Magic scent fresh bread – powerful engine trade that attracts buyers. Delicious buns, croissants, pies, pies and cakes, shortbread and puff desserts are invariably popular, their production and sale brings fast and guaranteed profit. Many bakers have branded recipes in their arsenal - a kind of " Business Cards» establishments. However, without good equipment, it is difficult for even the most experienced chef to create high-level pastries.
Furnaces professional
The oven is the heart of the kitchen, its design and efficiency affect the conditions and speed of baking, and therefore the quality of the products. The choice depends on the specifics of production, product range, floor space. In some buildings, it is not possible to install a large professional oven without also installing a hood or other requirements. Before purchasing and installing equipment, read the fire safety and health information.
Convection ovens
The most common, affordable and convenient type of heating equipment, great for baking bread and cakes. Thanks to the use of internal fans for the circulation of hot air, the products are baked evenly and quickly enough. The level of air heating in the chamber, fan speed, humidity can be adjusted. Glazed doors allow the chef to keep an eye on the process. In the kitchens of restaurants, cafes, this type of heating equipment has been used for a long time and successfully. Electric convection ovens can be used without a hood, for gas hoods a hood is required.
Modular baking ovens
Companies that produce large batches of bread, rolls and biscuits require high professional ovens in which shaped products on several trays are baked at the same time. Modular ovens are what you need for high-volume bakeries.
Deck ovens
Bakers showcase their art in a variety of ways, many wishing to follow traditions dating back centuries. Deck ovens combine the advantages of new technologies and ancient customs: they are powered by electricity or gas, while cooking conditions are close to traditional ones. Stone hearths heat the dough in such a way as to give it a delicate crispy crust on the outside, the bread turns out to be ruddy on the outside, soft and fluffy on the inside.
This type baking equipment does not need special maintenance, because it has few moving parts. The design of hearth ovens makes it easy to keep them clean. The programmable control guarantees a wide range of possibilities: for baking different kinds bakery and confectionery products, it is enough to adjust the parameters on the touch screen. One furnace can have up to 4 independent departments. Thanks to internal lighting and glass inserts in the door, the baker observes what is happening inside. Authentic Italian pizza, fragrant buns baked on stone hearths, are in great demand.
Rotary kilns
The large professional baking oven has a unique design. Trays inside rotate around their axis, which ensures uniform baking. It is possible to cook different products at the same time. Some rotary kilns come with stone shelves for the same effect as a deck oven. These machines can hold from 8 to 32 trays. The operator monitors the process through the window. Above the door there is a visor that catches the vapors at the moment of opening. Multifunctional rotary ovens are used in large and medium-sized industries.
Proving cabinets, chambers
Proofing - milestone in the process of working with yeast dough, which is why a proofer is vital for a bakery, pastry shop and restaurant. This type of thermal equipment is used for defrosting, preliminary proofing of blanks and for increasing the volume of products by reducing the density of the dough. The required temperature and optimum humidity for each type of baking are set by the operator. On average, the dough proofs for an hour (from 30 minutes to two hours) at ~ 85% humidity and a temperature of ~ 37ºС. Depending on the composition and technology, the quality of flour, yeast, the parameters change. As a result of competent actions of the operator, the dough rises well, the quality of bakery and confectionery products approaches the ideal. Uniform distribution of moisture with the help of fans helps to protect semi-finished products from drying out. Management is carried out using the panel, and there is a window to control the state of the workpieces. The best way reach necessary conditions in a commercial bakery, equip it with a modern proofing chamber or cabinet of suitable dimensions.
How to choose the right equipment?
It can be difficult for a novice entrepreneur who is just about to open a bakery to navigate the world of technology. Meanwhile, the purchase of equipment - big investment. When investing in flour sifters, planetary mixers, dough sheeters, special racks, tables and other necessary items, it is important not to make a mistake in choosing. Follow the advice:
- Use the recommendations of people who have been working in the bakery business for a long time. Listen to their feedback on the quality of equipment from various manufacturers.
- Talk to experts, find out what features to consider, collect information about top brands and possible warranties.
- Don't be afraid to be too selective, because the success of your bakery or restaurant depends on this equipment. Feel free to carefully and thoughtfully weigh the pros and cons to provide your business with the best of what the market has to offer.
Refrigeration equipment
Placing the dough in the cold slows down the process of its rising. Experienced bakers are well aware that the technology of cooking often requires cooling temperatures up to ~+10+15ºС. Refrigerators for bakeries provide optimal storage conditions. When it's time to thaw the dough, the baker will simply change the temperature and humidity levels to allow the dough to rise.
Bakeries can exist without this equipment if there is a properly air-conditioned room for storing dough. However, it is incredibly difficult to maintain an atmosphere in it due to the opening and closing of doors and an imperfect temperature control system. It's more convenient to use a controlled space like this refrigerator. The two-in-one unit combines the functions of a proofing chamber and a refrigerator with settings that allow you to cool the dough for a certain time, and then automatically thaw it by raising the temperature at the appointed time without human intervention.
dough mixer
Many bakers will attest that the kneading procedure is a necessary and time-consuming process that affects the final result. Large bakeries use industrial dough mixers to help give the dough a uniform consistency, in small pastry shops many operations are performed manually. AT modern conditions following the traditions does not interfere with the use of an automatic dough mixer, thereby increasing production and reducing the cost of manual labor.
Dough kneading machines differ in size and principle of operation, speed, productivity. Most commercial bakeries use floor models because they are more powerful. A mini-bakery can make do with a tabletop mixer, but it will most likely be too small for the needs of the business.
Notice the differences between mixers. Variable speed machines have more options as the switch smoothly moves on a scale from low to high. Fixed speed mixers have a limited number of speed settings such as Low, Medium and High. This may not be suitable for a restaurant or bakery where strictly defined values are used to knead the dough according to exclusive recipes, and in such cases it is better to purchase mixers with infinite adjustment. A company that always kneads only one type of dough will be fine with a mixer with fixed speeds.
Dough dividers
A large number of identical rolls or loaves of bread cannot be formed by hand. The dough divider gives out a lot of pieces of measured weight, the right size, while not exerting pressure and without compromising the quality of the dough. professional equipment allows you to achieve a stunning effect: to get completely identical products of an ideal shape and at the same time save on staff salaries.
Dough sheeters
Another device that replaces the use of manual labor. Floor and table dough sheeters are designed to obtain layers of dough of a certain shape (round, rectangular). These machines are a real find for pizzerias, bakeries that make pies, or restaurants that need to produce large volumes of products, and quickly and efficiently. They partially or completely automate the dough rolling process.
Bread Slicer or Bread Slicer
The device is useful for bakeries that sell sliced bread. Tabletop slicers cut through a loaf in less than 8 seconds, depending on the thickness of the slice. The key to successful slicing of bread is to wait until the fresh produce is completely cool before placing it in the slicer.
Demonstration of pastries and confectionery
A spectacular presentation of finished baked goods to customers is a decisive step towards a quick implementation. To entice customers into buying a product, demonstrate its attractiveness. It’s great if a bakery or cafe is located on the ground floor with access to the street, but even in a tiny pastry showcase they play a paramount role. They provide an opportunity to showcase your desserts, confectionery, bread and cookies at a professional level. .
The art of baking involves precision, craftsmanship and dedication. Choosing the right equipment makes it possible to produce a great product while reducing costs and minimizing heavy manual labor.
The right equipment for the bakery will be the basis for successful business. It doesn't matter if a businessman plans to open a large confectionery or a home master is looking for a source of additional income. You can't do without a set of reliable equipment. We tell you what equipment a mini-bakery needs, what to look for when choosing, and whether ready-made sets of equipment are beneficial.
How to choose baking equipment for mini-bakeries and not make a mistake? From the reliability of technology and well-established production process The quality of products directly depends on the success of the entire business. Regardless of whether an entrepreneur plans to bake several cakes a week at home or create a full-fledged enterprise, he will need approximately the same set of equipment. With the difference, of course, that the enterprise's volume of work is hundreds of times higher.
Owning a pastry shop or bakery shop is expensive. In addition to renting premises and buying equipment, an entrepreneur will have to issue many permits and pass inspections from state regulatory authorities. Everything related to production food products, is highly regulated. The official opening of such a business is possible only after the positive conclusion of Rospotrebnadzor.
Some confectioners don't want to mess with government bodies, create production at home and sell their products via the Internet. It is possible, but in this case, the business is considered tax evader, the risk of inspections and “test purchases” increases, when the entrepreneur is fined for working without registration and not paying taxes. Whether such a risk is necessary is up to you.
The production of high-quality baked goods cannot be imagined without reliable equipment.
Mini-bakery at home
If you are thinking about how to open a bakery and pastry shop from scratch, first of all you should think about home production. This option will help you try your hand, create technological process in a mini version and assess the prospects. In addition, this way you can significantly save on rent and staff salaries (it is assumed that the entrepreneur himself manufactures products and sells them).
First you need to draw up a business plan for the bakery with calculations, where to include:
- the relevance of the bakery in the district/city/region;
- list of competitors, their advantages and disadvantages;
- own competitive advantages;
- list of potential clients;
- costs for equipment and materials;
- promising distribution channels;
- goals for 1, 3, 6, 12 months.
Based on this data, you can plan the work and determine how much it costs to open a bakery. There is no single answer to the question of the cost of starting a business. Much depends on whether the entrepreneur plans to rent premises, what equipment and in what condition (new or used) he will acquire, whether there will be additional costs (for example, in the form of training). But in any case, the bulk of the investment will go to equipment.
Necessary equipment
Each type of business has its own strengths. Home mini-bakeries create unique products self made and therefore can sell it for more. Industrial enterprises produce ordinary mass products, but earn thanks to high sales.
A mini-bakery as a business or a large bakery enterprise works in a similar way, using similar equipment, although they produce products at different scales.
Purchasing equipment is an important step in building a business. The speed and quality of production depends on the technique. Key features are reliability and ease of use. Consider what it takes to open a bakery and how much it costs.
The convection oven helps bake products evenly, and the steam humidification function makes the crust soft and shiny
equipment requirements
Equipment requirements can be divided into 2 groups: state and practical. State - these are those that are presented by regulatory agencies, they are mandatory. Practical ones are conditioned by the realities of work, their implementation is rather advisory in nature.
The state imposes strict requirements on the premises where the production will be located. Equipment requirements are actually reduced to certification in Russia. The requirements for the premises are diverse, you should familiarize yourself with them directly in more detail. normative act: SP 2.3.4.3258-15 "Sanitary and epidemiological requirements for organizations for the production of bread, bakery and confectionery products" . Also there you can clarify what documents are needed to open a bakery.
convection oven
Baking equipment for a bakery or mini-enterprise starts with a convection oven. Large enterprises use industrial models, while small bakeries use household ones. This versatile oven combines the features of an oven and a steam cooker. It provides fast, uniform cooking of raw or frozen dough, as heated air masses inside the device are distributed evenly over the entire area of the device. Suitable for baking and reheating.
Run on gas or electricity. According to the type of control, they are divided into mechanical, touch and electromechanical. Mechanical ones are the cheapest, and sensory ones are the most expensive. It is better for a mini-bakery to stay on the middle option. Electromechanical ovens combine elements of mechanical and touch control. Allow you to conveniently and accurately adjust the temperature, humidity, time. Advanced devices are provided with the function of automatic injection of water and steam: this helps to make the crust of the product softer and more glossy.
Well-known manufacturers: Apach, Garbin, Gastrorag, WLBake, Enteco, Smeg, Venix. The cost is from 20 thousand rubles.
What to look for when choosing a convection oven:
- Dimensions. Convection ovens are on average 2-3 times larger than microwave ovens. The device needs a lot of space. If you are planning a home production, consider in advance where the oven will stand.
- The presence of steam. A very useful feature, thanks to which the products are soft and shiny.
- Availability of programs. Modern ovens are equipped with a set of programs for different types products: automatically select time, temperature and humidity. But they cost more.
- Power. The more power, the faster speed cooking.
- Additional functions. Increase the cost of equipment, sometimes 2-3 times. Study the list and do not overpay for an oven with extra features.
Without proofer modern enterprise hard to do. This is equipment that accelerates the fermentation of yeast dough by creating optimal temperature conditions and generating carbon dioxide. Products that “reached” in the proofer are more voluminous, lush and airy. Refusal to use the cabinet leads to the fact that the products are uneven, heterogeneous, which means they sell worse and spoil the reputation of the establishment.
Outwardly, it is a cabinet with shelves for products and a sealed door. Products are placed there before baking. The cost depends on the dimensions, power, additional functions. On average, the price starts from 20 thousand rubles.
What to look for when choosing a proofing cabinet:
- simplicity and ease of use;
- dimensions;
- power;
- tightness of doors;
- the presence of moisture resistant upholstery.
In the proofing cabinet, products made from yeast dough “reach” to optimal conditions
dough mixer
Mini-bakery projects must necessarily include the purchase of a dough mixer. The function of this device directly follows from the name. Kneading large volumes of dough by hand is very time consuming and inefficient in the long run. The quality of dough preparation, thorough mixing of all ingredients determine the taste of the product. Even good products in the dough will not save without thorough mixing.
A professional kneading machine is required for a bakery. It costs more than homemade, but is capable of providing large volumes of production. Dough mixers are divided by type of construction: horizontal, spiral and planetary. They are suitable for different types of dough. Horizontal ones are optimal for tough dough (dumplings, dumplings, pasties). Spiral-shaped ones do better with yeast dough made from rye and wheat flour. Planetary - batter for pancakes, dough for pies, products made from puff, shortcrust, biscuit dough. The choice of mixer is based on the specifics of the bakery. From 50 thousand rubles.
What to look for when choosing a mixer:
- variety (spiral, horizontal or planetary);
- power;
- bowl volume.
flour sifter
As in the case of a dough mixer, the function of the flour sifter directly follows from its name. Is it possible to do without sifting flour at all or use manual labor? Theoretically possible, but not desirable. The quality of the flour must be high, it must be cleaned from impurities and contaminants. Without this, the product will turn out tasteless.
A mini-enterprise can be limited to a manual feed device: flour is poured into it on their own. Enterprises operate devices with automatic feeding: flour is filled automatically with whole bags in them.
What to look for when choosing a flour sifter:
- productivity (how many kilograms the device processes in one cycle);
- versatility (there are sieves for fine and coarse cleaning);
- degree of mechanization and ease of operation;
- strength, durability.
Dough mixer will help to prepare the dough thoroughly and quality
Where to buy equipment
Is a mini-bakery profitable as a business? From personal experience and reviews on the Internet, you can find out that craftsmen who are ready to work hard and choose high-quality equipment quickly pay back all expenses. They are successful in the market because the demand for baked goods does not need to be stimulated: it is stable throughout the year.
But how to buy equipment that will not let you down? There are two promising options:
- Self-selection of devices and their purchase from different stores.
- Buying a ready-made kit for a mini-bakery.
The first option is attractive in that it is possible to choose the optimal model, the best manufacturer in every direction. Ordering online is cheaper and faster than buying at retail. The disadvantage of this method is the additional payment for delivery (not all stores deliver for free) and different arrival times for equipment. In addition, the desired model may not be in stock, it will have to wait for several weeks or months. That is, to delay the launch of the business.
Prices for ready-made sets of equipment for a mini-bakery
The ready-made kit is convenient because its manufacturers have already created a ready-made production line, which can be launched immediately after delivery. No need to separately select and purchase equipment: everything is delivered at the same time. Delivery is usually free, and sometimes even the installation of the line at the customer's premises is a bonus. The price of a ready-made set of equipment for a mini-bakery starts from 800 thousand rubles. Varies depending on the composition of the kit.
The disadvantage of the finished kit is that you cannot independently choose what is needed and what is not. Sometimes the kits include poorly selling models or equipment that is not needed in practice. Before buying, it is recommended to evaluate the composition of the kit and determine if it contains unnecessary equipment.
Conclusion
Choosing equipment for a mini-bakery is a key step in starting a business. A good technique will ensure competitive product quality, and a bad technique will negate the efforts of a professional. You can buy equipment separately on your own, choosing the best models from the manufacturers you like. Another option involves the purchase of a ready-made set of equipment.
Hello, dear readers of the site! Today we present an interesting material about bakery equipment. Read and ask your questions in the comments.
Mini-bakery equipment: what, why and how much
We all want to live well, which means we want to earn decent money. There are different ways to achieve this. Let's say you have already decided on the direction and decided to open your own mini-bakery. A good choice, but three main questions immediately arise:
- What equipment is needed?
- What area of space will be needed?
- How much will you have to spend?
We will try to answer them. To do this, consider three options for completing a mini-bakery: minimum, optimal and maximum.
Minimum
This option involves the use of the minimum required set of equipment of low productivity. At the same time, it is supposed to actively use manual labor.
So, you will need:
bakery oven
They are hearth, rotary and convection. Each of them has its own advantages and disadvantages. For a mini-bakery in the minimum configuration, the best choice is a hearth model. In its design, there can be from one to four tiers (hearths). Each of them is equipped with heating elements.
Bakery ovens can also be electric, gas, steam and others. We only consider electrical models. From a practical point of view, this is the best option: it is the least dimensional and requires minimum investment for restructuring engineering systems premises.The advantage of multi-tier hearth furnaces is the possibility of independent control of the operation mode of the upper and lower heating element. This allows you to bake different products at the same time, which fully fits into the concept of a mini-bakery.
The presence of the steam humidification function allows you to get a glossy crispy crust on the surface of bakery products, and this directly affects the improvement of the presentation and taste of the product. A good choice is the Miratek BK-39 three-tier hearth oven for 9 trays measuring 400 × 600 mm. Its cost is 118,590 rubles. It can also be completed with stone hearths.
flour sifter
It happens vibrating or centrifugal (screw). We propose to stop at the first option. Centrifugal flour sifters have higher productivity, but for the minimum configuration, their capabilities will not be fully used. Vibrating models are smaller and more suitable for mini-bakeries.
A good choice is STILLAG SM-5. The productivity of such a flour sifter is 150 kg / hour, and the cost is 27,842 rubles.
dough mixer
Spiral mixers are similar in appearance to planetary mixers, but are designed for mixing thick dough. Both the kneading tool and the bowl (dough container) or only one of these elements can rotate. A good choice is the dough mixer Miratek PX-80. This is a dough mixer for yeast dough with a stationary bowl of 80 liters. Its cost is 145,125 rubles.
proofing equipment
Proofing is necessary to restore the gluten framework of the dough. It re-saturates carbon dioxide, becomes porous and increases in volume by 50–70%. At the same time, the top layer of the dough blanks becomes gas-tight, elastic and smooth. As a result, after proofing, delicious, lush bakery products.
Distinguish between preliminary and final proofing. During the preliminary proofing, the dough, not yet molded, is left for a period of 2 to 20 minutes. During this process, the volume increases, the porosity and plasticity of the dough improves, and a thin elastic film forms on the surface. At the same time, there are no strict requirements for humidity and temperature. Billets that have undergone preliminary proofing are easier to roll out and acquire their final shape.
The final proofing is carried out after the molding of the dough. The dough increases in volume, loosens and is saturated with carbon dioxide. At the same time, the gluten frame is restored, the workpiece acquires the required shape, and its surface becomes smooth and elastic. Three parameters are important for the final proofing: temperature, humidity and duration.
Ideally, a bakery should have equipment for both pre-proofing and final proofing. In the minimum version, you can get by with a simple thermal cover measuring 600 × 900 mm. Its cost is 12,870 rubles.
Auxiliary equipment
Auxiliary equipment includes production tables (in our version, we need 3 pcs.), Trolleys (8 pcs.), Bread forms, baking sheets and a washing bath. All of the above will require another 90,000 rubles.
Total
To purchase all of the equipment listed, you will need about 400,000 rubles. It is located on an area of 30 m 2 and allows you to produce up to 500 kg of bakery products in an eight-hour shift.
Optimal
The best option for completing a mini-bakery is, in a certain sense, the golden mean. The equipment used has good performance and allows you to automate a number of operations. As a result, the capabilities of the enterprise grow significantly.
bakery oven
When implementing the optimal option for completing a mini-bakery, you will need two baking ovens: a hearth and a rotary one. The first allows you to diversify the range of products as much as possible. We talked about it, describing the minimum configuration option. The same model is suitable for the optimal option.
Rotary ovens have their own characteristics. They fit one or more multi-tiered carts. During operation, they rotate and are blown by fans. In rotary ovens there are no temperature differences and all bakery products are baked under the same conditions. That's the main reason they're stable High Quality.
Buying a rotary oven is a way to increase the productivity of a mini-bakery by an order of magnitude. A suitable model for this is the Danler BV-16 with steam function and built-in trolley for 16 trays measuring 400 × 600 mm. Its cost is 566,265 rubles.
flour sifter
For the optimal option, the same model is suitable as for the minimum: STILLAG SM-5.
dough mixer
AT this case you will need equipment of greater power and productivity. A good choice is the Danler PQ-140 with a 140 liter stationary bowl. This model costs 308,333 rubles.
Dough divider
Dough dividers are used to obtain blanks of the required mass. The uninterrupted production of standard products and the reduction of production losses depend on the accuracy of the operation of such equipment. Dough dividers can be screw, roller, rotary, piston, hydraulic, paddle, vacuum or combined, etc.
For mini-bakeries, hydraulic models with a weight method for dividing dough are suitable. These are compact devices that are often equipped with a wheelbase, which allows them to be used as mobile devices. A good choice is Staf La Junior worth 474,586 rubles.
proofing equipment
For the optimal configuration of the mini-bakery, we recommend using the final proofer. A suitable model is Miratek LVP-32 for two trolleys (32 trays) measuring 400 × 600 mm. The cost is 266,827 rubles.
bread cutting machine
Bread slicers cut bread, including freshly baked bread, into even slices. The bakery saves time, increases production and reduces waste.
Bread-cutting machines are equipped with frame, sickle-shaped or disk-type knives. The first ones are the simplest, without the ability to adjust the thickness of the slices. Devices with sickle-shaped knives are deprived of this drawback, but they are the least productive. Bread slicers with disc knives are the most functional.
According to the type of control, such devices can be manual, semi-automatic (with manual loading of products) and automatic. According to the placement option - desktop and floor.
For a mini-bakery in this embodiment, it is quite enough to install a desktop semi-automatic bread slicer equipped with frame-type knives. A good choice is the Danler FZ-375 for 50,401 rubles.
Auxiliary equipment
Of the auxiliary equipment you will need: production tables (in our version 3 pcs.), Trolleys (9 pcs.), Bread forms, baking sheets and a washing bath. This will require another 240,000 rubles.
Total
To purchase all of the listed equipment, about 2,000,000 rubles are needed. It is located on an area of 48 m 2 and allows you to produce up to 1,000 kg of bakery products in an eight-hour shift.
Maximum
The maximum configuration of the mini-bakery allows you to get the greatest effect from the enterprise. The basis of this approach is the automation of the production process. As a result, the influence human factor and increasing productivity.
bakery oven
In this case, you will need two identical rotary kilns. They have the required performance and provide high quality bakery products. A suitable option is Ramalhos Rotoram S-Maxi with built-in trolley for 18 trays measuring 600 × 900 mm. The cost of equipment is 1,489,302 rubles. for a unit.
flour sifter
For the maximum option, we recommend using auger models. The most convenient will be devices equipped with a wheelbase to increase mobility. Suitable Choice– Danler XL-2000 with a capacity of 1,500 kg/h and a hopper capacity of 50 liters. It costs 154,010 rubles.
dough mixer
Choose equipment with the power and performance that suits you. For a mini-bakery, a dough mixer with a retractable bowl of 200 liters is quite suitable. For example, BakeBerry PM-200. To use it with maximum efficiency, you will need an additional 200 liter BakeBerry PM-200 bowl. The cost of the dough mixer is 1,047,035 rubles, the bowl is 237,770 rubles.
Dough divider
For the maximum configuration of the mini-bakery, you will need a dough divider combined type. A suitable choice is vacuum piston models. They are able to issue blanks with high precision and at the same time they do not “injure” the dough (they do not compress or tear). Like Danler DV-2000 for 479,802 rubles.
dough rounder
Rounders are used to give the blanks a rounded shape after exiting the divider. A good choice is the Danler RS-2000 for 254,671 rubles.
Dough rolling machine
Dough rolling machines are used to mechanize the processes of molding bakery products. According to their purpose, they are divided into three types: for the manufacture of French baguettes, loaves or bagels. For a mini-bakery, the best choice is a dough moulder - Danler WML-400 for 271,274 rubles.
proofing equipment
To get the most out of your mini-bakery, we recommend using both pre- and final proofers. In the first case, a good choice is Danler LP-154 for 154 cells at a cost of 527,130 rubles, in the second case, Miratek LVP-64 for four carts of 16 trays of 600 × 800 mm for 325,791 rubles.
bread cutting machine
For a mini-bakery in this embodiment, you will need a semi-automatic bread slicer equipped with frame-type knives that can be changed depending on the thickness of the slices. A good choice is the Danler FZ-480 for 147,051 rubles.
Auxiliary equipment
Of the auxiliary equipment you will need: production tables (in our version, due to maximum automation, 1 pc.), Trolleys (8 pcs.), Bread forms, baking sheets and a washing bath. This will require another 275,000 rubles.
Total
To purchase all of the listed equipment, about 6,000,000 rubles are needed. It is located on an area of 80 m 2 and allows you to produce up to 2,500 kg of bakery products in an eight-hour shift.
Conclusion
From the above data, it can be seen that, depending on the configuration of the mini-bakery, the cost of purchasing equipment grows exponentially. At the same time, it is assumed that revenues will grow at a similar pace. Conclusion: when choosing a suitable option, the main thing is to correctly assess the sales volumes of future products.
A mini-bakery is an enterprise that manufactures bakery products and carries out retail sales.
The concept of the mini-bakery is baking fresh bread according to unique recipes, as well as creating a homely and warm atmosphere in which visitors can eat without leaving the cash register.
The target audience of the bakery is residents of neighboring houses, as well as people who take care of their health and prefer bread without artificial additives.
Main competitive advantage bakeries is a prime location that covers two residential areas with a population of approximately 30,000 people.
The assortment of the mini-bakery includes three main areas: standard products, exclusive bread, as well as French croissants. Each direction consists of three product names. This structure allows you to meet the demand of the entire target audience, as well as to get by with a minimum amount of production equipment.
The average check of a mini-bakery is 100 rubles. Permeability during the day can be up to 1000 people, which guarantees reaching full production capacity within 3 months of work.
2. Description of the business, product or service
The obvious advantage of opening a bakery is that despite the general decline in household spending on goods and services, the demand for bread remains stable. In addition, similar imported products increase in price, and products of domestic bakeries are not able to compete with bakery products in terms of taste.
In the production of baked goods, we focus on the quality of the products used and the preservation of the unique recipe of each product.
Bread sold in large stores is usually tasteless and contains a lot of vegetable fat and sugar. As for similar bakeries, they focus on making pies and practically do not have dietary products in their assortment.
The assortment is presented in three areas of baking: French pastries, branded bread for those who adhere to a healthy diet, Russian bread. In each direction, we produce three types of products.
3. Description of the market
The target audience of the project is divided into two segments:
- residents of nearby houses who find it convenient to buy fresh pastries in our bakery;
- people who follow a healthy diet, watch their figure and are interested in buying branded bread according to unique recipes.
The bakery competes with similar companies in the following ways:
- Product quality: it is necessary to use high-quality ingredients and a unique recipe for cooking.
- Price of products: typical products are sold at the average market price.
- The assortment is presented in three areas of baking: French pastries, branded bread for those who adhere to a healthy diet, native Russian bread.
- Location: residential quarter (yard type bakery), convenient parking (possible access from the main street).
- The presence of a window in the workshop, which allows the consumer to observe the process of preparing products
SWOT analysis of a mini-bakery
Strengths of the project | Vulnerabilities of the project |
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Opportunities and prospects | Threats of the external environment |
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4. Sales and Marketing
5. Production plan
The sale of goods is carried out in trading floor. Delivery of goods at the project launch stage is not provided.
6. Organizational structure
At the stage of launching the bakery, as well as at the first initial stage operation can be done with a minimum number of personnel.
Manager monitors the organization of the process of production and sale of products, is responsible for the continuous operation of the bakery and timely troubleshooting. In addition, he performs the functions of a freight forwarder, maintains document management, accepts cash every day, and determines the company's development strategy. Since the turnover of the bakery at the initial stage will be relatively small, it can be assumed that the combination of these duties is possible within the same position. This position assumes a 6-day work schedule from 10.00 - 19.00 with a lunch break of 1 hour.
Seller-cashier in charge of customer service and cash handling. Every evening, the salesperson-cashier fills out a special journal in which he registers cash, and also keeps a record of all transactions supported by the presence of checks. In addition, the seller-cashier accepts finished products from the workshop, puts the goods on the shelves, and keeps order on the trading floor. The working day of the seller-cashier coincides with the opening hours of the bakery and lasts from 8.00 - 20.00. Lunch break in the work of the seller-cashier is not provided, but since the flow of customers is not uniform, he has time to take a break. Work schedule - 2 days of work alternate with 2 days of rest.
Baker starts at 6:00 am and ends at 4:00 pm. The baker fully controls the production cycle: from keeping records of raw materials in stock to production finished products. His responsibilities also include maintaining cleanliness in the workshop, timely write-off of spoiled products, as well as keeping logs for cleaning the hood. The baker's work schedule is 2 days of work alternating with 2 days of rest.
The salary of each employee consists of two parts: salary (a fixed amount) and piecework (percentage of revenue).
In the future, the possibility of introducing additional non-financial motivation for key personnel is being considered - additional training for cooks.
For reporting, we intend to use the services of an accountant on outsourcing.
With an increase in production, as well as the expansion of services provided, new vacancies will appear in the company: a driver, a cleaner, an administrator, a pastry chef.
A detailed payroll calculation, taking into account the bonus part and insurance contributions, is presented in the financial model.
7. Financial plan
Calculate the initial investment required to start a bakery. They amount to 1,589,811 rubles. Let's take a closer look at their composition.
Equipment:
| Name | Quantity | Price for 1 piece | total amount |
| Cash machine | 1 | 15 000 | 15 000 |
| glass showcase | 1 | 25 000 | 25 000 |
| Cabinets for GPU | 1 | 15 000 | 15 000 |
| Safe | 1 | 3 000 | 3 000 |
| Bake | 1 | 250 000 | 250 000 |
| Fridge | 1 | 40 000 | 40 000 |
| dough mixer | 1 | 50 000 | 50 000 |
| proofing cabinet | 1 | 40 000 | 40 000 |
| flour sifter | 1 | 25 000 | 25 000 |
| Dough cutting table | 1 | 35 000 | 35 000 |
| dough sheeter | 1 | 45 000 | 45 000 |
| Baking trolley | 1 | 40 000 | 40 000 |
| Table for visitors | 2 | 10 000 | 20 000 |
| Chairs for visitors | 6 | 2 500 | 15 000 |
| Fire-fighting equipment | 1 | 50 000 | 50 000 |
| Other equipment | 1 | 50 000 | 50 000 |
| Total: | 718 000 |