Panera Bread, we set the standard for Great Bread --- and we will
continue to set the standard even higher!
O
F
Why are our Artisan Breads so special?
No one can duplicate what we do because of our own unique starter. The starter is the base of our
bread that contains the ingredients that makes the dough rise. We have kept it simple! The base for
our Artisan Breads is flour, water and salt - that’s it. There are no preservatives in our bread. The
natural bacteria in the dough must be allowed time to ferment to give the bread its great flavor. The
bread has to “age” in a cooler for at least 18 hours before it is baked.

We bake our bread fresh everyday! We use steam injected stone deck ovens that give us great,
crispy-crusted bread. The heat from the stone deck helps the bread to “spring” (rise quickly), while the
steam keeps the dough elastic enough to allow the bread to rise properly. Crisp crust and a moist,
springy interior (called “crumb”) are signs of great Artisan Bread.

We do not package our bread in plastic bags (unless the customer requests that we slice it for them). This will
make the crust soft - explain this to customers and tell them to slice it right before serving for the
highest quality.

All leftover baked products are donated to charity at the end of the day.

We are the BREAD EXPERTS! The more you know about our
bread, the more our customers will learn to trust your expertise share your knowledge with them!
PR
O

Our Artisan Starter

All the Artisan Breads are made with the same starter!

We do not use a chemical leavening agent such as baking soda –
it is a natural starter that allows the bread to rise. The Artisan
starter was created by Mike Marino, formerly our master artisan
baker, in 1995.

He allowed bacteria to form on red grapes and then “fed” the
bacteria flour and water; the bacterium creates the flavor - it is the good kind of bacteria!

During this process fermentation occurs and enhances the flavor of the dough in the same way that
fermentation enhances the flavor of fine wines, beers and cheeses.

Each day our Fresh Dough Facility production crew uses part of the starter to produce the bread for
that day. The rest of the starter is fed flour and water and then put back into the refrigerator until the
next day! That is why it is called a “perpetual starter.”

It is all-natural - it can’t be frozen! Our competitors use processed yeast so that they can freeze their
dough!
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Product Knowledge
Sourdough Story
Although the history of sourdough can be traced back as far as 3,000 years
before Christ, the word “sourdough” was first made legend during the colorful
days of the California Gold Rush. The famous forty-niners would tote their
container of sourdough starter from claim site to claim site. At night, without
fail, the miner would protect his sourdough from frigid temperatures by curling
up with it in his bedroll.

Pioneer bakers of the California Gold Rush gave rise to the popularity of
sourdough bread; a small group of San Francisco Bay area sourdough bakers
have kept the rich tradition of sourdough bread alive.
Our Sourdough Starter
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Panera Bread’s sourdough starter, which we affectionately refer to as “Mother”, was purchased in
San Francisco. The starter, or “Mother”, was created in October of 1972. Do the math – how old is
she now? She is used in all of the sourdough we produce.

The “Mother” is actually a large piece of dough that is kept at each Fresh Dough Facility. Each night
the “Mother” is brought out and mixed with water and flour to create a sponge. The sponge is allowed
to sit at room temperature for 5 hours. After 5 hours, the
sponge will have grown in size and half will be cut off and
used in all of our sourdough products. The remaining half
then becomes the “Mother” and is put back into the cooler for
the following day.

Our sourdough is what we like to refer to as our “signature”
product. At Panera Bread, we know sourdough. It is used as
the base for our entire line of bagels. Our sourdough recipe
was judged BEST for FIVE consecutive years at the San
Francisco Fair & Exposition.
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Bread Descriptions
Look at and taste the product as you read the descriptions in order to help you remember them! Refer to
Bakery Manuals for more details…
Artisan Breads
Product Name
Country
Product Description
Product Sizes
The Artisan starter gives this bread a crisp crust and nutty flavor.
True Italian bread, soft yellow in color with the nutty, delicate sweet
taste of semolina flour. Topped with sesame seeds.
Miche, Loaf
Three Cheese
A semolina based bread with 3 Italian cheeses baked into the bread.
The 3 cheeses are Parmesan, Romano, and Asiago.
Miche, Loaf,
Demi
French
Crisp, slightly blistered crust, with a nutty flavor and wine-like aroma.
Baguette,
Miche
Sesame
Semolina
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Product Knowledge
Artisan Breads (cont.)
Product Name
Rye
Whole Grain
Product Description
Product Sizes
Traditional rye made with chopped rye kernels and caraway seeds.
It is topped with caraway seeds.
Whole Grains are grains kept in their natural state and are minimally
refined or processed. Excessively refining or processing grains strips
away most of their nutrients and fibers. Higher in nutrients and fiber
than other breads, our whole grain breads are healthier for our
customers.
Miche, Loaf
Miche, Loaf,
Baguette
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Made with wheat flour, rye, wheat and a grain mix mainly consisting
of whole wheat, rye meal, corn meal and oats, and topped with oats.
All-Natural
White Bread
A miche shaped all-natural white bread enriched with butter giving it
a classic thin crust and a light crumb. The crumb is soft, white, and
chewy - great for sandwiches.
Miche
Three Seed
Sesame, poppy and fennel seeds create a sweet, nutty, anise
(pronounced an’ is; tastes like licorice) flavored bread.
Demi
Sourdough Breads
Asiago Cheese
Dark orange-brown in color, with a thick, blistered and shiny crust
and strong sour taste & aroma. Sourdough comes in many shapes
and sizes.
XL Loaf
Loaf, Soup
Bowl, Rolls
Sourdough bread mixed with chunks of Asiago cheese and topped
with grated Asiago cheese. Asiago is an Italian cheese with a sweet,
nutty, very pronounced flavor.
Loaf, Demi
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Sourdough
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Pan Breads
Honey Wheat
A pan shaped bread made with honey, molasses and non-fat dry
milk. It has a smooth texture, fluffy wheat taste that is semi sweet.
All-Natural
White Bread
An all-natural white bread enriched with butter giving it a classic thin
crust and a light crumb. The crumb is soft, white, and chewy - great
for sandwiches.
Cinnamon
Raisin
Pan Loaf
An egg based dough studded with cinnamon coated raisins and
cinnamon chips, then topped with cinnamon crunch topping and
powdered sugar.
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Product Knowledge
Specialty Breads
Product Name
Product Description
Product Sizes
A traditional Italian flatbread topped with olive oil and sea salt.
Round, flat
Asiago
Focaccia
A traditional Italian flatbread topped with olive oil and Asiago cheese.
Round, flat
Ciabatta
This flat, oval-shaped loaf has a delicate flavor and soft texture. The
cell structure is open and irregular.
14” length
Holiday Bread
Limited time only product- Our sweet egg dough mixed with honey,
golden raisins, dried cranberries and semi-sweet chocolate chips,
filled with chopped apples and cinnamon crunch topping. Topped with
Panera crumb topping and stripped with white icing.
Free hand loaf
Chocolate
Pecan Babka
Enriched bread swirled with Callebaut chocolate filled and toasted
pecans, then topped with all-natural white icing.
Paper cup
mold
Strawberry
Hot Cross
Buns
Limited time only product- A rich egg dough filled with strawberries
and candied orange peel topped with a string icing cross.
Free hand loaf
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Focaccia
A soft roll, with a white, chewy crumb and a golden brown crust
resembling a slider roll. It is made with all natural ingredients, butter
and milk powder.
Six Pack
Soft Roll
A soft roll with a white, chewy crumb and a golden brown crust
resembling a hamburger bun. It is made with all natural ingredients,
butter and milk powder.
Round, flat
Tomato Basil
Sourdough-based tomato bread with flecks of basil, soft interior and
sweet-chewy crust topped with Panera crumb topping.
XL Loaf Mold
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Dinner Rolls
Non-Artisan Bakery-Cafe Breads*
Three Seed
Sourdough
Sesame, poppy and fennel seeds create a sweet, nutty, anise
(pronounced an’ is; tastes like licorice) flavored bread.
Demi
*These breads are baked only at Non-Artisan bakery-cafes. Non-Artisan bakery-cafes bake all of the
other breads listed except the Artisan breads. For more information discuss with your trainer or refer to
the Baker’s Manual.
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Product Knowledge
PK 2: Bagels
Why are our bagels so Great?
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At Panera , we use part of our Sourdough Mother to give our bagels their unique
flavor! Because our bagels are made fresh everyday - it allows us to use fresh
ingredients. For example, we don’t use frozen blueberry bits - we use fresh
blueberries!
The steam injection during baking sets the crust of the bagel, which is what
creates the dense, chewy crumb in our bagels. Our bagels also have character!
Some are pinched and some have toppings. One thing that is the same though they all taste GREAT!
Bagel descriptions
Savory Bagels
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Another reason our bagels rise above the rest is the special care we as bakers provide while baking
bagels everyday! We are true craftspeople! We have been through intense training in the craft of baking
and take great pride in the quality of all of our baked goods!
Plain bagel – An un-topped savory sourdough-based bagel. This sourdough base is the starting point
for all our great bagels.
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Asiago Cheese bagel – a customer favorite - mixed with chunks of Asiago cheese, pinched and
topped with grated Asiago cheese.
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Everything bagel - sourdough-based bagel topped with garlic, toasted onion, kosher salt, poppy
seeds, and sesame seeds.

Sesame seed bagel - sourdough-based bagel topped with sesame seeds.

Whole Grain bagel - mixed with 9 grains and topped with oats.
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Sweet Bagels
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Blueberry bagel – mixed with wild & cultured sweet blueberries.

Cinnamon Crunch bagel – one of our top sellers! - sweetened
with vanilla and cinnamon chips, brown sugar, and honey.
Pinched and topped with a crunchy, cinnamon-sugar topping.

Chocolate Rotator… - each Celebration, we will rotate in a
different chocolate flavored bagel. Watch for product spec
sheets and update your Baker’s Manual.
Featured Bagel
Featured bagels with different flavors and toppings will change throughout the year at each Celebration.
Sometimes it is a returning favorite that we already have in the bagel line up! Sometimes we introduce a
brand new bagel. Watch for product spec sheets and update your Bakery Manuals.
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Product Knowledge
PK 3: Sweets
Lots of Sweets to taste and learn about!
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While Panera is the Bread Leader - we do sweets in a great way, too! Sample them so that you can tell
our customers how great they are!
Cookies
Product Name
Product Description
Traditional chocolate chip cookie made with semi-sweet chocolate chips. Also
available as a Petite Cookie.
Oatmeal Raisin
Traditional oatmeal cookie filled with plump dark raisins and a hint of cinnamon
and honey. Also available as a Petite Cookie.
Shortbread
Candy Cookie
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Chocolate Chipper
Slightly sweet English tea cookie. Also available as a Petite Cookie.
This is a sugar dough cookie topped with multi-colored mini chocolate candies.
Seasonal/Rotator Cookies
Chocolate cookie packed with walnuts, semi-sweet chocolate and bits of white
chocolate. Also available as a Petite Cookie.
Toffee Nut Chip
Cookie
This is a rich, all butter cookie, made with pieces of English toffee and chunks of
brazil nuts.
Peanut Butter
Cookie
Peanut butter cookie made with honey sweetened peanut butter, peanut chips,
and toffee pieces then topped with sugar.
This cookie is made with an all natural mint oil giving it the very familiar and
favorite chocolate mint profile so many people know and love.
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Mint Crinkle
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Chocolate Duet
with Walnuts
Red Velvet Crinkle
Iced Cookies
This is like a red velvet cake with a red color, chocolate flavor, cream cheese
flavor chip, then rolled in powder sugar.
Various shapes of Shortbread cookies (Heart, Egg, Flower, Pumpkin and Tree)
iced and topped according to the season.
Scones
Orange
A cream scone flavored with orange zest finished with a natural sweet orange
frosting. Also available as Mini Scone.
Strawberries &
Cream
Filled with sweet dried strawberries, white chocolate chips, and strawberry
flavored bits, this scone is tender and moist all day just like our blueberry and
orange scone. Also available as Mini Scone.
Cinnamon Chip
A buttery whole-wheat scone (traditional Scottish tea biscuit) studded with
cinnamon chips and topped with cinnamon and sugar.
Wild Blueberry
A traditional scone filled with blueberries and baked with a cream wash and
powdered sugar. Also available as Mini Scone.
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Product Knowledge
Artisan Pastries
Product Name
Product Description
Cheese Pastry
High quality pastry dough topped with cream cheese and accented with a
cinnamon topping.
Cherry
High quality pastry dough filled with a vanilla Pastry Cream and topped with a
premium cherry topping, then striped with white icing.
High quality pastry dough wrapped around a pair of semi-sweet chocolate batons.
Fresh Fruit
Our high quality laminated pastry baked to a golden brown color. It is topped with
pastry cream, fresh strawberries, blueberries, and pineapple then finished off with
a glaze and dusted with powdered sugar.
Pecan Braid
High quality pastry dough filled with a pecan filling, topped with a pecan half and
finished with a white icing glaze.
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Chocolate
High quality pastry dough filled with an egg mixture:
Four Cheese - white cheddar, Romano, parmesan, and Neufchatel
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Spinach/Bacon – topped with Asiago cheese and a piece of bacon.
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Spinach/Artichoke – topped with Asiago cheese.

Smoked Gouda & Sausage – laced with sausage and smoked gouda cheese.
Muffins and Muffies
Wild Blueberry
A traditional blueberry muffin containing blueberries and flavored lightly with
buttermilk and lemon zest. Topped with turbinado sugar.
Pumpkin flavored muffin/muffie topped with streusel and powdered sugar.
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Pumpkin
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Egg Soufflé
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Chocolate Chip
Cornbread
A moist vanilla muffin batter containing mini chocolate chips. It has a moist cakelike texture. Offered as a muffie only.
Our interpretation of a familiar corn muffie with milled corn and just the right
amount of sugar. Offered as a muffie only.
Carrot Cake with
Walnuts
A moist cake, sweetened with raisins, pineapple, carrots, coconut, and walnuts
then filled with cream cheese filling and topped with cream cheese icing then
decorated with a carrot piece.
Cranberry Orange
A tangy cranberry muffin flavored with orange zest and topped with turbinado
sugar.
Apple Crunch
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A delectable muffin filled with cinnamon chips, fresh apple pieces, and topped with
cinnamon crunch topping. It has a moist cake-like interior with golden brown edges
and a round dome.
Product Knowledge
Brownie
Product Name
Product Description
Double Fudge
Brownie
Chewy, fudgy dark chocolate profile brownie made with rich cocoa and chocolate
chunks and topped with a rich chocolate icing.
Specialty Items
Butter Croissant
Traditional croissant, light and flaky.
Made from Danish dough (without the cinnamon sugar) with almond paste filling and
topped with sliced almonds, and finished with white icing.
Pastry Ring
Cinnamon Danish dough topped with streusel and various fillings, and finished
with white icing.
Pecan Roll
Sweet dough with cinnamon sugar filling topped with caramel and pecans.
Cinnamon Roll
Cobblestone
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Bear Claw
Sweet dough with a cinnamon sugar filling, and finished with white icing.
Made out of our Cinnamon Raisin bread. Contains raisins, cinnamon, and chunks
of apples and topped with streusel and white icing.
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* Note: All pastries, bear claws, and butter croissants are sprayed with egg wash.
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Product Knowledge
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Product Knowledge
PK 4: Dawn Foods
In 2003, Dawn Foods was contracted to produce our products in order to handle our high volume baking.
Dawn Foods produces all of our frozen dough products in a state of the art facility and then ships the
products to the individual bakeries via a distributor. With the rapid growth and popularity of our bakerycafes, this partnership allows us to meet our customer’s needs without sacrificing the product quality for
which Panera is known.
Following is a list of many of the products that Dawn Foods prepares and ships to our bakerycafes:
Muffins, Muffies
and Cookies
Product
Ingredients
Pastry Ring
Apple Crunch Muffins
Panera Crumb Topping
Pastry Blank
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Sweets
Chocolate Chip Muffins
Pecan Roll
Pumpkin Muffins
Cinnamon Roll
Wild Blueberry Muffins
Butter Croissant
Carrot cake with Walnuts
Scones
Cranberry Orange Muffins
Chocolate Fudge Brownie
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Chocolate Chipper
Toffee Nut Chip
Chocolate Duet w/ Walnuts
Oatmeal Raisin
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Shortbread Cookie
Streusel
Icings
Cobblestone
Pecan Smear
Pastry Cream
Chocolate Batons
Cream Cheese Filling
Royal Cherry Pie Filling
Pecan Filling
Apple Filling
Sugar cookies
Dawn Foods
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Product Knowledge
PK 5: Loaf Lingo
Loaf Lingo is a list of baking terms that all bakers should know. These terms and practices form the core
of baking craftsmanship. While some of these terms are special to Panera Bread, many are standard to
all bakeries.
Blister
Bottom Heat
Burping the
Oven
Caramelize
Crust
The amount of moisture lost during the bake through the process of evaporation,
generally 15% of the total weight.
A hollow bump with a cavity beneath it that has formed on the surface of the dough
during the bake. This is a desired condition especially in Sourdough.
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Bake Out
Usually expressed as a percentage of flour weight, the amount of moisture added to
particular flour in order for it to function optimally. The moisture could be water, milk, or
a combination of these or other liquid ingredients absorbed by flour.
The heat that is transferred to the product from the pan.
Opening the door of the Rack Oven to evacuate the steam.
To cook sugar over high heat until the sugar becomes a gooey golden brown liquid.
This is also, what makes the crust turn brown. The sugar in the crust becomes
caramelized as it bakes.
The outside layer of the baked product. The crust includes all portions of the product
that have undergone browning or substantial dehydration during the bake cycle.
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Absorption
All the dough except for the crust of a baked product.
Dough
A thick unbaked mixture primarily of flour and liquid combined with a leavener. The
elementary source of creating bread.
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Crumb
Dusting
Enriched
Flour
Fermentation
A light spray or covering.
Wheat flour that has been supplemented with vitamins and minerals to meet FDA
specifications.
The complex series of chemical interactions between yeast and carbohydrates that form
alcohol and carbon dioxide, which causes the dough to expand.
Final Proof
The final proofing stage (moist heat) prior to bake. This stage occurs in the proof box or
at room temperature, or a combination of both. This stage could be measured as a
percentage of the final size of the product after proofing (i.e. 75% of the final size). This
is done to compensate for the drying time or oven spring, or both.
Flour
A milled grain. Flour may contain the whole grain or have the germ or bran portions
removed. Flour comes in many different grind sizes and has varying amounts of protein
and starch.
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Product Knowledge
Focaccia
Freezer Burn
Full Proof
Traditional Italian flat bread made with olive oil.
The loss of moisture in the frozen product due to the migration of water out of the
product. Usually evident in a change of color or texture. The dough may have ice
crystals on the surface and may have a gray or whitish appearance.
The point where a product meets specific final proof size and dough temperature. The
product is ready to bake.
The protein in wheat flour that forms a latticework upon the absorption of water. The
elastic structure responsible for the peculiar structure of bread dough.
Grainy
A rough harsh texture.
Leavening
Loaf Volume
Meal
Molasses
A substance used to generate gas inside the dough. This substance will create
expansion of the loaf, during the proofing cycle. Yeast, baking powder, and baking
bicarbonate are the most common leavening agents.
The volume of a loaf of bread, generally described as ideal, over proofed and under
proofed. Generally the over or under proof is described as slight, moderate or severe.
A very coarse grind of any grain, which adds texture to the dough – i.e. corn meal.
Sweet, dark-colored, heavy syrup made from sugar cane.
A professional term for forming the shaped loaf.
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Molding
The amount of water content of the air. As the air temperature raises the amount of
moisture it can hold goes up. The actual amount of water in the air is expressed as a
percentage.
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Humidity
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Gluten
Mother
Oven Spring
The final rise and setting of the air cells or pockets in yeast breads. When dough is
exposed to the high heat of the oven, these air pockets expand and give the bread its
light texture.
Powdered
Sugar
White sugar is powdered to give the ability to dissolve instantly. Blended with a bit of
cornstarch to prevent lumping, perfect for dusting.
Proof
A professional term to describe the period of resting time with moist heat allowed for
dough to rise.
Retarded
Dough
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The sour yeast base dough that provides the souring flavor to our Sourdough products.
Half of the Mother dough is saved every day. The other half is incorporated into our
breads we bake. The dough that is saved has flour added to it so that the special sour
tasting yeast can keep growing for another day.
Dough, which requires fermentation, is slowed by refrigeration. This allows the dough to
develop its flavor and for the dough to be held until it is time to bake.
Product Knowledge
Retarder
Rice Flour
Rising
Seam
The refrigerated box or room used to slow the production of Carbon Dioxide or Alcohol in
a loaf. A Retarder is also used for storage of raw dough during the thawing process. A
Retarder is different from a cooler in that it has low velocity fans and high humidity.
A flour with a low burn factor used to prevent the sticking of our artisan breads.
Also referred to as the fermentation period. Rising is the time given to allow the yeast to
multiply and release carbon-dioxide bubbles, which causes the moist dough to rise. The
dough is kept at slightly warm temperatures, which are optimal for the growth of yeast.
The visible ridge down the side or bottom of the loaf.
A bakery term that refers to a batter used to pre-ferment flour, water, yeast and some
minor additives, which help condition or strengthen the flour in the dough. A sponge
often resembles pancake batter and is made ahead of time and stored in a refrigerator.
It is used to develop a special texture or flavor for dough such as sourdough.
Steaming
Injecting steam into the oven’s baking chamber during the baking process. Aids in
forming the thick, glossy crust on properly baked hard-crust breads. Steaming cycles
vary depending on the bread. They usually last less than 30 seconds and may happen
at different times during the baking cycle.
Streusel
A German word meaning, “litter” or dust. A mixture of flour, sugar, and butter used as a
topping.
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Sponge
The first important step to activate yeast, it is a consideration throughout the entire
process of mixing kneading, rising, and baking bread.
Unleavening
A dough or batter that does not contain an ingredient added for generating gas for
proofing. Products such as puff pastry will expand due to water vapor or air pressure.
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Temperature
Volume
Yeast
Yeast dough
The size the dough reaches when rising, proofing or baking.
A one-celled plant with no chlorophyll that feeds on carbohydrates and sugar to
reproduce rapidly to raise bread.
Dough that is given volume-using yeast as a leavening agent. Yeast bread goes through
the following predictable sequence:
1. Carbon Dioxide gases form from a leavening agent, whether yeast, baking powder,
or baking soda.
2. A mesh network is developed to trap the expanding gases. This occurs by kneading
the dough, which develops the protein/gluten structure of the dough.
3. The starches in the dough become gelatinous at this point. This occurs in the
presence of heat, beginning at 150°.
4. Moisture evaporates during baking through steam. A brown crust formed as
moisture evaporates from the surface of the dough and the sugars in the crust
caramelize.
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Step by Step
SBS 1: Food Safety
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Panera’s goal is to provide our customers and our associates with wholesome, tasty, safe food. We
can protect our customers and our associates by preventing food safety errors that could cause an
outbreak of food borne illness. Food Safety & Sanitation in our bakery-cafes is very important, and if we
do not follow these guidelines, it could lead to making our customers and our associates very ill.
Therefore, make sure that your trainer or BTS clarifies any questions you have.
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There are three main types of hazards:
 Biological Hazards – Bacteria, viruses, parasites, and fungi. Contamination by bacteria is the
greatest threat to food safety.
 Chemical Hazards – Pesticides, food additives and preservatives, cleaning supplies, and toxic
metals that leach through worn cookware and equipment.
 Physical Hazards – Foreign matter - such as dirt, broken glass and dishes, and other objects –
which accidentally get into the food.
It is our job to make sure than none of these hazards contaminate our food.
Important Definitions
Foodborne Illnesses are diseases that are carried or transmitted to people by food.

Contamination is the unintended presence of harmful substances or microorganisms in food.

Bacteria, of all microorganisms, are the greatest concern to foodservice managers. Bacteria are
living single-celled organisms. Water, wind, insects, plants, animals, and people can carry them.
Bacteria survive well on skin and clothes and in human hair, scabs, scars, the mouth, nose, throat
and intestines. Once they contaminate human hands, bacteria can end up in the food and cause
illnesses.
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Salmonella & Staphylococcus are two of the highest risk bacteria in bakery-cafes. (Photos
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courtesy of The Partnership for Food Safety Education)
Salmonella
Staphylococcus
Cross-Contamination is the transfer of harmful substances or microorganisms from one surface or food
to another. A few examples are:

Hands that touch raw foods and then touch cooked or ready-to-eat foods. An example would be
touching shredded Asiago cheese and then touching an Egg Soufflé that is already baked without first
washing your hands. You are transferring bacteria from the cheese to the egg soufflé.

Food-contact surfaces that touch raw food are not cleaned and sanitized, and then touch food that is
ready-to-eat. An example would be wiping down your table that has cheese on it and then using the
same towel to wipe down a tray used to hold bread ready for the bread wall. Without washing the
towel first, you are transferring bacteria on the towel from the cheese to the bread.

If you are in a hurry and wipe your hands on your apron and then start to consolidate products for
display without stopping to wash your hands first. You have just transferred the germs found on the
front of your apron onto the finished product!
Baker SBS Cards | 11.14.12
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Step by Step
Physical Hazards can be very dangerous to our customers. These come from broken dishes or utensils
or objects falling into product and not being accounted for. If you ever drop a foreign object into any food,
you must be able to account for all parts of that object or the food cannot
be served.
The photo to the right is an object that was found by a customer in a
chocolate chip muffie. The object is the spring mechanism from a scoop.
The manager who reported this incident said that the baker asked her to
order a new scoop because the spring had fallen out of the old one.
Apparently, no one thought to look in the pail of batter for the spring.
FIFO Method of Storage
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This dangerous situation is unacceptable. Make sure you are careful with foreign objects around food,
and if you lose something make sure you find it!
FIFO = First In, First Out
On each package write the date that the item was received. Use a marker that will be easy to read.
Place each new item behind like old items, so that old items are used first. This will ensure that we
are always serving fresh product.
The Food Temperature Danger Zone
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This is the temperature range in which most bacteria can grow and reproduce. The temperature range
is 40° - 140°F. This means that we should keep our foods out of this temperature range as much as
possible. We can do this by keeping food either refrigerated, or hot most of the time and by minimizing
the time our food spends at room temperature (like during prep or transport).
Potentially Hazardous Foods
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Although any food can become contaminated, the moist, high-protein foods on which bacteria can grow
most easily are classified as potentially hazardous foods. Following is a list of foods that we have in our
bakery-cafes that are considered potentially hazardous by the U.S. Public Health Service.
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Turkey
Chicken Breast
Chicken Salad
Tuna Salad
Ham
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Roast Beef
Salami
Oven Roasted
Chicken
Proper Thawing
To properly thaw foods safely, use one of the following methods:

Remove items from freezer and place them in a refrigerator. This is the safest method of thawing. It
takes 2 days for frozen product removed from the freezer to thaw in the refrigerator.

Place them in a sealed plastic bag, then place them under drinkable running water 70°F or lower. If
you choose to use this method, make sure that you are using a clean and sanitized sink. (To sanitize a
sink, wipe it down with a clean towel soaked in a properly proportioned sanitizing solution.)
Never thaw food at room temperature or in the microwave! These methods will promote bacteria growth.
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Step by Step
Clean vs. Sanitary

Clean means free of visible soil and sanitary means free of harmful levels of bacteria – there is a
difference! This means clean equipment and utensils may not be sanitary.

For example, a glass may look sparkling clean but may carry harmful bacteria and chemicals. After
being washed in boiling water, the same glass may appear cloudy and water-marked, but is sanitary.
Therefore, you must make sure that all dishes are either run through the dishwasher or washed using
the three-sink dishwashing method.
Proper Handwashing
You should wash your hands before beginning your shift each day and after any breaks. Also wash your
hands after doing any of the following things:
Using the restroom
Handling raw food
Touching hair, face, or body
Sneezing or coughing
Smoking or chewing tobacco or gum




Eating or drinking
Cleaning
Taking out the garbage
Touching anything that may contaminate
hands
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
NOTE: Make sure that you always wash your hands before putting on sanitary gloves and change your
gloves if they become contaminated for any reason.
Steps to Proper Handwashing
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Use warm water (as hot as you can stand) to moisten hands.
Apply soap.
Rub hands (up to the elbow) together for 20 seconds.
Rinse thoroughly.
Dry using air dryer or paper towel. Never dry your hands on your
apron, doing so will simply re-contaminate your hands.
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1.
2.
3.
4.
5.
Proper Personal Hygiene
While personal hygiene may be a sensitive subject, it is vital to food safety. Illness can be spread by
almost every part of the human body. Bakers should:

Wash their hair and bathe daily.

Wear clean clothing on the job.

Wear hair restraints.

Wear comfortable closed-toed shoes. Never
wear platform, high-heeled, or open-toed
shoes.
Sanitized Water Buckets

You should have sanitized water buckets with clean towels in them placed
strategically around the baker’s area. They should be easily accessible and away
from food.

Change the sanitized water buckets every 3.5 hours or sooner if needed to
maintain concentration.
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Step by Step
How To Check Quat Sanitizer Solution
Oasis 146 Multi-Quat Sanitizer

Test the quat sanitizer solution at room temperature range (65º-75º F), frequently to determine the
rate at which the quat is dissipated. Instruct employees to routinely changing the quat sanitizer to
keep the solution at 150-400 ppm. Quat solution concentration should be tested with a test strip.

Oasis 146 Multi-Quat Sanitizer must be set-up at a minimum of 75ºF as required in the FDA 2009
Food Code, 4-501.114 (C). The QT-40 Test strip should be used to test the quaternary solution
concentration because it has test points 0, 150, 200, 400 and 500 ppm quat. The use range for Oasis
146 is 150-400 ppm quat, so QT-40 has indicators at the upper and lower limit, as well as one
indicator above range.
2- Test paper must be clean & dry.
3- Remove 1.5” of test paper.
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1- Using a thermometer, measure the temperature of the quat sanitizer solution to be tested. The
test solution sample must be at room temperature range, 65º-75º F, prior to testing. Cool to 65º75º F if necessary.
4- Dip test strip into the quat sanitizer solution, not foam, for effective measurement, for 10
seconds. DO NOT Shake the test strip.
(*Note: Follow manufacturer’s dilution instructions carefully - test strip contact time varies with
manufacturer - be sure to read the contact time.)
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5- Compare to test strip color to chart on test paper dispenser for quat sanitizer concentration.
Proper Chemical & Cleaning Supply Storage
All chemicals must be stored on a shelf or in a cabinet that is specifically designated for “chemicals
only.” This shelf or cabinet must be away from any food prep area.

When you use a chemical, make sure that you put it back on the chemical shelf as soon as you are
finished with it. This will prevent food items from accidentally becoming contaminated.

Sponges, scrubbing pads, buckets and pails should be cleaned, sanitized and air-dried after each use
and stored away from any food prep area.

Brooms and mops should be stored by hanging them, rather than on their bristles or standing in a
bucket.

You should also remember to keep brooms and mops out of our customers’ view and never prop a
broom or mop up against the bread wall or bakery table or case.
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22
Step by Step
SBS 2: Safety & Security
We need to provide a safe, secure and injury free workplace for ourselves as well as the managers and
associates. We all have a role in keeping the bakery-cafe safe for everyone.
Bakers
Bakers should be trained and certified on how to operate, clean and handle equipment, and they are
required to use all personal safety equipment provided by the company.

Bakers are encouraged to detect and required to report to their Bakery Market Manager, any
hazardous conditions, practices, and behaviors in the work place.

Bakers are not to engage in any job that is unfamiliar to them or may be hazardous to them or others.
Bakery Market Managers
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BMMs and BTSs set the example by following safe procedures!

They are to report any injuries promptly per the reporting guidelines.

They are responsible for instructing all bakers on how to carry out their job duties in the safest
manner possible, and identify and correct unsafe conditions and unsafe baker acts. (An “unsafe condition”
is any situation that causes, or potentially causes, an injury to a customer or associate.)
The Big Four
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The top 4 re-occurring accidents at Panera are slips & falls, cuts, burns, and back injuries. Here are
tips to preventing “The Big Four” from happening.
Slips and falls are the most common type of accident in our bakery-cafes. Prevent slips and falls by
following these tips:
Maintain clean, dry floors that are free of debris.

When mopping a floor or cleaning up a spill (either in the front of the house or the back of the
house), place a wet floor sign in the area where it will be visible to everyone.
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

Keep all aisles free from obstacles that may cause someone to fall. If someone is
carrying a tray of product, they might not see the object, and they can fall over it and
get hurt (or hurt someone else).

Clear snow and ice from sidewalks and other high traffic areas.
Cuts occur most often from improper knife use. Prevention is key! Here are some tips:

Make sure that you use and handle your scoring knife properly.

Keep it closed except right before use. Close again after use.

Keep your body and other arm away from your cutting hand and arm.

PAY ATTENTION!

Always maintain the quality of the knives utilized. Let your manager know if your scoring knife
becomes dull. A dull knife is more dangerous than a sharp knife.

Don’t try to catch a falling knife – it’s an unnecessary risk. A knife can be washed and sanitized
quickly.
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Step by Step

You are not certified to use the meat slicer. Do not use it under any circumstances. If you do not
have any red onions, contact your BTS or BMM for assistance.
If you cut yourself:

Clean with an antibacterial cleaner immediately. Apply first aid ointment and bandage.

Gloves must be worn over the bandaged cut to prevent food contamination.

If the cut requires more than a band-aid the baker must leave and seek proper medical attention.
Notify your BMM of any accidents or incidents that occur!
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Burns can be avoided if proper care and attention is given to hot equipment. Here are some things to
keep in mind:

Use care when working with the ovens – Always use oven mitts!

Make sure that you warn others when you are about to open the oven.

Store hot bakery racks away from the flow of traffic in the bakery-cafe.
There should be a designated place for hot racks.
If you burn yourself:
Minor burns must be treated with burn ointment as soon as possible.

If the skin is broken or blisters, you must notify your BMM before seeking proper medical attention.

Burns can become infected easily, so it is important to treat the burn quickly!
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
Back injuries are usually caused by improper lifting. Follow these tips to properly lift objects and avoid
back injuries:
Feet should be shoulder width apart, back straight with elbows tucked in.

Get in a crouched position, as close the object as possible. Bend at your knees. Lift with your legs,
not your back. Weight should be evenly distributed directly over your legs.
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

Lift by straightening your legs. Try to keep a curve in your back. Never twist to lift something.

To lower the load, bend your knees to lower the object to the floor.

Store heavier items on lower shelves.

Ask for help when lifting heavy items.

Never try to lift a box over your head. Use a safe stepladder (not another box, or a person) to prevent injury.
Support System
The support system should be used any time there is an incident. Review this chain
of command with your trainer, BTS or BMM:

A treatment authorization must be filled out every time there is an accident.

The BMM must fill out a Supervisor’s First Report of Injury form.
 If someone does not want to be treated a Refusal of Treatment form must be
filled out and signed.
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Step by Step
Chemicals
Chemicals may be physical hazards, health hazards, or both. Physical hazards can burn, explode and
react to air or water. Health hazards can cause injury or illness. In order to safely handle chemicals,
follow these guidelines:

When using chemicals for cleaning jobs, always read the label carefully. Only use the chemical for
the uses listed on the label.

Store all chemicals in the properly labeled storage area. Never store chemicals over any food
storage shelves, or near a food preparation area. Always discard any food items contaminated by
chemicals.
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Never mix chemicals. Mixing chemicals can create a poisonous material or gas!!!
A Material Safety Data Sheet (MSDS for short) is a sheet of paper that gives you
detailed information about a chemical. They are intended for use by bakers and
associates who work with these chemicals everyday, and should be used to keep
everyone safe from exposure. The information contained in a MSDS is as follows:

The chemical name of a product, the physical hazards of the chemical (such as
the toxicity of the chemical, and whether it is caustic
or irritating.
its potential for explosion or fire),
The health hazards of the chemical, such as its potential to aggravate certain
medical conditions.

Protective steps during regular use and emergency procedures to follow
case of exposure.

Emergency procedures to follow in case of spills and leaks.

Your bakery-cafe should have one MSDS per type of chemical. They should be posted somewhere in
the bakery-cafe so that everyone can get to them at any given time. (Ask your manager to show you where
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in
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the MSDSs are kept in your bakery-cafe.)
Security
At Panera Bread, we truly care about the well being of our bakers, associates and our customers.
Bakery-cafes are popular and busy businesses, and the amount of money involved in the business
creates the potential for theft. As a safeguard to keep everyone safe from harmful situations, we have set
the following guidelines:

The best way to keep yourself safe is to be alert and aware of your surroundings. Stop, look, & listen
for suspicious behavior.

Controlling access to the bakery-cafe limits the potential for security issues. Admit only authorized
persons. If you do not know the person, or you were not aware of the visit, check with your manager
(if present) or your BMM before allowing access. Authorized city, county, or state officials must
provide valid identification before being allowed on the premises.

No off-duty associates, associates loitering before or after shifts, friends, relatives, job applicants, etc.
should be admitted behind the line.

Be alert to persons whose behavior is not typical. If you have doubts concerning the intentions of any
person, notify your manager (if present) or your BMM.
25
Step by Step

Remember that if at any time you feel threatened by anyone, you should get your manager involved
and use your best judgment. The goal is to keep you and everyone else safe.

If you ever find yourself in a threatening position, do what you’re asked in a calm & accommodating
way.

Make sure that you only work in well-lit areas. This includes walking to and from your car in the dark.
Any dark area should be reported to your manager so that lights may be installed or fixed.
Exits
All exit signs must be properly lit. Notify your manager if an exit light bulb needs to be replaced.

All fire exits must stay clear in case of a fire. The footpath to exits must always be free of clutter and
debris.
Flashlights
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There should be a working flashlight within reach of bakers at all times.

All bakers should know the location of the power boxes and procedures for handling
a power outage.
Access Control
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Backdoor
Do not open the back door without a manager’s supervision or the alarm will sound. A manager must
deactivate the alarm before the back door is opened.

Do not allow back door access to anyone who cannot identify him or herself and give a good reason
for the visit. Check with your manager if you are not sure.

Never open the back door after dark.

End of day product donations should be picked up the following morning. However, if the pick up
must occur at night, it must be handled through the front door, not the back door.

Managers or shift supervisors should supervise any activity that requires opening the back door.
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
Deliveries

Don’t admit delivery personnel through the back door until you have verified they are authorized and
alone. If in doubt, request they go to the front door to prove identity.

Don’t permit delivery personnel to prop open any door during delivery. Do not let convenience to
delivery personnel compromise the security of the bakery-cafe.
Before the start of your shift

Be aware of your surroundings. If you see something suspicious, do not leave your car or enter the
building. Immediately go to the nearest off-premise telephone and call the police.

Once inside, keep all doors and windows locked. Doors can only be unlocked for associates as they
arrive. Do not permit anyone other than on-duty personnel in the bakery-cafe.
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Step by Step
In Case of Emergency
In the event of an emergency (fire, earthquake, tornado, bomb threat, etc.) make sure you let your manager
(bakery-cafe manager if present or BMM) know ASAP! They have been trained on what to do “in the
event of…”

Make sure that you remain calm and follow your manager’s instructions very well. Listen carefully –
during stressful times; directions can easily be misunderstood resulting in an accident.

Each bakery-cafe is equipped with a first aid kit that should contain various bandages, inhalants, and
ointments. It should also contain eye wash equipment; a cold pack, bee-sting swabs, a non-aspirin
pain reliever, and a blood clean up kit (to safely clean up blood). These items will help you in case of an
emergency.
In the Event of a Robbery
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Try to remain calm.

Do what the person asks in an accommodating way. Do not argue or hesitate.

Remember that your well being is more important than any cash loss.

Give the robber what they want. Do not resist the robber to save money. We can replace the money,
but not your life.

If your bakery-cafe is equipped with a panic alarm which you can get to, press the button and the
police will be silently called. Remember though that you should not move to get to the alarm. If you
move you will draw attention to yourself. It is perfectly fine to wait until the robbers are gone to call the
police.
Asset Protection
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
The following are components of the Asset Protection program:
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Intrusion Alarm System - The system includes a keypad where management and baker codes are
entered to set an alarm system. An outside security group monitors the system. Panic buttons in the
office, walk-in cooler, and freezer are also monitored by this system.

Always set the alarm once you are inside and all bakery-cafe associates and managers have left the
premises.

If your bakery-cafe manager has to change the alarm system in any way – they will notify you to let
you know.
Closed Circuit Television (CCTV) - CCTV is intended to act as a deterrent to internal and external
crimes. The system typically includes 6 cameras, which concentrate on cash handling areas and the back
door.
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Step by Step
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Step by Step
SBS 3: Pan Up and Special Orders
What is a Pan Up?
A Pan Up is the amount of product the bakery-cafe manager estimates will be needed for a particular day.
The bakery-cafe manager creates the Pan Up on the computer using a sophisticated
program that provides the manager with product sales averages for the pervious 6
weeks! The manager then reviews those numbers and makes adjustments as
necessary.
It is very important that the managers complete the Pan Up properly because:
If we run out of too many products we won’t have anything to sell and sales will
suffer as a result.

We will disappoint our customers if we don’t have their favorite item. Unhappy customers are not
likely to come back. This is definitely not what we want!

It is also very difficult for our associates if we consistently run out of products. They have to explain
these shortages to our customers and ask them if they would like to try something else.

The opposite can happen too: if the manager over orders on their Pan Up they will have too many
items leftover. This is called excess leftovers. It dramatically affects the food cost of the bakery-cafe.
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The manager submits their Pan Up to the Fresh Dough Facility a minimum of 3 days before. Why?
Because, as you know, sourdough needs to ferment for three days – so in order for the Fresh Dough
Facility to know how much sourdough to prepare to support the market, they need to know how much all
of the bakery-cafes are going to be ordering in advance.
So, you can see that a great deal of time and effort goes into the preparation of the Pan Up. It is up to us
to follow it exactly!
The Pan Up sheet will be hanging on the “future orders” board for you when you arrive.
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

Your trainer will show you where to find the Pan Up sheet in your bakery-cafe.

You will use the Pan Up sheet to complete the Pan Up of the actual products.
Types of Pan Ups for Bakers
Bakery-cafes vary in the amount of walk-in space they have for storing products that you have panned up
(i.e. rolling racks/cabinets). The bakery-cafes also vary greatly in terms of bake off volumes.
Therefore, there are two types of Pan Up procedures:
1. Standard
2. Reverse
Reverse Pan Up is designed for bakery-cafes with limited space and/or an extremely high volume of
baking. Most bakery-cafes will follow the standard Pan Up procedures.
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Step by Step
Standard Pan Up
Preceding Day
Pan Up the following:

Coffee Cakes


Bear Claws, Cinnamon Rolls, Pecan Rolls
and Butter Croissants (shaped)
All cookies (except Shortbread and Toffee
Nut)

Brownie
Same Day
Pastry Blanks


Muffins/Muffies

Bagels

and Cobblestone made
French, Sourdough,
Tomato Basil and
Focaccia

Ciabatta

Soufflés
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Shortbread and Toffee
Nut

Pan Breads
Reverse Pan Up
Preceding Day
All cookies (except Shortbread and Toffee Nut)

Brownie
Same Day
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
All other items are panned up at the start of the shift.
Start times vary at each location according to Pan Up procedures.
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

Please check with your BTS/BMM to determine the correct start time.
Note: Pan Up procedures will be altered if the bakery-cafe will be closed for a holiday. Ask your BMM for
market specification procedures.
Special Orders
Special Orders are orders made by customers, usually in advance. Some orders are large enough to
necessitate adding on to the Pan Up to accommodate the order.
Special Orders are placed in a designated area in the bakery-cafe. At the beginning of each shift, check
the corresponding day on the “future orders” board to confirm any Special Orders that need to be filled.
If the order(s) are taken after the baker has left, the manager will add the additional items to the Pan Up if
it is necessary. Orders must be filled by the time requested.
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Step by Step
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Example Pan Up Sheet
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Step by Step
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This summary
by product
grouping found
on the last page
of the Panup is
the total value
of the Panup as
a percentage of
the total
projected sales.
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In this example, the Panup is a little over $2,000 and is
38.23% of the forecasted sales of $5,416
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Step by Step
SBS 4: Cleanliness
Keep it Clean!
Cleanliness shows pride in your work.

Cleanliness shows respect for your bakery-cafe and your retail
partners.

Cleanliness is non-negotiable in that you are responsible for serving
“safe” food… meaning, no bacteria, chemicals or physical hazards in
your products.

Cleanliness leads to organization which leads to better efficiency
which leads to improved profits through heightened productivity.
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
Clean As You Go
Clean as you go. You have undoubtedly heard this before.
It doesn’t take as long when you clean up after yourself throughout the night.

You keep your work areas clean so you can work easier.

Your equipment will stay working – properly… this will affect not only your ability to prepare high
quality products, but also maintenance costs.

It is safer for you to work in an environment that is free of clutter and dirt!
Cleaning Schedule
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
The Cleaning Schedule will be posted in your work area as well.

Each shift you will complete all of the Daily Cleaning Tasks.

Each shift you will also refer to the list of Weekly Cleaning Tasks and complete the appropriate detail
cleaning assigned to you for the evening. (i.e. If it is Sunday night, you will complete the detail rack
oven cleaning that is assigned to Sundays)
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

Detailed cleaning procedural information can be found in the Equipment Basics (EB) cards found in
the study section of your Baker Training Manual.
Building and maintaining great relationships with our
Retail partners




This first step is to consistently prepare the highest quality
bakes!
The second, third and fourth steps are communication,
cleanliness and food cost! The order will depend on your
manager. 
But, cleanliness is definitely one of the most important parts of
your job.
We are a part of the bakery-cafe team. It is up to us to do our
part… and to keep our area clean and organized.
33
Step by Step
Daily Cleaning Tasks
Proof Box
Polish exterior with Medallion, or similar, sprayed onto a dry towel.

Clean the underside of the door handle. Use a towel from a bucket with all-purpose
cleaner and hot water.

When the oven is cool, sweep and mop inside the oven. Use a clean mop with hot
water only.

Brush out any remaining carbon.

Wipe exterior with a clean, damp towel.

Polish stainless steel exterior with Medallion, or similar, sprayed onto a dry towel.
Do not put polish on the glass.



Clean the underside of the door handles. Use a towel from a bucket with allpurpose cleaner and hot water.

Sweep and mop inside the proof box. Use a clean mop with hot water.

Leave Proof Box door open to allow the floor to dry.

Organize baker’s area in the cooler. Rotate and line up products.

Sweep and mop cooler floor. Use clean mop with all-purpose cleaner.

Wipe down cooler strips with a clean damp towel.


Organize freezer. Rotate and line up products. Close all boxes.

Sweep freezer floor.
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Walk-in
Cooler

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Deck Oven
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Rack Oven

Freezer
Baker’s
Work Area

Wipe down freezer strips with a clean damp towel.


Scrub baker’s table with green scrub pad from a bucket with all-purpose cleaner and
hot water. Get the top, sides, shelf and legs. Wipe/rinse with a clean, damp towel.

Wipe down wall behind baker’s table with a clean, damp towel.

Wipe down containers with a clean, damp towel.

Wash utensils in dishwasher. Put away in designated area.
Smallwares 
Floors
34
Brush off dirty molds and screens.

Wash Muffin, Muffie, Pecan Roll and Brownie pans in dishwasher.

Sweep floor in back room, in front of ovens, and in the bakery.

Using a clean mop and fresh hot water with all purpose cleaner, mop from the front
(the bakery) to the back room.

Complete before 5:00 am when the retail associates begin to arrive.
Step by Step
Weekly Cleaning Tasks
Sunday
Rack Oven

Detail clean Rack Oven. Refer to EB 5 for oven cleaning procedures.
Monday
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Baker’s Area

Scrub walls in baker’s area.

Empty all ingredient containers. Wash in dishwasher. Dry completely before refilling ingredients in
containers. Refer to EB 2 for dishwashing procedures.

Clean baker’s table thoroughly and oil tables with mineral oil.
Tuesday
Proof Box
Detail clean Proof Box. Refer to EB 6 for proof box cleaning procedures.
Wednesday
Rolling Racks
Clean equipment and utility racks with a brush from a bucket of hot water with all-purpose cleaner.
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

Degrease utility racks and oven rack wheels with a brush from a bucket of hot water with degreaser.
Thursday
Deck Oven and Cooler/Freezer

Detail clean Deck Oven. Refer to EB 4 for oven cleaning procedures.

Scrub baker’s shelving in cooler with brush from a bucket of hot water with all-purpose cleaner.

Deck brush freezer floor. Refer to freezer floor cleaning product for instructions.
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Step by Step
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Step by Step
SBS 5: Communication
Why is communication so important?
You may be wondering why we want you to learn communication skills. After all, you can’t really talk to
the Tomato Basil bread. Well, you could talk to it, but it isn’t likely to talk back! 
Because baking at Panera can be a singular effort on your part at times, it seems that communication is
the least of what you “knead” to learn with all of the different products, toppings, proof times, etc.
On the contrary though, you will need to be able to communicate effectively in order to learn all that you
need to learn to become a certified baker!
You will have to be able to communicate effectively with:
Your Baker trainer

Your BTS

Your BMM

Any MITs or Baker helpers that you are working with while in training.

And last, but certainly not least, the bakery-cafe managers and associates that you work with at the
bakery-cafe.
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
What do we mean when we say “communication”?
Communication includes more than just talking and listening.
Your ability to actually understand what someone is saying is different than just listening.

Similarly, your ability to express yourself clearly and concisely is different than just talking!

Also, remember, it isn’t what you say, but how you say it. Pay attention to the tone of your voice
when communicating. You may not mean to mumble, or be talking loudly or too quickly… but all of
these communicate something beyond the words that you are saying.

Some people may think you don’t really care about what you are saying if you are mumbling. They
might think you are mad or frustrated if you are talking loudly. And if you talk too quickly, the person
may not catch everything you’ve said and they may think you are impatient with them.

Non verbal communication is another form of communication. Nonverbal communication is facial
expressions like smiles, gestures, eye contact, and even your posture.
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O

I understand. You
said that you would
like for me to go to
the Springfield
bakery-cafe on
Tuesday to help Bob
with his timeline.
Correct?
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Step by Step
Communication Tips
Stop Talking.

First and foremost, stop talking! It is difficult to listen and speak at the same time.
Put the other person at ease.

Give them space and time and “permission” to speak their piece. How we look at them, how we
stand or sit, makes a huge difference: relax, and let them relax as well.
Show the other person that you want to hear them.
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 Look at them. Nod when you can agree, ask them to explain further if you
don’t understand. Listen to understand them and their words, rather than just for
your turn to talk.
Repeat what was said to ensure understanding.

This is called paraphrasing. Put the message you heard in your own words and say it back to the
person speaking with you. This will show that you are listening actively and confirm that you received
the correct message.
Remove distractions.

Good listening means being willing to stop whatever you are doing and give them your full attention.

Especially if they are telling you something personal or painful, or something controversial, take a
moment to stand in their shoes, to look at the situation from their point of view.
Be patient.
Some people take longer to find the right word, to make a point or clarify an issue. Give the speaker
time to get it all out before you jump in with your reply.
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
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Empathize with the other person.
Watch your own emotions.

If what they are saying creates an emotional response in you, be extra careful to listen carefully, with
attention to the intent and full meaning of their words. When we are angry, frightened or upset, we
often miss critical parts of what is being said to us.
Be very slow to disagree, criticize or argue.

Even if you disagree, let them have their point of view. If you respond in a way that makes the other
person defensive, even if you “win” the argument, you make lose something far more valuable.
Ask lots of questions.

Ask the speaker to clarify, to say more, give an example, or explain further. It will help them speak
more precisely and it will help you hear and understand them more accurately.
STOP TALKING!

This is both the first and the last point, because active listening depends upon it. We have two ears
and only one tongue, which is a gentle hint that we should listen twice as much as we talk.
http://www.mindtools.com
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Step by Step
SBS 6: Managing Product Quality
It’s all about PRIDE!
We, the bakers at Panera Bread, are well known for our pride in the products that we produce.
There are stories about bakers leaning over the bread to listen to it crackle… like we are actually
communicating with our bread! Of course we cut open our breads to check the cell structure of the
crumb. It is what we do… checking and rechecking breads in the oven, to ensure the color is just right.
We work hard to prepare all the products in time for the bakery-cafe to open. But, it is a labor of love.
We are proud of what we accomplish each and every night.
Panera Bread – the concept is at stake...
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The retail business is our customer. Our products must be of the highest quality to “communicate” that
Bread is our passion, soul and expertise!
We have the word “bread” in our company name! We are a bakery-cafe. Our concept is built on the
basis of the highest quality baked goods – in particular, our breads.

The bakery-cafe managers and associates count on us to prepare the entire bakery product line…
but not just to have it there – but for the product to look great!

Your craftsmanship is on display everyday – under lights – on elevated trays and plates…

We sell other things like soup and turkey. But are those on display? Nope. We care about the
quality of our salads, too. Are they on display? Nope. In fact, our
salads are very tasty – but anyone can make a good salad.

It is the bread that differentiates us at Panera Bread. Each salad
comes with BREAD!
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
How do we effectively Manage Product Quality?
Every Step of the Way
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As you learn to prepare all of the products you will see many steps for
each product and at each step there is also a check on quality.

For example, when removing the dough from the transports, you will check for proper weight. You
will also manipulate the shape of the dough as needed. Why? Because both of these factors, weight
and shape, would greatly affect the end quality of the product.

You pan up the breads in the correct configuration. Why, just because someone told you to? No.
Because if you pan the breads up too close to each other, the crust will not form evenly around the
product. If two products are touching, it will affect the end quality of the product!

When you proof the croissants, you check and recheck until they are the right size. Of course size
will affect the end product quality in terms of appearance – but it will also affect the taste of the
product. If the product is allowed to over proof, the butter will seep out of the product leaving it
tasteless – nothing but flaky air.

We present our bake to the opening manager everyday for a review of product quality!
You must, at all times, follow every procedure the way it is stated in the Baker’s Manual. These
specifications will ensure the highest quality products each and every time.
Everything we do, we do for a reason. And the reason is QUALITY.
No Shortcuts! We get the tough stuff done with optimism and mastery.
We are master craftsmen and women. We don’t compromise quality. Period.
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Step by Step
40
Step by Step
SBS 7: Organization & Efficiency
The Importance of Organization and Efficiency
Two of the most important factors in your success as a Baker Trainee and as
a Certified Baker are your level of organization and efficiency.
Why is that?
Panera is a business. Businesses exist to provide a service, but also need to
make a profit to continue to operate. Panera spends approximately 28% of
our sales on labor dollars paying bakers, bakery-cafe managers, associates,
etc.
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Product Quality is the most important thing at Panera, but unfortunately none
of us would be coming to work if we had great products but weren’t making a
profit.
Remember our cultural value: Profit Provides Possibilities – profit sustains
the growth of our concept and our people.
We have to do our part for the success of the company and prepare the
highest quality products as quickly and efficiently as possible.
Product Value Dollars per Hour
One of the measures we will use to evaluate your performance is your product value in dollars per the
hours you work.
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For example, if the Pan Up dollars for your bake off are $1,800.00 and you work for 9 hours we will divide
the $1800 by 9 hours. This is $200 out of the oven per hour.
Of course, the nine hours that you worked you were not baking the whole time. The daily cleaning tasks
and the Pan Up for the next day have to be completed during your shift. Completing the Pan Up for the
next day – and completing the cleaning tasks are part of the whole bake process though – so they count.
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While you are in training, we will not be as focused on your dollars per hour, because we want you to
focus on learning how to prepare the products to standard. We want you focused on product quality.
As you learn, you will become more efficient.
Using Dollars per Hour as a Measurement of your Performance
We will begin holding you accountable for your dollars per hour when you complete your Baker Training
and are baking by yourself in your home bakery-cafe. The BTS will complete a 30, 60 and 90 day
evaluation of your performance. During these evaluations, we will measure your performance against the
following standards of efficiency.

$200 per hour or better – the highest level of efficiency!

$180 per hour or better – solid performance with room to improve…

$160 per hour or better – minimum expectation; your BTS will support
you in your efforts to improve your organization and efficiency.

Less than $160 per hour – below expectations.
41
Step by Step
Please keep in mind that if you have a helper, their hours are also calculated into your dollars per hour
figure. The time that they are working they are completing tasks that you would have to complete if they
weren’t there.
Here’s an example. Your Pan Up is $2300. You worked 9 hours and you had a helper for 4 hours. That
is a total of 13 hours. Divide $2300 by 13 hours = $177 per hour.
Tips for Improving your Efficiency
Follow a timeline.
Create and follow a timeline for your bakery-cafe. There are sample baker timelines in the Study
section of this manual that you can use as a starting point. Also, refer to the timeline your baker
trainer is using as an example.

Following a timeline will focus your efforts. This will save you time because you have goals set (i.e.
complete focaccia pan up by midnight) – and you have the process broken down in an order that
makes the most sense for your bakery-cafe set up and product mix.
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
Clean as you go.
Keeping your areas clean and free of clutter is another way to ensure you are as efficient as possible.
If you clean as you go you won’t waste time trying to find room to set things down, or losing things
and trying to locate them, etc.

Keeping the cooler and freezer clean and organized will also help your efficiency. When panning up,
it will be easier for you (and quicker ), if the items are in the right place.
Stock and Rock!
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
Check product quantities and communicate any shortages to the BTS/BMM and bakery-cafe
managers before you run out!

Having what you need stocked and available is one of the best ways to keep on track.

Stock your ingredients at the end of each shift for the next day. Stopping in the middle of the bake to
fill up ingredient containers will slow you down.
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
Ask for feedback.

Ask for feedback from your trainer and the BTS about your level of efficiency.

They will be able to give you pointers on how you can improve your efficiency. (i.e. have sheet pan
liners closer to you, how to handle focaccia rings more easily, etc.)
Hit the ground running.
 Be fired up when you first get to work. Hustle! The best bakers
are focused on getting the bake started in a timely manner.
 They say it is better to really move when you first get there
because it wakes you up and you never know what to expect during
the night (i.e. oven going down).
 Even if you often receive help, don’t wait for someone to show up
to help you with your bake. Assume they aren’t coming and then if
they do – great! 
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Step by Step
SBS 8: Food Cost
What is food cost?

Food cost is the cost of the food that is prepared to be sold.

As a business, the bakery-cafe has to spend money in order to make money.

We have to pay for the products that are brought into the bakery-cafe that we then prepare to sell to
our customers.
Why is food cost important?
The food cost of the bakery-cafe accounts for 27-30% of our sales.
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Let’s see how it compares with other expenses. How much of every dollar that is put into the registers
actually gets to the bank?
30 cents for food cost

28 cents for labor costs

10 cents for controllable expenses like cleaning supplies, utensils, bank charges, trash removal, light
bulbs, etc.

2 cents for advertising (banners, menu boards, etc.)

3 cents for equipment repairs

3 cents for utilities

8 cents for rent

5 cents for the loans/depreciation of equipment
Only 11 cents left…

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
If you work for a franchisee, you pay an additional 5 cents for the rights to use the name “Panera”.
So – out of every dollar that is rung into the registers, only an average of 8 cents will go to the bank.
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These costs can change. If we aren’t careful with the food, our cost of food will exceed the 30 cents…
and that means we will deposit less than 8 cents for every dollar!
What can I do to help control Food Cost?
We can make a big impact on food cost through careful execution of the following:
Receiving
Check quality

You may not be at the bakery-cafe when food is delivered. But, you should check the quality of the
products that are received when you do arrive.

Communicate any issues with the bakery-cafe manager (i.e. freezer burn, excessive breakage,
expiration dates within 14 days, etc.). Your bakery-cafe manager needs to know so they can call the
distributor and obtain a credit.

Do not use inferior product! It will be returned.

You should also tell your BMM about any product quality issues. He/she will then follow up with the
manufacturer to ensure that it doesn’t happen again!
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Step by Step
Receiving (cont.)
Check quantity
You may assist the bakery-cafe manager with ordering items you use in the baking process. If so,
check to be sure that what you ordered actually arrived.

If you are not involved in the ordering, you should still be aware of the amount of
product you have on hand. Communicate any shortages to your bakery-cafe
manager and BMM.

If you notice that you have more product than you need on hand, let the bakerycafe manager know this as well. Excess product sitting on the shelf can lead to
waste if the product freshness date expires.

You should also note any shortages or overages from the Fresh Dough Facility
on the Pan Up sheet in the “Adj. Qty” column. Point the shortages/overages out to the bakery-cafe
manager in case they don’t notice the changes you made on the Pan Up sheet.

If the shortages or overages from the FDF become common let your BMM know as well.
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
Storage
FIFO (first in, first out)
Organize your products in the right order. You want to use the oldest product first, so put them in
front of the same product that has a later use by date.

Never open a new container until you have emptied the first container.

If you have some product that will expire before you will use it, communicate that with your bakerycafe manager or BMM. They will attempt to transfer it to another bakery-cafe that will be able to use
it before it expires.

Expired product is like throwing cash into the trash can. Such a waste.
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
Organization

Keep products at least 6 inches off the floor. This is to ensure that the air is able to circulate around
the product to keep it at the right holding temperature.

Do not store products under the fans in the walk-in refrigerator or freezer. The fans may drip
condensation and contaminate the food.

All containers must be covered or top box flaps closed. This will keep off flavors, contamination or
too much air from getting into the product. If the product is allowed to dry out or become freezer
burned, it will dramatically affect the end product quality!
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Step by Step
Preparation
Follow the Pan Up
It is very important that you bake only what you have been asked to bake (i.e. do not pan up an extra
Pastry Ringjust because you have only one left in the case).

The bakery-cafe manager has created the Pan Up as accurately as possible. If additional products
are produced and not sold, that will cause the food cost to go up. Those additional products will not
be sold.

Although they are not thrown away because we donate our leftovers to local charities, it is a still a
cost to the bakery-cafe.

If you are unable to prepare the amount on the Pan Up, let your bakery-cafe manager and BMM know
(i.e. you don’t have enough muffin batter).
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
Use the right amount of ingredients – measure!
 If we are careful about how much of the ingredients we use when
preparing the products for the customer, then we can do our part to control
the cost of food (i.e. Asiago cheese).

Always measure product ingredients.
 Of course, the amount of ingredients will affect our food cost – but it will
also affect the product quality! Too much or not enough of an ingredient will
affect the overall flavor profile of our products!
Consistency is important. We Build Trust. This is one of our Concept Essence statements and it
couldn’t be truer in this case.

If you are not consistent with the amount of toppings/ingredients you use, our customers will not know
what to expect.

We need to provide them with the same high quality product each time they go to Panera Bread.
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
Good to the Last Drop!

Always attempt to scrape every last bit of product out of containers! Be frugal! It
will make a huge difference.

Squish the filling tubes to get everything you can out (like your toothpaste at
home!).
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Step by Step
46
Equipment Basics
EB 1: Baking Equipment/Smallwares
Bakers Table
Bakery rack
Sheet Pan
Perforated Screen
Pan Spray
Used to safely handle hot pans and other hot items.
Butcher-Block tabletop used to prepare bakery products.
Used for storing baked goods in all stages of production. There are two
different kinds, one with 10 slots for trays and one with 15 slots for trays.
Pans are used for panning up certain products that bake well on a flat surface.
Used for baking Bagels and items that need more steam.
Use to help release the product from baking pans and molds.
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Oven Mitts
4 Slot Mold
Holds four loaves. Set on top of a screen in order to fit on the tray slides of the
bakery racks. Use spray before baking.
3 Slot Mold
Holds three loaves. Slide directly into one of the slots on the bakery rack.
Scoring Knife
Cleaning Brush
Used for scoring products.
The tools for brushing screens clean after each use.
Holds up to 12 muffins.
Muffie Mold
Holds up to 15 muffies.
Baking Cup Liner
Rubber Spatula
Pastry Brush
Paper baking cup liner placed inside each muffin mold before muffin is baked.
Used for getting remaining product out of buckets (i.e. brownie batter).
Used to apply thin glazes onto products.
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Stainless Steel Mixing
Bowls
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Muffin Mold
Spray Bottle
Clear Plastic Lexan
Containers
Clear round 6-Qt
Cambro Container
A thirteen-quart steel-mixing bowl for mixing low fat muffin batter.
Used to spray water onto breads, bagels and other items prior to applying
toppings to help them stick. Bottles must be clearly marked for water and
never interchanged with a chemical bottle.
Used to store toppings.
Storing any refrigerated toppings and fillings.
1-Qt Measuring Cup
Used to measure liquids for various baking needs.
Thermometer
Used to take temperatures of various baked items.
Baker EB Cards | 11.14.12
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Equipment Basics
48
Equipment Basics
EB 2: Dishwasher
Handle
Close the door
completely before
beginning wash
cycle.
Wash & Rinse
Arms
Clean nozzles each
period with small
bristle brush.
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Start Button
Once door is
closed, press Start
Button to begin
wash cycle if unit
does not auto-start.
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Drain Basket
Lift up on basket
and dispose of
debris daily.
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Wash tank
Place full dish rack
squarely in the
middle of the wash
tank.
Cleaning
Drain Stem
You’ll need to lift
the drain stem from
the inside corner of
the machine to
change the water in
the machine
Chemical
Dispenser
To replace an
empty chemical
bucket, pull tube
straight out and
remove empty
bucket. Cut crosshole in top of new
bucket and insert
tube to the bottom
of bucket.

Remove screens (with drain basket) from dishwasher at least once per day. Clean debris from screens
and replace in machine.

Clean Wash tank by running 1- 2 cycles through an empty wash tank (delime tank if needed – once a period).

Check & clean wash arms & rinse arms, top and bottom for any clogs. If necessary (your cleaning supply
clean nozzles on arms using a small bristle brush (coffee pot
rep should perform this maintenance each month),
brush).

Clean door area and top of dishwasher – wipe with a clean damp cloth and sanitizer solution,
followed by a dry cloth to keep dishwasher shiny.

Check Chemical levels daily (Soap, Rinse and Sanitizer in 5 gallon buckets).
49
Equipment Basics
Maintenance
Check Sanitizer Level

Use blue chlorine sanitizer strips.

During rinse cycle, place the strip in the water that is draining – the paper should turn the color that
indicates 50 ppm.

If the sanitizer solution tests below 50ppm, follow these steps:
1. Check the 5 gallon Ultra San pail to confirm that it still has sanitizer in it. If is does not, replace it
with a new pail and skip to priming instructions in step 4. If it does, gently push down on sanitizer
pick up tube to make sure it is all the way to the bottom of the pail.
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2. Run another cycle and watch the sight tube to see if sanitizer is dispensing. Liquid sanitizer
should move through the tube at the start of the rinse cycle.
3. If no sanitizer moves through the tube during the cycle, wait until the cycle is over and go to the
priming instructions in step 4.
4. To prime the liquid sanitizer, push the sanitizer prime switch to the right and hold it there running
the sanitizer pump for 15-20 seconds while watching the sight tube for sanitizer. If none is
present, call your Ecolab associate for assistance.
5. When the liquid sanitizer starts to move through the sight tube, look at the injection tube and
watch for the sanitizer to reach the machine.
6. Once the sanitizer reaches the machine, run a cycle and test the level to make sure it is at 50100ppm.
O
7. If sanitizer still does not test correctly, report the issue to store manager.
De-liming Each Period
Drain machine by lifting drain stem.

Remove tube from detergent dispenser (remove and place in an empty pan or bucket).

Add ½ gallon of Limeaway into washtank. Run 10-15 cycles.
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

Drain machine.

Refill (press start button to fill).

Run 2 cycles.

Drain.

Return detergent tube to dispenser.

Machine is ready to use.
Safety

Use caution when opening dishwasher - the steam is hot!

When dishes are removed from dishwasher they are very hot. Be Careful! Wait for dishes to cool
before handling them.

When handling knives, be careful that you keep the blade side down, and never place knives in
“sudsy” water where they can’t be seen.

Keep floor dry around dishwasher to avoid slips and falls.
50
Equipment Basics
EB 3: Cooler and Freezer
Walk-In Cooler
Freezer
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Air Curtains
Must be in
good shape
to keep the
refrigeration
inside the
walk-in and
freezer.
Evaporator Coils
Clean each period
by brushing off
with long blue
handled brush.
The Walk-in Cooler
O
Condenser
Fans
Wipe covers
weekly with
clean damp
cloth.
The Walk-in Cooler is a refrigerator that must maintain a temperature of below 39°F.

The fan in the cooler forces the cold air to circulate around the unit and maintain the temperature.
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

All food in the cooler must remain covered to prevent any off flavors from being absorbed into the
product.

If the door to the cooler is open for any extended length of time, the temperature will rise. Keep the
door closed.
The Freezer

The freezer must maintain a temperature of -10 to 10°F.

The fan circulates the cold air around the freezer to maintain the temperature.

The fan will shut off for a 30 minute period in order to allow the unit to defrost. This keeps ice from
building up around the fans so that they will operate properly.

The coldest part of the freezer is in the back.

The door must remain closed to maintain temperature.
51
Equipment Basics
Walk-in Cooler/Freezer Daily Cleaning

Organize baker’s area in the cooler/freezer. Rotate, day dot and line up products. Ensure all
containers are covered and boxes are closed.

Sweep and mop cooler floor. Use clean mop with all-purpose cleaner.

Sweep only in the freezer.

Wipe down air curtains with a clean damp towel.

Clean underside of door handle. Use a towel from a bucket with all-purpose cleaner and hot water.
Weekly Maintenance
Door gaskets must be intact, in place and clean – gently inspect gaskets by pulling away from the
door, check for cracks and tears.

Check door handles and hinges; be sure they are in good shape –no loose parts.

Check air curtain for tears or missing pieces.

Look at the floor – make sure it’s in good repair.

Inspect drain (drains outside freezer into floor drain). It should be working and free of debris.

Check fans for ice build-up. Be sure all fans are running!

Look for any leaks.

Check temperature gauge – is it accurate? Walk-in should be below 39° F; Freezer -10 to 10° F.
Check temperature reading against a calibrated thermometer to ensure accuracy.

All refrigerated and frozen holding units must contain operable NSF thermometers.
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Safety
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
Make certain there is no standing water on cooler or freezer floor – it will be very slippery.

When checking fans make certain not to place hands or fingers in fan blades.

When lifting products and moving them around - bend with your legs, not your back!
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
Basic Troubleshooting
If your Cooler/Freezer isn’t maintaining proper temperature do the following prior to contacting your BMM:
1
Check the temperature reading. Walk-in should be below 39° F; Freezer -10 to 10° F.
2
Check the circuit breaker.
3
If the door was left open, close the door and check to see if the temperature drops.
4
In freezer, check to see if the fan has ice buildup or if it is in a defrost cycle.
Note: Ask your trainer for further clarification if needed. Also, refer to the Equipment Manual for
more detailed equipment and troubleshooting information.
52
Equipment Basics
EB 4: Deck Ovens
Exhaust Hood
Located above
oven. Smoke
and heat
escape
through the
hood.
Baking Decks
Keep the baking
decks clean with a
deck brush. A clean
deck maintains our
product quality. We
have three and four
deck ovens.
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Control Panel
Used for
setting temp,
steam & time
on baking
cycles.
Operating the Deck Ovens
Following are the standard steps to using our Deck Ovens. Review these as you go through training
to help you remember all the necessary steps and the correct sequence.

Refer to “Deck Oven Operations” laminate found in bakery-cafe for details.
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
Preheat Baking Decks
1
Check to be sure the vapor exhaust valves are closed.
2
Turn on the baking decks with the on/off key.
3
Verify baking temperature display is set to desired temperature.
4
Verify baking ratios are set to desired settings.
5
Turn on all steam generators in the baking decks.
6
Turn on oven light.
Note: Baking decks and steam generators take 60 minutes to reach operating temperature.
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Equipment Basics
Bake
Verify proper baking temperature has been reached.
2
Load oven as quickly as possible to avoid losing oven temperature.
3
Press the steam key for products requiring steam. The steam will be delivered to the baking
deck.
4
Press the timer key and the LED will turn on and display, this will flash for 5 seconds.
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1
Note:

You can change the preset time during this time.

As soon as the display stops flashing the time will start to count down, indicated by a flashing
point at the lower right of display.

Pressing the timer key again will stop the baking cycle.
When the baking time is over, the LED will start to flash and the “buzzer” will sound. Press the
timer key to turn the buzzer off.
6
Remove the finished product from the baking deck.
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5
Delivery of Steam to the Baking Decks
Press the steam key. The steam will be delivered to the baking deck.
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1
Note: Steam generator must be on for at least 60 minutes to reach the proper temperature.
54
Equipment Basics
Detail Cleaning the Deck Oven
1
Turn the power switch to the decks to the “off” position. Allow oven to cool.
2
Brush out loose crumbs, use deck scraper to loosen or remove excessive debris.
3
Use a hand brush to dust flour off the outside surface and glass of oven.
4
Wipe outside of ovens including the handles. Use a towel from a bucket with all-purpose cleaner
and hot water.
Note:
Take care not to use dripping wet towels. Water cannot get into the control panels of the
ovens.

Do not use a scrub pad as this will scratch the stainless steel surface of the oven.
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5

An oven cleaner may be used on the oven glass to remove any stains that cannot be removed by
warm soapy water. After applying cleaner, allow chemicals to act. Rinse thoroughly to remove
the cleaning agent; use a clean towel from a bucket of just hot water.
Safety
O
Note: Always use caution when using chemical cleaners. Read product safety instructions.
The ovens will be HOT when in use. Use Caution when working with or around
the ovens!

NEVER use ice or water inside oven to clean baking decks.

NEVER use any chemicals inside the oven.
PR

If your Deck Oven goes down or is not reaching temp do the following prior to contacting your BMM:
1
Press the reset button.
2
3
Check the gas hook up and water control valves.
55
PR
O
O
F
Equipment Basics
56
Equipment Basics
EB 5: Rack Oven
Vent
Oven Door
Be careful
can be
very hot!
Control Panel
Used for setting
temp, steam & time
on baking cycles.
O
O
F
Door Handle
Used to lock
and unlock
oven door.
Oven will not
operate
properly unless
door is locked.
Operating the Rack Oven
PR
Following are the standard steps to using our Rack Ovens. Review these as you go through training to
help you remember all the necessary steps and the correct sequence.
Preheat Oven
1
Press bake. The bake light and all temperature and time displays come on.
2
Adjust the Set Temperature by pressing (^ up) or (v down). This will increase or decrease the
temperature.
Note:

The door must be closed to operate the Oven Fan and Heat.

The Heat on light is on when the heat is.

It takes about 20 minutes for the oven to reach operating temperature.

Closing the vent will heat the oven up faster.
57
Equipment Basics
Bake
1
Adjust the Bake Time (minutes) (^ up or v down). This will increase or decrease the bake time.
Adjust the Steam Time (seconds) (^ up or v down). This will increase or decrease steam time.
If the steam time is set for more than the maximum steam time (25 seconds) the oven will
provide steam for the maximum amount of time then pause the rest of the time.
3
Load oven with the double rack or two single racks. Refer to JOG for loading and unloading.
4
Press Timer Start. The flashing light in the bake time display will stop and Rack rotation will
stop at the next load/unload position.
5
When baking cycle is complete, (Bake time 00), the buzzer will sound and displays will flash.
Heat and Rack Rotation continue until you press Timer Stop.
O
F
2
Note: Remember, closing the vent will heat the oven up faster.
Off
Press Off and hold in for ½ second.
Note:
O
1
All displays and control turn off.

Rack Rotation stops immediately, if running.

The Stack fan (in exhaust system) will stay running for 20 minutes after control is turned off.
PR

Fan
1
Press Fan. The Fan light and all temperature and time Displays come on.
Note:

Only Fan is operational.

The door limit switch is not operational (the door can be opened).

Bake time and Steam time are not operational.
JOG
1
With the bake light on (in Preheat or Bake modes) and with the door closed, press 00.
The rack rotation device will start turning and continue turning until it stops at the next
“load/unload position.”
58
Equipment Basics
Oven Damper Control
1
Cool down the oven by opening the damper.
When changing to a product which requires a lower baking temperature.
Exhausting heat from the oven using the damper can cool down the oven.
Preset Values
Note:
The set temperature cannot be set higher than 650º (280ºC).

When turned on, the set temperature automatically reads 350º (175ºC).

Service Technician can change the readout control from Fahrenheit to Celsius.
Detail Cleaning the Rack Oven
O
F

Turn the switch on the front of the oven to the “off” position. Allow oven to cool.
2
Wipe the outside of the oven including the handle. Use a towel from a bucket with all-purpose
Note:
O
1

Take care not to use dripping wet towels. Water must not get in control panel of the oven.

Do not use a scrub pad as this will scratch the stainless steel surface of the oven.
4
Sweep out loose crumbs.
5
Clean the sides of the inside of the oven. Use a towel from a bucket with all-purpose cleaner
and hot water. Let the solution sit for one minute.
6
Rinse thoroughly to remove cleaning agent; use a clean towel from a bucket of just hot water.
7
Clean the floor. An oven cleaner may be used to loosen stubborn debris. After applying
cleaner, allow chemicals to act, then mop with a clean, wet mop.
8
Rinse floor with a very clean mop and hot water. No residue should be left behind. Steam cycle
may also be activated to help remove residual chemicals left behind.
PR
3
59
Equipment Basics
Weekly Maintenance

Check the door gaskets – they must be intact, in place and clean.

Make sure the door handle and door hinges are firmly in place, not loose (notify the bakery-cafe manager or
BMM for repairs if needed).
Check for leaks – including steam leaks.

Run a steam check; put an empty rack in oven and set steam for 20 seconds to see if steam gathers
on rack.
Safety
O
F


The oven will be HOT when it is in use. Use Caution when working with or
around the oven!

Racks are very hot! Use caution when moving racks in and out of oven.

Turn oven off immediately and don’t open the door if the odor of gas is
present.

Turn off oven if you ever hear popping sounds.
O
If your Rack Oven goes down or is not reaching temp do the following prior to contacting your BMM:
Press the reset button.
2
PR
1
3
Check to ensure fan settings are programmed properly.
4
Check the gas hook up and water control valves.
60
Equipment Basics
EB 6: Proof Box
Reset button
O
F
Drain Pan
Humidity
setting
Set at 90%
Proof Box Overview
O
Temperature
setting
Located above
proof box door
Temperature
should be set
at 90°.
Power
Switch
PR
The purpose of the Proof Box is to create a warm, moist environment that allows yeast products to rise to
a specified height prior to baking. The warm temperature of 90° causes the yeast to become active,
releasing gases and making the dough rise.
The relative humidity of 90% allows the outer surface of the dough to remain elastic, so that it stretches
easily as the product rises. Having the proper temperature and the proper humidity is critical to the
proofing of all our products.
When a yeast product “proofs” it literally “proves that it can rise”. In other words, the yeast is working and
doing the job. When a product does not “proof”, it does not rise because something is wrong with the
yeast.
Relative Humidity means the moisture in the air is relative. The humidity percentage depends on the
temperature of the air. For example, if the air temp is 50° and the relative humidity is 75%, there is
actually much less moisture in the air than if the air temperature is 90° with relative humidity of 75%.
Warmer air can hold more moisture.
61
Equipment Basics
Operating the Proof Box
1
Turn the Control or Fan switch on. This switch starts the operation of the entire Proof Box.
Note:
The Control switch turns on the thermostats. The thermostat settings should not be used to
turn the Proof Box on or off.

One thermostat will control the humidity in the Proof Box and the other will control the heat.

Indicator lights next to each thermostat will come on to indicate when the thermostat is
calling for heat or humidity.

The light will go off when the temperature and humidity has met the thermostat setting:
90°F with 90% humidity.

Always keep the Heat temperature higher than the Humidity temperature or droplets of
water will fall on the floor.
O
F
2

Turn the Control or Fan switch off. This switch will shut down the operation of entire Proof Box.
Detail Cleaning the Proof Box
Turn the power to the Proof Box to the “off” position.
2
Leave doors open to allow the Proof Box to cool and the humidity to escape.
3
Open access panel to expose the filter (access may vary depending on model), remove filter for
cleaning. Spray with hot water, this will clean/kill any bacterial growth on the filter.
4
Wipe the inside and outside of the Proof Box including the handles. Use a towel from a bucket
with all-purpose cleaner and hot water.
PR
O
1
Note: Do not use a scrub pad as this will scratch the stainless steel surfaces of the Proof Box.
5
Check spray nozzles for calcium build up. If they are clogged, soak the nozzles for 30 minutes
in Lime-A-Way* to remove any build up. (*2 parts water to one part Lime-A-Way mixture.)
6
Clean drain pan.
Note: After cleaning the drain pan, a diluted bleach solution can be poured down the drain to
remove any additional bacteria growth.
7
Rinse all surfaces with clean towel and hot water only. No residue should be left behind.
8
Sweep floor.
9
Mop with a clean, wet mop. Leave doors open to allow the Proof Box to air dry.
62
Equipment Basics
Weekly Maintenance

Check the door gaskets – they must be intact, in place and clean.

Make sure the door handle and door hinges are firmly in place, not loose (notify the
bakery-cafe manager or BMM for repairs if needed).

Check that control dials are working properly – test this by switching on power,
then set both temperature and humidity to 90 (90° for temp 90% for humidity).

Look at the seal on the floor around the Proof Box, it must be intact with no
standing water on the floor (notify the bakery-cafe manager or BMM for repairs if needed).

Inspect the floor around Proof Box for leaks (notify the bakery-cafe manager or BMM for
repairs if needed).

Safety

O
F
Check the temperature for accuracy; compare the wet bulb and thermometer
(hygrometer) located inside the proof box for actual humidity and temperature
settings.
Prevent slips and falls by keeping floor dry at all times.
O
If your Proof Box goes down or is not reaching temp/proper humidity do the following prior to contacting
your BMM:
Check the temperature setting. The temperature should be set on 90° with 90% humidity.
2
3
Check to see if the spray nozzles are not clogged with calcium build up. If they are clogged the
nozzles must be soaked over night in lime away.
PR
1
63
PR
O
O
F
Equipment Basics
64

Apprentice Training Manual

Transcription

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