Tag Archives: Bread

How To Start A Bread Bakery Business

  1. Prepare a Business Plan

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    A business plan is not as scary as it sounds. Even if you don’t intend to source any capital from banks or investors, it is important that you organize your thoughts on paper. It doesn’t have to be complex or too elaborate, just something to keep your eyes on the big picture. The business plan will allow you to easily identify the obstacles and anything you may not have considered.
    Your business plan should consider the prevailing market price for the type of bread you want to produce and how much competition there is. You also need to estimate the profit you’re likely to make in the first, second and third years. Is it sustainable? Is it worth the time, effort and capital? It’s usually wise to keep 8-12 months working capital to adequately support a bread bakery business.

  1. You Should Know Enough About Bread

    Nobody says you must be a master baker to succeed in this business; you really don’t need to. However,  you need to know the basics and tricks of the trade if you want to survive in this business. Sign up for a bread baking course and learn the basics about measurements, recipes, flavours, packaging, branding and marketing. You should not give in to the temptation of thinking it’s enough to just hire a manager and have the bakery make you money. Your ignorance is likely to open you up to financial losses and eventual failure.

  1. Choose A Location That’s Close To Your Target Market

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    The types of bread in the African market appeal to different segments of consumers. You must ensure that the type of bread you intend to produce will find a sizeable market in your area. What kind of people live around you? Are they high, middle or low-income earners? Are they students, single people or households with families? Are they predominantly young or old people?
    If you live in a closely knit community like a residential estate or a university campus, it may be a great opportunity to run this business from your home kitchen.
    Look for newly established or developing suburbs and high traffic locations that have little competition. It’s also important to focus on areas that may not be well serviced, like industrial estates or high density office blocks where you can draw eager customers.

  1. Would You Need a Permit or License to Operate?

    Depending on your country and location, you may require a permit or license from a government establishment or Consumer Health office to operate a bakery. What are the requirements and standards for approval? Would you need to have specific equipment like fire safety tools? Is there a standard qualification you must obtain to be eligible for a permit? You must know these requirements in advance and take the necessary steps to ensure you get the approval you need to open your doors to the public.

  1. You Need to Use The Right Equipment

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    The size and quality of your equipment will depend on how much bread you intend to produce for the market and the amount of startup capital you have. It’s very important that you don’t spend too much on equipment at the beginning of this business. Look out for any good quality, pre-owned (second hand) bakery equipment you can find at a bargain price. The basic equipment you need  to start a bakery business include: an oven, mixer, dough moulds, dough divider, fermentation chamber (proofer) and maybe a bread slicer.

    Putting it all together…

    Because most people WILL eat bread most of the time, the bread business can be a very rewarding venture if entrepreneurs can find a large market with few competitors. With some creativity and higher quality, a new bakery can easily win consumers over from an established bakery. When properly planned and operated, bakeries can become a rich source of lasting income.

    If you believe this type of business will work for you, start working on a business plan and take action as soon as possible.

Ingredients For English Muffins

Ingredients:

2¼ cups (10 ounces) unbleached bread flour
½ tablespoon (.25 ounce) granulated sugar
¾ teaspoon (.19 ounce) salt
1¼ teaspoons (.14 ounce) instant yeast
1 tablespoon (.5 ounce) shortening or unsalted butter, at room temperature
¾ to 1 cup (6 to 8 ounces) milk or buttermilk, at room temperature
Cornmeal for dusting

Directions:

1. Stir together the flour, sugar, salt, and yeast in a mixing bowl (or in the bowl of an electric mixer). Stir in (or mix in on low speed with the paddle attachment) the shortening and ¾ cup milk until the ingredients form a ball. If there is still loose flour in the bowl, dribble in some of the remaining ¼ cup milk. The dough should be soft and pliable, not stiff.

2. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed with the dough hook). Knead the dough for about 10 minutes (or mix for about 8 minutes), sprinkling in more flour if needed to make a tacky, but not sticky, dough. It should pass the windowpane test and register 77° to 81° degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 60 to 90 minutes, or until the dough doubles in size.

4. Wipe the counter with a damp cloth and transfer the dough to the counter. Divide the dough into 6 equal pieces of 3 ounces each. Shape the pieces into boules (or round rolls). Line a sheet pan with baking parchment, mist the parchment lightly with spray oil, and dust with cornmeal. Transfer the balls of dough to the sheet pan, spacing them about 3 inches apart. Mist them lightly with spray oil, sprinkle them loosely with cornmeal, and cover the pan loosely with plastic wrap or a towel.

5. Proof at room temperature for 60 to 90 minutes, or until the pieces nearly double in size and swell both up and out.

6. Heat a skillet or flat griddle to medium (350°F if you have a thermometer setting). Also, preheat the oven to 350°F with the oven rack on the middle shelf.

7. Brush the pan or griddle with vegetable oil or mist with spray oil. Uncover the muffin rounds and gently transfer them to the pan, sliding a metal spatula under them and lifting them to the pan. Fill the pan so that the pieces are at least 1 inch apart, not touching. Cover the pieces still on the sheet pan with the plastic wrap or a towel to prevent them from developing a skin. The dough that is being cooked will flatten in the pan and spread slightly, then the pieces will puff somewhat. Cook them for 5 to 8 minutes, or until the bottom of the dough cannot cook any longer without burning. The bottoms should be a rich golden brown; they will brown quickly but will not burn for awhile, so resist the temptation to turn them prematurely or they will fall when you flip them over. Carefully flip the pieces over with the metal spatula and cook on the other side for 5 to 8 minutes in the same manner. Both sides will now be flat. When the dough seems as if it cannot endure any further cooking without burning, transfer the pieces to a sheet pan and place the pan in the oven (don’t wait for the still uncooked pieces, or the ones just out of the pan will cool down and will not respond to the oven stage). Bake for 5 to 8 minutes on the middle shelf in the oven to ensure that the center is baked. Meanwhile, return to the uncooked pieces and cook them, then bake them, as you did the first round.

8. Transfer the baked muffins to a cooling rack and cool for at least 30 minutes before slicing or serving.

Source

Intensive Training on Bread Making and Bakery Operations

Bread business is no doubt a very profitable business but not without having the know-how about the venture. However, attached to the juicy prospect is a pinch of risk that has the capacity to make or mar invested interest.

Meanwhile, it is no news that Nigerians love to invest in businesses that promises high turnover. But,not many of investors take time to get the required training and knowledge about the business intricacies before diving in.

Inevitably, this has led to many bakery failures. No thanks to employed bakers who waste no time in squeezing life out of the business because of the lack of experience on the side of the investor.

It is simple. Bread business is a professional business that entails a reasonable level of know-how. A bakery owner should dictate the pace of the business from the point of production to the point of sales because he is the business driver. Not having a good knowledge of the business is tantamount to losing the gains of the business to people with better knowledge. It is said that when people with money meet with people with experience; the experienced leave with money and the one with money goes home with an experience. Experience! Your guess is as good as mine.

bread2Meanwhile, KingsNotch is strategically positioned to be of solution in this regard. We are a team of professionals with the passion to bridge the baking knowledge gap. We are concerned about the rate at which investors fall into the hands of fraudulent bakers who diverts ingredients for personal use and rob investors of their years of sweat.

We offer intensive training on bread making and bakery operations. The benefits includes:

Bread Making Training

  • Practically make bread (Hand kneading).
  • On handling bread faults to avoid wastage/loss.
  • Bread produced by graduants can compete favourably with established bread brands.
  • Provision of aprons for students.
  • We teach how to make varieties of bread.
  • We teach how to maintain quality and unique taste.

KingsNotch’s course outline includes:

BREAD PRODUCTION AND BAKERY MANAGEMENT CERTIFICATE COURSE

  • Practical bread making
  • Quality Assurance
  • Career guide in Baking
  • Baking Rules
  • Ingredient Care and Control
  • Sales and Marketing Strategy
  • Hygiene Standard
  • Bakery setup and management
  • Ingredient care and Control
  • Equipment Acquisition and maintenance
  • Bread Supply and Distribution
  • Corporate identity (Branding)
  • Prioritization strategy
  • Manpower and Remuneration
  • Legal and government regulations

At this juncture, may I enjoin potential investors never to embark on bread business without getting the required training that would help them to protect their interest and aid business success.

At present, we offer one-on-one Home Training and general training course to passionate trainees. For this reason, we decided to provide a learning environment that enables a less-crowded, detailed and comprehensive training session. Finally, we are not limited by space. Wherever you need us, there we are.

Kindly contact us via www.kingsnotch.com. We look forward to having a robust business relationship with you.