Guide to creating an operational flowchart

An operational flowchart visually represents each step in the bakery’s workflow, from receiving raw ingredients to delivering the final baked goods to customers. This flowchart helps streamline operations, identify bottlenecks, and ensure consistency in production.

Steps to create an operational flowchart for a bakery

1. Identify key processes:
   • Start by outlining the primary processes in the bakery, such as receiving ingredients, preparing dough, baking, packaging, and selling.
     
     
2. Break down each process step-by-step:
   • For each key process, break it down further into smaller steps. For instance, under "Prepare Dough," include steps like "Measure ingredients," "Mix," "Knead," etc.
     
     
3. Choose symbols for each step:
   • Use standard flowchart symbols:
     • Oval for start and end points
     • Rectangle for actions/processes
     • Diamond for decision points
     • Arrows for direction of flow
       
       
4. Create the flowchart:
   • Arrange the steps in sequence, connecting them with arrows to show the workflow. Add decision points where applicable (e.g., if dough consistency is not right, return to mixing step).
     
     
5. Add details to each step:
   • Where helpful, add specifics about timing, temperature (e.g., for baking), and roles (e.g., baker, packager).
6. Review and test the flowchart:
   • Review the flowchart with the team to ensure all necessary steps are captured. Run through it to see if it matches the actual workflow.

Template for a bakery operational flowchart

Below is an outline of a simple bakery operational flowchart. Adjust or add steps as needed.

Bakery operational flowchart

1. Start
   • Receive ingredients
     → Inspect for quality
     → Store as per requirements (dry storage, refrigeration, etc.)
     
     
2. Preparation
   • Gather ingredients
     → Measure based on recipe
     → Check measurements and ingredient quality (e.g., freshness)
     
     
3. Mixing and dough preparation
   • Mix ingredients
     → Combine flour, yeast, water, salt, and other necessary ingredients
     → Knead dough
     • Decision Point: Is the dough consistency correct?
       • Yes → Proceed to Rising
       • No → Return to Mixing
4. Dough rising
   • Place dough for rising
     → Cover and set in a warm area
     → Check dough after set time (e.g., 1 hour)
     • Decision point: Has the dough doubled in size?
       • Yes → Proceed to Shaping
       • No → Allow additional time
         
         
5. Shaping and pre-baking preparation
   • Shape dough
     → Form dough into desired shapes (loaves, rolls, etc.)
     → Preheat oven
     
     
6. Baking
   • Bake goods
     → Insert dough into the oven
     → Set temperature and timer based on recipe
     • Decision point: Is the baked product golden brown and baked through?
       • Yes → Remove from oven
       • No → Bake for additional time
         
         
7. Cooling and packaging
   • Cool baked goods
     → Place on racks to cool for the required time
   • Package baked goods
     → Label and package based on product type and quantity
     
     
8. Display and selling
   • Display in store
     → Arrange on shelves, ensuring fresh items are prominent
   • Sell to customer
     → Handle transactions and track inventory levels
     
     
9. End (Inventory Review)
   • Inventory Check
     → Review ingredient levels
     → Place orders for next day's stock if needed