A. Being a consumer of cookies, what are the qualities do you consider before buying the cookies at hypermarket? B. What will be the role of quality control inspector in this production process of cookies? Briefly explain. C. A small percentage of cookies is stored temporarily in the company’s warehouse, but they must be shipped shortly because of their limited shelf life due to not using preservatives. Based on this statement, what are the advantages and limitations associated with not using preservatives in cookies by Lew-Mark? HOME-STYLE COOKIESThe Lew-Mark Baking Company is located in a small town in western New York State. Thebakery is run by two brothers. Lew and Mark, who formed the company after they purchasedan Archway Cookie franchuse. With exclusive rights in New York and New Jersey, it is thelargest Archway franchise. The company employs fewer than 200 people, manly bluecollarworkers, and the atmosphere is informal.The ProductThe companyis only product is soft cookies, of which it makes over 50 varieties. Largercompanies, such as Nabisco, Sunshine, and Keebler, have traditionally produced biscuitcookies, in which most of the water has been baked out, resulting in cnsp cookies. Archwaycookies have no additives or preservatives. The high quality of the cookies has enabled thecompany to develop a strong market niche for its productThe CustomersThe cookies are sold in convenience stores and supermarkets throughout New York and NewJersey Archway markets its cookies as good food no additives or preservatives and thisappeals to a health-conscious segment of tihe market. Many customers are over 45 vears of age,and prefer a cookte that is soft and not too sweet. Parents with voung children also buy theCookies. The Production ProcessThe company has two continuous band ovens that it uses to bake the cookies. The productionprocess is called a batch processing system. It begins as soon as management gets orders fromdistributors. These orders are used to schedule production. At the start of each shift, a list ofthe cookies to be made that day is delivered to the person in charge of mixing. That personchecks a master list, which indicates the ingredients needed for each type of cookie, and entersthat information into the computer. The computer then determines the amount of eachingredient needed, according to the quantity of cookies ordered, and relays that information tostorage silos located outside the plant where the main ingredients (flour, sugar, and cake flour)are stored. The ingredients are automatically sent to giant mixing machines where theingredients are combined with proper amounts of eggs, water, and flavorings. After theingredients have been mixed, the batter is poured into a cutting machine where it is cut intoindividual cookies. The cookies are then dropped onto a conveyor belt and transported throughone of two ovens. Filled cookies, such as apple, date, and raspberry, require an additional stepfor filling and folding. The non-filled cookies are cut on a diagonal rather than round Thediagonal-cut cookies require less space than straight-cut cookies, and the result is a higher levelof productivity. In addition, the company recently increased the length of each oven by 25 feetwhich also increased the rate of production. As the cookies emerge from the ovens, they arefed onto spiral cooling racks 20 feet high and 3 feet wide. As the cookies come off the coolingracks, workers place the cookies into boxes manually. removing any broken or deformedcookies in the process. The boxes are then wrapped, sealed. and labeled automatically

Question

Accepted Answer

The main qualities of a good cookie are its crispiness, softness, spread, and chewiness.