Start Your Own Bakery

WHAT YOU NEED TO KNOW IF YOU THINKING OF STARTING A PROFESSIONAL BAKERY

Baking is not only a science, but a form of art. Whether it is to satisfy a demand for daily breads, cakes and pastries, running a bakery can be a highly profitable business.

1. The Location vs Supply & Demand
2. Product / Menu
3. Choose the right equipment to fit your target production rate per day
4. Get advice, affiliated or employ a professional baker
5. Procurement of daily ingredients
6. Storage and Display
7. How to market your bakery
8. Utility, pantry, cold and freezer storage
9. Marketing, band image, store layout and efficiency, staff uniform
10. Management of daily production/ merchandising/ sales/ losses/ profits & customer service is essential

Here is some basic information regarding the equipment you require to start up your own bakery efficiently as well as ensuring a good quality texture and uniformity on your finished products.

you will need to select an oven that is most suitable for your needs. we have listed below the different options of ovens available for you to purchase from us:

Deck ovens: option 1

these are your basic ovens that are perfect for baking loaves of bread, pizza, grills and cakes. heat is directly transferred to the dough or mixture, it can produce high volume quantity with each bake.

Required power source on smaller sizes are single phase (220v) and bigger sizes, 3 phase (380v)

Convection Oven: option 2

A specialized oven that has fans to circulate even air flow around the food. convection ovens are particularly suitable for pastry production for example pes and sausage rolls. they promote faster baking and even browning of your products.

Combi-Steam Oven: option 3

These are highly specialized ovens that combine convection with steam. this promotes even cooking but without the drying effect of a convection by creating a humid cooking environment perfect for baking bread and pastry.

Cake Mixer:

A cake mixer is perfect for whipping up cake, cupcakes or muffin batters, icing and other small confectioneries. cake mixers are better suited for a low density mixture such as batters and icings.

Dough Mixer & Kneader:

dough mixers are essential for mixing bread and pastry dough. it has the ability to mix and knead large volumes of dough. using a traditional cake mixer to make dough can prove disastrous as dough is high volume, high density product that requires a strong, durable and specialized motor and attachments to get the job done effectively.

Proofer:

Once bread or rolls dough is kneaded, it requires a process called proofing. A proofer uses steam and heat to allow yeast in dough to activate and ferment. A proofer will ensure that the temperature and humidity required for proofing is kept constant, thus ensuring a consistent result with each bake. A proofer is essential for producing a well- textured baked product.

Dough Moulder (For Larger Production)

This is a special machine that shapes your dough into its desired shape and size once it has been divided into portions by a dough divider. It is ideal for shaping dough into even shapes and sizes, perfect for your bread loaves, rolls and buns. Dough that is incorrectly divided or moulded may affect baking yield and consistency and wastage of ingredients.

Dough Divider (For Larger Production)

A dough divider is a hard wearing piece of equipment that will divide high volumes of dough that is produced into portions of equal size(small balls). This is vitally important as it ensures that uniform baked products are produced

Pastry Sheeter (For Larger Production)

Pastry Sheeters are a handy piece of equipment as it rolls out dough into even, flat sheets with your desired thickness. This is perfect for rolling out pastry doughs such as croissants and pie dough, as well as even flatbreads. A pastry sheeter ensures that dough is rolled evenly and quickly, increasing production rates.

Pizza Dough Roller(FOR LARGER PRODUCTION)

This is a specialized piece of equipment that is used to roll out pizza dough, and can also be used to roll out pita or flat breads. Desired thickness can be adjusted as per your requirements. Increased and quick production and consistency is the sole benefit of investing in this machine.

Rack ovens (FOR LARGER PRODUCTION)

A great all-purpose oven that is perfect for large-scale baking, ideal for breads, pastries, cakes and biscuits. A rack oven utilize special racks to support baking pans. This oven uses a combination of convection and steam to distribute heat evenly.

Bread Slicers

Bread Slicers is essential if you baking bread, comes in variations: a table top Is gravity feed, a floor models are manual driven.

Doughnut Fryer - OPTIONAL

Doughnuts are a perfect addition to any bakery. Doughnut Fryers come in a wide variety: single phase or three phase input power required, manual or automatic. Depending on the model that you choose and the types of doughnuts you want to produce, doughnut fryers promote even cooking and make the process faster and more efficient.

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