How to open a mini-bakery at home? Own business: bakery What equipment is needed for a mini bakery.

Becoming a bakery owner today is almost as prestigious as becoming a restaurateur. Baking bread is an interesting activity, and if organized correctly, profitable. But opening a bakery is not so easy. First of all, because the requirements for premises and equipment from the supervisory authorities are very strict. Before you start searching for premises and collecting documents, you should familiarize yourself with the documents that Rospotrebnadzor, Gospozhnadzor and the Ministry of Emergency Situations will refer to and their requirements for personnel and arrangement of the bakery.

Types of bakeries

Mini-bakeries, of course, are not a large bakery, but organized on a large scale, they can provide an entire village/small village with bread and buns, or even cakes. Below are the basic requirements for permanent buildings. For modular-type mini-bakeries (opened on the basis of stalls), the legislative acts regulating their activities will be almost the same, with the exception of some nuances.

Rospotrebnadzor requirements

Obtaining permission from Rospotrebnadzor

Permitting examinations by SES structures are carried out free of charge upon application by the bakery owner. To do this, the company sends a notification of the start of business activity with a full set of necessary documents. No state duty is paid in this case.

Documents regulating activities

The main regulations are Resolution No. 6 of November 27, 1997 and SanPiN 2.3.4.004-97. In addition, in preparing the premises, equipment and further work, the requirements of the following acts should be taken into account:

1. SNiP 23-05-95 (replaced SNiP II-4-79) - Natural artificial lighting;
2. SNiP 2.04.01-85 - Internal water supply and sewerage of buildings;
3. SNiP 2.04.05-91 - Heating, ventilation and air conditioning;
4. SanPiN 2.3.4.545-96 - Production of bread, bakery and confectionery products.
5. VNTP 02-92 - Standards for technological design of bakery industry enterprises;
6. GOST 2874-82 - Drinking water. Hygienic requirements and quality control.
7. SNiP 31-03-2001 (replaced SNiP 2.09.02-85) - Industrial buildings;
8. SNiP 2.09.04-87 - Administrative and domestic buildings;
9. SNiP 2.04.03-85 - External networks and structures.

It is these documents that the SES will refer to both when issuing a permit and when conducting ongoing inspections (routine and unscheduled).

Territory requirements

When choosing a plot of land to build a bakery or purchasing an enterprise that needs reconstruction, the owner must coordinate his actions with representatives of the SES. The main requirements for the territory are as follows:

• She must be protected.
• Green plants are planted and subsequently cared for.
• They clean them regularly, including removing snow deposits in winter.
• Supplied with waterproof trash containers. They are located 25 m from any buildings.

To drain precipitation during the development of the territory, drains must be laid directed away from the structures. There should be no residential buildings in the area adjacent to the bakery.

For a modular mini-bakery, such requirements are not put forward by the epidemiological service. As for a business located in a house, such companies cannot be located in the basement or basement. But it is better to check the requirements with the local branch of Rospotrebnadzor. Depending on the region, these services apply varying degrees of strictness to compliance with basic requirements.

Premises requirements

Epidemiological surveillance of the Russian Federation prohibits the organization of such enterprises in residential buildings, structures and buildings (SNiP 31-01-2003 clause 4.10 and SP 4.13130 ​​clause 5.2.8). But in some cases, if the enterprise is very small (produces up to a ton of products in 24 hours, then Rospotrebnadzor can separately agree on the location of this enterprise in extensions to residential and non-residential buildings. It is believed that such production can be located in a residential building built before 2013 only after the latter has been overhauled. The requirements for apartment-type mini-bakeries are more stringent according to SanPiN 2.1.2.2645-10. The owner of such an enterprise is obliged to ensure the autonomy of the systems:

• sewerage;
• power supply;
• water supply (technical water cannot be used, the water must be both cold and hot).

It is not allowed to import raw materials from the façade of a residential building. Therefore, it is better to equip modular bakery options. If you cannot establish a normal working relationship with your fire inspector and SES representative, your work will be very difficult.

A bakery of any type must have water supply, sewerage, and a ventilation system. It is mandatory to comply with energy consumption standards. The network power should not be less than 40 kW. Any bakery production, regardless of size, is considered a fire hazard and requires the installation of an emergency fire alarm system and a first aid kit. During capital construction, such an enterprise must have a whole range of premises:

• for the production of various types of work (baking shop and yeast fermentation, dough cutting and mixing room);
• warehouse;
• auxiliary;
• for employees (dining rooms, bathroom, locker room).

Each type of premises has specific requirements.

In modular mini-bakeries and organizations located in houses, “separate workshops” are separated by partitions. A staff room, a bathroom, a place to store raw materials, a baking workshop and arrangement at different points of doors for the receipt of raw materials and the exit of finished products are required in any case.

The module provides for the allocation of: a warehouse (for storing raw materials and separately products) and a technical area, a washing area, a main workshop (with spatial separation of production processes), a utility room, and a bathroom.

Bakery complex

It cannot be located in a basement or basement. Cross movement of raw materials and baked goods is prohibited. The unidirectionality of the production process must be maintained. In the work area there are workshops (in modular designs, boxes separated by a partition):

• hot;
• for cleaning and washing equipment;
• requiring compliance with a special regime.

In front of the door to the workshop area, mats soaked in disinfectant are required. The walls of this area and even the ceiling are whitened with adhesive paints or painted with a water emulsion. If the walls or ceiling are defective, immediate repair is required. The floors are lined with waterproof material approved by the State Sanitary and Epidemiological Supervision Authority. They should be level, smooth, but not slippery, without cracks, easy to wash and have a slight slope for water drainage.

Warehouses

The premises provided for storage should be:

• Always clean
• Heated (with temperature indicators not lower than +8оС).
• With a good ventilation system, not humid (humidity from 70 to 75% is acceptable).

All warehouses in large bakeries are equipped with canopies that protect bakery products and raw materials from precipitation during loading/unloading. In these premises, gas treatment against insect pests is permissible, carried out in accordance with the standards. The walls of warehouses are made smooth, the floors without cracks. Let's say there is a cement floor. . It is enough to equip the box for the receipt of goods and its shipment with a canopy over the entrance.

In the warehouse area intended for products, it is unacceptable to store household chemicals, disinfectants and any strong-smelling goods that are not raw materials for baking.

Employee rooms

Changing rooms are equipped in such a way that employees store their outerwear, the things they wore to work and their work clothes separately. There is a shower next to the locker room. It should have a pre-shower area with hangers and benches. The number of shower cabins is standardized by SNiP.

The toilet is equipped with a lock, subway doors, and a device for toilet paper or napkins. A mat soaked in disinfectant is laid out in front of the toilet, and a sign is placed reminding you to remove your work gown. The toilet room lock should have:

• wash basin;
• hand disinfectant;
• soap;
• hanger for outer work clothes;
• electric hand dryer (electric towel).

Meals must be provided for employees. They are equipped in the same way as toilet sluices (hangers, sinks, electric towels). A disinfectant mat is also provided before entering this room.

For mini-bakeries of modular and “apartment” type, such a number of premises is not needed, but:

• bathroom (usually a dry closet);
• changing room for staff.

There definitely must be. At the same time, a separation between the warehouse area, bakery and staff rooms is provided by a corridor in which there should be mats with disinfectants.

equipment requirements

When using imported equipment, you need a certificate for it. All parts of devices, inventory, and any equipment must be made of materials approved by the sanitary supervision of the Russian Federation. It should:

• Easy to wash.
• To be treated with disinfectants. Metal sheets for products - calcination.
• and use for one type of product (raw materials/semi-finished products/finished products).

For finished goods and products for baking, they use not only different equipment, but even lifting equipment. To open a bakery, it must be equipped with:

• refrigerators;
• ovens;
• dough mixing bowls;
• flour sifting systems;
• devices for transporting bread;
• shelving;
• scales;
• knives.

And other equipment is needed, the choice of which depends on the species planned for release.

Personnel requirements

Workers must have sanitary records with passport data and a photograph entered in them. They are required to undergo regular medical examinations. Employees are prohibited from performing work duties while wearing jewelry. When hiring new employees, they must be familiarized with the rules of conduct and the specifics of the sanitary-epidemiological regime at the enterprise. The administration is obliged to monitor their compliance. A representative of the SES will be interested in all these points during the inspection.

Wiring and lighting requirements

Lighting is considered a very important element in ensuring bakers work standards. Both its level and the safety of lighting equipment will be standardized and checked. Regarding SNiP, consult what requirements will be put forward to you. Because the old standard (SNiP II-4-79, chapter 4) expired, the new SNiP 05/23/95* was not updated. Its update was made in version SP 52.13330.2011. When checking the service, they can refer to any of the specified documents.

Rospotrebnadzor has strict requirements for lighting, heating and ventilation of work shops. The wiring must be hidden, especially in the work area. All illuminators must be placed in an explosion-proof housing. The level of natural and artificial light must comply with SNiP. It is recommended to make maximum use of natural insolation.

Requirements for heating and ventilation systems

These systems must undergo regular maintenance, and ventilation must be thoroughly cleaned. All equipment of these systems must be easy to clean and have a smooth surface. The locksmith should be able to quickly and easily access it.

All heat-generating equipment must have thermal insulation. Ovens must have an air shower to prevent employees from being exposed to hot steam/gas.

For modular bakeries, air showers are not provided, but the installation of ventilation suction units over all heat-generating equipment is indicated. Equipment power is a calculated value. Standards for calculation can be found in TMDP 27-0-3.86.

Water and wastewater requirements

When setting up your bakery, you will need to carry out the internal part of the sewer system, install a water supply system and develop and install a ventilation system, if you do not purchase a ready-made structure. In terms of sanitary requirements, this means that you will need to work in accordance with SNiP 2.04.05-91 (heating + ventilation) and SNiP 2.04.01-85 regarding water and wastewater. The requirements for wastewater are dictated by SanPiN 4630-88 (they relate to factors that can pollute surrounding waters).

The water used for baking products and washing containers must comply with current GOST standards for drinking water. Effluent must be discharged into the city sewer system. It is prohibited to discharge untreated used water into nearby bodies of water.

Requirements for containers and transport

Permission to transport such products is issued by the sanitary inspection service for only six months. Transporting finished products by road without this permit is prohibited. The container must comply with modern standards, a certificate confirming its hygiene and a certificate confirming its quality. If the mini-bakery does not deliver on its own, this item can be omitted.

Raw material requirements

Products used for baking must be stored properly. It is allowed to be accepted for production only if there are appropriate certificates and documents confirming the quality.

Requirements for baked goods (finished products)

As for the requirements of sanitary services for baking bread and similar products, you should check the exact requirements with the SES. You can familiarize yourself with the basic requirements here SanPiN 2.3.4.545-96. But instead of this document, SP 2.3.4.3258-15 was developed and approved in 2015. It was supposed to come into force six months after approval, but is no longer in effect. An important point for you is the changes that relate to the provision of food-producing enterprises with bactericidal lamps.

It is impossible to introduce new types of products into production without assessing safety. All documentation for new products is subject to approval by the SES of the Russian Federation.

Finished products may not be sold for very long after baking:

• rye bread, rye bread with added wheat - up to 36 hours;
• products weighing 0.2 kg or more made from wheat flour and high-quality wheat flour with an admixture of rye - up to 24 hours;
• small items (up to 0.2 kg) - up to 16 hours.

Products must be placed in trays correctly, in accordance with existing standards. Each batch is accompanied by a document confirming quality and a certificate. A hygiene certificate is issued for each type of product (but not for a batch).

Agreements to be concluded

The agreements listed below must be concluded before contacting Rospotrebnadzor. The main agreements are:

1. Contract with any service engaged in primary and preventive disinfection, insect and rodent control.
2. Contract for the removal of industrial waste and solid waste.
3. Agreement for the disposal of gas-discharge light sources.
4. Agreements with public utilities (energy company, water utility, heating networks).

What does the SES check?

First of all, this inspection is interested in compliance with sanitary and epidemiological standards. The commission checks:

• Availability of all the above agreements.
• An agreed reconstruction plan for the enterprise and permits from the SES for a land plot for a capital structure.
• Sanitary records for the staff.
• Compliance by employees with the sanitary epidemiological regime at work.
• Disinfection register with registration in the SES.
• Compliance of construction, finishing and equipment with the standards of sanitary inspection of the Russian Federation.
• Compliance of microclimate conditions with SNiP requirements.
• Hygienic certificates and documentation confirming the quality of both raw materials and finished goods, as well as packaging.
• Compliance with raw material storage standards.
• Compliance with the rules for manufacturing, storage, and loading of finished products (baked goods are immediately placed in trays when ready; pouring them into a pile is prohibited).
• When selling baked goods directly from the bakery, comply with the rules for its sale.

Representatives of the Sanitary and Epidemiological Service may request statutory documents, sanitary passports of the facility and vehicles, a list of products that are planned to be produced (3 copies), documents confirming ownership of this facility or a lease agreement. During ongoing inspections, the inspector may require information about repair times.

Penalties

Sanctions for violating the sanitary regime may be imposed in the form of:

• warnings;
• fine;
• administrative temporary closure of the enterprise.

If harm to the health of the population is caused on a massive scale and serious damage to the state, criminal liability is provided.

Violation of the rules for selling goods is punishable by a fine:

• official - 1000-3000 rubles;
• legal entity - 10,000-30,000 rubles.

Delivery of low-quality goods is punishable by penalties in the amount of:

• for an official - 3000-10000 rubles;
• enterprises - 20,000-30,000 rubles.

Violation of sanitary rules and regulations is punishable by a warning and a fine:

• for individuals - 100 - 500 rubles;
• officials 500 - 1,000 rubles;
• legal entities 10,000 - 20,000 rubles or closure for 90 days.

Violation of sanitary and epidemiological standards that causes illness/poisoning of consumers is considered a criminal offense and is punishable by:

• 80,000 rubles or the amount of salary for six months;
• removal from office or restriction of freedom for up to 3 years;
• in the event of the death of a consumer, imprisonment for a term of up to 5 years or correctional labor for 180 - 240 hours is provided.

These are not all the fines that Rospotrebnadzor has the right to impose on the owner and workers of the bakery, but only the main ones related to the hygiene regime in production.

Fire safety requirements for mini-bakeries

The risk of fires in such organizations is quite high. Areas of sifting and storing flour (class B-IIa), as well as hot areas of mini-bakeries and container storage areas (if wooden pallets are used) are considered fire hazardous.

Main regulatory documents

1. PPB 01-03 (fire safety rules). Particular attention should be paid to paragraphs 3,6,15,40,52,53,57,60 and 108.
2. Order of the Ministry of Emergency Situations No. 313 of June 18, 2003.
3. Federal Law of the Russian Federation No. 123 dated July 22, 2008.
4. NPB 104-03.
5. SP9.13130.2009
6. PP No. 390 dated 04/25/12.
7. Federal Law of the Russian Federation N69 dated December 21, 1994.

The main requirements of the Ministry of Emergency Situations and the fire service

In the mini-bakery:

• equipped with an APS installation;
• means of notifying workers about a fire are installed;
• primary fire extinguishing means are purchased;
• all electrical wires and cables are laid in a protected manner;
• measurements of the resistance of insulating materials of power wiring and lighting are carried out;
• all illuminators are equipped with explosion-proof fittings;
• there must be a fire exit at least 80 cm wide;
• all bakery rooms (boxes) with different degrees of fire hazard (different classes) are separated by partitions of appropriate fire resistance;
• It is not permitted to use flammable materials to cover walls and floors along the escape route and in the workshop area;
• The doors of all warehouse areas (boxes) and production areas are marked with special symbols indicating their explosion and fire hazard.

Also, the appointment and training of persons responsible for fire safety are carried out, regular briefings of personnel are carried out with recording of training sessions in the logbook “under the signature” of its participants (the logbook must be registered). Before opening a mini-bakery, it makes sense to get advice from a specialist at the regional department of the Ministry of Emergency Situations.

Violation of all these requirements, if they did not have serious consequences, is punishable by 1 Art. 20.4 of the Code of Administrative Offenses of the Russian Federation (fine, administrative suspension of the bakery’s activities).

The design of a fire alarm and the selection of extinguishing agents is carried out in accordance with SNiP 2.04.09-84 and depends on the size of the mini bakery. When installing fire-fighting equipment, explosion-proof elements (intrinsically safe electrical circuit) are used. Typically installed:

• APS (in explosion-proof version) is an installation designed to detect a fire and notify about it in automatic mode. It is advisable to provide for manual start of the system along the evacuation route.
• SOUE (turns on from the APS signal and has a light and sound warning system). This system should not only notify, but also manage the evacuation process.
• To detect fire, smoke detectors are also used in explosion-proof versions.

A package of documents that should be in the bakery

1. Fire safety instructions (FS) for production.
2. Instructions for industrial safety for administrative premises (if any).
3. Color instructions for industrial safety in A3 format.
4. Instructions for evacuation measures with an evacuation plan and actions in case of fire (color).
5. Order on the appointment of a person responsible for fire safety (for LLC).
6. Logs for registering fire extinguishing equipment and worker training.
7. Fire danger signs on premises in A4 format.
8. Fire brigade call number.

The package of documents for very small enterprises can be clarified at your local branch.

• Search for premises
• Registration of activities
• OKVED code
• Agreements with suppliers
• Recruitment
• Bakery opening
• How much can you earn
• Production technology

Organizing a mini-bakery is much easier and cheaper than opening a large bakery. A small enterprise has an advantage over large bakery production due to the possibility of rapid diversification. A mini-bakery can produce unique types of bread and bakery products and thereby follow demand trends and find its buyer. In a highly competitive environment, these are very important advantages.

How to open a mini-bakery? We suggest you consider step-by-step instructions for opening this business in your city.

Step-by-step plan for opening a mini-bakery

The first step is to find start-up capital to start a business. Sources of financing, in addition to own funds, may include:

1. Bank loan;
2. Participation in government support programs for entrepreneurship in your region. Today in many regions of our country you can receive free financial assistance from the state to open your own business;
3. Search for a potential investor based on a well-written business plan.

Search for premises

In accordance with the requirements of the SES, the area of ​​the premises for a mini-bakery must be at least 60 m2. Approximate description of the room:

1. Flour warehouse with sifting area - 5.0 m²
2. Raw materials warehouse - 5.5 m²
3. Raw material preparation room - 2.5 m²
4. Dough preparation - 10.0 m²
5. Cutting, shaping and proofing - 9 m²
6. Washing equipment - 2.5 m²
7. Corridor – 3.5 m²
8. Staff quarters – 7.5 m²
9. Baking shop – 9.0 m²
10. Cooling and forwarding - 11.0 m²
11. Tray washing area – 4.0 m²

TOTAL: 73 m²

When renting, the ideal option is municipal premises with a possible purchase in the future. Rent from municipalities is usually an order of magnitude lower than from private individuals. However, there are few such premises left and the best ones are already occupied. To rent municipal property, you should contact the local administration, or rather the municipal (city) property management committee. They should have a list of objects that they are ready to rent out; maybe it will contain a room that suits your requirements.

In general, the rental price for a 70m2 premises will cost at least 25 thousand rubles.

The location of the mini-bakery is not very important; it can operate successfully both in the city itself and in the suburban area.

Registration of activities

To legally operate a mini-bakery, it is enough to register individual entrepreneurship at the local Federal Tax Service. The registration procedure will take 5 working days, the cost of registration is 800 state duty.

OKVED code

When filling out an application for registration of an individual entrepreneur, you must indicate the OKVED code corresponding to your type of activity. The most suitable OKVED code for a mini-bakery is 15.81 “Production of bread and flour confectionery products with short shelf life.” It is worth noting that when registering an activity, you can specify several OKVED codes.

Which tax system to choose

As tax systems such specialists can act. regimes such as the simplified tax system, UTII or patent taxation system. When choosing a simplified system (STS), you will pay either 15% of the profit or 6% of the mini-bakery’s revenue. When choosing UTII, the amount of tax will depend on the k2 coefficient established by local authorities and the basic profitability for this type of activity. It is worth noting that after registering an individual entrepreneur, you must write an application within 5 days to switch to a special taxation regime, or you risk remaining on the general taxation system. Let us remind you that special regime (STS, UTII or patent) relieves you from paying taxes such as property (real estate) tax, income tax and VAT.

After registering your business and hiring the first employees in your bakery, you need to register as an employer with extra-budgetary funds - the Pension Fund and the Social Insurance Fund. Subsequently, you need to pay insurance contributions for your employees, the amount of which depends on the amount of wages.

What documents are needed to open a mini-bakery?

• Sanitary and epidemiological conclusion for production. This document is prepared by Rospotrebnadzor. The procedure is free, you only need to provide the results of the examination;
• Sanitary and epidemiological conclusion for the product. It is also issued at the local branch of Rospotrebnadzor based on the results of the examination;
• Certificate of conformity. Issued by the Federal Agency for Technical Regulation and Metrology;
• Conclusion of the fire inspection on compliance with fire safety requirements.

What equipment to choose for a mini-bakery

After registering your activity and finding a suitable premises, you need to purchase equipment for your mini-bakery. The minimum set of equipment for opening a mini-bakery with a capacity of 50 kg/hour with a range of products - hearth bread (0.7 kg), loaf (0.5 kg), buns (0.15 kg) and other bakery products:

• Flour sifter;
• Spiral dough mixer;
• Electric baking oven;
• Proofing cabinet;
• Hearth sheet;
• Tabletop dough sheeter
• Dough divider;
• Cassette of bread forms;
• Pastry table;
• Production table;
• One-piece washing bathtub;
• Rack;
• Scales;
• Ventilation umbrella;
• Refrigerated cabinet;

The approximate cost of such a set of equipment is about 400 thousand rubles.

How much money do you need to invest to open a mini-bakery?

In addition to purchasing equipment, the initial costs should include renovation of the premises, connection to utility networks (if there is no connection), installation of a fire safety system, security system, ventilation and purchase of office equipment. In some cases, the cost of opening a mini-bakery can reach 1 million rubles.

Agreements with suppliers

As soon as the mini-bakery premises are ready to start production, you need to take care of what the bakery products will be baked from. To do this, it is necessary to conclude preliminary agreements with suppliers for the supply of raw materials for the mini-bakery. It is necessary to purchase raw materials immediately before starting production.

The main raw material for the production of bread and bakery products is flour. At the same time, only the highest grade of flour is suitable for buns. In addition to baking flour, you will need compressed yeast, vegetable oil, sugar, salt, vanillin, stabilizers, food additives, thickeners, etc. In general, the consumption of raw materials depends on the recipe compiled by the bakery technologist.

Recruitment

For the normal functioning of the mini-bakery, you will need to hire the following personnel:

• Manager (business owner);
• Bakers (4 people);
• The technologist is a very important figure in a mini-bakery. The quality and taste characteristics of the products produced depend on its work;
• Sales representative (sales manager).

An accountant and a cleaner can be hired under a contract for the provision of services. Since the work involves food products, each employee (baker) must have a medical record.

Bakery opening

After the bakery starts operating, do not forget to notify the local branch of Rospotrebnadzor about the start of your activities.

How much can you earn

Net earnings from mini-bakeries depend on the location, the region in which production is opened, as well as on the demand for your products. Mini-bakeries can operate as separate enterprises, selling through their own network, or as part of hypermarkets or other establishments. The approximate costs of opening a mini-bakery are about 2.5 million rubles, most of which is based on the purchase of necessary equipment (about 1.2 million rubles), rental of premises and the cost of purchasing raw materials. With sufficient production capacity, the output of finished bakery products will be approximately 700 kilograms of finished products per month. Provided that the entire range is sold, the net income will be 120-150 thousand rubles. The payback of such a business will be at the level of 1.5-2 years.

Do you need permits to open a business?

Since bakeries are catering establishments, the list of permits and requirements is quite large. Permits for this type of activity include the following documents:

1. Production permit issued by Rospotrebnadzor.
2. Sanitary and epidemiological conclusion.
3. Certificate of conformity issued by the Federal Agency for Technical Regulation and Metrology.
4. Fire safety report issued by the Fire Inspectorate.

According to the standards of the sanitary and epidemiological service, premises must be equipped with ventilation, have service (warehouse, bathroom) and household premises, sewerage, as well as cold and hot water.

Professional business plans on the topic:

• Bakery business plan (22 sheets) - DOWNLOAD ⬇

Production technology

The technology for the production of bakery products comes down to three main criteria:

1. The process of preparing dough.
2. Cutting dough pieces.
3. The process of baking products.

The harvesting process includes the kneading stage and the so-called maturation stage. After the dough is ready, it is divided into portions in accordance with the required technological process. Such operations are done manually or using special production machines to speed up and facilitate the procedure. The dough preparation is followed by preliminary and final proofing; this procedure is mandatory for all types of bakery products. Preliminary proofing is the process of giving the required shape, and final proofing is the process of maturing and increasing the volume of finished products, which takes about one hour on average. After all these steps, proceed directly to baking.

Dear visitors, below is an example of a business plan for a mini-bakery with economic calculations. The calculations were made by specialists with extensive experience working in an Excel file, so they can be adapted to any business plan of another mini-bakery. After reading the document, you can download the file with calculations below. If you have any questions, ask them directly in the comments, in the Facebook group, or by writing to us by email.

Project Summary

Project name: “Creation of a mini-bakery.”

Project goal: Creation of a mini-bakery for the production of high-quality bakery products and their sale in a chain of grocery stores in the city of Kirov.

Project products

The project plans to produce the following types of products:

• bread (loaves, tin, Darnitsky);
• baguettes;
• cupcakes;
• buns and burgers;
• baking

Initiator of the project

The initiator of the project is a chain of grocery stores in the city of Kirov, which today already sells these products on its premises, but for greater efficiency and profit they would like to engage in production themselves.

Investment volume

The total investment in the project is 1,600 thousand rubles. including VAT, most of it will be spent on purchasing equipment. The equipment will be purchased from a major supplier in this industry, located in Moscow. The contract provides for both the supply and installation of equipment. All equipment is guaranteed for up to 3 years.

The division of investments by area is as follows:

Project financing

Financing will be provided by attracting a bank loan in the amount of 1,200 thousand rubles. as well as the project initiator’s own funds. The loan is planned to be taken out for 3 years with an annuity repayment schedule at 17% per annum. The collateral for the bank loan will be the store premises owned by the project initiator.

Raw material suppliers

Due to the fact that the main raw material for the production of bakery products is flour, the main suppliers of raw materials will be local flour mills.

Product consumers

The first and main consumers of the mini-bakery products will be the chain stores. In the future, with the development of production and the sales market, it is planned that the products will be offered both to other small grocery store chains and to single stores.

ATTENTION!!!

Practice shows that by ordering a business plan from specialists, you will save time, increase the quality of the finished document by 4-5 times and increase the chances of receiving investment by 3 times.

Investment plan

As part of the project, it is planned to rent production space in the industrial zone of the city. It is planned to carry out preparatory renovations in the premises, install security and fire alarms, bring the premises to the requirements of the SES and State Fire Supervision, purchase and installation of equipment. All work is planned to take 8 months.

The project implementation schedule is presented below:

The volume of investments is presented in the table below:

Name	Qty	price	Sum
Bakery oven	1	35 000	35 000
Proofing cabinet	1	20 000	20 000
Flour sifter	1	22 000	22 000
Dough mixer	1	50 000	50 000
Hearth leaf	1	500	500
Exhaust umbrella	1	8 000	8 000
Washing bathtub 1 section	1	3 000	3 000
Washing bath 2 sections	1	6 000	6 000
Refrigerated cabinet	1	24 000	24 000
Pastry table	1	14 000	14 000
Wall food table	1	4 000	4 000
Portion scales	2	2 000	4 000
Rack	1	7 000	7 000
Product trolley	1	17 000	17 000
Security and fire alarm	1	20 000	20 000
Room renovation	1	200 000	200 000
Furniture	6	20 000	20 000
Office equipment	6	100 000	100 000
Purchase of vehicles	1	450 000	450 000
Business registration	1	15 000	15 000
other expenses			380 500
TOTAL			1 400 000

In addition to these investment costs, it will be necessary to invest 200,000 for the purchase of raw materials. Funds to reach the breakeven point will not be required, since, due to the existing distribution channel, the products will immediately go to the market in the required volume.

Production plan

For the production of products, it is planned to obtain a long-term lease of premises located in the industrial zone of the city. The rent for the premises will be 50,000 rubles. per month, which is quite low compared to the same cost in the city center.

The premises have the following rooms:

• manufacturing facility;
• raw materials warehouse;
• finished goods warehouse;
• washing room;
• room for staff clothing;
• staff meal room;
• room of the head of the enterprise;
• room for management staff.

The room layout is shown below:

Manufacturing process

The following production process will be used in the production of bakery products:

1. raw materials are sent to a warehouse where they are checked for quality;
2. raw materials are transferred to production, where the dough is kneaded and the product is sent to the oven;
3. baked products from the workshop are transferred to the finished product warehouse;
4. finished products are loaded into the car;
5. The car delivers finished products to stores.

The mini-bakery will operate around the clock, this will allow for more efficient use of existing equipment, as well as reduce the burden on fixed costs, such as the work of management personnel and premises rental. In addition, stores will receive fresh, warm products in the morning, which will allow them to be sold to office workers and retirees who come in the morning. Management staff will work from 9:00 to 18:00.

Product cost

Based on the technological maps, the cost of products was calculated and, in proportion to production and sales volumes, the cost of the product group was calculated:

• bread (loaves, tin, Darnitsky) - 10 rubles/kg;
• baguettes - 12 rubles/kg;
• cupcakes - 24 rub./kg;
• buns and burgers - 14 rubles/kg;
• baked goods - 19 rub./kg

Marketing plan

Competition

Today, there are about 1,000 bakeries and bakeries operating in the Kirov market. About 60% of the market share of all bakery products is occupied by large bakeries, about 30% of the market share is shared by bakeries at large retail chains, and the remaining 10% is shared by large and small bakeries.

Pricing strategy

Due to the fact that the chain’s stores are aimed at customers with an average low income, the bakery created on the basis of this business will also work for the same consumer. The price level is planned to remain at the level of the existing supplier, which will not change the profitability of the store’s business and will recoup the investment in the mini-bakery.

Based on the planned sales prices, the average price and marginal profit for the product group were calculated:

Product group	cost (RUB/kg)	Price (RUB/kg)	Share in revenue (%%)	Marginal profit (RUB/kg)
Bread	10,00	20,00	91%	5,00
Baguettes	12,00	30,00	3%	18,00
Cupcakes	24,00	60,00	1%	36,00
Buns and burgers	14,00	40,00	2%	26,00
baking	19,00	50,00	2%	31,00
TOTAL	10,50	17,40	100%	6,90

The sales structure is clearly shown in the diagram below:

Product range

The range and share of sales of manufactured products is planned to be as follows:

• bread (loaves, tin, Darnitsky) - 91%;
• baguettes - 3%;
• cupcakes - 1%;
• buns and burgers - 2%;
• baked goods - 2%.

The presence of fresh warm bread in stores will not only increase sales of bakery products, but also increase other product groups by increasing customer flow.

Advertising strategy

Due to the fact that there is no need to actively look for new customers, there will be no active advertising strategy for the mini-bakery. It is planned to place additional POS materials at points of sale - price tags, stickers on doors and cash registers, and conduct a price promotion. In addition, it is planned to decorate the windows with advertisements for fresh baked goods, so that customers passing by or entering the store will have an idea of ​​new high-quality products.

• POS materials - 20,000 rub.
• Production of advertising displays - 30,000 rubles.

To increase sales volume, it is planned to provide sales managers with an additional bonus for attracting additional customers in the amount of 50% of the monthly purchase volume of the referred client.

Implementation plan

Sales of bakery products, despite the apparent constant, have a pronounced seasonal trend. We will include seasonality indices in our calculation based on the graph presented below:

On average, without taking into account seasonality, the monthly sales volume will be 1.8 million rubles. The bakery is scheduled to open in August ahead of customer growth. The sales plan by year, taking into account annual inflation of 10%, will look like this:

Products	1 year	2 year	3 year	4 year	5 year	6 year	7 year	8 year	9 year	10 year
Bread	7 827	25 028	27 531	30 284	33 313	36 644	40 308	44 339	48 773	53 650
Baguettes	435	1 390	1 530	1 682	1 851	2 036	2 239	2 463	2 710	2 981
Cupcakes	87	278	306	336	370	407	448	493	542	596
Buns and burgers	174	556	612	673	740	814	896	985	1 084	1 192
Bakery	174	556	612	673	740	814	896	985	1 084	1 192
TOTAL	8 696	27 809	30 590	33 649	37 014	40 715	44 787	49 266	54 192	59 611

The low sales volume in the first year is due to the fact that 8 months are spent on investment work.

Organizational plan

It is planned that the enterprise will be registered as a limited liability company. The simplified taxation system based on the “income minus expenses” system will be chosen for taxation. This will allow you to pay a minimum income tax in case of overestimated expenses or underestimated income during the first period of work.

The staffing table is as follows:

Job title	Qty	salary	Prize
Director	1	20 000	5% of enterprise profit
Foreman	1	20 000	5% of enterprise profit
Shift master	3	15 000	3% of enterprise revenue
Dough mixer	3	10 000	3% of enterprise revenue
Dough mixer assistant	3	8 000	3% of enterprise revenue
Baker	3	10 000	3% of enterprise revenue
Storekeeper	3	10 000
Sales Manager	1	20 000	5% of the company's revenue
Cleaning woman	1	10 000
TOTAL		123 000

The staff subordination structure is as follows:

Financial plan

Input data

As already mentioned in the organizational plan, it is planned that the enterprise will operate on a simplified taxation system using the method of 15% of income minus expenses.

To plan revenues and expenses, an inflation rate of 10% per annum was adopted. In addition, to calculate discounted income, a discount rate of 11% was adopted.

Investment project payback indicators

After the calculations, the following project payback indicators were obtained:

• The project calculation period is 10 years;
• Discount rate - 15%;

  Risk analysis

  All previously incurred expenses were made on the assumption that nothing would change. However, during the implementation of the project, various positive or negative phenomena may occur that may affect the implementation of the investment project.

  We will consider the most important and influential ones below in the table:

  Attention aspiring entrepreneurs!!!

  You can download a ready-made bakery business plan from our partners for just 990 rub. The document reveals the nuances of starting a business, the necessary equipment and its technical and economic indicators, calculations and costs of raw materials for the production of finished products, and the payback of the project.

  
  

07.12.17 87 715 4

Equipment, product and money

Nikolai Svishchev and his friend Magomed Gabaev opened the “Two Loaves” bakery in Belgorod.

The guys told how their business works.

Sergey Antonov

talked to the bakery owners

Idea

Two years ago Kolya became interested in home baking. He watched videos on the Internet, tried recipes and treated his friends to bread. Friends liked it, and Kolya decided to open a bakery to bake not ordinary bread, but with all sorts of additives and from whole grain flour.

At first there was no business plan; Nikolai simply voiced the idea to his friend Magomed. The guys started looking for premises and choosing equipment. Calculations on paper appeared only when the first costs were incurred.

Equipment

The initial plan was this: in September, find two premises - for a baking workshop and your own store. Immediately order the equipment, and while it will be transported from Moscow, quickly make repairs, then hire a baker. So it would be possible to launch in a month - in October.

Equipment is the most expensive part of setting up a bakery. You need two mandatory units: an oven and a dough mixer. A professional oven bakes a lot of products at once, so you need a lot of dough, and you can’t make large volumes with your hands.

When buying an oven and dough mixer, you need to focus on future production volumes. If you save on a dough mixer, it will knead little dough and the oven will be idle. If, on the contrary, you buy a dough mixer that is too powerful, the oven will not keep up with it. Nikolay and Magomed were guided by a daily volume of 15 kg of finished products. This is not only bread, but also the so-called small things: cinnamon and poppy seed buns, pies, rolls.

200,000 R

cost of a bakery oven

It took a long time to choose a stove and settled on a domestic manufacturer. We bought it from a Moscow company that sells catering equipment. The stove cost 200 thousand rubles. There we also bought a Chinese dough mixer for 30 liters for 40 thousand rubles.

In addition, we bought a flour sifter. According to the guys, if the production is small, then you can sift the flour manually. You also need a proofing cabinet: in it, the baked goods are settled and the dough has time to rise. They paid 90 thousand rubles for it and the flour sifter.

The bakery also needed a mixer to make confectionery: knead cookie dough, whip cream, mix fruit fillings. We also bought a refrigerator; a freezer to store butter and frozen fruit; metal shelving and several tables.

40,000 R

the dough mixer cost

Now that the production process has improved, “Two Loaves” bought a second, larger dough mixer to simultaneously knead dough for bread and pastries. In addition, the bakery now has another small refrigerator for fermenting dough. As needed, they also buy all sorts of little things - dishes, baking sheets, rolling pins. As a result, about 550 thousand rubles were spent on all equipment.

Equipment costs

200,000 R

Dough mixer

40,000 R

Proofing cabinet

60,000 R

Flour sifter

RUB 30,000

Fridge

35,000 R

Freezer

RUB 30,000

Racks - 2 pcs.

RUR 20,000

Metal tables - 2 pcs.

RUR 20,000

Wooden pastry table

25,000 R

Rattan proofing baskets - 30 pcs.

45,000 R

Multi-tier carts - 2 pcs.

RUB 30,000

Bread molds, baking sheets, dishes

Room

For the bakery, the guys needed 40 m² - this is the minimum area for placing a bakery according to sanitary standards, because it is necessary to place the baking workshop, warehouse, staff room and retail outlet separately from each other.

You cannot simply rent any room at 40 meters: Rospotrebnadzor has many requirements for such production. For example, it is prohibited to locate a bakery on the ground floor of a residential building or in the basement - these are the requirements of sanitary standards. Hot and cold water, sewerage and ventilation must be supplied.

Bakery equipment - oven, dough mixer, refrigerators - requires about 40 kilowatts of electrical power. The furnace consumes most of this. For comparison, a private cottage needs a maximum of 15 kilowatts. Finding a room that meets all the conditions is not easy.

Bad start

At first, the guys wanted to save money and rented a room in the suburbs with an area of ​​50 m². It was assumed that there would only be production and a warehouse here, and trade would be carried out separately.

For the first three months of rent we paid 60 thousand. In the city they rented a place for a store for 15 thousand rubles a month and immediately paid rent for four months. We ordered and paid for the equipment. During the month while the equipment was being transported, repairs were made to the workshop and store - we spent about 40 thousand.

The stove was delivered first, but on site it turned out that it did not fit through the doors. I had to disassemble the doorway and then redo some of the repairs.

We managed to meet the planned deadlines. By October, they even found a baker and agreed to postpone the launch for a week to perfect baking recipes. But when the new employee came to work, it turned out that he had never worked on such equipment and, in general, he only knew how to make ordinary bread and would not learn anything.

Later, four more people came to get a job, each worked for a week and quit. There were no sales. The only good thing was that no new costs were expected: the rent was paid in advance.

In November, when it got colder, it turned out that it was impossible to stay indoors for the winter: the heating did not work, and the workshop was constantly flooded from above. We had to look for a new place.

We only moved in January.

New premises

As a result, Nikolay and Magomed rented 40 m² in a residential area of ​​the city in the same building as Pyaterochka. This proximity later had a good effect on revenue: supermarket customers stopped by the bakery along the way “by the smell,” even despite the absence of a sign.

The owners of “Two Loaves” do not disclose the rental price under the terms of the agreement. But they claim that it is average in the city.

We saved money on designers. On the layout and distribution of zones, we consulted with friends who supply equipment for catering.

Builders were not hired for repairs. We did some things with our own hands, and some friends helped us with some things. We made partitions, painted the walls, laid tiles, installed plumbing fixtures, assembled a shelving unit, a display case and a counter. The money was spent only on materials - 150 thousand rubles were spent.

RUB 150,000

spent on renovations

What documents were needed?

The premises must comply with fire safety requirements; permits are required. The owners of the building where the guys eventually rented the premises had all these documents.

You must obtain a conclusion from Rospotrebnadzor that the production complies with the standards, and submit the baked goods for analysis and receive a certificate. Rospotrebnadzor also needs certificates from raw material suppliers.

The local consumer market department must be notified about the opening and personnel documentation must be created.

The owners sometimes delved into all this themselves, in some cases they helped friends who already have their own business. Some of the issues were resolved by an invited accountant. Now he works with “Two Loaves” remotely, handles reporting and matters with the tax office. His services cost 10 thousand rubles per quarter.

10,000 R

costs for the services of a hired accountant

Personnel

Since the first unsuccessful launch, the guys have not had a permanent baker. Meanwhile, costs rose.

Desperate, Kolya and Magomed decided to bake bread themselves. None of them had ever worked on professional equipment, so they simply tried to repeat recipes for housewives from the Internet. This turned out to be a mistake: it’s one thing to knead half a kilo of dough by hand at home, and another to knead ten kilograms in a dough mixer. The ingredients are mixed differently and the baked goods do not turn out well. I had to recalculate the composition, change the recipe and experiment. Nothing worked.

By February, when almost six months had passed since the business launched, the partners became desperate and decided to close the bakery. At this moment, they finally managed to find a baker and “Two Loaves” started up.

In March, four people worked in the bakery: the chief baker, his assistant and the co-owners themselves. Nikolay and Magomed helped in production, worked with suppliers and stood behind the counter. The guys did not pay themselves any salaries, but invested all the profits in business development. The baker and assistant worked part-time - it took 40 thousand rubles to pay for their work, and the bulk of this money went to the baker - 25 thousand.

For six months Kolya and Magomed helped in the workshop, learned to bake, and by October they realized that they were ready to do everything themselves and refused the services of a baker.

Raw materials

“Two Loaves” sells bread made from whole grain flour, which is not as popular as the products of conventional bakeries. Therefore, the guys immediately decided not to skimp on raw materials in order to attract customers with quality and accustom them to the products. Wheat flour is purchased from Belgorod producers, and whole grain bio-flour is purchased from farmers near Moscow.

Bioflour is made from wheat, which is grown without the addition of pesticides or chemical fertilizers. The grain is ground on stone millstones. Such flour, as is commonly believed, gives bread a special taste and is healthier. But it also costs more.

A month, the bakery uses three to four bags of regular wheat flour and two to three bags of other types - rye, spelled, spelled. Although flour is purchased from the same suppliers, each batch must be checked: the raw materials may differ from time to time.

RUB 30,000

spend every month on purchasing raw materials

Berries, fruits, vegetables, milk and cottage cheese for fillings are also bought from farmers, only local ones. They bake without chemical additives - improvers and powders: “Two Loaves” want to occupy the niche of producers of environmentally friendly farm products. About 30 thousand rubles are spent monthly on the purchase of raw materials.

Monthly raw material costs

Wheat flour - 4 bags

5600 R

Spelled flour - 1 bag

2500 R

Rye flour - 1 bag

1700 R

Spelled - 1 bag

2700 R

Chocolate - 5 l

2500 R

Vegetables, berries and fruits

8000 R

Milk, eggs and cottage cheese

8000 R

31,000 R

Costs and revenue

A loaf of regular bread in “Two Loaves” costs 30 rubles, the most expensive sourdough bread costs 85 rubles. For comparison, the cheapest bread in Belgorod from a bakery costs 25 rubles. The bakery tries to keep prices low for buns and rolls, because it is located in a residential area and there are almost no offices nearby. The flow of people is small, and we have to compete with regular grocery stores.

Here you will learn about how to open a bakery, what you need for this, and you can download a ready-made example of a business plan for opening. A bakery is an excellent type of business in almost any city.

Constant demand for your product on the market is one of the main and indispensable conditions for running your business. Bread and bakery products are exactly the kind of goods that are always needed. Therefore, baking is a profitable and stable business, although it does not promise large incomes. What do you need to open your own bakery, and what difficulties will you have to face here? All this is discussed in detail below.

Business plan

Here you can download a ready-made example of a bakery business plan for planning to open your own business in this area. This example contains all the most detailed examples of calculations, thanks to which you can assess your strength in the bakery business.

How to open a bakery

“Measure twice, cut once,” says popular wisdom. The same principle is true for the topic of our article: how to open a bakery. We will look at seven key issues, without a positive solution to which there will be no success in your endeavor.

Money

How much money is needed to open a bakery? This figure will directly depend on the planned volumes of baking. So, if a mini-bakery is planned, this is approximately 350 kg of bakery products per shift, then the starting capital will be approximately 200 thousand rubles. In the case of more impressive production volumes, you need to count on several million rubles. The larger the output of your bakery, the more productive and expensive equipment you will need.

But the given amounts are quite arbitrary, because they are designed for the launch of the bakery project itself. But before launching, it is still necessary to resolve the issue of premises, draw up all the necessary documents, hire and train staff.

Room

This is perhaps one of the key and most difficult moments when opening a bakery. Let us immediately make a reservation that we will not consider issues related to the construction of a bakery “from scratch”; it is expensive, difficult and time-consuming.

One of the acceptable options is to use the free space of catering establishments or shops. To do this, you will need to conclude an agreement on a joint activity. But this option is good if you have connections with the owners or managers of such establishments, otherwise gaining understanding on their part will not be easy.

The most common solution is long-term rent. For a mini-bakery you will need an area of ​​at least 60 - 120 m2. No less important is the location of the rented premises. Everything is important here, including logistics (are the entrance points equipped, the distance to the intended place of sale, etc.). You should also remember about the presence of competitors in your chosen area. It is best to entrust the selection of premises for a bakery to specialists - marketers. These are additional costs, but believe me, it is very difficult to achieve success without serious market research. And sometimes this is fraught with losses and loss of the entire business.

When choosing premises for a bakery, you must strictly follow the requirements of the SES:

• Basement and semi-basement premises are not suitable for any bakery, including mini ones;
• the floor covering must be waterproof;
• on the walls, up to a height of 1.75 m, there should be ceramic tiles or light-colored paint, the rest of the walls and ceiling should be whitewashed;
• the premises must be equipped with cold and hot water supply systems, and a sewerage system is required;
• Utility and utility rooms of the bakery must be equipped, these include: a warehouse for flour and other raw materials, a shower, a wardrobe for staff, a sink and a toilet;
• equipping the premises with natural and artificial ventilation systems is mandatory.

If the selected premises are not equipped with all of the above, you will need to make repairs. And this is money and time.

Documentary and regulatory approval

We have already mentioned above the SES standards for a bakery, but without obtaining a “Sanitary and Epidemiological Certificate for Production” certificate from this organization. Without this document, you do not have the right to produce products.

In addition, to legally sell your bakery products, you need a “Sanitary and Epidemiological Certificate for Products” certificate. Without it, not a single store will undertake to sell your bakery products.

Also, to open a bakery, special permits are required.

Scroll:

• Certificate of compliance with the Federal Agency for Technical Regulation and Metrology;
• Fire inspection permit;
• Permit from environmental assessment.

Only after receiving all the specified permits and certificates can you begin production and marketing of your bakery’s products.

Bakery equipment

When choosing equipment for a bakery, you must clearly define the strategy of the business project. In other words, what do you want to achieve and what will be your competitive advantage. This may be a very high quality of products, a large assortment of bakeries, or flexibility and speed when switching to the production of other types and varieties of bakery products (sensitivity to market requirements). In accordance with the chosen direction, you select equipment with the required characteristics.

The next point is the choice of the country of origin. Foreign analogues will be significantly more expensive than domestic equipment. For example, German baking ovens will cost you from 30 thousand euros. It’s true that the characteristics of such stoves are much better. They require less repair and are generally more durable. The most famous and well-established brands in the bakery equipment market are: Metos, Winkler, Giere, Polin, Bongard and Miwe.

In addition to ovens, you will need other equipment, such as dough sheeters, dough mixers, flour sifters, etc. You will also need to purchase racks, scales, packaging machines, bread slicers, baking dishes, etc.

Thus, for a bakery with a productivity of up to half a ton per day, approximately 60 thousand euros will be required to purchase all the necessary equipment (imported). This is the minimum set. When purchasing more productive equipment, count on 100-200 thousand dollars. Domestic analogues will cost much less. Depending on your financial capabilities, you can combine what equipment you buy for your bakery.

Sales of finished products

To organize sales you can:

1. Conclude a supply agreement with several stores and deliver using your own transport.
2. Conclude an agreement with wholesalers. This option will free you from organizing a sales market, and it is also more economically profitable; you do not need to maintain vehicles and additional personnel for the bakery (driver, auto mechanic).
3. Independent organization of points of sale. This is the most expensive option, as it will require mobile vans and special permission from the municipality. But the advantages of this method are obvious - you always sell your product.

Recruitment

It is clear that workers are needed to operate a bakery. Their number depends on productivity. So for a mini-bakery, with the production of up to 350 kg of baked goods, you will need 3-4 people (baker - technologist, baker's assistant, technician and cleaner). When increasing production to 2.5 tons of bread per shift, you cannot manage with a staff of less than 7 people.

Equipment suppliers will teach your staff how to operate it, but they won't teach you how to bake bread or rolls. Therefore, for the vacancy of a baker-technologist, hire a person with the appropriate education and at least minimal work experience. Your reputation largely depends on this.

Beginning of work

Before starting a bakery, you need to make sure that all the necessary raw materials are available in your warehouse. Its quantity should not be less than the weekly consumption.

So, after 9-10 months of all the work, obtaining all the necessary certificates and permits, recruiting and training personnel, the exciting moment has come, the start of work. But in essence this is not the end, this is the beginning. For example, when releasing the first batch of bakery products, you must calculate its cost and set a price acceptable to both you and the end buyer. When calculating the price, it is necessary to take into account that, according to GOST, for 1000 kg of white bread you need: 740 kg of wheat flour, 7.4 kg of yeast, 9.6 kg of salt and 1.2 kg of vegetable oil. Add here staff salaries, fees for used energy resources and taxes. The price of the bread you produce should not be less than all costs, otherwise it will be bankruptcy.

In general, the average profitability of small bakeries fluctuates around 10%. Not too much, but not too little either. In Europe, for example, such profitability is a very successful business.

To run a successful business, you also need to master the basics of marketing and constantly monitor the needs of customers. For small bakeries, this is the only chance to be profitable.

We hope that information on how to open a bakery and a business plan for opening one will help you in starting your business.