Artisan Bread & Co$.$ is a small bakery focuses on using high$-$quality ingredients. They produce four types of pastries: croissants, muffins, cookies, and $$clairs$.$ They have limited daily availability for three key resources: flour $(120$ kgs$),$ butter $(65$ kgs$),$ and oven space $(40$ hours$).$ The table below $($also provided in worksheet DS $7)$ shows the resource requirements per unit of each pastry:

Final Exam Dataset.xlsx Download Final Exam Dataset.xlsx

Pastry Flour $($kg$)$ Butter $($kg$)$ Oven Time $($hours$)$ Profit per Unit

Croissant $0\mathrm{.}90\mathrm{.}61\mathrm{.}2$ $$2\mathrm{.}10$

Muffin $0\mathrm{.}750\mathrm{.}30\mathrm{.}85$ $$1\mathrm{.}40$

Cookie $0\mathrm{.}40\mathrm{.}150\mathrm{.}6$ $$0\mathrm{.}60$

$$clair $1\mathrm{.}250\mathrm{.}751\mathrm{.}5$ $$2\mathrm{.}50$

You cannot produce a fractional units of each pastry and the amount of each pastry must be integer $($e$.$g$.,2\mathrm{.}3$ croissants is not acceptable$).$

How many units of each pastry should the bakery produce each day to maximize their total profit, considering the resource constraints? You need to develop an optimization model and use the Excel solver.