The Bakery Staff.
A frequent question asked by master bakers is “How many men should be required to do a certain quantity of work?”. When all was hand work the answer to such a question was not difficult, but the employment of machinery has considerably complicated the calculation, and in large bakeries now the output per man is determined wholly by the number and kind of machines employed. The matter is further complicated by the variations in the kind of work which constitutes the usual list of a mixed business. Thus a small business in which nothing but bread is made is uncommon, there are generally a few items of small goods, and these necessarily take more time than bread. If one man is employed making bread alone by hand he would be fully employed doing about 7 sacks per week; and if amongst that he had about £2.10 to £3 worth of small bread, then 6 sacks per week would probably be sufficient. If two men were employed, the joint output might be 18 to 20 sacks per week, while three men might do 30 to 32 sacks (280 lb.) With a trade of 30 sacks or upwards a dough machine at least might be employed, although it would be unlikely to save the wages of even one man. It should however increase the quantity per man.