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Mini bakery as a business from personal experience. Sales and advertising of mini-bakery products

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The relevance of the idea

The bakery business is characterized by a wide and stable demand. Regardless of the time of year and the economic crisis, people are equally good at purchasing these products. Moreover, as statistics show, the increasing number of private bakeries does not fully satisfy the demand of buyers for quality products.

Depending on the business model, you can reach a monthly income of 100-200 thousand rubles per month. But, given the small investment, this article will focus on mini-bakery, where the main focus will be on branded products.

But, despite the visible advantages of this activity, there are also weaknesses that should be taken into account when drawing up a business plan.

One of the disadvantages of the business is the short implementation period. This necessitates the construction of clear forecasts, otherwise most of the production will be disposed of. Advertising, creation of a loyalty program, quality service and a wide range of additional services will help mitigate these risks and reach a good stable income.

We determine the business format

Before starting to develop a business plan, you should determine the model of the bakery, and what exactly you plan to produce.

You can develop entrepreneurial activity in two directions:

Full-fledged production, which includes all stages of the full cycle: from dough preparation, baking and sale.
The second option may include baking products and selling them to wholesale buyers.

Speaking about the first option, it will be necessary to think over not only the production part, but also distribution channels. Products will be sold through their own points of sale.

In this case, in order to increase customer flow and expand service, it will be possible to include drinks and other products in the assortment, except for our own pastries.

The format of the business will determine the target audience of the bakery and the direction of the assortment.

You can implement a business idea in two directions:

independent opening of a bakery;
buying a franchise.

Entering the market on your own entails many difficulties, ranging from the development of the concept, the style of the bakery, the name and the search for the target audience. The advantage is the freedom of action in the design of the premises, the development of the range, setting prices, etc.

The advantage of a franchise is the ability to attract a large audience from the first day due to the promoted name of the company. On the other hand, this format also has disadvantages: tight control by the franchisor. You will be deprived of the opportunity to independently determine the style of the premises, prices, assortment and recipes of bakery products.

Great emphasis should be placed on the correct definition of the target audience, the formation of a pricing policy and the development of marketing activities to increase sales.

Project Summary

This chapter of the plan reflects the relevance of the business idea and the feasibility of doing business.

The aim of the project is to open a mini-bakery in a city with a population of about 500,000 people.

The advantage of a mini-bakery is a very wide target audience and an increased demand for products.

The main advantages of a mini bakery are:

wide demand for the product;
demand stability;
wide target audience;
high profit margins in the long run;
opportunity to develop business and offer related services;
business profitability of 20-30%.

Flaws:

high competition;
dependence on external factors;
a large number of permits;
high requirements for manufacturability of production;
large investments;
perishable goods.

Market analysis

As mentioned above, one of the significant disadvantages of this business is high competition. It should be understood that you are not the only participant in the market, so you need to focus on the main players.

Serious competition will come from state-owned bakeries, whose products are available on the shelves of all stores.

If you plan to focus on fresh pastries and branded products, then the main competitors will be private mini-bakeries that are ready to offer hot buns and croissants to city residents by the start of the working day.

These factors must be taken into account when drawing up a business plan, as this will allow you to correctly perform pricing and determine the target audience.

In order to firmly establish themselves in the market for them to occupy their own niche, it is necessary to qualitatively approach the production of bread and offer customers products made according to the original recipe.

Banal bread will not allow you to enter the market and attract regular customers. There are a huge number of such bakeries in the city.

To analyze the competitive environment and determine your own strengths and weaknesses, it is advisable to conduct a SWOT analysis and identify the pros and cons of the bakery, threats and development opportunities.

SWOT analysis

Possibilities:

business development and opening of additional confectioneries;
high profitability;
a possible increase in demand in general;
the possibility of providing additional services.

high competition;
short shelf life of products;
possible problems with suppliers of raw materials.

Strengths:

high qualification of personnel;
wide demand;
lack of seasonality;
availability of services;
quality service;
effective advertising.

Weak sides:

possible miscalculations in relation to demand for products;
lack of experience in this area of business.

One of the key points in developing a business plan is a thorough study of the competitive environment. Of course, in every city there are enough regular suppliers of bread and bakery products, but not all of them will be direct competitors for you.

Basically, they focus on the standard range. If you find your own chip, you will quickly conquer your target audience. Such a “highlight” can be the production of products for people who follow proper nutrition and maintain a healthy lifestyle. Or, you can bet on the national recipe by offering homemade bread according to old recipes.

Having worked out the quality assortment and investing a lot of money in advertising, you can compete with serious bakeries.

Setting the price

Developing a pricing policy is an important step in writing a business plan. It should be started after a thorough study of the competitive environment, the range of local bakeries, prices and demand for competitors' products.

Given the high competition in this segment, you can not set too high a price tag. An exception may be only those products that are developed for the premium category, for example, fitness bread with cereals, nuts, etc. That is, we are talking about branded products, the demand for which will be among people with high incomes.

To determine the assortment of a bakery, it is not necessary to carry out complex marketing research. It is enough to immediately decide on the place where the outlet will be located (if you have chosen this business format) and go around the nearby bakeries of this type.

A feature of this business is that people purchase bakery products near their main places of work, housing, etc. Therefore, it is difficult to count on the fact that even a very good assortment of a bakery will make a client go for fresh pastries to the other end of the city. Therefore, it is necessary to focus on those competitors who are within walking distance from you.

It is enough to visit such bread shops several times a day to determine which products use millet and which ones lie on the shelf for a long time. Analyzing this parameter, you should pay attention to the implementation time. As a rule, fresh buns are well sorted for breakfast and at lunchtime. But for bread, mostly people go at the end of the working day. This should be taken into account when planning the work schedule of the outlet with the bakery.

When designing a bakery assortment, make it versatile. The basis should be bread of three or four types from different types of flour, loaves. We should not forget about sweet pastries, which customers are happy to buy for tea, for children, for visiting. You can make a referral for people with diabetes or on a diet. In this case, you should adhere to special recipes and purchase special raw materials: durum wheat fly, fructose, seeds, nuts, etc.

The product range of a mini-bakery can be quite wide:

croissants and donuts;
bread with various additives;
pies and buns;
diet bread and crackers.

organizational plan

This chapter is a step-by-step guide that allows you to competently start an entrepreneurial activity.

Registration of entrepreneurial activity.
Finding a room.
Purchase of equipment and raw materials.
Personnel search, registration.
Marketing strategy development, advertising.

Registration and paperwork

When starting a bakery, a businessman needs not only to register with the Tax Inspectorate and the Pension Fund, but also to obtain permits from other authorities.

This area of business is characterized by strict requirements from the SES. Before launching the project, it is necessary to obtain two licenses: for production and bakery products.

Also, a mandatory requirement for doing business is a certificate of conformity from the Federal Agency for Technical Regulation and Metrology.

The last stage of this stage of business organization is the issuance of a document from Rospotrebnadzor and Fire Supervision

It is impossible to open a mini-bakery without these legal documents. Expenses must be included in the financial plan. Obtaining all permits and registering a business itself will cost you 50 thousand rubles.

It is also necessary to correctly register the codes in the registration documents. If you plan, in addition to the production of bakery products, to organize their sale, then you need to register code 55.30 “Activities of restaurants and cafes”.

This code defines activities related to the production of food products and their sale directly at the place of manufacture. After registering an individual entrepreneur, it is necessary to resolve the issue of taxation. The best solution would be to choose UTII, but it is not available in every region.

Also from additional documentation you will need:

Conclusion of the SES on compliance (sanitary and epidemiological expertise);
Book of complaints and suggestions;
Waybills (TORG-12);
Lease agreement.

To start a bakery, you will need to purchase a cash register and keep a cash register.

As you can see, one of the main disadvantages of this business is a large number of permits, without which it will not be possible to implement the project.

We select a room

The choice of premises for a mini-bakery should be approached very carefully if you plan to sell products at the place of production. If the business format involves only production activities and its sale by a large wholesale buyer, then the production workshop can be located in the industrial zone of the city, beyond its borders. This will help you to minimize the cost of rent and find an inexpensive room that meets your requirements.

A completely different thing is a bakery, whose products are sold immediately on the spot. Here, the success of the business will largely depend on the location of the bakery.

The following factors must be taken into account when choosing a location:

patency;
transport accessibility;
rental price;
long-term lease;
permission to repair and redevelop the premises;
permission to place outdoor advertising.

When buying a franchise, the franchisor company will help with the choice of premises. If you have chosen a business option with the purchase of a franchise, then a consultant from the franchisor company will help you choose the right premises and arrange it. This is one of the benefits of running a franchise.

It is not entirely correct to locate a bakery near a fitness center or gym, but the proximity to children's and educational institutions, business centers, on the contrary, will increase the client flow and develop a permanent base.

The size of the bakery and the interior of the premises largely depend on the chosen business model. In no case should it be a basement, water should be brought into the room, a ventilation system should be equipped.

The best choice would be a spacious bright room with large windows that can be used as a showcase. Given the fact that this purchase is most often impulsive, the buyer should be attracted by a beautiful sign and showcase.

To increase income and expand the target audience, you can equip a small cafe area at the outlet, where visitors can drink a cup of tea and taste products.

In addition to the client room and sales counter, it is necessary to think over the production part. Depending on the chosen business concept, this zone can be open or closed.

When choosing a room, consider which side the working transport will call in to unload raw materials or load finished products. The presence of a back entrance would be optimal.

As for the location of the bakery with the outlet, then select the points where the highest traffic of people. In a big city, consider options near the metro, educational institutions, large shopping centers.

Repair costs depend on the chosen style and concept of the project. For minimal repairs, it will be necessary to whitewash the walls, install fresh windows and doors. If you plan to immediately create the atmosphere of a stylish mini-bakery with a cafe, then you will have to think of an original interior that will attract customers.

This item will become the largest expense item, but in this case you should not save on equipment, since the quality of baking and manufacturability directly depend on this factor.

In order to minimize investment costs, you can consider buying used equipment.

Considering that we are considering the option of a mini-bakery with the sale of finished products on the spot, it is necessary to purchase equipment for both production and the trading floor.

This necessitates the purchase of two types of equipment:

The production type of equipment includes:

bake;
mixer;
closet;
hearth leaf;
high-quality auxiliary utensils;
forms for bread;
table for cutting dough;
baking trolley;
flour sifter.

The cost of purchasing equipment will amount to about 1 million rubles.

To sell products, you will need:

cooling chamber;
safe or cash box;
seller's table;
thermal showcase;
cash machine;
racks for product storage.

After acquiring the equipment, the stage of searching for suppliers begins, from which you will purchase raw materials.

Do not forget that your profitability and the level of the bakery directly depend on their reliability, quality and cost of goods. Therefore, you should not immediately bet on one supplier, even if it offers a good price. Experienced businessmen start cooperation with 2-3 suppliers and then, in the process of work, they choose one, from which you can get a discount on products.

It is necessary to conclude a verbal agreement on deliveries with suppliers at the planning stage, so that there are no time delays later. From the moment the production is launched, it is necessary to draw up a supply contract in order to clearly define the terms of delivery, terms and prices.

If you plan to offer branded products to customers, then at the same stage it is necessary to develop packaging products that should be ordered. Despite the additional costs, this will serve as good advertising and attract additional customers.

The staff in the mini-bakery plays one of the key roles. Without a conscientious and qualified staff, it is hardly worth counting on the prosperity of a business. Therefore, pay a lot of attention to the stage of searching for employees and immediately make a list of requirements necessary for selection.

The staff must include:

confectioner;
baker (2 people per shift)
technologist;
seller (2 people);
director (accountant);
sales manager;
cleaning woman.

Many businesses cut payroll costs by bundling services. For example, for a small business format where products are sold directly in a bakery, sellers can combine their direct job duties with the function of a cleaning lady.

And an accountant can be involved from outside for reporting.

Marketing plan

When production issues are resolved and the issue of finding premises and hiring personnel is closed, you should begin to develop a marketing strategy that will correctly determine the distribution channels for products.

In accordance with the business format and target audience, it is necessary to develop competitive advantages and a marketing strategy for the bakery.

Think over your own corporate identity, which will advantageously distinguish the bakery from competitors. This can be branded packaging, sellers uniform, interior style, etc.

Pay close attention to the sign and window display. The name should be euphonious, causing pleasant associations. At the same time, take into account the general concept of the bakery and the "corporate handwriting". Let's say, if you decide to focus on baking national bread, then the name should emphasize the main idea of \u200b\u200bproduction.

Try to be original and not use words like "homemade muffin", "donut", etc. in the titles. Look to the future. Who knows, perhaps in a few years this brand will become recognizable in the city and you will think about expanding your business, opening new branches. In this case, the name cannot be changed.

As for the promotion of services, they are facilitated by:

holding shares;
loyalty program and issuance of discount, accumulation cards;
sale of products at certain hours.

To increase demand, you can make a promotion for morning and evening baking. Or create sets that will include the daily norm of bakery products for an average family. This will create a base of regular customers and increase sales.

Promotion of services and goods

To establish direct distribution channels, it is necessary to conclude agreements with wholesalers. To do this, you need to have a clear range of products and preferably test samples. It is better to entrust the work on expanding sales channels to an experienced manager who will be able to demonstrate the best product characteristics of your products and conclude contracts.

In order to organize the delivery of products to wholesalers, you need to conclude an agreement with private carriers. In some cases, these issues fall to the firm of the wholesale buyer. Do not forget to include the costs in the overall estimate, calculating the cost of production.

Financial plan

Depending on the business format, from 50 to 100 kg of products can be sold daily. It is difficult to talk about the exact amount of daily revenue, as much depends on the product range.

Even the most careful planning will not allow you to clearly determine the cost of production until the moment when the first loaf of bread is baked. The cost of production is made up of various factors: the purchase of raw materials, utilities, transport services, etc. Therefore, it is very important to determine the pricing on the first batches of baking in order to clearly calculate the break-even point.

An approximate calculation of the cost of production:

To produce 1,000 kg of white bread, you need:

740 kg of premium white flour;
9.6 kg of salt;
1.2 kg of sunflower oil;
7.4 kg of yeast.

Having calculated the price of these products from suppliers, you will receive an approximate cost of production. Now here you need to add such costs as salaries to staff, utilities and transportation costs.

Expenses

Initial:

repair - 100 thousand rubles;
purchase of commercial equipment - 900 thousand rubles;
business registration - 3 thousand;
advertising for the opening - 10 thousand;
purchase of goods - 50 thousand

TOTAL: 1063 thousand rubles

Permanent:

staff salary - 70 thousand;
rent of premises - 20 thousand;
utilities - 15 thousand;
purchase of goods - 60 thousand;
additional expenses - 30 thousand.

TOTAL: 195 thousand rubles

The average payback period, with a properly developed plan and its strict adherence, is 4-5 months.

The main advantage will be the direct sale of their own products. In addition, you can develop your business by establishing partnerships, entering into an agreement for wholesale deliveries to supermarkets, confectionery cities, etc.

Conclusion

In order to minimize risks at the first stage of launching a project, follow these simple tips:

think over the assortment and highlight branded positions;
start with baking 8-10 positions;
focus on the target audience;
do not start production with large batches.

The figures given in this business plan are only approximate. A clear calculation of the cost of production and payback can only be done for a specific type of business, indicating regional characteristics.

But this business plan is suitable as a base that will allow you to correctly draw up a document.

In this article, we told you in as much detail as possible how to start your business from scratch. As you can see, with the right organization of production and qualified personnel, payback can be reached within six months. Set long-term and short-term goals that will serve as a kind of guideline for determining the vector. According to experienced businessmen who have bakeries, this type of business has great prospects and is very stable.

Video. Opening a mini bakery

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.

The main competitive advantage of the bakery is its favorable location, which allows it to cover two residential areas with a population of about 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 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
Product quality Range Package Location The ability to change the product range, respond flexibly to demand	Single dot, unrecognizable brand Lack of wholesale discounts from suppliers due to low production volumes Lack of mature supply channels
Opportunities and prospects	Threats of the external environment
The settlement of the area will provide an increase in the level of demand The size of the rented premises allows in the future to increase production volume, purchase additional equipment, and also introduce a tasting room.	Lack of sustainable relationships with regulatory authorities Increase in prices for raw materials and primary products

4. Sales and Marketing

5. Production plan

The sale of goods is carried out in the trading floor. Delivery of goods at the project launch stage is not provided.

6. Organizational structure

At the stage of launching a bakery, as well as at the initial stage of operation, you can get by with a minimum number of staff.

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 rest. 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 the production of 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

Opening your own business in the field of nutrition is a noble cause, since the human body is designed in such a way that it needs to eat in order to maintain life. Therefore, enterprising people first of all think about opening a business in the field of cooking. A popular destination is a mini-bakery as a business.

Private small establishments are in demand, and many entrepreneurs put quite high prices on their products: often not for quality, but for the brand. Often, the taste and other characteristics of products leave much to be desired, so when opening such a line of business, think about whether you can provide the products with the proper quality, whether you are ready to make investments so that the enterprise works as it should.

A bakery is a great type of business in almost any region

Bakery business plan

It is he who acts as the main type of documentation before starting any activity. Many aspiring entrepreneurs ignore this document. With its help, you can identify the main goals, identify the strengths and weaknesses of the business, as well as determine financial costs, make an analysis of the market and competitors. At the end of the documentation, it is worth giving two main plans according to which events will subsequently develop: positive and negative.

Developing a goal is always a paramount component of a business plan in any business. You can mark not only material indicators, but also any others. Some entrepreneurs open just such a business because they are not satisfied with the quality of the products currently on the market. Someone creates a business with the aim of helping the poor, in any case, there is no need to set a limit to act only for profit.

So, after setting goals, you need to start somewhere. Traditionally, this is the calculation of the amount that will be required to conduct activities. The main thing here is to prescribe everything to the smallest detail so that unforeseen circumstances do not arise. This will help a preliminary study of the labor market, the features of real estate leased for commercial activities. It will also be necessary to deal with the determination of the required production volumes for a certain time period. Next, we move on to the next stages of the bakery business plan.

Room selection

Since it will be necessary to provide for the placement of several elements in one room, it must be selected correctly and have the necessary area. It should contain a workshop, several warehouses and premises for workers. The administrative part is also given a certain place - this is the office of an accountant, manager and leader.

For a small bakery: all of these positions can be combined into one. Another factor that determines the peculiarity of the choice of premises is the purpose of opening a bakery. If this is a small establishment that only bakes fresh bread, then a room with a total area of 100 square meters will do. m. For a large factory, something more will be required. If you want to open a company store on the territory of a mini-bakery, then make sure that there are no competitors nearby. At the same time, the outlet should be located next to a large crowd of people, not far from some kind of business center, office space. The average room will cost 300,000 rubles per month.

You need to study the segment in which you plan to open a production line. A bakery business plan with costing assumes the creator's personal participation in the project, and you should not dump this responsibility on other shoulders for two reasons. Firstly, an independent approach will provide you with tremendous experience, and secondly, you personally will do better. Even if something does not work out, you will only have yourself to blame.

Recruitment

To start your business, you will need to hire qualified personnel. It is best to pay attention to specialists with at least a few months of experience, since baking bread is a rather complicated and somewhat problematic process. If a mistake is made at some step, this indicates that correcting the situation is not an easy task.

The number of people you need in production depends on the volume of the enterprise. If you plan to carry out the production of bread and bakery products in a mini-bakery, then you will need at least 1 employee for the production of pastries and 1 manager. The position of leader can also be combined with his role.

Read also: Production of plastic tableware

In this case, you should not rush just to make things “go” as quickly as possible, you will need to find people who want to make money and at the same time learn something new. Only after you are convinced of their competence can you offer adequate pay for their work.

Note: the most important condition for the manufacture of food products is a sanitary book. It must be present, you should not take employees with illnesses.

Equipment

Considering the question of how to open a bakery from scratch, consider the features of the equipment that should be present in it. It is represented on the market by foreign manufacturers, as well as domestic elements. To select the required unit, you may need the services of the company in which you are going to buy equipment. In addition, its own specialists should be involved in the delivery and installation of ovens, tables, shelves for storing bread. It would be good to make sure that this particular company is engaged in warranty service of the units: this will save you time, money and nerves.

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. 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 owner's wish 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 only in 15–20 years., while operating and depreciation costs are very low due to the long life of the equipment. The truth is usually somewhere in the middle.

If we 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.

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 most popular middle-class manufacturers are the Italian MacPan technology: dividers, rounders, seams, 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.

To summarize, you will need the following equipment:

dough mixing machine - do everything with your own hands for a long time, the price of such a machine is from 150,000 rubles;
dough rolling machine - 20,000 rubles;
a cabinet for raising the dough before proceeding directly to the baking process - 50,000 rubles;
a baking oven - in it you can bake not only bread, but also bakery products, cakes. The cost will be about 600,000 rubles;
cooling system - with its help, bread products can retain their nutritional properties for a long time. Usually the bread is chilled before being sliced;
packaging machine - for a mini-bakery in the early stages it is optional, but over time you will have to take care of buying it;
means for sifting flour - its cost is 10,000 rubles;
additional elements of professional equipment - racks, tables, hoods, molds, knives and other items.