Bakery Production Plan Sheet
Turn the orders book and the shop's usual sales into a list the night shift can work from, and see the next morning where the plan and the bake disagreed.
FP-03 1 page
Food production and artisan makers · FP-05
Bread Yield and Wastage Sheet
A free printable bakery wastage sheet — dough in, units scaled, baked, rejected with the reason, sold and left over at close, one line per product per bake.
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One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Know which line is losing you money — the one that is over-baked every day, or the one that never sells out — from counts rather than the feeling at closing.
Who it is for
Bakeries and bakery counters that bake for a shop, a stall or a round and want to know what a day's waste actually is.
How to use it
- Write one line per product per bake, starting with the dough weight and the units scaled from it.
- Count rejects in the bake separately from what is left unsold at close — they are different problems.
- Use the same word for the same reason every time so the reasons can be tallied.
- Note where the leftovers went — staff, charity, bin — and add up the day at the bottom.
What is on the sheet
One page, top to bottom:
Printed under the title: What went into the oven, what came out, what sold and what did not — one line per product per bake, so the loaves you throw away or give away at the end of the day are counted rather than guessed at.
Same reason, same word. Waste reasons are worth writing the same way every time so they can be added up: burnt, under-proved, misshapen, dropped, unsold, returned. Use your own words but use them consistently. What you do with unsold bread is your call — this only counts it.
Write-on lines: Bakery · Date · Kept by · Shop day · Day's total baked · Total sold · Total rejected · Total left over · Worst line today
Yield and waste — one line per product per bake — totals go in the row above at close
Table, 11 rows: Product · Dough in · Scaled · Baked · Rejected · Reason · Sold · Left over · Went to
Questions
Why is there no acceptable wastage figure?
Because what is normal for a sourdough bakery selling out by noon is nothing like a counter that has to look full until it shuts. Your own weeks of figures are the benchmark; the sheet is for collecting them.
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