please do R script for the senario below that prints the solution with scheernshots of the outcome. thank you

You run a bakery specializing in cupcakes and cookies. You want to maximize your daily profit while meeting production constraints, ingredient limitations$,$ and delivery capacity. Here's the detailed scenario:

Products:

You bake three types of cupcakes: Vanilla $($$$1$ profit$),$ Chocolate $($$$1\mathrm{.}2$ profit$),$ and Red Velvet $($$$1\mathrm{.}5$ profit$).$

You also bake two types of cookies: Chocolate Chip $($$$0\mathrm{.}75$ profit$)$ and Oatmeal Raisin $($$$0\mathrm{.}8$ profit$).$

Ingredients:

Each cupcake type requires $1$ egg and varying amounts of flour and sugar:

Vanilla: $1\mathrm{.}5$ cups flour, $1$ cup sugar

Chocolate: $2$ cups flour, $0\mathrm{.}8$ cups sugar

Red Velvet: $1\mathrm{.}8$ cups flour, $1\mathrm{.}2$ cups sugar

Each cookie type requires:

Chocolate Chip: $2$ eggs, $1$ cup flour, $0\mathrm{.}5$ cups sugar

Oatmeal Raisin: $1\mathrm{.}5$ eggs, $1\mathrm{.}2$ cups flour, $0\mathrm{.}7$ cups sugar

Production Constraints:

You have $120$ eggs, $250$ cups of flour, and $200$ cups of sugar available daily.

You have two ovens, each capable of baking $60$ items per hour. Baking times vary:

Cupcakes: Vanilla $(30$ minutes$),$ Chocolate $(40$ minutes$),$ Red Velvet $(35$ minutes$)$

Cookies: Chocolate Chip $(20$ minutes$),$ Oatmeal Raisin $(25$ minutes$)$

Delivery:

You offer delivery for an additional $$0\mathrm{.}25$ per cupcake and $$0\mathrm{.}15$ per cookie.

Delivery capacity is limited to $100$ items per day.

Minimum Production:

You have a contract to supply at least $20$ Vanilla cupcakes and $30$ Chocolate Chip cookies daily.

Objective:

Maximize your total profit, including both production and delivery revenue.

Challenge:

Using linear programming, determine the optimal production and delivery plan that maximizes your total profit while adhering to all constraints. This involves considering:

Production quantities: How many of each cupcake and cookie type should you produce to maximize profit?

Delivery decisions: Should you deliver all produced items, or is it more profitable to sell some directly without delivery?

Ingredient limitations: Can you produce the desired quantities within the available ingredients?

Oven capacity: Can your ovens handle the planned production volume within the available baking time?

Minimum production requirements: How can you meet the contract obligations while still maximizing profit?

Solving this complex scenario requires careful analysis and optimization techniques to achieve the most profitable outcome for$$your$$bakery$.$