Bakery shop ordering llm multi agent system, MissingCram from github is also me.


1	Dough Delights Distributors	singapore	991	contact_sales@doughdelightsdistributors.com


1	Dough Delights Distributors	singapore	991	contact_sales@doughdelightsdistributors.com
2	Yeast & Yeast Co.	JAPAN	999	contact@yeastandyeast.com
3	Baker's Bounty	Mars	666	sales@bakersbounty.com


1	1	1	50	12.5	2023-10-01 10:00:00


1	1	1	50	60	2023-10-01 10:00:00
2	2	1	20	16	2023-10-02 11:30:00
3	3	1	10	30	2023-10-03 09:15:00
4	4	2	5	12.5	2023-10-04 14:45:00
5	5	2	2	8	2023-10-05 08:30:00
6	6	2	10	50	2023-10-07 11:00:00
7	7	3	2	20	2023-10-08 12:00:00
8	8	3	5	15	2023-10-09 13:00:00


Lavender Honey Scones Ingredients: 2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, cold and cubed 1/2 cup heavy cream 1/4 cup honey 1 tablespoon dried culinary lavender 1 egg (for egg wash) Instructions: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. In a separate bowl, combine the heavy cream, honey, and dried lavender. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1 inch thick and cut into wedges or use a biscuit cutter to cut out rounds. Place the scones on the prepared baking sheet and brush the tops with the beaten egg. Bake for 15-20 minutes, or until golden brown. Let cool slightly before serving.

Lavender Honey Scones Ingredients: 2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, cold and cubed 1/2 cup heavy cream 1/4 cup honey 1 tablespoon dried culinary lavender 1 egg (for egg wash) Instructions: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. In a separate bowl, combine the heavy cream, honey, and dried lavender. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1 inch thick and cut into wedges or use a biscuit cutter to cut out rounds. Place the scones on the prepared baking sheet and brush the tops with the beaten egg. Bake for 15-20 minutes, or until golden brown. Let cool slightly before serving.


Lemon Blueberry Muffins Recipe Ingredients: 1 1/2 cups all-purpose flour 1/2 cup sugar 2 tsp baking powder 1/2 tsp salt 1/2 cup milk 1/3 cup vegetable oil 1 large egg 1 tsp vanilla extract 1 cup fresh blueberries Zest of 1 lemon Juice of 1 lemon Instructions: 1 Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners. 2 In a bowl, mix flour, sugar, baking powder, and salt. 3 In another bowl, whisk together milk, oil, egg, vanilla, lemon zest, and lemon juice. 4 Combine wet and dry ingredients until just mixed, then fold in blueberries. 5 Spoon the batter into the muffin tin and bake for 18-20 minutes.
Chocolate Chip Cookies Recipe Ingredients: 1 cup unsalted butter, softened 3/4 cup sugar 3/4 cup brown sugar 1 tsp vanilla extract 2 large eggs 2 1/4 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 2 cups chocolate chips Instructions: 1 Preheat the oven to 350°F (175°C). 2 In a bowl, cream together butter, sugar, and brown sugar until smooth. 3 Beat in vanilla and eggs one at a time. 4 In another bowl, combine flour, baking soda, and salt. 5 Gradually blend dry ingredients into the wet mixture. 6 Stir in chocolate chips. 7 Drop by rounded tablespoons onto ungreased baking sheets and bake for 9-11 minutes.
Banana Bread Recipe Ingredients: 3 ripe bananas, mashed 1/3 cup melted butter 1 tsp baking soda Pinch of salt 3/4 cup sugar 1 large egg, beaten 1 tsp vanilla extract 1 1/2 cups all-purpose flour Instructions: 1 Preheat the oven to 350°F (175°C) and grease a 4x8 inch loaf pan. 2 In a mixing bowl, mix the mashed bananas with the melted butter. 3 Stir in baking soda and salt. 4 Add sugar, egg, and vanilla, and mix well. 5 Finally, mix in the flour until just incorporated. 6 Pour the batter into the prepared loaf pan and bake for 60-65 minutes.
Cinnamon Rolls Recipe Ingredients: 4 cups all-purpose flour 1/4 cup sugar 1 packet (2 1/4 tsp) active dry yeast 1 tsp salt 1 cup milk, warmed 1/4 cup unsalted butter, melted 2 large eggs 1/2 cup brown sugar 2 tbsp cinnamon 1/4 cup unsalted butter, softened (for filling) 1 cup powdered sugar (for icing) 2-3 tbsp milk (for icing) Instructions: 1 In a bowl, combine flour, sugar, yeast, and salt. 2 In another bowl, mix warm milk, melted butter, and eggs. 3 Combine wet and dry ingredients and knead until smooth. 4 Let the dough rise for 1 hour. 5 Roll out the dough, spread softened butter, and sprinkle with brown sugar and cinnamon. 6 Roll up the dough and cut into slices. 7 Place in a greased baking dish and let rise for another 30 minutes. 8 Bake at 350°F (175°C) for 25-30 minutes. 9 Mix powdered sugar and milk to make icing and drizzle over warm rolls.
Pumpkin Pie Recipe Ingredients: 1 (9-inch) pie crust 1 can (15 oz) pumpkin puree 3/4 cup sugar 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 3 large eggs 1 can (12 oz) evaporated milk Instructions: 1 Preheat the oven to 425°F (220°C). 2 In a large mixing bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and cloves. Mix well until all ingredients are fully combined. 3 Add the eggs to the mixture and beat until smooth. 4 Gradually stir in the evaporated milk until the mixture is well blended. 5 Pour the pumpkin filling into the prepared pie crust. 6 Bake in the preheated oven for 15 minutes. 7 Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted into the center comes out clean. 8 Remove the pie from the oven and let it cool on a wire rack. 9 Serve warm or chilled, optionally topped with whipped cream.
Classic Vanilla Cupcakes Ingredients: 1 1/2 cups all-purpose flour 1 cup sugar 1/2 cup unsalted butter, softened 2 large eggs 1/2 cup milk 2 tsp baking powder 1 tsp vanilla extract 1/4 tsp salt Instructions: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting with your favorite vanilla buttercream.
Red Velvet Cake Ingredients: 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 tsp baking soda 1 tsp salt 1 tsp cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 2 tbsp red food coloring 1 tsp vanilla extract 1 tsp white vinegar Instructions: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Frost with cream cheese frosting.
8. Chocolate Brownies Ingredients: 1/2 cup unsalted butter 1 cup sugar 2 large eggs 1 tsp vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 tsp salt 1/4 tsp baking powder Instructions: Preheat the oven to 350°F (175°C) and grease an 8x8 inch baking pan. Melt the butter in a medium saucepan over low heat. Remove from heat and stir in sugar, eggs, and vanilla. Beat in cocoa, flour, salt, and baking powder until well combined. Spread the batter evenly in the prepared baking pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool before cutting into squares.
Apple Pie Ingredients: 2 pie crusts (store-bought or homemade) 6-8 apples, peeled, cored, and sliced (Granny Smith or Honeycrisp work well) 3/4 cup sugar 1/4 cup brown sugar 2 tbsp all-purpose flour 1 tsp cinnamon 1/4 tsp nutmeg 1 tbsp lemon juice 1 egg (for egg wash) Instructions: Preheat the oven to 425°F (220°C). In a large bowl, combine the sliced apples, sugars, flour, cinnamon, nutmeg, and lemon juice. Toss to coat the apples evenly. Roll out one pie crust and place it in a 9-inch pie pan. Fill with the apple mixture. Roll out the second pie crust and place it over the filling. Seal the edges and cut slits in the top crust to allow steam to escape. Brush the top crust with beaten egg for a golden finish. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-45 minutes, or until the apples are tender and the crust is golden brown. Let cool before serving.
Lavender Honey Scones Ingredients: 2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, cold and cubed 1/2 cup heavy cream 1/4 cup honey 1 tablespoon dried culinary lavender 1 egg (for egg wash) Instructions: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. In a separate bowl, combine the heavy cream, honey, and dried lavender. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1 inch thick and cut into wedges or use a biscuit cutter to cut out rounds. Place the scones on the prepared baking sheet and brush the tops with the beaten egg. Bake for 15-20 minutes, or until golden brown. Let cool slightly before serving.
Matcha Green Tea Cookies Ingredients: 1 1/2 cups all-purpose flour 1 tablespoon matcha green tea powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup white chocolate chips (optional) Instructions: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk together the flour, matcha powder, baking soda, and salt. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, mixing until just combined. If using, fold in the white chocolate chips. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Spiced Pumpkin Bread Ingredients: 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon salt 1 cup canned pumpkin puree 1/2 cup vegetable oil 1 cup granulated sugar 2 large eggs 1/2 cup chopped walnuts (optional) Instructions: Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. In a separate bowl, mix together the pumpkin puree, vegetable oil, sugar, and eggs until well combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped walnuts. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

singapore Small Business Regulations

Business Registration Act of 2023:
    All food businesses must register with the Ministry of Culinary Affairs (MCA) within 30 days of establishment. Failure to register will result in a fine of 500 gold coins.

Culinary License Requirement:
    Every food establishment must obtain a Culinary License, which requires passing a culinary skills test administered by the MCA. The test includes a practical cooking exam and a written food safety quiz.

Zoning and Location Law:
    Food businesses must be located in designated Culinary Zones. Establishments found outside these zones will be subject to immediate closure and a relocation fee of 1,000 gold coins.

Employee Certification Mandate:
    All employees handling food must complete a Food Safety Certification Course every year. Certificates must be displayed prominently in the establishment.

Business Hours Regulation:
    Food businesses must operate between the hours of 8 AM and 10 PM. Any establishment wishing to operate outside these hours must apply for a Night Owl Permit, which costs 200 gold coins.

singapore Food Safety Regulations

Ingredient Sourcing Law:
    All ingredients must be sourced from approved suppliers listed in the MCA's "Approved Ingredients Directory." Using unapproved ingredients will result in a fine of 300 gold coins per incident.

Temperature Control Regulation:
    All perishable items must be stored at temperatures between 32°F and 40°F (0°C to 4°C). Establishments must maintain a daily temperature log, which must be submitted weekly to the MCA.

Allergen Awareness Act:
    Menus must clearly indicate the presence of common allergens (e.g., nuts, gluten, dairy) using a color-coded system. Failure to comply will result in a fine of 150 gold coins.

Waste Management Protocol:
    All food waste must be disposed of in designated compost bins. Establishments found disposing of food waste in regular trash will incur a fine of 100 gold coins.

Health Inspection Frequency:
    Food establishments will be subject to biannual health inspections by the Culinary Health Inspectors. Any establishment failing an inspection will be given 30 days to rectify issues or face closure.

Customer Feedback Requirement:
    All food businesses must provide a feedback form for customers to fill out after their meal. A minimum of 80% positive feedback is required to maintain the Culinary License.

Hygiene and Sanitation Standards:
    Employees must wash their hands every 30 minutes and after handling raw food. A handwashing log must be maintained and submitted during health inspections.

Mystical Ingredient Regulation:
    Any use of magical or enchanted ingredients must be reported to the MCA. A special Magical Ingredient Permit must be obtained, which costs 500 gold coins and requires a safety assessment.

Employment act 1968 2020 revised version

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