Baking for Profit: Starting a Small Bakery

George Bathie

ISBN 10: 1853394076 / ISBN 13: 9781853394072

Published by ITDG Publishing, 2000

About this Item

With good planning and access to good staff, raw materials and markets, setting up a bakery can represent an excellent enterprise opportunity. This practical manual is invaluable reading for those starting their own baking business or any baker looking to improve their existing business in order to increase profits.Most communities have the capacity to support a well-run bakery business. Baking for Profit provides the kind of clear guidelines and advice that entrepreneurs need to start their own small bakery. With a focus on effective planning, this book covers all aspects of the business, from first steps and feasibility studies to site and buildings, employees, health and safety and the right kind of equipment.The author gives appropriate recipes for initial production in detail, as well as guidance on suitable production systems and straightforward methods of keeping track of costs as the business expands. Valuable advice is provided on overcoming production problems and troubleshooting as well as transporting goods efficiently.

Seller Inventory # CIN1853394076G

Bibliographic Details

• Title: Baking for Profit: Starting a Small Bakery
• Publisher: ITDG Publishing
• Publication Date: 2000
• Language: English
• ISBN 10: 1853394076
• ISBN 13: 9781853394072
• Binding: Paperback
• Condition: Good

About this title

Synopsis

Most communities have the capacity to support a well-run bakery operation. With good planning and access to raw materials and markets, setting up a bakery can represent an excellent enterprise opportunity. Baking for Profit provides the information that a small entrepreneur needs to address when setting up a bakery. The emphasis is on clear advice and instruction, beginning with effective planning. The opening chapter covers first steps, including setting about the vitally important feasibility study. Subsequent chapters cover other aspects of setting up the business, such as choice of site and layout of buildings, hygiene and safety, raw material selection and choosing the right type and scale of machinery and equipment. The book gives appropriate recipes for initial production, as well as guidance on suitable production systems. There are also troubleshooting charts giving advice on overcoming production problems, as well as useful advice on stock management. This practical manual is invaluable reading for those who are starting out in the bakery business, those whose job it is to advise others doing so, or those who want to scale up existing operations to increase their profits.

About the Author

George Bathie is a retired professional baking consultant, and a Fellow of the Institute of British Bakers.