SOP Number: 7.4 Version: V2 Date: October 2025 Category: Food Preparation Overview Pizza dough is prepared fresh using traditional methods. This recipe makes 10 dough balls and can be doubled for larger batches. Dough balls can be refrigerated for up to 7 days. Equipment Required Large mixing bowl Lightly floured surface Cling film Plastic wrap Proving tubs (optional) Warm water Date labels Airtight containers or plastic wrap Ingredients (Makes 10 dough balls) 480g (17oz) warm water (40-50°C) 7g instant dried yeast 750g plain flour 1 tablespoon salt 1½ tablespoons olive oil 100g (3.5oz) semolina or rice flour for dusting Note: Double the mixture to double the amount of dough Pizza Dough Preparation Method Step 1: Activate Yeast Place 3 heaped tablespoons flour into a bowl Whisk into warm water Once whisked, add the yeast and whisk again Leave in a warm place for around 5 minutes until the mixture is frothy Step 2: Mix Dough In a large bowl, add half the flour plus the yeast mixture Mix well Add the salt and remaining flour to the mix Turn out onto a lightly floured surface Knead for 8-10 minutes Step 3: First Prove Drizzle the bottom of the bowl with olive oil Place the dough ball back in the bowl Drizzle oil on top Cover the bowl with cling film Leave in a warm place for 20-30 minutes, or until the dough has doubled in size (whichever comes first) Alternative Proving Method: Put warm water in an empty proving tub Put the dough in another proving tub Sit the dough proving tub over the proving tub filled with water Leave until dough doubles in size Step 4: Shape Dough Balls Divide the bulk-proofed dough into 10 x 125g balls Ball up the dough, ensuring the tops of the balls are smooth Brush with olive oil or warm water Cover with plastic wrap Leave somewhere warm for 15-20 minutes, or until doubled in size Storage Method: Cover dough balls with plastic wrap or cling film Apply date label Refrigerate for up to 7 days Remove from fridge 30 minutes before use to allow dough to come to room temperature Quality Control Check water temperature is 40-50°C (not too hot, which will kill yeast) Verify yeast mixture becomes frothy (indicates yeast is active) Ensure dough is smooth and well-kneaded Check dough has doubled in size during proving stages Verify dough balls are uniform in size Check date labels before use References UK Food Standards Agency Guidelines Traditional Pizza Dough Methods
7.3 Soup Preparation SOP
SOP Number: 7.3 Version: V2 Date: October 2025 Category: Food Preparation Overview Soup is prepared fresh each day using Bachelors soup mix powder. The preparation method ensures smooth, well-mixed soup ready for service. Equipment Required Large mixing bowl Microwave Whisk Buffalo soup kettle Metal soup containers Cling film Date labels Airtight containers Daily Soup Preparation Ingredients (per batch): 150 grams soup mix powder 1 liter (1000mls) hot water from boiler 1.2 liters (1200mls) cold tap water Method: Add 150 grams of soup mix powder to a large bowl Add 1 liter of hot water from the boiler Mix into a smooth paste Add 1.2 liters of cold tap water Mix thoroughly Place bowl in microwave for 5 minutes on full power Remove bowl and whisk thoroughly Place bowl in microwave for a further 5 minutes on full power Remove bowl and whisk thoroughly Add soup mixture to Buffalo soup kettle Turn Buffalo soup kettle on to number 5 Ready for service Leftover Storage Method: Remove soup from Buffalo kettle 1 hour prior to closing Allow to cool at ambient temperature (do not refrigerate hot soup) Once cooled, transfer to either: Metal soup container with cling film cover, or Clean airtight container Apply date label Store in fridge Use within 24 hours Reheating Stored Soup Method: Add soup mixture to Buffalo soup kettle Turn Buffalo soup kettle on to number 10 for 20 minutes Stir every 5 minutes After 20 minutes, turn Buffalo soup kettle on to number 5 Ready for service Soup Products Used Vegetable Soup – Bachelors Supplier: Booker Storage: Keep pack tightly sealed Store in cool, dry place Use within 2 months of opening Allergens: Contains: Cereals containing Gluten, Barley May contain: Celery, Egg, Milk Dietary Information: Suitable for Vegetarians NOT suitable for Vegans Ingredients: Modified Maize Starch, Palm Oil, Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Dried Glucose Syrup, Dried Vegetables (10%) (Peas, Carrot, Cauliflower, Leek), Salt, Onion Powder, Flavourings, Garlic Powder, Sugar, Yeast Extract Powder (contains Barley), Emulsifier (Mono- and Diacetyltartaric Acid Esters of Mono- and Diglycerides of Fatty Acids), Stabiliser (Dipotassium Phosphate), Ground Turmeric, Spinach Powder, Vitamin A, Vitamin D Tomato Soup – Bachelors Supplier: Booker Storage: Keep pack tightly sealed Store in cool, dry place Use within 2 months of opening Allergens: Contains: Cereals containing Gluten, Barley May contain: Celery, Egg, Milk Dietary Information: Suitable for Vegetarians NOT suitable for Vegans Ingredients: Modified Maize Starch, Tomato Powder (27%), Sugar, Wheat Flour (with Added Calcium, Iron, Niacin, Thiamin), Salt, Palm Oil, Dried Glucose Syrup, Flavourings (contain Barley), Onion Powder, Emulsifier (Mono- and Diacetyltartaric Acid Esters of Mono- and Diglycerides of Fatty Acids), Stabiliser (Dipotassium Phosphate), Acid (Citric Acid), Vitamin A, Vitamin D Quality Control Check soup consistency before service Verify temperature is hot enough for service Ensure all lumps are dissolved Check date labels on stored soup Discard any soup older than 24 hours References Bachelors Soup Manufacturer Information UK Food Standards Agency Guidelines Booker Supplier Details
7.2 Sandwich Preparation SOP
SOP Number: 7.2 Version: V2 Date: October 2025 Category: Food Preparation Overview Panini sandwiches are prepared using pre-thawed bread rolls and freshly prepared fillings. All fillings are prepared in advance and stored in the fridge. Equipment Required Panini grill (set to 220°C) Large mixing bowls Airtight containers Freezer (for bread storage) Labels and marker Panini Bread Preparation Method: Remove rolls from freezer at 08:00 for the day ahead Thaw (defrost) all bread products for 1 hour 30 minutes Ready to serve Panini Sandwich Assembly Method: Apply spread to both sides of panini bun Add prepared filling Add fresh salad Cook for 3-4 minutes on panini grill at 220°C Serve immediately Filling Preparations Tuna Mayonnaise Ingredients: 2 x tins tuna 4 x tablespoons mayonnaise Method: Mix tuna and mayonnaise in a large bowl Place in airtight container Label with date and contents Store in fridge Use within 2 days Tuna Melt Ingredients: Tuna Mayonnaise mix Grated Cheese Method: Add tuna mix to panini Add grated cheese on top of mix Cook on panini grill Chicken Mayonnaise Ingredients: 1 x pack of cooked chicken 4 x tablespoons mayonnaise Method: Mix chicken and mayonnaise in a large bowl Place in airtight container Label with date and contents Store in fridge Use within 2 days Chicken & Bacon Mayonnaise Ingredients: 1 x pack of cooked chicken 6 x rashers of cooked bacon 4 x tablespoons mayonnaise Method: Mix chicken, bacon, and mayonnaise in a large bowl Place in airtight container Label with date and contents Store in fridge Use within 2 days Hunters Chicken Ingredients: 1 x pack of cooked chicken 6 x rashers of cooked bacon 4 x tablespoons mayonnaise Method: Mix chicken, bacon, and mayonnaise in a large bowl Place in airtight container Label with date and contents Store in fridge Use within 2 days Cheese Savory Ingredients: 2 x finely diced red onion 3 x peeled and grated carrots Grated cheese Mayonnaise Salad Cream Method: Mix red onion, carrots, grated cheese, mayonnaise, and salad cream in a large bowl Place in airtight container Label with date and contents Store in fridge Use within 2 days Ham Salad Ingredients: 2 x slices of ham 1 x serving of salad Method: No prior preparation required Wrap in baking parchment and cook on panini grill Ham & Cheese Ingredients: 2 x slices of ham 2 x slices of cheese 1 x serving of salad Method: No prior preparation required Wrap in baking parchment and cook on panini grill Pepperoni & Cheese Ingredients: 4 x slices of pepperoni Grated Cheese Grated Mozzarella Pizza base sauce 1 x serving of salad Method: Spread pizza base sauce on one side of the bread Add pepperoni across length of bread Add a mix of cheeses across the bread Wrap in baking parchment and cook on panini grill Allergen Information ⚠️ Important: Sandwiches contain allergens. Refer to the Allergen Information page for full details. If you are in any doubt, do not serve! Quality Control Check all fillings are fresh before use Ensure correct cooking temperature on panini grill Verify sandwich is heated through before serving Present sandwiches neatly References Little Coffee Bean Co Allergen Information UK Food Standards Agency Guidelines
7.1 Breakfast Preparation SOP
SOP Number: 7.1 Version: V2 Date: October 2025 Category: Food Preparation Overview Breakfast sandwiches are prepared fresh to order and come in three variations: Sausage, Bacon, or Sausage and Bacon. Pre-cooked sausages are stored in the fridge and reheated as needed. Equipment Required Ninja oven (bake setting) Microwave White buns Sunflower spread White paper bags Napkins Sausage Cooking (Advance Preparation) Ingredients: 8 sausages Method: Cook 8 sausages in the Ninja oven for 15 minutes on bake setting Cool completely Split sausages down the middle Refrigerate in labeled airtight container Use within 3 days Bacon Sandwich Ingredients: 2 x bacon slices 1 x white bun Sunflower spread Sauce (optional) Method: Cook bacon in Ninja oven for 10 minutes on bake setting Butter the bun Apply sauce if required Add cooked bacon Serve in white paper bag with napkin Sausage Sandwich Ingredients: 2 x pre-cooked sausages 1 x white bun Sunflower spread Sauce (optional) Method: Reheat 2 x sausages in microwave for 1-2 minutes Butter the bun Apply sauce if required Add reheated sausages Serve in white paper bag with napkin Sausage & Bacon Sandwich Ingredients: 2 x sausages 2 x bacon slices 1 x white bun Sunflower spread Sauce (optional) Method: Reheat 2 x sausages in microwave for 1-2 minutes Cook 2 x bacon slices in Ninja oven for 10 minutes on bake setting Butter the bun Apply sauce if required Add sausages and bacon Serve in white paper bag with napkin Allergen Information ⚠️ Important: Breakfast sandwiches contain allergens. Refer to the Allergen Information page for full details. If you are in any doubt, do not serve! Quality Control Check all ingredients are fresh before use Ensure correct cooking times are followed Verify temperature of reheated items Present sandwiches neatly in paper bags References Little Coffee Bean Co Allergen Information UK Food Standards Agency Guidelines