Bakery distribution needs a plan for product appearance, handling conditions, and delivery sequence. Do not assume one temperature or holding time for all cream products; check product information.
Define product conditions
For each product and lot, take storage, transport, and delivery acceptance conditions from production instructions and current product information.
Secure the trays
Check with a real load whether shelf spacing, tray size, and dividers prevent movement. Record damage and arrival condition at delivery.
Record the branch sequence. Track branch, stop time, container openings, delivered quantity, and returned goods. Compare a representative multi-stop run with product requirements.
Choose container size from data
Review order quantities and return patterns by branch. Set capacity from actual loading and return needs rather than catalogue volume alone.
