A private mini-bakery has every chance to compete successfully with large bakeries that operate according to the same streamlined scheme and are much less mobile. However, it is worth remembering that even a mini-bakery is a full-fledged production, which uses professional equipment and employs qualified specialists.
It is necessary
- -information about the state of the bakery industry in the region;
- -room from 100 square meters;
- - line of equipment for baking and storing bread;
- -Certificates of conformity for each type of manufactured products;
- -about eight shift bakers and packers, technologist and accountant.
Instructions
Step 1
Conduct marketing research before deciding to start your own bakery - evaluate the bakery market in your region. If there is a shortage of even standard bakery products on the market, then you and your bakery will have a green road anyway. If there are always ordinary sliced loaves and loaves of wheat bread on store shelves, then it is better to focus on the quality and uniqueness of the products that you will produce.
Step 2
Find a suitable premises for a bakery, having familiarized yourself with all the details with the requirements of Rospotrebnadzor and then agreeing on the option that you consider acceptable for yourself. Basements, rooms that do not have a ventilation system or are not connected to the central sewerage system are not suitable for your purposes. Both production areas (baking area and packing area), as well as the storage area must be clearly separated from each other - this is also a strict requirement of the licensing organizations.
Step 3
Purchase basic and auxiliary equipment for the production of bread. Experienced market players advise to invest so far only in imported equipment produced in Western Europe. By purchasing an expensive line of more automated bread baking equipment, you can even save on bakery staff salaries, as fewer people are needed to work.
Step 4
Hire a technologist with experience in the bakery industry, not just in the food industry. You will need at least two shift bakers and packers for each shift. A bakery cannot do without an accountant, while the functions of a supply and distribution manager at first are usually performed by the entrepreneur himself.
