Bakery business: bakery business plan - necessary equipment, cost calculation and SES requirements. How to open a mini-bakery - regulations and acts

Approximate data:

• Monthly income - 600,000 rubles.
• Net profit - 70,550 rubles.
• Initial costs - 1,000,800 rubles.
• Payback - from 1 year and 3 months.

This business plan, like all others in the section, contains calculations of average prices, which may differ in your case. Therefore, we recommend that you make calculations for your business individually.

In this article, we will draw up a detailed business plan for a mini-bakery with calculations.

Service description

The organization is engaged in the production of bakery products. The assortment will include: bread, bagels, bagels, dryers, muffins, muffins and buns with cottage cheese. Please note that the bakery will not be engaged in direct sales of finished products. A sales representative will be responsible for the sale of products in bulk.

Market analysis

Bakery products are a commodity of daily demand. In any economic situation, people will need to eat. In addition, bread has been an essential attribute of any table since the times of Rus'.

When opening your own mini-bakery, you need to decide which stages will be included in the production. There are several options:

1. Full cycle enterprise. The organization will deal with the production of bakery products from start to finish. That is, the dough will be made in the mini-bakery itself. This option is suitable for those who are ready to invest serious money now in order to get big profits at the end.
2. An enterprise based on the production of bakery products from semi-finished products. In this case, the production is engaged exclusively in baking products from the finished dough. This option requires less investment than the first. But the profitability will be much lower.
3. Open a bakery franchise. This option makes it possible to obtain a ready-made certified production technology. Profitability will be somewhat less than in the first option if production volumes are the same.

We will consider the first option, as it gives more prospects to the entrepreneur.

Today, the main production of bakery products falls on factories and large bakeries (61%). Almost a quarter of the market is accounted for by private bakeries (21%). A share of 13% falls on supermarkets, which independently produce bakery products for sale.

The main competitors of our mini-bakery will be:

1. Large bakeries. Their main advantage will be mass production, and consequently, a large number of products. The demand for their product is quite high.
2. Various hyper- and supermarkets, as well as other shops that are engaged in independent production of pastries. The volume of production for each of them is small. They satisfy the demand of their customers, but cannot provide large volumes. Often their products are bought under the influence of momentary demand (spontaneous purchases).

The main advantages of the products of both types of competitors will be that they quickly respond to market changes. They are also able to quickly increase the range, volumes. Another plus is that such organizations are used for the production of bakery products of high quality raw materials.

It is worth noting that the main disadvantage is that both competitors use additives that make the products look better. But because of this, the price of bread also rises.

At first, it will be quite difficult to find stores that are ready to purchase products in our mini-bakery. The main competitive advantages will be:

• provision of fresh produce;
• quality of bakery products;
• acceptable cost.

Potential buyers will be small shops, stalls.

After the main consumers are found, the entrepreneur may think about opening his own bakery, which will serve as an additional income.

SWOT analysis

When opening your own mini-bakery, you need to carefully analyze all the factors. They are usually divided into external - independent of the entrepreneur - and internal - which can be influenced.

External factors include:

1. Possibilities:

• Free access to the necessary resources.
• A small activity of competitors (their work is not aimed at fighting).
• Use of new technologies and developments.
• Possibility of increasing the variety of products.
• Increasing demand for a product.
• An increase in the standard of living and, as a result, the level of income of citizens.
• No number of new competitors (due to the fact that there are barriers to freely enter the market).

1. Threats:

• Changing consumer preferences.
• A sharp increase in competition among existing manufacturers.
• Alternative products may be available.
• Increasing requirements for manufactured products.
• High sensitivity to the conditions of a newly emerging business.

Internal factors include:

1. Strengths:

• The company employs only highly qualified personnel.
• Only high quality products are produced.
• Use of effective advertising.
• Well-established technological process.
• Use of the most modern production technologies.
• Working with reliable product suppliers.
• Use of the most modern equipment.
• Deep analysis of consumer preferences.

1. Weak sides:

• Self-financing.
• Unfinished strategy.
• Lack of product distribution channels.
• Inexperience.

It is important, when creating a mini-bakery, to pay attention to the following issues:

1. Increase in the range of products. At the same time, it is important to take into account consumer preferences, to make your products focused on a certain circle of wholesale buyers.
2. Development of own production technology. It is important to come up with original recipes and use only natural products in the manufacture.
3. Development of a dealer network, the possibility of opening their own points of sale. If there are no funds to open stores, you can think about cooperation with a chain of stores that also appeared on the market not so long ago.
4. Try to provide yourself with individual orders in advance.

Opportunity Assessment

Our mini-bakery will be open seven days a week. The working hours for different categories of workers will be different.

So, the bakers will work in two shifts according to the schedule 2 through 2. Their working hours are from 23:00 to 09:00.

The second category of workers will be a sales representative who will be looking for customers and delivering products. It will work daily from 7:00 to 15:00. You can do without a sales representative if the entrepreneur himself takes on these responsibilities.

There is no seasonality, as such, in this type of business. Demand may decrease during the hot season, but not significantly. The organization can find additional wholesale buyers at these moments.

During the opening, it will also be necessary to hire a professional technologist to help set up production. As the range and workshop expand, his services may be needed again.

When choosing a room for a bakery, you need to decide on the required area. We have chosen a full-cycle enterprise, so we need a room with an area of ​​at least 50 m 2. If it is planned to bake from ready-made dough, then the workshop can fit on an area of ​​​​15-20 m 2.

It is very important, when choosing a room, to pay attention to the power supply. This issue is best agreed with the technologist. He will tell you how much power will be needed to operate the mini-bakery.

Organizational and legal aspects

1. Registration of own company. It could be or. OKVED codes can be as follows:

• 15.81 Manufacture of bread and flour confectionery products of non-durable storage;
• 15.82 - Production of dry bakery products and flour confectionery products with a long shelf life.

If you plan to sell your own products, then the following OKVED codes may be needed:

• 52.24 - Retail sale of bread, bakery and confectionery products;
• 55.30. Activities of restaurants and cafes.

1. An entrepreneur can choose either UTII. In the second case, two options are possible - STS "Income" 6% or STS "Income minus expenses" 6-15% (the rate is determined depending on the region).
2. To work by bank transfer is necessary.
3. Ask if there are tax holidays in your area. They are provided only for certain types of IP activities. Mini-bakery falls under manufacturing activities. We remind you that an entrepreneur who has not previously carried out his own activities can receive tax holidays. There are other conditions for obtaining benefits (percentage of income, a certain taxation system, and others). The duration of such tax holidays cannot exceed two years (1 or 2 tax periods). More information can be found in Federal Law N 477-FZ "On Amendments to Part Two of the Tax Code of the Russian Federation".
4. You need to understand that the mini-bakery produces products for the population. This area is strictly regulated by various regulations. Before starting activities, they will need to be studied and matched with them.
5. It is also necessary to strictly comply with the existing fire safety standards and sanitary rules.
6. Documents with requirements for product quality are subject to study.
7. Remember that all equipment must be certified in Russia.
8. Licensing the operation of a mini-bakery, as well as obtaining permission from the FEZ for products and premises no need.
9. It will be necessary to conclude agreements with the relevant organizations for disinfestation, disinfection and deratization.
10. You will need a contract for the disposal of solid waste and laundry services.
11. The enterprise must have approved a production control program with a plan dedicated to the sanitary measures taken and the control of production technology.
12. Logs should be kept to account for disinfection and conduct general cleaning in the premises.
13. All workers must have medical books and undergo a medical examination in a timely manner.
14. Do not forget that all bakery products must have a declaration of conformity with the requirements of TR CU 021/2011. It is valid for 5 years. Certification centers can help in obtaining a declaration as they provide consulting services.

Marketing plan

Pricing strategy:

The cost of production should not be overestimated. It is better to stay at the average market price or slightly lower. It is advisable to use the latter strategy only if the enterprise will not incur losses.

Marketing strategy:

As such, there will be no advertising of our mini-bakery. The product will be promoted by the sales representative and the entrepreneur himself. Their main tools will be preliminary calls to potential customers, distribution of commercial offers, distribution of booklets to stores with price lists, negotiations with potential customers.

Thus, we can say that the cost of advertising will be reduced to the costs used for the production of booklets. The share of these costs in the total costs will be very small.

Another advantage of the work will be that the bakery will work on pre-orders. That is, there will be no stale products and goods that will need to be written off. Everything that is produced will be immediately sold.

Calculation of projected income

Production plan

When choosing a rented premises, remember that it must meet certain requirements:

• There must be a working ventilation system.
• Place a bakery in the basement it is forbidden.
• There must be a sewer drain, as well as cold and hot water.
• The room should have a warehouse and a toilet.
• The ceilings in the room must be whitewashed, and the walls are tiled.

Based on these requirements, as well as the norms of the SES and the Ministry of Emergency Situations, it is necessary to repair the premises.

You will need a set of equipment for the operation of a full-cycle bakery. This will include ovens, cabinets, kneaders, tubs, sheets, tables, racks, and so on.

Staffing schedule:

organizational plan

Financial plan

• Profit before tax: 83,000 rubles.
• Tax (15% according to the simplified tax system): 12,450 rubles.
• Net profit: 70,550 rubles.
• Profitability: (70,550/600,000)*100% = 0.12%.
• Payback: 1,000,800/70,550 = 14.2. Therefore, the project will pay off in a year and 3 months.

Risks

An entrepreneur must think in advance about possible risks and do everything to avoid them. They are usually divided into external and internal.

External risks cannot be controlled, but measures can be taken to avoid the consequences. These include:

1. Cost growth

Today, this risk is especially relevant. This is due to the constant rise in prices for raw materials and end products.

An increase in the cost of raw materials used will negatively affect the company's revenue - it will noticeably decrease.

It is possible to reduce losses by concluding long-term contracts indicating a fixed (not floating!) price for raw materials. In order to have time to respond to price changes, it is necessary to constantly monitor prices.

If the situation has already happened, then you can compensate for your losses by setting a higher price for the products.

1. Growth in the number of competitors

The probability of this risk occurring can be assessed as medium.

In the event of the emergence of new competitors, some consumers may refuse the services of our production. This will reduce the volume of sales, and hence the amount of revenue.

It is possible to avoid possible losses, it is necessary to pay special attention to customer loyalty. It is worth thinking about the development of qualitatively different products, the use of the most advanced technologies.

1. Seasonal decline in demand

The probability of such a risk is medium.

Decrease in demand will be reflected in the number of sales. It will decrease. At the same time, the main part of the costs will not decrease, which will inevitably lead to a sharp decrease in profits.

In order to prevent such a situation, you need to competently approach the search for customers, correctly distribute your production capacities, and develop an effective strategy for promoting products.

1. Changes in regulatory legal acts relating to this industry

The likelihood of such a risk is low.

It is almost impossible to avoid it in advance. It is only important to be ready for the processing of existing technological maps of production and revision of the assortment.

Internal risks can be controlled, some even eliminated altogether. These include:

1. Incompetence of staff, their low qualification

The likelihood of such a risk is high.

As a result, sales may drop significantly. An enterprise may even become unprofitable, while intensifying the effect of some external risks.

To avoid this situation, you must:

• Study your resume in detail when applying for a job.
• Hire people with experience.
• Build a learning system.
• Raise the qualifications of employees (train personnel related to the use of the latest equipment).

1. Technological risks

The likelihood of this risk occurring is low.

It is important that the technology used in the enterprise is efficient and the production process is streamlined. It is also important to check the condition of the equipment in a timely manner, repair the slightest malfunctions (even those that do not currently affect production).

Important: Remember that you can write a business plan for your business on your own. To do this, read the articles:

Last request: We are all human and we can make mistakes, ignore something, etc. Do not judge strictly if this business plan or others in the section seem incomplete to you. If you have experience in this or that activity or you see a defect and can supplement the article, please let us know in the comments! Only in this way can we jointly make business plans more complete, detailed and relevant. Thank you for your attention!

The key to the success of any small business is the presence of constant demand and repeatability of sales. These requirements are fully consistent with the production of various bakery products: citizens purchase such products daily and eat them with great pleasure. Moreover, many do not limit themselves only to bread, adding muffins, pies and other sweets to the shopping list.

Even for beginners, the advantages of a mini-bakery as a business are obvious: from the personal experience of entrepreneurs, it follows that the consumption of bread and other pastries today remains stably high despite the decrease in the purchasing power of the population. In addition, imported products cannot compete with the products of small enterprises due to the limited shelf life, and large domestic bakeries operate in a slightly different market segment, producing mainly budget and mass types of bread according to standard recipes.

Business features

How to open a mini bakery, where to start? First of all, an entrepreneur should think about what format of the enterprise is optimal for him.

According to the method of organizing production, they distinguish:

1. Full cycle bakeries. In this case, the technological process begins with the purchase of flour and ends with the sale of finished products to wholesalers or end consumers. Significant capital investments are required to equip the enterprise, however, the profit of the entrepreneur is maximum;
2. Bakeries working on semi-finished products. In this case, the financial burden on the business owner is slightly less, since you can open a mini-bakery without buying some expensive units. However, the income of the enterprise using ready-made dough also becomes more modest;
3. Franchised bakeries. It is easier for a beginner who does not have experience in this industry to use one of the franchise offers to get a ready-made mini-bakery business plan and a proven technological model. Of course, part of the profits will have to be used to pay royalties;
4. Home production. With small volumes of baking, you can even make bread and muffins in your own kitchen. However, the entrepreneur will have to work underground, since it is impossible to legally open a mini-bakery at home that meets the requirements of the law.

In addition, before drawing up a business plan for a mini-bakery, you need to identify the main target audience and choose the best product range for it. In the future, this solution will make it possible to compile a list of the necessary equipment and develop an effective marketing strategy.

The company can operate as:

1. Universal bakery. Produces products designed for a wide target audience. The assortment includes wheat and rye bread, loaves, baguettes, pies, cookies, croissants, muffins and other bakery products;
2. Bread boutique. In large cities, a certain category of consumers will certainly be interested in expensive types of bread - grain, dietary, made according to national or exotic recipes;
3. A bakery serving catering establishments. The main buyers of the products of such an enterprise are hotels, restaurants, cafes and other establishments that offer their visitors unusual or gourmet dishes;
4. Backerei. If you are going to open a mini-bakery, the business can be organized in this popular European format, which involves the combination of production and a small cafe. Here they sell not only fresh pastries, but also coffee, tea, drinks, and also provide tables for eating these products;
5. Specialized bakery. Some entrepreneurs focus their efforts exclusively on the production of one type of product - for example, national bread, cakes, lavash, products for diabetics;
6. Traditional bakery. You can open a mini-bakery from scratch using the old traditions of baking bread in a wood-burning oven. Such a product is very expensive and is extremely in demand among supporters of a healthy lifestyle.

Advantages and disadvantages of business

Being interested in the possibility of earning money in the production of bakery products, entrepreneurs first of all pay attention to the presence of constant demand: many customers buy fresh products daily. Besides:

• You can independently choose the preferred format of the enterprise and develop unique recipes;
• A beginner will not have to create his own model, since there are a sufficient number of examples of mini-bakery business plans from scratch on the Internet;
• Bread is one of the most important essentials;
• Due to the small size of the bakery, the entrepreneur can fully control the production and marketing of products;
• Production is flexible and mobile - the line is easy to expand or reconfigure in accordance with changing demand;
• A mini-bakery occupies a separate market niche, without competing directly with large bakeries;
• An entrepreneur can count on financial assistance, so it is quite realistic.

Unfortunately, many newcomers in the process of deciding to build a bakery are limited to studying the merits, although this business is also characterized by some disadvantages, sometimes quite significant:

• The enterprise reaches its planned capacity only after a few months, while obligations for rent, wages, utility and tax payments arise from the first days of work;
• The bakery must operate seven days a week, sometimes even on the night shift;
• Bread consumption is subject to seasonal fluctuations;
• The shelf life of products is limited to several days;
• The industry attracts the attention of regulatory authorities, and therefore the entrepreneur must collect a lot of documents to open a mini-bakery.

Range

For an entrepreneur who wants to open a mini-bakery from scratch, step-by-step instructions suggest paying special attention to the product range. Obviously, when counting on a youth audience, unusual types of bread will be in demand, while older people will prefer classic bakery products. Using standard baking equipment, you can produce:

• Classical bread of different varieties - wheat, rye, with bran;
• Other bread products - sliced ​​loaves, garlic bread, baguettes, loaves, French bread with filling;
• Dietary products made from rye flour, a mixture of cereals, without yeast;
• Products with the addition of dried fruits, cumin, sesame and pumpkin seeds;
• Sweet pastries - pies, buns, donuts, cheesecakes, puffs and croissants;
• Confectionery - gingerbread, cookies, pastries and cakes.

Registration of a bakery

For an enterprise with one owner, an individual entrepreneur is considered the optimal form of ownership. Indeed, an individual entrepreneur can enjoy various benefits and submit reports in a simplified form. As a taxation system, you will have to indicate the simplified tax system at a rate of 15%, since it is impossible to apply UTII or PSN for non-catering manufacturing enterprises.

The organization of the production of baked goods requires obtaining standard permits and approvals, the same for all establishments working with food products: the process of their registration can be accelerated by contacting a specialized company.

What documents are needed to open a mini-bakery:

1. Permission to conduct activities from Rospotrebnadzor;
2. Conclusion of the SES on the compliance of production with hygienic requirements;
3. Conclusion of the State Fire Supervision Authority on the compliance of the workshop with fire safety requirements;
4. Certificates of registration of SPD and registration with the Federal Tax Service;
5. Program of sanitary production control;
6. Agreements on disinfection, extermination of rodents and insects;
7. Sanitary passport and contract for the processing of a bread van;
8. Contracts and registers for the export of solid and organic waste;
9. Agreement on the recycling of fluorescent lamps;
10. Journal of accounting for disinfectants;
11. Contract for laundry services.

Due to the increased fire hazard of production, the entrepreneur must appoint and train employees responsible for compliance with the rules on the territory of the enterprise, as well as prepare appropriate instructions.

What documents are needed for a mini-bakery according to the requirements of the State Fire Supervision Service:

• Instructions for compliance with safety rules for the workshop;
• Instructions on compliance with safety rules for the office and utility rooms;
• Evacuation plan and telephone numbers for calling the Ministry of Emergency Situations;
• Logbooks for fire extinguishers and employee training;
• Pointers of the fire hazard category of the premises (located on the doors).

Finally, a business plan for a mini-bakery from scratch should include obtaining a declaration of conformity for products in accordance with the requirements of TR TS 021/2011. This document, which allows you to sell bakery products completely legally, is issued on the basis of the results of trial baking research in private or public certification centers.

Production room

If you are going to start baking bread, it is advisable to provide for the possibility of retail trade: working with wholesale buyers at special prices is not always profitable for small enterprises. Therefore, the first thing you need to open a mini-bakery is a good location.

The main criteria for evaluating various options are:

1. High permeability. It is desirable to have a nearby shopping or business center, a large educational institution, a market or another point of attraction for customers;
2. Transport accessibility. The bakery is preferably located near public transport stops, metro stations;
3. Good condition of the building. Otherwise, it will be necessary to repair not only the workshop, but also the facade, as well as to improve the surrounding area;
4. Possibility to save. Sometimes within the framework you can get a municipal building on a preferential lease.

Can you talk about how to open a mini-bakery in a private house? This is prohibited by law, however, in some cases, for enterprises producing up to 1000 kg of products per day, it is allowed to place a workshop in annexes to residential buildings, provided that the engineering systems of such are fully autonomous.

Although many entry-level processing lines require only 25–40 m² to house, a room with at least 100 m² should be chosen. On such a space you can equip:

• Production shop;
• Warehouse for flour and other raw materials;
• Warehouse of finished products;
• Bathroom for employees;
• Locker room for staff;
• dining room;
• Administrative offices;
• Small trading room.

In order to quickly and easily issue permits for a mini-bakery, at the stage of equipping and repairing the workshop, it is necessary to carefully follow all sanitary requirements and regulations. So:

1. Production cannot be located in the basement or in the basement;
2. The room must be connected to utilities;
3. In the absence of hot water supply, it is necessary to provide water heating;
4. The electrical network should provide the power necessary for the operation of the equipment with a margin of 20–25%;
5. The walls and ceiling of the workshop are covered with ceramic tiles or adhesive paints that allow regular wet cleaning;
6. The floor should be covered with a smooth and even waterproof material;
7. All finishing materials must have hygienic certificates;
8. Before each door leading to the workshop, it is necessary to place a special mat soaked in a disinfectant;
9. In warehouses it is necessary to provide heating and ventilation (permissible minimum temperature - 8 ° C, maximum humidity - 75%);
10. The walls and floors of warehouses must be smooth, without cracks;
11. Do not store household and disinfectants, as well as other strong-smelling substances in the same room with raw materials or finished products;
12. The production flows of raw materials and finished products should not overlap.

The negative attitude of the authorities to the question of whether it is possible to open a mini-bakery at home is to a certain extent explained by the fact that, from the point of view of the fire service, the enterprise belongs to objects at risk of fire and even explosion.

The State Supervision Authority imposes additional requirements on the premises:

1. Fire alarms and fire extinguishers must be installed in the workshop;
2. It is necessary to regularly measure the insulation resistance of the electrical wiring;
3. All lighting devices in the workshop must be explosion-proof;
4. An additional fire exit should be arranged in the room;
5. Rooms with different fire hazard categories must be separated by fire-resistant partitions of the appropriate class;
6. Signs are put on the doors of warehouses and workshops indicating their fire hazard.

Mini bakery equipment

Beginners who are calculating how much it costs to open a mini-bakery from scratch are usually surprised by the extremely high cost of bakery equipment. However, saving on equipment leads to a deterioration in product quality, which immediately affects the overall profitability of the enterprise. As a last resort, you can buy used units in good condition. For work you will need:

Equipping a mini-bakery with a capacity of 1000 kg per day

Name	Price	Qty	Sum
Workshop equipment
Rotary oven	627000	1	627000
proofing cabinet	240000	1	240000
Dough mixer two-speed	245200	1	245200
flour sifter	25500	1	25500
Ventilation umbrella	11000	1	11000
dough sheeter	57000	1	57000
Single-section sink	4000	1	4000
Two-section sink	8000	1	8000
Chest freezer	24000	1	24000
Refrigeration cabinet	37700	1	37700
Confectionery table	19500	1	19500
Production table	5200	2	10400
Furnace trolley	12000	4	48000
Portion scales	5300	2	10600
Rack	8000	3	24000
Baking tray flat	680	34	23120
Wavy baking sheet	1700	17	28900
Bread form sectional	750	54	40500
Baking mitts	1900	2	3800
small tool	–	–	10000
Explosion-proof lamp	3700	8	29600
Fire alarm	25000	1	25000
fire extinguishers	1200	2	2400
Wooden bread tray	250	25	6250
Disinfection mat	720	4	2880
Shop floor equipment
Bread Rack	22000	2	44000
Counter	6000	2	12000
Cash machine	14000	1	14000
Lamp	1500	4	6000
Signboard	25000	1	25000
office equipment
Office table	3000	2	6000
Chair for an employee	1000	4	4000
Computer	18000	2	36000
Printer or MFP	9000	1	9000
router	2000	1	2000
Lamp	1500	3	4500
ISP communication channel	2000	1	2000
Stationery	–	–	10000
Document rack	5000	1	5000
Utility room equipment
Dining table	3000	1	3000
Chair	1000	6	6000
Electric kettle	1200	1	1200
Microwave	2500	1	2500
Lamp	1500	2	3000
Two-section wardrobe	5000	3	15000
Other equipment and equipment
Overalls	350	10	3500
bathroom	15000	1	15000
Bread truck	630000	1	630000
Total:			2423050

Obviously, opening a mini-bakery is hardly affordable. However, if you wish, you can find offers on the market that allow you to start baking bread on a more modest scale: if you refuse to equip the store and deliver products to wholesale buyers, then investments in the purchase of equipment with a minimum productivity will not exceed 400-500 thousand rubles.

Staff

So, the entrepreneur decided: "I want to open a mini-bakery." Since he can only work independently at home, he will have to look for hired employees, the number of which will depend on the capacity of the equipment. For the production and sale of bread, you need:

• Technologist. His tasks include the development of new recipes, costing, monitoring the work of the bakery, managing the actions of support staff;
• Baker. Directly engaged in the manufacture of products, controls warehouse balances and ships goods to a store or forwarder;
• Seller-cashier. Accepts products from the workshop, lays them out on showcases, sells them to retail customers and keeps records of cash transactions;
• Delivery driver. Accepts goods for delivery to shops and cafes, delivers them to points, collects payment from customers;
• Accountant. With a small number of operations, this work can be handled by an outsourced employee.

Staffing of the bakery

Job title	Salary	Qty	Sum
Production technologist	35000	2	70000
Baker	30000	4	120000
Seller-cashier	25000	2	50000
Forwarding driver	30000	2	60000
Cleaning woman	25000	1	25000
Insurance premiums	–	–	97500
Accounting service	–	–	5000
Total:			427500

Among the requirements for employees, one should mention the mandatory availability of sanitary books and regular medical examinations. In addition, it is forbidden to work with products in the presence of jewelry or other decorations.

Purchase of raw materials

The main raw material for the bakery is flour. For rich products, it is recommended to use only the highest grade, while for some types of bread, the first is also allowed. When calculating flour consumption, it should be assumed that its mass fraction in the finished product is 70%: the other part is accounted for by various additives.

When studying how to open a mini bakery from scratch step by step, you should pay attention to the question of finding suppliers. It is not advisable to work directly with flour mills: firstly, such a small volume of purchases is unlikely to be of interest to a large manufacturer, and secondly, the price of small retail lots may turn out to be unprofitable for an entrepreneur. Therefore, it is better to look for contacts among intermediaries offering flexible terms of cooperation.

A similar strategy seems to be the most effective when buying other ingredients - margarine, salt, sugar, vanillin, vegetable oil, grain additives, confectionery fillers and baking powder. The required volumes of raw materials can be determined after the approval of the assortment and the preparation of technological maps.

Sales organization

Like any other ready-made business, a mini-bakery becomes profitable only if there are constant distribution channels, which is especially true for products with such a short shelf life.

To sell bakery products, you can:

• Negotiate cooperation with retail outlets or catering establishments;
• Open a network of your own bread stalls;
• Organize the sale of products directly at the bakery.

Both the entrepreneur himself and the hired sales manager can engage in product promotion. To do this, you need to negotiate with store owners, provide them with booklets with price lists, call new points with a proposal for cooperation. As for events aimed at popularizing the bakery among retail customers, there are few options here:

• It is necessary to regularly distribute flyers to residents of neighboring houses;
• It is advisable to periodically arrange tastings in neighboring shopping centers;
• You can place several announcements or signs on the streets of the city;
• Also, various gift promotions and discounts will not interfere;
• Be sure to advertise the bakery's bread van.

Capital investment

How much does it cost to open a mini bakery from scratch? To calculate the amount of the initial investment, it is necessary to take into account all items of expenditure, including the first purchase of raw materials and the payment of rent for the period of repair and installation of equipment:

Financial investments

Name	Amount, rub.
IP registration	800
Getting permissions	5000
Obtaining a declaration of conformity	12000
Premises renovation	200000
bakery equipment	2423050
Rent for the first month	50000
Opening a current account	2000
Marketing expenses	25000
Administrative expenses	10000
Purchase of raw materials for a month	390680
Total:	3118530

Thus, investments in creating your own bakery seem to be quite significant: an entrepreneur who does not have an amount of two to three million rubles is better off exploring others.

It should also be noted that the production of bakery products belongs to the energy-intensive category, especially when using an electric oven. When drawing up a business plan for a mini-bakery with calculations, it is necessary to separately take into account the costs of paying for electricity in order to coordinate them with the landlord and avoid turning the amount of utility bills into an unpleasant surprise.

Daily electricity consumption in the bakery

Type of equipment	power, kWt	Cycle, hour.	Energy consumption, kWh
Rotary oven	39,0	12	468
proofing cabinet	4,5	12	54
Dough mixer two-speed	1,8	4,5	8,1
flour sifter	0,3	1,5	0,45
dough sheeter	0,4	4,5	1,8
Refrigeration equipment	0,8	24	19,2
Lighting	2,0	6	12
Office equipment	1,5	10	15
Total per day:			578,55

According to the average tariffs in force on the territory of the Russian Federation, the monthly cost of paying for electricity will be approximately 78,000 rubles. Based on these data, you can determine the current costs of a small business:

Operating expenses of the bakery

Business income

Are you wondering if it is profitable to open a mini-bakery? For an approximate assessment of the profitability of the enterprise, it is necessary to calculate the average cost for the entire product range, take into account the sales structure and take into account the productivity of the line, which in this case is 108 standard loaves of bread per hour (about 85 kg of products, or 1000 kg of products per shift).

Production cost

Product	Cost, rub.	price, rub.	Profit, rub.	Share of sales, %
Rye bread	12,6	30	17,4	20
Capital bread	13,5	40	26,5	40
Dietary bread	20,3	70	49,7	2
Sliced ​​loaf	10,3	10	29,7	25
Baguette	12,5	30	17,5	5
Cake	24,2	60	35,8	2
Bulka	14,3	40	25,7	3
Sweet pastries	19,6	50	30,4	3
Volume average:	13,02	38,8	25,78	100

The average markup is 198%. Assuming that the products will be sold without a trace, it is possible to calculate the basic economic indicators and reliably determine whether the mini-bakery business is profitable:

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In conclusion, we can give a few tips for beginners from entrepreneurs who have already mastered this and have achieved some success:

1. Considering how much money it takes to open a mini-bakery, it is better to start with small volumes. It is more cost-effective to increase capacity than to force the equipment to work at half load;
2. It is possible to increase product recognition and attract buyers through the use of original names and non-standard forms for bread;

Bakery products remain one of the most sought after food products on the market. Although over the past decades, for a number of reasons, the share of bakery products has slightly decreased. Nevertheless, bakeries will not disappear anywhere in the near future, and the demand for their products can be predicted to be stable.

Before you open a mini-bakery, it is advisable to pre-calculate and draw up a business plan. The choice of one or another concept depends on the specifics of the situation. Predominantly, the business is profitable, as it primarily refers to the consumables business. Consider the main features of the industry.

Characteristics

The existing features of this area are associated with a change in the product line, a change in the need for these products, directly with the production and distribution of products.

Product line

Recently, the range of grocery products has grown significantly. This could not but affect the decrease in the share of bakery products. In addition, there is a steady trend towards a healthy lifestyle, which also contributed to the reduction in bread consumption. According to statistics, the level of consumption of bakery products from 2011 to 2013 decreased by 5%.

Along with this, new products appear on the market: combined products, products with various additives. Because of this, the product line is expanding significantly.

Download a ready-made bakery business plan, current for 2019, you can from our trusted partners "Biplane". Download link.

Manufacturers

The share of large producers of bakery products in the market in such a situation will gradually decrease. Already at the moment, the capacities of large manufacturers are loaded by 30-50%.

There are several reasons for this:

• less flexible process, designed for large volumes;
• distribution of mini-bakeries, the cost of producing small batches in which is much lower;
• organization by large grocery chains of their own production of medium capacity;
• the emergence of by-products and home-made techniques.

All this leads to the fact that large manufacturers increase costs and the total cost of production increases. They are forced to apply various measures, one of them is additives to products in order to extend their shelf life. Such measures also do not contribute to the promotion of goods on the market. Positive feedback loop. Demand decreases - quality is forced to decrease - demand decreases.

Based on such an analysis, it can be assumed that in the future the competitiveness of mini-producers with greater flexibility will increase.

Competition

In connection with the above, it is necessary to initially work out the issue of competitiveness. A business plan for a bakery with calculations in almost any case will show the profitability of opening an enterprise. The whole task in the success of the enterprise is to find a sales niche. That's why before drawing up a business plan in this area, it is enough to work out points of sale. When such points are found, it makes sense to work out other aspects.

Competition in the market for the production of bakery products is traditionally high:

• large manufacturers;
• own production of trade shops;
• mini-bakery;
• semi-finished products are substitutes for finished products.

There are several ways to solve the problem of promotion in the market:

1. Sales agreement. The easiest and most reliable way. When finding customers for a certain volume and set of products, the calculation of other indicators is quite simple;
2. Finding a free niche. Those. By analyzing the product market, it is possible to detect its insufficient filling with certain types of products. There is a risk of error - the products may simply not be in demand in this market. Either marketing flaws;
3. Marketing policy. Creation of conditions, products better than those of competitors. Generally requires a sufficiently large financial airbag;
4. Creating demand for products. The most difficult path. Requires an understanding of sociology and psychology, or the involvement of relevant specialists;
5. Online store. A point of sale that is gaining more and more popularity. It needs to be calculated. As delivery of plain bread is likely to be unprofitable, and various confectionery products and additionally accompanying food products are well worth considering.

Types of mini bakeries

Depending on the specialization, organization of production, the following mini-bakeries can be distinguished:

• universal;
• specialized (confectionery, bread from the oven, national bread, expensive bread boutique, etc.);
• bakeries-shops (direct sale of products is carried out right there).

The organization of this or that type of bakery is somewhat different. Specialized ones require special equipment. For a bakery shop, the organization of a trading floor, or, as an option, the preparation of an order directly in front of the client. Universal bakeries are equipped with standard bakery equipment. This will also be reflected in business plans, for example, the business plan of a confectionery bakery will differ significantly from the business plan of a bakery shop.

Location

The location of the mini-bakery significantly affects only if it is a mini-bakery-shop. In this case, the requirements for its location are similar to the requirements for the location of grocery stores, taking into account the presence of competitors in the immediate environment: residential areas of cities, shopping centers, railway stations, airports, crowded places, etc.

There are no special requirements for the location of other bakeries. General recommendations - reduce production costs. Those. finding the best option in terms of logistics costs and the cost of maintaining the premises.

Requirements for the bakery itself:

• not allowed to be placed in basements and semi-basements;
• waterproof floor;
• walls up to 1.75 meters must be tiled or painted with light paint, the rest and the ceiling must be whitewashed;
• availability of cold and hot water;
• the presence of sewerage;
• ventilation equipment;
• separate rooms: warehouse, shower, wardrobe, sink, toilet.

Besides it is undesirable to place a bakery in a multi-storey residential building. Although there are no direct prohibitions on such placement. But in case of disturbance for other residents (noise, smells, etc.), serious problems can arise, up to a stop in production, or additional costs for equipment (noise insulation, smell absorbers, etc.).

In terms of area, it all depends on the chosen format and production volume. For the smallest industries, premises from 50 square meters are suitable, in some exceptional cases even less.

Equipment

Equipment for a bakery also depends on the format, type, volume and range of products planned for release.

In general, you will need:

• furnaces;
• dough kneading equipment;
• proofing cabinet;
• flour sifter;
• tables for working with dough;
• fridge;
• sheets and forms;
• washing equipment.

In addition to the basic equipment, special equipment may be required for the preparation of specialized products. Also, the equipment may have to include freight transport.

Part of the equipment is quite used (tables, sheets, forms), part is convenient to purchase under leasing schemes. Also it makes sense to pay attention to Russian-made equipment. Even before the start of the crisis, the difference in cost reached 3 times, after the start of the crisis it only increased. Quality, service life and reliability at the same time do not differ at times. But the repair of domestic equipment will again be cheaper and faster.

Documentation

The activity does not require licensing. But a number of regulatory documents are required:

• certificate "sanitary and epidemiological conclusion for production";
• certificate "sanitary and epidemiological conclusion for products";
• permission from the fire department;
• permission of ecological expertise;
• certificate of conformity of the Federal Agency for Metrology and Technical Regulation.

The organizational and legal form is chosen according to convenience, the benefits of taxation, documentation and contractual activities. In the vast majority of cases, IP is sufficient.

Documentation:

• a package of constituent documents (depending on the legal form);
• certificates and permits;
• a package of external documentation (lease, supply, sales, agency agreements, etc.);
• a package of internal documentation (documents of analytical, synthetic accounting, accounting documents, personnel documents, etc.).

Staff

In the bakery business, the most important specialist is the technologist. This will be especially true if a specialized bakery is planned. Compliance with technology and the ability to produce high-quality, tasty products that meet customer needs are the second basis of this business after points of sale.

There are no special requirements for the rest of the staff. The number of employees is calculated based on the volume of production and the format of the enterprise.

May be required:

• baker;
• sellers;
• loaders;
• drivers;
• cleaners.

Part of the work can be organized on a piece-work basis, or under outsourcing agreements (delivery of products, accounting services, etc.).

Marketing

A ready-made business plan for a mini bakery includes a standard marketing plan. There are no special marketing and advertising moves here. The business is mostly traditional and conservative, over-creativity is more likely to lead to negative consequences. It is unlikely that performance buns will find a wide response in an inert social environment. But, having earned a bad reputation on an unsuccessful performance, it will be very difficult to get rid of it.

• advertising and hidden advertising (word of mouth methods “spreading rumors about a quality product”);
• discounts and bonus systems for regular customers;
• holding various actions and presentations at various national festivals.

Approximate costing

For an indicative example, consider the calculation of a small mini-bakery.

The room for placing the equipment is about 50 square meters. We produce 5-10 items of products. Personnel: technologist, baker, auxiliary worker.

The average price of products is 50 - 60 rubles / kg. The average daily sale is 100 - 200 kg. Those. revenue per day: 5 - 12 tr., which will give a month: 150 - 360 tr. Or net profit: 30 - 150 tr. Payback will be from 2 to 5 years. If the premises are rented, the payback period for the equipment will be somewhat lower: from 0.5 to 3 years.

How much does the equipment cost and how to choose it - analytics from the company "Khleb Oborudovanie"

In principle, starting a mini-bakery is possible even with a little over a hundred thousand rubles. This is a combination of the cheapest oven and a Russian-made dough mixer, but everything else will have to be done by hand. And, nevertheless, such “startups” are justified when it comes to the need to bake up to 200 kg per day. Under the conditions of the market situation, such an enterprise can provide bread not only for a small settlement, but also for the work of two or three people. But the imperfection of technology in one bakery cannot guarantee a stable quality of baking. If we are talking about a larger number of products and a wide range, the amount of investment in such production increases significantly. One of the recent projects of Khleb Oborudovanie is a small bakery with a cafe in one of the major cities of Kazakhstan. The maximum desire of the owner is 1000 kg of products per day, but at the first stage. To launch the bakery, it took about 600,000 rubles of investment in equipment, which should provide the main assortment - pan bread, long loaves, baguette, bakery products and pies. At the second stage, the order of specialized equipment - dividers and equipment for puff pastry - will be ordered.

When choosing equipment, the “first price” factor has long been the main argument for mini-bakery customers. The cost of entering the market is extremely important, especially for "small chains". Often this equipment is of very low quality, with a low resource and high operating costs. Such bakeries, as a rule, are constantly transported from one rented premises to another, which reduces the already low resource of equipment. Mini-bakeries built on the principle of “one-man business” are formed in a completely different way. Equipment for such bakeries is selected according to the principle of strength-functionality-price. Such enterprises may need re-equipment in 15–20 years, while operating costs are fully covered by the benefit of equipment depreciation.

“The truth, as a rule, is somewhere in the middle,” Leonid Rabchuk comments on this idea. “If you imagine a bakery as a person, then, of course, the heart of the bakery is the oven, the skeleton is the dough mixer and the baker is the head.” As in the body, the resource of the heart guarantees it long life, so in the bakery, the design and reliability of the oven guarantee success. At the same time, not only the thickness of the metal or the "survivability" of the electronics is important for success, but also the availability of service and spare parts for the entire life cycle of the furnace. Today, no more than 10-15 manufacturing companies can guarantee this. Among them are FINES from Slovenia, Cimav from Italy, Irtysh from Russia. High-quality dough science is also a fundamental condition for the production of excellent products, and here, alas, the domestic manufacturer has practically nothing to offer those who wish to open a mini-bakery. In the segment of dough mixers with a load of 2 to 40 kg of flour, Italian companies are the clear leaders, but their quality varies greatly. The price cannot be a marker of reliability either, there are examples of highly overvalued equipment. “We are able to supply almost any equipment for dough making,” Khleb Oborudovanie says, “but we give preference to several companies with which we have dealer agreements, these are the Italian MacPan and Sunmix. Here we can offer the client not only very competitive prices, but also high-quality support and service. In the segment of small dough-cutting equipment, the situation with inexpensive domestic equipment is even sadder. Our industry still ignores this part of the market, this niche is occupied by European manufacturers. The catalog of the Perm company Khleb Oborudovanie presents several middle-class manufacturers - a large selection of Italian MacPan equipment: dividers, rounders, seamers, dispensers that provide excellent results for relatively little money. Those who wish to purchase more serious equipment can be offered equipment from the Dutch company DAUB. In its class, this equipment has practically no equal in quality, and even more so in price. Not without reason, many technological solutions of this company received major awards at major international exhibitions.”

“For more than 15 years we have been painstakingly forming our catalog, some companies are added, some leave the market, but the main set remains practically unchanged,” says Alexey Savitsky. – We know all the pros and cons of this technique and are able to extend its service life. The main difference between the companies we represent is the passion for the business they do, the passion for bread. This is in tune with us. We operate in the most competitive and yet most human market, because bread is the main food of mankind.”

More details about the turnkey mini-bakery projects can be found on the website http://www.xleb-obor.ru/.

People have always known a lot about food. A bakery is the production of bakery products, pies, etc. Bakeries have always been and always will be. This production can exist independently, maybe at some hyper and supermarket, mini-bakeries can be at various cafes and grocery stores.

When opening a mini-bakery, a business plan should include all the costs associated with the implementation of the project: investments in the purchase of equipment, operating costs for production and rental of premises. Also, the business plan of the bakery should contain a marketing strategy for business development: without this, it will be difficult to establish a stable sales of products.

A bakery business plan includes a financial and organizational plan, as well as advice on choosing a business marketing strategy. The obvious advantage of food production is that bread is a product that will always be in demand, regardless of the political situation, fashion trends and income levels of the population: you just need to find a niche for your company.

How to open a mini bakery from scratch?

A bread bakery, whose business plan includes financial calculations, project implementation stages and recommendations on choosing a marketing strategy, will allow you to open a mini-bakery from scratch without any extra effort, bypass all the "pitfalls" and receive stable profits in the future.

Stage 1. Search for investments for the implementation of the bakery project

Significant costs for the purchase of equipment for a mini-bakery suggest the need to seek investment in the project. Attracting a bank loan will increase the payback period of the project due to the need to pay interest. Another option is to attract investment funds. In this case, you will have to give part of the profit from the project to the investor.

At the stage of searching for investments, you should pay attention to the possibility of buying a ready-made bakery business. This will avoid the cost of purchasing, installing and commissioning equipment, as well as the search for personnel employed in production. In addition, the operating mini-bakery has well-established ways to sell products, which means stable revenue.

Stage 2. Company registration

Registration of a company engaged in the manufacture of bakery products can be carried out independently, or by contacting the services of a specialized law firm engaged in the registration of firms. The latter option will be more expensive than self-registration, but it will save time for more important matters related to setting up a business. If there is no desire to fill out an application for registration of a company and stand in lines at the Federal Tax Service, then it would be a reasonable step to entrust this work to specialists.

Another important point is the choice of legal form for the bakery. The most common options are individual entrepreneurs or limited liability companies. In the first case, the business owner will be liable for the company's obligations with all his property, in the second case, his liability will be limited to a contribution to the company's authorized capital.

Stage 3. Registration of permits.

In order for the possibility of food production to be present, it is necessary that the products and the production facility comply with the standards of Rospotrebnadzor, the sanitary and epidemiological service and fire safety.
To start production, the following documents must be issued:

Sanitary and epidemiological conclusion for production;

Sanitary and epidemiological conclusion for products;

Certificate of conformity;

Conclusions from the fire inspectorate.

The costs associated with the execution of permits are included in our registration costs.

Stage 4. Search for a production facility

Bread bakery is a business, the premises for which must meet certain requirements. In accordance with the requirements of the law, the bakery cannot be located in the basement of the building or in the basement; all utilities are required: hot and cold water supply, sewerage and ventilation. In addition, the requirements relate to the interior decoration of the premises: the walls must be tiled, and the ceiling must be whitewashed.

The business plan of the bakery store involves finding premises in an accessible and “passable” place for buyers. To organize a bakery, you will need a room with an area of ​​​​at least 80 square meters, if in addition to the bakery you plan to sell products in a retail store, you will have to rent an additional 30-40 square meters.

Stage 5. Acquisition and installation of equipment

A mini bakery is a business in which a lot depends on the quality of baking equipment. What does it take to open a bakery? The business plan presented here assumes the purchase of only the most necessary equipment. A mini-bakery project cannot be implemented without a bread maker, a dough mixing device, a table for cutting and shaping dough, trolleys for finished products, and a flour sifter. A real business plan for a bakery involves the purchase of the most inexpensive domestic equipment. Foreign analogues are much more expensive, but they have better performance characteristics.

As a rule, those companies that sell equipment for baking bakery products also offer customers installation of this equipment. For this reason, installation difficulties should not arise. When choosing an equipment supplier, you should pay attention to the reviews of the company's customers who have already purchased and ordered the installation of equipment, as well as the warranty obligations provided by the supplier.

If you need to save on the purchase of equipment, you can refuse to buy a dough kneader and a flour sifter, and buy ready-made dough instead of flour and other ingredients. Partial cycle production will save both on the purchase of equipment and on the wages of workers employed in production. The disadvantage is the impossibility of complete control of the technical process, and hence the quality of the product produced.

Step 6: Recruitment costs

Workers employed in food production must have a sanitary book without fail. In addition, the quality of products directly depends on the experience and qualifications of bakers. Therefore, the logical solution would be to hire employees with work experience. It is unreasonable to assume that an unskilled worker who claims at an interview that he bakes excellent rolls at home in his kitchen will cope with the equipment of a mini-bakery is unreasonable.

Contacting a recruiting agency will greatly simplify the recruitment process. Yes, you will have to overpay for the services of the agency, but the owner will be confident in the qualifications and experience of his employees. As you know, time is money, if the future business owner has no experience in conducting interviews, if he is not eager to check the entries in the work book with the data presented in the applicant's resume, it will be easiest to entrust the search for employees to the agency, and spend the freed time more rationally.

Based on the current staffing table, we calculate tax deductions.

Cleaning woman
TOTAL FOT
TOTAL TAXES

Bakery marketing plan

The specifics of the business requires you to occupy a certain niche. No matter how hard the owner of a mini-bakery tries to optimize his expenses, he will never be able to compete on the price of products with a bakery that produces hundreds of thousands of rolls a day. Therefore, when creating a mini-bakery, you need to pay attention to product quality. Without a marketing plan, a business is doomed to failure. Before the implementation of the project, the owner must answer the following questions: how can the product be of interest to the buyer? Why would he prefer my baked goods over cheaper mass-produced or competitive products? Based on this, you should create a marketing strategy and start implementing it.

bakery shop

If possible, part of the bakery premises should be equipped with a retail store. The incomparable smell of fresh baked goods will attract visitors better than any other advertisement. Relatively small costs for commercial equipment will quickly pay off through retail sales. Another direction of sales is the sale of products in small retail stores. As practice shows, at the initial stage it is useless to try to offer their products to large retail chains: an unknown bakery has little chance of placing its products on the shelves of large hypermarkets, so you should focus on working with small stores.

Product specifics

In our time, no one can surprise anyone with just delicious rolls. The mini-bakery business plan involves the development of a marketing strategy, taking into account the specifics of baking, which can interest the buyer. The business owner should pay attention to popular and relevant areas of baking that are in demand.

Yeast-free bread - the current trend

Bakery products made without the use of yeast are considered healthier. A mini bakery, the business plan of which provides for the production of such bread, has a better chance of being successfully implemented compared to a project for the production of yeast products. On the other hand, yeast-free products involve the use of a special technical process, as well as the appropriate qualifications of workers employed in production.

National cuisine is a great option for a bakery shop: a business plan

Another "highlight" may be the use of national recipes for baking. The culinary habits of different peoples of the world suggest original, original and unique baking recipes: Armenian lavash, American flatbread, Indian chapatis - this list is endless. The national character of the bakery guarantees that it will have regular customers and therefore it will be a serious competitive advantage.

Costs, profits and payback of the project.

For calculations, we accept that we will register an individual entrepreneur for organizing a business, taxation is a simplified reporting system. Also, in organizational expenses, we will take into account the costs of certificates of conformity for products. The initial investment in the project will be:

Purchase of equipment
working capital
Organizational expenses
Total expenses

To simplify, we believe that in our calculations we consider only the production and sale of products in small batches to grocery stores, cafes, restaurants, etc. Additional investments may be required as working capital to start a business. Total investments for equipment and registration actions from 500 thousand rubles.

The main costs associated with production in a bakery.

• Rent of the premises - 64 thousand rubles (the area of ​​the required premises is 80 m2, the rent is 800 rubles / m2);
• Utility expenses - 16 thousand rubles;
• Purchase of raw materials for production - depending on the volume of products;
• Staff salary - 90 thousand rubles (bakers - 4 people, cleaner - 1 person, accounting - outsourcing);
• Other expenses (disinfection, deratization, garbage collection, maintenance of equipment and account) - 10 thousand rubles.

Let's summarize the main costs in the table.

fixed costs
Wage
Payroll taxes
Rent
Depreciation
Accountant services
Variable costs
Raw material cost
Communal expenses
Transport
Insurance IP
Other variable expenses
Total cost

Bakery income.

To calculate the revenue, you need to decide on the list of products. The profitability of bakeries that produce buns, various gingerbread is 30-40%, the profitability of bakeries that produce bread, loaves is 10-20%. In our calculations, we will consider the production of a French baguette.

A standard baguette is cylindrical and weighs 250 grams. Ingredients: flour, water, rye and salt. For 1 kg. flour will require 0.62-0.65 liters of water (it is recommended to replace water with whey in whole or in part), the weight of the dough will be 1.62 kg. Salt and sugar 1% by volume, yeast 2% by volume.

The productivity and sales of our bakery is 15 kg/h. The bakery's revenue with existing equipment can increase due to an increase in the volume and range of products.

Revenue from the sale of baguettes
Total revenue

Based on the costs and planned revenue, we will calculate the net profit.

Enterprise revenue
Production cost
Gross profit
Loan interest
Profit before tax
Net profit
Cumulative net profit

The final calculation will be the determination of the profitability and payback of the business.

Bread is the head of everything. And if it is also very tasty, then the success of your business is guaranteed. Today we looked at how to open your own mini-bakery, how much it will cost and what needs to be done for this, we hope the material presented was useful from a practical point of view.

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