Could you take a look at my flow chart and see if there's any suggestions you would make to it? This particular one is for naturally leavened bread. I am also planning to make other charts for yeast breads, pretzels, and croissants.
Flow chart naturally leavened bread.pdf 1.2MB 118 downloads
My main area of concern would be the step that shows our raw dough program (step 18 that leads straight to step 24). We deliver raw dough to grocery stores where they then bake it in house. I'm not sure if the arrows are confusing or not since there's a bit of crossover.
Thanks for your help!
Edited by Charles.C, 24 July 2018 - 05:00 AM.