The main and most important food product for any person was and remains bread. During meals, a plate with sliced fragrant bread is always placed on the table. Therefore, the organization of a mini-bakery for baking various bakery products is quite a profitable type of business.
To start your bakery, you will need to buy bakery equipment, negotiate with suppliers of the ingredients provided for in the recipes (flour, sugar, yeast, etc.). An excellent solution for the sale of finished products will be a sales hall, which includes a small cafeteria, in which self-made buns will be served with drinks. Of course, due to the large scale of production at large bakeries, it is quite difficult for a mini-bakery to compete with them, but a small production is more flexible, reacts faster to changes in demand, can have an exclusive recipe and a rich assortment. If your plans include delivery of freshly baked bread to retail outlets, you will need a specially equipped machine.
Directly for baking bread, you will need to purchase dough bowls, a proofing chamber and buy a bakery oven. Compliance with sanitary standards is mandatory for the production of food products. Bakeries cannot be placed in semi-basements. Good ventilation and water supply are a must. The baking shop, the packaging shop and the storage room must be located separately. And industrial vacuum cleaners will ensure a clean floor in production premises.
Currently, there is a huge amount of bakery equipment with which you can bake any product: from bread to French baguettes. Baking bread takes place in several main stages. First, flour is sifted in special machines, then all the ingredients of the recipe are mixed to a homogeneous mass in dough bowls. After mixing, the dough is allowed to rest for a while, then the bread will turn out to be more lush. This method of cooking is called steamless.
In the steam method, steam is first prepared from a small portion of flour, yeast and water. After ripening, the rest of the raw materials are added to it, and only then the dough is kneaded. After kneading, loaves or loaves are formed and left to proof. The bread, which has risen a little, is then placed in the oven. Ready bread is placed on special racks.
