Using a cookery book, choose three similar, complex, recipe items such as layered and decorated cakes or desserts. For each construct the intended bill of materials and identify all the different materials, sub assemblies and final products with one set of part members (i.e. no duplication). Using the times given in the recipes (or your own estimates) construct a table of lead times (e.g. in minutes or hours) for each stage of production and for procurement of the ingredients. Using these examples (and a bit of your own imagination) show how this information could be used with an MRP system to plan and control the batch production process within a small cake or dessert factory making thousands of each of each product each week. Show part of the MRP records and calculations that would be involved

MOIST VANILLA LAYER CAKE

• Prep Time: 90 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 10-12 slices

INGREDIENTS

For the cake:

• 2 cups (380g) granulated sugar
• cup (118 ml) vegetable oil
• 3 large eggs
• 1 tablespoon (14.8 ml) pure vanilla extract
• cup (118 ml) light sour cream
• 2 cups (350 g) all-purpose flour
• 3 teaspoons (11.2 g) baking powder
• 1 teaspoon (5 g) salt
• 1 cups (296 ml) milk (I use nonfat)

For the frosting:

• 2 cups (453g) unsalted butter, cold
• 78 cups (910-1041g) powdered sugar
• 1 tablespoon (15ml) vanilla extract
• 23 tablespoons (30-44ml) heavy whipping cream (or milk)
• Pinch of salt