It cannot be said that the baking business is on the rise today, but even during the crisis it remains stable. After all, bread and bakery products are goods for which there is a demand every day, and people have the opportunity to choose who to buy from. For these reasons, a mini-bakery may well be considered a good source of permanent income, if you do not neglect the simplest calculations.

Bakery economic conditions

The business plan must assess the general trends in the bakery products market in a particular region. In particular, it is necessary to analyze such a phenomenon as competition: it is better if there are no similar industries at all in the microdistrict where the business is supposed to be opened. But you shouldn’t be afraid of direct struggle with large bakeries: you will have different target audiences.

The next point is the urgent needs of the population for the products you offer. They can be predicted by studying the range of bread offered by other enterprises. Despite the fact that there are a lot of them, truly high-quality bread is not found so often, and some popular types (for example, braided bread, Turkish loaf) Lately and completely disappeared from the shelves. By baking these types of bread, you will definitely find that part of the customers who are nostalgic for the baked goods offered.

The business plan for a mini-bakery suggests taking into account the quality (of both the ingredients and the production process itself) and the exclusivity of the product produced as prerequisites for high profitability. Achieving these conditions is quite easy these days.

Nuances of choosing a room

To accommodate the equipment necessary for the production process and storage of baked products, you will need a workshop with an area of ​​60-70 square meters. m., which has all the following features: good natural ventilation, supplemented by an auxiliary hood, cold and hot water supply, special treatment of floors, walls and ceilings in accordance with GOST food production.

It is also necessary to provide for the possibility of dividing the production premises into zones. Most often the area ratio functional zones looks like that:

The location of the mini-bakery is not so important, but it is still desirable that the production premises have good access roads and are located near the center of the region or town where the bread will be distributed. This way, it will be possible to optimize transportation costs for delivering finished products to points of sale.

Registration of an enterprise

It should be noted that obtaining permits for a bakery will not be cheap: about 70,000 rubles. It is best to register an individual business and use the simplified tax system. Production food products, according to the legislation of the Russian Federation, allows this option.

In addition to the mandatory approval of the technological project, you will need to obtain certificates from the fire inspection service and the SES. To obtain these documents, you need to demonstrate the production premises to the inspector to ensure compliance with all formal requirements.

Bakery equipment

The basic principle that helps increase profitability, as in many similar areas of business, is simple here: we don’t save on equipment, but we also use it. u. We do not disdain devices in good condition.

Experts admit that best manufacturers lines for mini-bakeries - German, Slovenian, Italian or Finnish companies. Despite the fact that equipment from well-known companies produced in these countries will cost, at best, 80,000 rubles (an average of 150,000 rubles), it will pay for itself fairly quickly, in about a year.

In addition, many bakeries are expanding their assortment gradually, which gives businessmen the opportunity to initially purchase only the essentials, and then, as profits increase, purchase new equipment.

Remember that the equipment should only be installed and configured by a specialist from a workshop licensed to carry out such work. At the same time, it makes sense to conclude an agreement for constant maintenance and technical prevention of units in the mini-bakery production chain.

Personnel issue

The general list of vacancies is given in the table. An indispensable requirement for applicants for any position in a bakery is to have a health certificate.

Thus, at least 178 thousand rubles will be spent monthly on staff salaries. The mini-bakery will operate in two shifts.

Range

The largest share of the mini-bakery’s products is baked goods. On average, it brings up to 45% profit. “Black” and “white” bread are also used consumer demand, bringing approximately 30% of income. Everything else is sold at the highest markup (especially pies, muffins and pastries). But the share of such products in the bakery’s assortment is usually small.

The highest profitability is shown by those bakery enterprises that are not afraid to regularly introduce new products to the market. Therefore, experts advise offering for sale a small pilot batch of new products approximately once a month, which, if demand arises, can be subsequently released as main products.

New products and products of our own production definitely need advertising. In the business in question, this can be done at relatively modest financial costs (15 thousand rubles at a time, and then about 3 thousand rubles monthly).

A more complex and costly option is to conduct tastings, prize draws, registration discount cards for products. However best advertising There will, of course, be positive customer reviews.

Cost-to-income ratio, enterprise profitability

The profitability of a bakery consists of the profitability of individual types of products. From this point of view, the greatest profitability is provided by confectionery and “elite” types of baked goods. But in the case of wheat and rye bread, this figure will not exceed 22-23%. Rolls and baked goods give about 30%. If we display some average indicators, then for a mini-bakery the overall profitability will be 30%.

What net profit can the owner of this business expect? Let's try to answer this question based on the indicators of an actual operating enterprise located in a rented premises with an area of ​​70 square meters. m., producing 14 types of products and employing 12 people working in two shifts.

Monthly expenses require special attention:

Taking into account the average cost of 1 kilogram of products equal to 56.8 rubles per kilogram and the sale of 178 kilograms of products per day, the profit will be 10,110.4 rubles per day or 303,312 rubles per month. Net profit amounted to 29,312 rubles per month and cannot be called high. But on the other hand, in our real example, this is the income of a young enterprise in the 3rd month of its existence. Experts say that under favorable circumstances, a mini-bakery can give its owner an income increase of 10% monthly during the first year from its establishment.

With an investment of 379 thousand rubles and such income, the mini-bakery will pay for itself in less than 13 months.

Conclusion: a mini-bakery is a fairly profitable enterprise. But it requires proper conduct of pre-opening events, constant attention from the owner and a high-quality advertising campaign.

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

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

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

How to open a mini bakery from scratch?

Bread bakery, the business plan of which includes financial calculations, stages of project implementation and recommendations for choosing a marketing strategy, will allow you to open a mini-bakery from scratch without extra effort, avoid all the pitfalls and receive a stable profit in the future.

Stage 1. Search for investment 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 purchasing a ready-made bakery business. This will allow you to avoid costs for the purchase, installation and commissioning of equipment, as well as the search for personnel involved in production. In addition, the operating mini-bakery has well-established ways of selling products, which means stable revenue.

Stage 2. Company registration

It is possible to register a company engaged in the production of bakery products on your own, or by turning to the services of a specialized legal company involved in registering companies. The latter option will be more expensive than registering yourself, but it will save time for more important matters related to organizing a business. If you do not want to fill out an application for company registration and stand in queues at the Federal Tax Service, then a reasonable step would be to entrust this work to specialists.

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

Stage 3. Registration of permits.

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

Sanitary and epidemiological conclusion for production;

Sanitary and epidemiological certificate for products;

Certificate of conformity;

Conclusions from the fire inspection.

The costs associated with obtaining permits are included in our registration costs.

Stage 4. Search for production premises

A bakery is a business whose premises must meet certain requirements. In accordance with legal requirements, a bakery cannot be located on the ground floor of a building or in a basement; all utilities must be present: water supply with hot and cold water, sewerage and ventilation. In addition, the requirements relate to the interior decoration of the premises: the walls must be lined tiles, and the ceiling is whitewashed.

The business plan for a bakery store involves searching for premises in an accessible and “passable” place for customers. 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. Purchase and installation of equipment

A mini bakery is a business in which a lot depends on the quality of baking equipment. What do you need 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 machine, 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 domestically produced equipment. Foreign analogues are much more expensive, but 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 clients who have already purchased and ordered the installation of equipment, as well as 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 flour sifter, and buy ready-made dough instead of flour and other ingredients. Partial cycle production will allow you to save on the purchase of equipment and on wages for workers involved in production. The disadvantage is the impossibility of complete control of the technical process, and therefore the quality of the product produced.

Stage 6. Costs associated with hiring personnel

Workers employed in food production must have a health certificate. In addition, the quality of the product directly depends on the experience and qualifications of the bakers. Therefore, the logical solution would be to hire employees with experience. It is unreasonable to assume that an unskilled worker who declares at an interview that he bakes excellent bread in his home kitchen can handle the equipment of a mini-bakery.

Contacting a recruiting agency will greatly simplify the recruitment process. Yes, you will have to overpay for the agency’s services, 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 compare notes in work book With the data presented in the applicant’s resume, it will be easiest to entrust the search for employees to an agency, and spend the free time more rationally.

Based on the current staffing schedule, we will calculate tax deductions.

Bakery Marketing Plan

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

Shop-bakery

If possible, part of the bakery premises should be converted into a retail store. The incomparable smell of fresh baked goods will attract visitors better than any other advertising. Relatively small costs for commercial equipment will quickly pay for themselves through retail sales. Another sales direction is the sale of products in small retail stores. As practice shows, on initial stage It is useless to try to offer your 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 your efforts on working with small stores.

Specifics of manufactured products

Nowadays, it’s no longer possible to surprise anyone with just delicious buns. The business plan for a mini bakery involves developing a marketing strategy taking into account the specifics of baked goods that will interest the buyer. The business owner should pay attention to popular and current bakery trends that are in demand.

Yeast-free bread is a current trend

Bakery products made without yeast are considered healthier. A mini bakery, the business plan of which includes 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 require the use of a special technical process, as well as the appropriate qualifications of the workers involved in production.

National cuisine is an excellent option for a bakery store: business plan

Another “highlight” could be the use of national recipes for baking. The culinary preferences of different peoples of the world require original, original and unique baking recipes: Armenian lavash, American flatbreads, Indian chapatis - this list goes on and on. The national flavor of the bakery guarantees that it will have regular customers and therefore will be a serious competitive advantage.

Costs, profits and payback of the project.

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

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 investment for equipment and registration actions from 500 thousand rubles.

The main costs associated with production in a bakery.

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

Let's summarize the main costs in a table.

Bakery revenue.

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

A standard baguette is cylindrical in shape 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 are 1% of the volume, yeast is 2% of the volume.

The productivity and sales of our bakery is 15 kg/hour. The revenue of a bakery with existing equipment can increase by increasing the volume and range of products.

Based on costs and planned revenue, we will make a calculation net profit.

Bread is the head of everything. And if it is also very tasty, then success for 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.

Bakery and confectionery products are always in demand; these products are regularly purchased by all segments of the population. If you draw up a competent business plan and organize your business correctly, a bakery, even in a mini-format, can become a highly profitable business.

Mini bakery at home

A bakery from scratch can be opened in several formats:

• full cycle workshop;
• specially equipped part of the kitchen.

The choice should depend on the expected production technology, scale and desired range. A mini-bakery at home can operate in a full cycle (includes all stages of bread production) or incomplete cycle (when products are baked from frozen semi-finished products). If the first option is chosen, you will need at least 80-90 m² of space. Bakeries of this format, as a rule, produce branded confectionery products and form a wide range of bakery products with a productivity of 120-150 kg/hour. Owners get the opportunity to control the production process and independently form an assortment.

If you open a bakery operating in a partial cycle format, you can easily create a wide range of products; they are characterized by waste-free, clean production. Even 35-40 m² will be enough for work. The capacity of such a small enterprise is enough to produce 0.2-5.0 tons of bread per day. Another advantage of this organization of work is that there is no need to purchase raw materials for preparing the dough. Using the equipment is simple and convenient; no additional complex technical devices are required. The influence is also significantly reduced human factor, the quantity of finished products is much easier to control.

Advice: There is no pronounced difference in taste between baked goods from semi-finished products and fresh dough, because the products are prepared, as a rule, from natural ingredients, without flavor enhancers.

Mini-bakeries opened at home from scratch have many advantages:

• do not require huge capital investments;
• they can be opened even in the home kitchen;
• allow you to work without dependence on intermediaries, which allows you to create favorable prices for customers and achieve high business profitability;
• enter into direct contracts with suppliers of certain raw materials;
• the owner gets more opportunities to attract potential buyers (promotions, organize demonstrations of the baking process for advertising purposes);
• You can freely vary the assortment depending on the buyer’s interests and resources.

The owners, citing experience, emphasize that to ensure high profitability of the business, it is important to choose the right location in advance point of sale(people traffic should be high). Even if not starting capital, you can organize, for example, dropshipping, writing custom texts, making gifts, decorative soaps, custom confectionery (cakes, cupcakes).

How to open a mini-bakery from scratch?

Before opening mini-bakeries from scratch at home, it is important to resolve the issue of marketing finished products and the prospects of countering competitors (and there will always be at least 2 of them - mass producers, for example, bakeries and retailers). It is also important to choose the right LLC. The best option The tax system of choice is UTII, the alternative is the simplified tax system of 6% or 15%.

You will also need a quality certificate and a permit for production activities, a conclusion on the compliance of the premises and equipment with fire safety requirements, and a permit from the environmental inspection. You will also need to submit baked goods samples to a laboratory for analysis. It is important to remember that every mini-bakery employee is required to have a medical book. will be carried out no more than once every 3 years. The inspection plan can be found on the website General Prosecutor's Office RF or on the website of the Rospotrebnadzor Office.

An important issue is the formation of an assortment. It should be varied and interest buyers. To maintain their interest, you need to focus not only on quality and price, but also on the formation of new taste qualities, fillings, and baking forms. The mass product of ordinary stores will never be able to compete on equal terms with the high-quality branded products of mini-bakeries.

Advice: According to bakers, it is possible to create new flavors by using natural baking mixtures. For example, a culinary additive made from rye flour and heat-treated malt gives baked goods dark color, special taste and aroma. The mixtures also extend shelf life, improve product quality and allow you to optimize production technology (dry sourdough helps bread rise not in 3, but in 1 hour). In addition, their consumption is very small.

How to open a personal mini-bakery? The algorithm of actions looks like this: registration of a mini-bakery, search and preparation of premises, selection and purchase of equipment, search for personnel, registration of permits, purchase of raw materials, start of work. You will also need it for permits and careful preparation of all stages. One of the most important aspects is the choice of a place with good traffic, a convenient position of the room.

What advantages should mini-bakery owners have in the competition:

1. Quality and freshness of products.
2. Range.
3. Better price.
4. Quality of service.
5. Design of the point of sale (this can be done with your own hands without large financial costs).

To open profitable business, you should pay special attention to some common mistakes:

• lack of a clear business development strategy, inconsistency in actions;
• insufficient funding;
• the sales market is not prepared at the initial stage;
• lack of competitive offers for the buyer.

What equipment do you need for a bakery?

Opening a successful full-cycle bakery is possible only if you have high-quality equipment: pastry tables, trolleys, flour sifter, dough mixing machine, dough divider, molding machine for croissants and baguettes, proofing cabinet and oven (hearth, rotary), pallets, baking sheets from of stainless steel, culinary tools (knives, brushes, scrapers, special utensils). You will also additionally need various units, for example, a lift with a bowl tipper, a seaming machine.

For part-time bakeries, less equipment will suffice. The main thing is to have a proofer for defrosting semi-finished products, an oven, and a refrigerator for storing preparations.

Equipment for mini-bakery - ready-made kits

Before opening a bakery, it is important to choose quality equipment for a mini-bakery from scratch. It is not necessary to buy it individually; ready-made kits are available for sale. Average price – 2800000-5666768 rubles. Turnkey mini-bakeries are produced on the basis of a gas, electric or diesel oven. They include the following equipment:

• oven (rotary gas, electric or diesel);
• proofing cabinet;
• rack trolley;
• sifter for bulk products;
• dough mixing machine;
• rolling bowl;
• additional (hearth sheet, cassette of bread molds) and auxiliary - production table with table top, table scales, floor scales, tray cart, bread tray.

Indicative table of utility costs for bakeries operating on the basis of ready-made equipment sets:

Costs directly depend on the configuration of the equipment and its power.

How much does it cost to open a bakery?

On average, to open a full-service mini-bakery from scratch, you will need 1,500,000 rubles. with a production volume of 45,000 kg per month. To increase sales volumes, assistants may be needed (main workers - 4, specialists - 2, office workers - 2, auxiliary workers - 4), which makes the costs high. It is also important to navigate the prices of equipment; the average price is:

• oven (900 thousand rubles);
• dough mixing machine (RUB 380 thousand);
• proofing cabinet (60 thousand rubles);
• dough sheeter (30 thousand rubles);
• baking trolley (15-19 thousand rubles);
• table for cutting dough (60 thousand rubles);
• flour sifter (14-15 thousand rubles).

Electricity costs average 75 thousand rubles. (18,000 kW) per month. Also, monthly expenses include renting premises - around 10-15 thousand and purchasing raw materials (with a volume of 1500 kg of products you will need about 500 thousand rubles). It is important to take into account the cost of auxiliary materials (packaging film, labels) - about 40 thousand. The net profit from such a project will be about 125 thousand rubles. and it will pay off on average in 12 months. The higher the traffic of a retail outlet, the greater the profit.

If you open a bakery in your home kitchen, the costs, of course, will be lower, purchases of raw materials are made in lower volumes, but productivity will also become lower and the payback period will increase.

The baking business is considered one of the most highly profitable. Experts say that with any forecast of market development, its profitability cannot fall below 25%. The largest segment of this market is occupied by mass products (bread, bagels, crackers, confectionery), in second place are non-traditional offerings (lavash), followed by dietary baked goods and 5% of the market belongs to elite products. It is in the latter segment that a mini-bakery can best express itself by offering the buyer a unique product and reasonably create a high markup. On average, investments can be repaid within a period of several months to 1.5-2 years, depending on the scale of production and its resources. Home bakeries, in which a minimum of capital is invested, will pay off a little longer.

Bakery as a business - reviews

Denis:
The bakery has been operating for seven years now. And, despite the difficulties, I am satisfied. During the work we had to move production 3 times and change the location of the outlet. The majority of positions in the assortment are occupied by baked pastry pies with various fillings and puff pastry products. I easily sell about 2,500 units through several dozen stores.

Igor:
A few years ago I managed to open a mini-bakery at home, but it didn’t work out. I was disappointed and was already counting my losses. But on the advice of a friend, he closed for a while, together with specialists he drew up a business plan, corrected the mistakes and restarted production. I’ve been working for myself for a year now and I’m considering opening a mini-bakery. profitable business(if you approach it wisely and form a sales market in advance).

Natalia:
Our own mini-bakery at home has been operating for the second year, but remains actual problem sales It seems that she thought through and calculated everything, but this moment is still not completely resolved. Probably, we should have given it more attention at the start and worked according to the business plan, and not blindly. But I’m still happy with my earnings; there are many regular customers who even come to my home.

Business in Russia. Guides to starting a business in the regions.
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* The calculations use average data for Russia

1. PROJECT SUMMARY

The goal of the project is to open a mini-bakery for the production and sale of bakery products in a city with a population of more than 1 million people. The main source of income is profit from the sale of bakery products.

To implement the project, premises are rented in a residential area of ​​the city, in close proximity to houses and a busy street. total area production area is 100 m2.

The bakery’s products are positioned as “healthy and nutritious food,” therefore, only high-quality ingredients and a unique recipe are used in the production of bread, which makes the bakery stand out on the market.

The target audience is people who prefer a healthy lifestyle and choose high-quality and healthy baked goods.

The main advantages of the baking business:

Stable demand for products, practically independent of crisis phenomena;

Flexibility of production, allowing you to adapt to consumer tastes and market trends;

The initial investment in opening a bakery is 885,000 rubles. Investment costs are aimed at repairing premises, purchasing equipment, initial purchase of raw materials and the formation of working capital, which will cover losses of the initial periods. The bulk of the required investment falls on the purchase of equipment – ​​66%. To implement the project will be used own funds.

Financial calculations cover a three-year period of operation of the project. It is planned that after this period the establishment will need to expand production and product range. The bakery's net monthly profit when it reaches planned sales volumes will be 278,842 rubles. According to calculations, the initial investment will pay off in the seventh month of operation. The return on sales in the first year of operation will be 27.8%.

Table 1. Key project performance indicators

2. DESCRIPTION OF THE INDUSTRY AND COMPANY

Bakery products are a product of daily demand. Bread is one of the top three in the list of the most popular products among Russians. According to the results of a social survey, 74% of respondents consume bread daily. It follows from this that this segment of the food market is quite stable.

Picture 1 . Frequency of bread consumption in Russia

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On average, per capita there are 46-50 kg of bread per year. However, the indicators in each region differ. The maximum volume of consumption is observed in the Southern Federal District - 50 kg per person. Figure 2 clearly shows the dynamics of bread consumption per capita. In Russia as a whole, the volume of consumption of bakery products is declining. Experts attribute this decline to a trend healthy eating, which excludes bread from the daily diet of Russians. As a result, the production volume of bakery products in Russia over the past decade has decreased by 1.4 million tons: by the beginning of 2016, this figure had dropped to 6.6 million tons.

Figure 2. Supply of traditional types of bread per capita, kg per person per year

Today, manufacturers of bakery products are adapting to the consumption trend and increasing the production of bread, which is positioned as a healthy product - functional additives, cereals, and vitamins are used in its production. Most of these ingredients are supplied from abroad, so we can say that the modern baking industry is dependent on imports. There is also a growing trend in demand for long-life products and frozen bakery products.

Economic crises also influence the dynamics of bread market development. For example, in 2008, due to a decrease in the level of income of the population, there was an increase in demand for bakery products and their production increased accordingly. After the economic situation stabilized, demand for these products began to fall again.

The dynamics of demand for bread also depends on the economic crisis: a decrease in the level of income of the population entails an increase in demand for bakery products. Stabilization of the economic situation reduces bread consumption.

According to network trade statistics, at the beginning of 2016, the turnover of bread exceeded 675 billion rubles, while there was a shift in consumption to the budget segment.

Table 2 shows the structure of the bakery products market, with which you can track how the distribution of production has changed between in different forms. There is a tendency for the share of industrial baking to decrease and the share of artisan bread to increase.

Table 2. Segmentation of the baking industry

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The segmentation of the baking industry as of 2016 is presented as follows: 71% of the total market volume is produced by large bakeries, bakeries in supermarkets - 14%, small bakeries - 12%, others - 3%. At the same time, market participants predict a decrease in the share of large bakeries and the development of small bakery businesses. Already today, bakery-cafes in the economy segment and chain boutiques are gaining popularity, where you can not only purchase baked goods, but also have a good time. This format expects a 2-3% share of the bread market. By 2018, the share of small bakeries is expected to increase from 12% to 16% and a further reduction in the share of large bakeries.

All bread produced in Russia can be divided into two types: traditional and non-traditional. The share of traditional bread production is 90% of the total market. Traditional bread includes cheaper products. Non-traditional bread is products based on original recipes, national varieties of bread. The category of non-traditional bread is developing dynamically - in 2016 its growth was 7%, while traditional bread grew only by 1.3%.

Thus, we can highlight the main trend of the bakery products market: non-traditional bread, which is positioned as a “healthy product,” is in demand. Modern market bakery products places high demands on the manufacturer. Today it is not enough to produce mass-produced, traditional varieties of bread. To operate successfully in the market, it is necessary to create a wide range of products and take into account the tastes of consumers.

According to research by the Institute of Agricultural Marketing, at the end of 2015, prices for bakery products made from premium flour increased by 5% on average in Russia. The maximum price increase was noted in the Northwestern Federal District and the Volga region - about 10%. The minimum growth was recorded in the Southern Federal District and the North Caucasus.

Experts predict that the greatest prospects for the consumption of bakery products are expected in the Southern Federal District - it is in this region that bread production is in demand.

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Figure 3. Rate of change in prices for bakery products made from premium flour in the Federal District in 2015, %

Advantages of creating a small bakery:

Always fresh bread, which ensures demand for products;

Production flexibility to adapt to consumer tastes and market trends

Stable demand, practically independent of crisis phenomena;

Prospects for concluding supply contracts with stores and restaurants, since mini-bakeries are considered more profitable suppliers.

Thus, the constant demand for bakery products, the trend towards the popularization of mini-bakeries and the development prospects and advantages of the baking industry allow us to talk about the investment attractiveness of such a business.

3. DESCRIPTION OF GOODS AND SERVICES

This project involves opening a mini-bakery for the purpose of producing and selling bakery products. The bakery’s products are positioned as “healthy and nutritious food,” therefore, only high-quality ingredients and a unique recipe are used in the production of bread, which makes the bakery stand out on the market.

It is recommended that the product range for a small bakery consist of 5-8 product items. It is planned that the bakery will provide the following types of products:

Branded bread with cereals and seeds, designed for consumers who adhere to a healthy diet;

Traditional wheat and rye bread;

Italian ciabatta bread;

French buns and croissants.

Production percentage various types bakery products are shown in Figure 4.

Figure 4 – Share of each type of product in total production

In the future, it is planned to expand the bakery’s assortment, based on consumer taste preferences and market trends.

4. SALES AND MARKETING

The bakery's target audience is people who prefer a healthy lifestyle and choose high-quality and healthy baked goods. The target audience can be divided into two segments: 80% of consumers are residents of nearby houses, and 20% are random passers-by and regular customers.

The competitive advantages of the bakery include:

Product quality: fresh baked goods, high-quality and healthy ingredients, unique recipe;

Price of products: traditional bread is sold at a price below the market average. The loss from the price reduction is compensated by the higher price of branded bread;

The presence of a window into the workshop: by providing such a layout of the establishment, you can earn the trust of customers who will be able to observe the process of making bread;

Branded product presentation: each product is sold separately paper bag with a product description.

To promote a bakery, you can use various marketing tools: installing billboards and signs; distribution of business cards, flyers or booklets with product descriptions; advertising in the media; radio advertising; participation in food exhibitions and fairs; shares and so on.

The use of a particular tool depends on the target audience of the establishment and the project budget.

Tasting of products dedicated to the opening of the bakery. The promotion will last two days and includes free tasting of all types of bakery products, as well as purchasing bakery products with a 25% discount. The costs will be 5,000 rubles.

Every day in the morning there will be “hot hours”, when buyers will be able to purchase yesterday’s products at a discount;

According to a consumer survey, advertising of bakery products has little influence on the decision to purchase this product. The most important criterion according to which the consumer makes a choice in favor of one or another bread manufacturer is the freshness of the product. Therefore, the key advertising tool is the quality, taste and freshness of the products produced.

The sales plan is calculated based on production capacity mini bakeries. It is assumed that the bakery will produce 550 kg of baked goods in 8 hours of operation. The average selling price will be 50 rubles per kilogram of product. The planned sales volume is calculated based on equipment productivity and 90% products sold: 550*0.9*50= 24,750 rubles per day or 742,500 rubles per month.

5. BAKERY PRODUCTION PLAN

Opening a bakery and organizing production involves the following steps:

1) Bakery location and premises. Choosing the right premises for a bakery with its own bakery is important not only from a marketing point of view, but also in the context of regulatory requirements. The bakery premises must fully comply SES requirements, namely:

Have separate workshops: a warehouse for storing flour, eggs, sugar and other ingredients; production and storage area; if there is a sale of products, then a sales area;

The room must be hot and cold water, ventilation, sewerage, tiled walls, waterproof floor, air conditioning systems;

There should be additional rooms: bathrooms, storage space for production waste, and a room for staff.

Particular attention should be paid to the power of electricity, since food equipment consumes a lot of electricity.

To accommodate the necessary production capacity and take into account all the requirements, an area of ​​70 to 200 m2 will be required - this depends on the format of the bakery.

Setting up a bakery will require a lot of money. Therefore, it is worth paying attention to the fact that it is better to own the premises than to rent it. In the case of rent, there is a risk of termination of the contract and change of production location, which will entail additional costs. If your own funds do not allow you to purchase the premises, then it is worth considering the option of a long-term lease for a period of at least 3 years or a lease with the right of subsequent purchase.

When choosing a location, you should also consider the presence of competitors nearby. It is advisable that there are no direct competitors around.

The bakery should be located in a crowded place: markets, near shopping and entertainment complexes and office centers, on central streets. Since a fairly large area is provided for organizing production, the cost of such premises in the center will be quite expensive. In order to optimize the costs of the ongoing project, it is planned to rent for a long-term period a premises in a residential area with an area of ​​100 m2. For production premises 90 m2 allocated.

Since in addition to the production of bread, the project provides for its retail sale, the bakery has an area allocated for trading floor– 10 m2 is enough to place a cash register and a display case.

The rented premises comply with all sanitary standards and rules specified in SanPiN 2.3.4.545-96 “Production of bread, bakery and confectionery products” and is intended for food production. The rental cost is 50,000 rubles/month. It is planned to spend 100,000 rubles on renovation of the premises, including the arrangement of the sales area.

2) Personnel selection. The staffing level is determined based on the bakery format and production capacity. Since the project involves opening a mini-bakery that produces 500 kg of bread in an 8-hour shift, to organize the work process you will need:

2 baker-technologists (shift schedule);

Manager responsible for purchasing raw materials and organizing the work of all personnel;

2 cashiers for the sales area (shift schedule);

Cleaning woman;

Accountant.

In this case, it is necessary to conduct preliminary training of personnel, familiarize them with the recipe, safety precautions and the production process, and also ensure compliance with all sanitation standards and requirements. Bakers must have appropriate education and work experience, since the quality of the product largely depends on their professionalism.

3) Equipment. An equally important component of the production process is high-quality equipment. When choosing equipment for a bakery, you must clearly understand what competitive advantage it is planned to receive - a wide range, quality, quick reconfiguration of equipment for the production of other types of bread, etc. Today the market offers various options bakery equipment, the most famous brands are ABM, FoodTools, Sigma, Unox, Miwe, Vitella. It is recommended not to skimp on basic equipment.

The equipment required for a mini-bakery includes:

flour sifter – 25,000 rubles;

dough mixer – 100,000 rubles;

dough sheeter – 30,000 rubles;

proofer – 40,000 rubles;

table for working with dough – 30,000 rubles;

oven – 300,000 rubles;

baking trolleys – 15,000 rubles;

refrigerator – 35,000 rubles;

dishes and kitchen utensils – 10,000 rubles.

As a result, a set of specialized equipment for a mini-bakery will cost approximately 585,000 rubles.

4) Supply organization. Before opening a bakery, you should establish supply channels for raw materials and decide on suppliers. It is necessary that all ingredients used comply with GOST requirements.

When agreeing on cooperation with suppliers, it is necessary to familiarize yourself with all the conditions specified in the contract. Typically, shipping costs for ingredients will be borne by your operation. To reduce this cost item, you need to choose suppliers that are closer to your establishment.

The main raw material for the bakery is flour. It must be of the highest quality and properly stored. It is recommended not to make large stocks, as the flour may spoil. In addition to flour, you will need: yeast, eggs, fresh milk, sugar, salt and other raw materials.

Compilation technological map preparation of products will allow you to accurately calculate required amount raw materials. At the same time, it is important that the recipe for bakery products complies with GOST standards or separately adopted specifications.

6. ORGANIZATIONAL PLAN

The initial stage of opening a bakery is registering the business with government agencies and obtaining permits for food production. In order to produce and sell food products, an enterprise must obtain permission from the SES for production, a conclusion from the SES for finished products and a certificate of conformity. Before starting production, you should also obtain a conclusion from the fire inspection and environmental supervision.

For reference commercial activities an individual entrepreneur is registered with a simplified taxation system (“income” at a rate of 6%). Types of activities according to OKVED-2:

10.71 - Production of bread and flour confectionery products, cakes and pastries for non-durable storage;

47.24 - Retail trade in bread and bakery products and confectionery in specialized stores.

The legal side of bakery activities is covered in more detail.

The bakery's operating hours are different for the production workshop and the sales area. The production workshop is open from 6:00 to 16:00 with an hour break from 11:00 to 12:00. The trading floor is open from 8:00 to 20:00.

Technological bakers work in shifts: 2 days of work followed by 2 days of rest. Their responsibilities include monitoring the production process, maintaining cleanliness in the workshop during production cycle, timely write-off of spoiled products, keeping a log of hood cleaning, accounting for raw materials in stock.

A shift work schedule is also provided for cashier salespeople: a day of work and a day of rest, since their working day lasts 10 hours. Responsibilities of the seller: customer service and work at the cash register, keeping records of cash and transactions supported by the presence of checks, accepting finished products from the workshop, designing a sales window.

The manager is responsible for cooperation with contractors and the purchase of raw materials, organizes the entire work process, controls the staff work schedule, forms a staff, and pays wages.

An accountant maintains financial records and works through outsourcing.

The cleaning lady is responsible for the cleanliness of the production workshop and the trading floor.

Table 3. Staffing table and wage fund mini bakeries

7. FINANCIAL PLAN

The financial plan takes into account all income and expenses of the bakery; the planning horizon is 3 years. It is planned that after this period the establishment will need to expand production and product range.

To launch a project, it is necessary to calculate the amount of investment. To do this, you need to determine the costs of renovating the premises, purchasing equipment, the initial purchase of raw materials and the formation of working capital, which will cover the losses of the initial periods. The bulk of the required investment falls on the purchase of equipment – ​​66%. Own funds will be used to implement the project.

Table 4. Investment costs

Variable expenses consist of the costs of ingredients that are used in the preparation of bakery products, as well as payment for the facilities consumed during the production process (water, gas, electricity, sewerage). To simplify financial calculations, variable costs are calculated based on the amount of the average bill and a fixed trade margin of 300%.

The bakery's fixed costs consist of rent, utility payments, fund wages, advertising expenses, taxes and depreciation. The amount of depreciation charges is determined linear method, based on the useful life of fixed assets of 5 years. Fixed costs also include tax deductions, which are not presented in this table, since their amount is not fixed and depends on the volume of revenue.

Table 5. Fixed costs

Thus, fixed monthly expenses were determined in the amount of 221,450 rubles. The planned revenue is 742,500 rubles per month.

8. EVALUATION OF EFFECTIVENESS

The payback period for a bakery with an initial investment of 885,000 rubles is 7-8 months. The net monthly profit of the project upon reaching planned sales volumes will be 278,842 rubles. It is planned to reach the planned sales volume in the eighth month of operation. The return on sales for the first year of operation will be 28%.

The net present value is positive and equal to 24,993 rubles, which allows us to talk about the investment attractiveness of the project. The internal rate of return exceeds the discount rate and is equal to 18.35%.

9. POSSIBLE RISKS

To assess the risk component of the project, it is necessary to analyze external and internal factors. TO external factors include threats associated with the economic situation in the country and sales markets. Internal – the effectiveness of organization management.

The specifics of the baking industry determine the following external risks:

rising prices for raw materials, unscrupulous suppliers. In the first case, there is a risk of increased costs and, as a consequence, the selling price, which may negatively affect demand. In the second case, the risk is associated with interruptions in production. It is possible to reduce the likelihood of these threats by choosing suppliers wisely and including in the contract all the necessary conditions that provide for financial liability of the supplier in case of their violation;

reaction of competitors. Since the bread market is quite saturated and highly competitive, the behavior of competitors can have a strong influence. Price pressure from larger market participants cannot be ruled out, which will negatively affect sales. To minimize this risk, it is necessary to form your own client base, constantly monitor the market, develop new offers that are not represented on the market;

increase in rental costs or termination of the lease agreement. The probability of risk is average, but the consequences of its occurrence can significantly affect costs and production process. This risk can be reduced by concluding a long-term lease agreement and choosing a reliable, conscientious lessor;

seasonal decrease in demand. The probability of this risk is assessed as medium. However, measures should be taken to minimize it: ensure proper distribution of production capacity, develop an effective strategy for promoting products on the market;

changes in regulations governing the baking industry. The probability of the risk is low, but if it occurs, it is almost impossible to avoid the impact;

Internal risks include:

failure to achieve the planned sales volume. This risk can be reduced with an effective advertising campaign and competent marketing policy, which involves various promotions and bonuses;

equipment breakdown and production downtime. Regular maintenance of equipment in order to maintain its performance will help mitigate the risk;

problems with personnel, which mean low qualifications, staff turnover, lack of motivation of employees. The easiest way to reduce this risk is at the personnel selection stage by hiring employees who meet all the requirements (specialization, work experience), as well as building a system of training and advanced training for employees;

decrease in the reputation of the establishment among the target audience due to errors in management or a decrease in product quality. It is possible to mitigate the risk with constant monitoring of the production process and product quality.

10.APPLICATIONS

Get current calculations for your business plan

Bakery products remain one of the most popular food products on the market. Although over the past decades, for a number of reasons, the share of bakery products has decreased somewhat. However, bakeries are not going anywhere in the near future, and the demand for their products can be predicted to be stable.

Before opening a mini bakery, it is advisable to first carry out calculations and draw up a business plan. The choice of one concept or another depends on the specifics of the situation. The business is predominantly profitable, since it primarily relates to the business of consumable goods. Let's look at the main features of the industry.

Characteristics

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

Product line

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

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 ready business plan bakeries, current for 2019, you can from our trusted partners "Biplane". Download link.

Manufacturers

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

There are several reasons for this:

• less flexible technological process designed for large volumes;
• the spread of mini-bakeries, the cost of producing small batches of which is significantly lower;
• organization by large grocery chains of their own medium-capacity production;
• the emergence of offal and equipment for home production.

All this leads to large manufacturers increasing their costs and increasing the total cost of production. They are forced to use various measures, one of them is additives to products in order to extend their shelf life. Such measures also do not help promote the product on the market. Positive feedback loop. Demand decreases - quality is forced to decrease - demand decreases.

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

Competition

In connection with the above, the issue of competitiveness should be initially addressed. In almost any case, a bakery business plan with calculations will show the profitability of opening an enterprise. The whole goal of a successful enterprise is to find a selling niche. That's why Before drawing up a business plan in this area, it is enough to work out the points of sale. When such points are detected, it makes sense to work on other aspects.

Competition in the bakery products production market is traditionally high:

• large manufacturers;
• own production of retail stores;
• mini bakeries;
• semi-finished products are substitutes for finished products.

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

1. Sales agreement. The simplest 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, you can discover that it is insufficiently filled with certain types of products. There is a risk of error - the product may simply not be in demand in this market. Either marketing shortcomings;
3. Marketing policy. Creating conditions and products that are better than competitors. IN general case requires a sufficiently large financial cushion;
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 selling point that is becoming increasingly popular. It requires calculation. While delivery of simple bread may most likely turn out to be unprofitable, various confectionery products and additional related food products are well worth considering.

Types of mini bakeries

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

• universal;
• specialized (pastry shops, baked bread, national bread, expensive bread boutique, etc.);
• bakery shops (direct sale of products is carried out right there).

The organization of one or another type of bakery is somewhat different. For specialized ones, special equipment will be required. For a bakery store, organizing a sales area, or, as an option, preparing an order directly in front of the client. Universal bakeries are equipped with standard baking equipment. This will also be reflected in business plans; for example, a business plan for a bakery and confectionery shop will differ significantly from the business plan for a bakery store.

Location

The location of a mini-bakery has a significant effect 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, train stations, airports, crowded places, etc.

There are no special requirements for the location of other bakeries. General recommendations– reduction production costs. Those. finding the optimal option in terms of logistics costs and premises maintenance costs.

Requirements for the bakery premises itself:

• it is 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 of the part and the ceiling must be whitewashed;
• availability of cold and hot water;
• availability of sewerage;
• ventilation equipment;
• separate rooms: warehouse, shower, wardrobe, sink, toilet.

Besides It is undesirable to place a bakery shop in a multi-storey residential building. Although there are no direct prohibitions on such placement. But if disturbances arise for other residents (noise, odors, etc.), serious problems may arise, including stopping production, or additional costs for equipment (sound insulation, odor absorbers, etc.).

In terms of area, it all depends on the chosen format and production volume. For the smallest industries, premises of 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 production.

In general, you will need:

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

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

Some of the equipment is quite used (tables, sheets, forms), some can be conveniently purchased through 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 do not differ significantly. But repairing domestic equipment will again be cheaper and faster.

Documentation

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

• certificate “sanitary and epidemiological conclusion for production”;
• certificate “sanitary and epidemiological conclusion for products”;
• fire inspection permit;
• permitting environmental impact assessment;
• certificate of conformity Federal agency metrology and technical regulation.

The organizational and legal form is selected for convenience, tax benefits, documentation and contractual activities. In the vast majority of cases, IP is sufficient.

Documentation:

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

Staff

In the baking 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 require:

• baker;
• sellers;
• movers;
• drivers;
• cleaners.

Some of the work can be organized piece-wise 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 or advertising moves here. Business is mostly traditional and conservative, excessive 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 notoriety from an unsuccessful performance, it will be very difficult to get rid of it.

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

Approximate calculation

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

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

The average price of products is 50 – 60 rubles/kg. Average daily sales 100 – 200 kg. Those. per day revenue: 5 - 12 tr., which will give per 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 slightly lower: from 0.5 to 3 years.

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

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 mixing machine, 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. Given the market situation, such an enterprise can provide bread not only to small locality, but also the work of two to three people. But imperfect technology in one bakery cannot guarantee consistent quality of baked goods. 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 the Bread Equipment company is a small bakery with a cafe in one of the large 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 required about 600,000 rubles of investment in equipment, which should provide the main assortment - tin bread, loaves, baguettes, bakery products and pies. At the second stage, you will need to order specialized equipment - dividers and equipment for puff pastry.

When choosing equipment, the main argument for clients in the mini-bakery direction is for a long time the “first price” factor remained. The cost of entry is extremely important, especially for small chains. Often this equipment is of very low quality, has a low service life and high operating costs. Such bakeries, as a rule, are constantly transported from one rented premises to another, thereby reducing the already low service life of the equipment. Mini-bakeries, built on the “one-person business” principle, are formed completely differently. 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 from depreciation of equipment.

“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 years Just like 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, and Irtysh from the Russian Federation. High-quality dough making is also a fundamental condition for the production of excellent products, and here, alas, the domestic manufacturer has practically nothing to offer to those who want to open a mini-bakery. In the segment of dough mixing machines with a load of 2 to 40 kg of flour, Italian companies are the clear leaders, but their quality varies greatly. Price also cannot be a marker of reliability; there are examples of highly overpriced equipment. “We are able to supply almost any equipment for dough making,” say the Bread Equipment company, “but we give preference to several companies with which we have dealer agreements - 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 "Bread Equipment" presents several middle-class manufacturers - a large selection of Italian MacPan equipment: dividers, rounders, seamers, dispensers, providing excellent results for relatively little money. Those wishing to purchase more serious equipment can offer equipment from the Dutch company DAUB. In its class, this equipment has practically no equal in quality, and even more so in price. It’s not without reason that many of this company’s technological solutions have received major awards at major international exhibitions.”

“We have been painstakingly building our catalog for more than 15 years, 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 technology and know how to extend its service life. The main difference between the companies we represent is their passion for the business they do, passion for bread. This resonates with us. We work in the most competitive and yet the most humane market, because bread is the main food of humanity.”

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