Bakery Planning: Mixer Batches, Oven Loads and Capacity

Bakery Planning: Mixer Batches, Oven Loads and Capacity

Original quantitative topic practice in English. All 24 questions are included in a shuffled order. Each question supplies its own data and model assumptions; use only those assumptions. Choose one answer. Practice target: 20/24, not an official examination pass mark. Keep full intermediate precision. These exercises cover the calculation scope in the title; they do not constitute a full Red Seal examination, trade qualification, site design or operating specification.
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Produce 240 dough pieces of 125 g each. The mixer maximum dough capacity is 12 kg per batch. The oven holds 6 trays with 10 pieces per tray. Each oven load occupies 24 minutes including loading/unloading. A partial final batch or load is allowed. Ignore losses; mixing and baking are planned separately. Calculate the minimum oven loads. Keep intermediate values unrounded; round the final answer to 4 decimal places if needed.