Process Analysis - Capacity A commercial bread bakery wants to evaluate its capacity, in terms of how many kilograms of bread it can produce per hour. A simplified version of the process is shown below: Mixing Proofing Baking Packagin In the mixing stage, all of the ingredients are combined to form the dough. Capacity (kg/hr/machine) number of machines Stage 3 Mixing Proofing Baking Packaging 60 25 40 75 6 4 3 The dough must then rise in a controlled environment called a proofing box or proofing oven, which monitors humidity and temperature. Following the proofing, the bread is then formed into loaves and baked. In the final stage, the bread is packaged prior to distribution to retail outlets. The bakery currently has the following equipment: 1. What is the current maximum output of the bakery in kilograms of bread per hour? 2. Where is the bottleneck in the process? 3. If an additional piece of equipment were purchased to increase the capacity of the bottleneck, what would be the new capacity