10 Culinary Terms Related To Sponge And Cakes How to Run a Bakery

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How to Run a Bakery

Running a bakery requires many things to come together at once.

I prefer the phrase, “The Daily Operational Requirements of a Bakery” not “how they make bread”.

The word “running”, is a word used in the playground and even we as bakers are very fast and it may seem to others that we are running from one place to another. It is designed and made to use our creative time as humanly possible.

Rushing in the bakery business is one of the main causes of professional accidents. The only time anyone should be in the bakery business is in an emergency!

Now regarding this topic we are selling bread but as I explained my favorite time is the daily work of the bakery.

For some, it will also be a headache. It will certainly be interesting and beneficial to others. But it can also be your worst nightmare!

I’m telling you this at the beginning…

…NOT to scare you into leaving your business, but to open your eyes, to see outside the box.

You’ve heard that phrase many times I’m sure. But, if you can think outside the box then many complexities can seem like simple words. (Unless you hate compound words of course).

YOU!

YES you!

Everything you do will be printed on your business and everything your employee will do will also affect “YOUR” business. So it’s up to you to learn as much about the business as humanly possible.

What you don’t know can be bought, like managers, accountants and lawyers.

You should monitor every aspect or use someone you trust wholeheartedly and I mean trust completely. This person will be wasting YOUR money. They will be doing your work. They may not be writing the checks, but they are probably creating the production flow and managing your staff so that’s where they’re spending your money.

So, what goes into making bread?

Or as I said before, do the daily work of making a bakery.

One of the first steps is to break down your purchases and cut down the recipes that you will use to find the selling price to cover all your business needs.

Of course, I assume now that you have already written your business plan and prepared the ingredients, these are the steps to become a profitable bakery business.

The daily operations of the bakery are changing every day. This is because production changes every day. After all, the chances of selling anything every day is impossible – NOT impossible, but not impossible.

Of course we try to make enough so that only a few pieces are left. That way, the product is very fresh.

In the bakery we make bread dough, and some of the dough requires bench time and some of the bread dough is what we call “No-Time” dough. Therefore, it is important that we schedule our time to use all the times we have suggested in order to make the best use of each appliance and to use our oven properly.

In addition to bread dough, we also make cakes and pastries, pies and other products that require different working methods. They also burn at different times and temperatures.

Bread bakes at a temperature of 400 to 450 degrees. But if you put a high-sugar yeast in the same oven, three things will happen.

1. Sugar will burn
2. Milk puff is not cooked properly

3. Time, ingredients, labor and products are wasted!

Similarly, if you make meringues, the temperature of the oven will be 150 – 175 degrees trying to cook the sponge.

cake or bread at that temperature will be the same result as the third number above.

In many bakeries, those are small bakers with few employees who use a method called “baking on the floor”.

Bottom baking is a method of making bread by baking all the ingredients at high temperatures, then making the cake, then the cookies, then the meringues.

The products are cooled, flavored, packaged and sold.

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