High-quality food is necessary for the normal functioning of each person. Proteins, fats and carbohydrates must be included in the diet. Every day you need to eat more vegetables and fruits. You can not do without sweets. In a normal amount, glucose contributes to the active functioning of the brain and energizes it all day. Cakes and cakes are loved by both children and adults. It is no coincidence that confectioners always have good earnings. And for the business to bring a really stable income, it must be properly organized.
Choose a room
The organization of the work of the confectionery workshop should first of all begin with the choice of the premises in which the specialists will work. First of all, the type of product to be manufactured is taken into account. Indeed, for baking buns and for making sweets, various equipment is needed. The task of the engineer is to calculate what area will be occupied by this or that production equipment. The project is prepared taking into account fire safety rules.
For medium production, 20-25 square meters of working space is enough. This indicator allows you to install a fairly large number of different equipment. In a separate room there will be only
refrigerated cabinets for storing semi-finished products. Organization of the work of the confectionery workshop must be carried out in accordance with regulatory documents. Production can be started only after the future workshop passes all the necessary checks.
Safety measures in the confectionery workshop
Any production is a zone of increased risk. The pastry shop is no exception. The safety of work on certain equipment primarily depends on its design, the presence of an alarm, as well as blocking devices. Of great importance are the skills of an employee who is allowed to manage a particular mechanism. Therefore, before embarking on the performance of their duties, each employee is instructed and signs the relevant documentation.
Any mechanism must be tested before starting the shift. Many machines that work in pastry shops have moving parts. They must be protected from workers. The mechanic, before starting the equipment to work, turns it on at idle. This makes it possible to check how the engine works and in which direction the main shaft moves. Its rotation should be in accordance with the arrow indicated on the equipment.
During operation, the machines must not be overloaded with food. It is necessary to act in accordance with regulatory documentation. The ingredients in the cutting equipment should be pushed only with wooden auxiliary objects. Metal accessories can cause an accident (e.g. electric shock).
Many entrepreneurs in the confectionery shop often acquire a universal drive on which various types of equipment can operate. It is really very convenient and saves a lot of money. But use such a device should be correct. Changing equipment is necessary only when the engine is off. It is worth constantly monitoring the temperature of this mechanism. Overheating of the motor over 70 degrees Celsius is not allowed. During operation of the equipment you need to be constantly next to it. This is especially true for machines that do not have an emergency shutdown function.
Fire safety
The organization of the work of the confectionery workshop should be carried out in such a way that it is possible to prevent the occurrence of a fire. Extinguishing measures also play a huge role in the event of an unforeseen situation. All factories and production for fire safety are divided into several categories (A, B, C, D and D). Confectionery shops belong to the latter category. This is due to the need to handle fireproof substances in a hot state. During baking, flames, radiant heat, and sparks can form. All this often leads to a fire. An evacuation plan should be placed in each room.
The premises of the confectionery workshop should be equipped with high-quality ventilation. This will maintain the desired air temperature in the production. In addition, employees responsible for fire safety should work in the room. These people will follow the work of the main mechanisms. In the event of even the slightest likelihood of fire, the operation of the entire workshop stops.
Often fires occur in the attic. They must be kept in perfect cleanliness. It is impossible to store things and products that are highly flammable. For the attic is the responsibility of a specific employee of the workshop. The room must always be locked. In the attic, you can not organize an archive or warehouse. Here can only be faulty equipment that is not fueled with combustible materials.
Recruitment in a pastry shop
Profitability of a business depends on the employees of the company. Therefore, only qualified specialists should be allowed to work. The number of employees depends on the size of production, as well as the assortment that the confectionery shop will offer (cakes, pastries, sweets, pastries). You will have to hire several confectioners with various specializations, assistants, cleaners, a purchase and sales manager and an accountant. A company founder can also play the role of a manager. But only a person who understands the confectionery business can control the work.
Each employee who will directly work in the confectionery workshop must have a health record book. People with chronic diseases of the skin and respiratory tract are not allowed to perform duties. In the event of a deterioration in the well-being of an existing workshop employee, he should take sick leave.
Workers in the confectionery workshop must come in a special form, including a scarf or cap, sleeves and an apron. Clothing for work in the factory can be made from latex or cotton. More durable are accessories made from natural fabric. The scarf should completely cover the head of the worker. Women with long hair braid a braid. It is forbidden to enter the confectionery shop with her hair loose. It is unhygienic and also life threatening to the worker.
When performing some duties, confectioners need to wear sterile rubber gloves. This is especially important when working with cream and raw dough.
Equipment
The work of the confectionery workshop largely depends on how correctly the equipment is selected. A rational solution to this issue makes it possible to produce a fairly wide range of products in a small area. Today, the selection of special equipment is really great. It all depends on what products the company will offer. But there are mechanisms that no pastry shop can do without. The characteristics of a mixer, for example, are of great importance. The more powerful this machine will be, the more test will be able to give the workshop for a certain period of time.
There is equipment, without which the confectionery shop cannot do at all. Production, in particular, can be adjusted properly with a dough mixer, convection oven, planetary mixer, refrigerator, and freezer.
Ancillary equipment is also of great importance
. These are
exhaust umbrellas, electronic scales, pastry tables. The room should have a rack in which the equipment of the confectionery workshop will be stored, as well as a bathtub for cleaning products. In a separate room there are washbasins and a dishwasher.
Mixer and Dough Mixer Selection
The taste of the future product depends on how well the dough is made. Therefore, the choice of a quality mixer and mixer is of great importance. The mixer is an indispensable tool in the manufacture of various creams, kneading yeast dough. Most often, planetary mixers are purchased in a confectionery workshop. The description of this equipment is quite simple. This device is equipped with a planetary rotating kneading organ (most often around its axis). Such equipment helps to carry out a uniform process without air and lumps. Specialized organizations sell floor and table planetary mixers. The floor version is most often purchased for large workshops. Using such equipment, you can knead up to 80 liters of dough in a single use. Table mixers are designed for the preparation of a small volume of product (not more than 15 liters).
Mixers, as a rule, have various nozzles, which makes it possible to produce various types of dough, as well as cream for cakes and pastries. Which nozzle to use in a particular case can be found in the description of the equipment.
Despite the huge number of options, the mixer is most often used to prepare a small batch of dough. For the manufacture of products in large volumes mainly use special dough mixers. For the preparation of products from yeast dough, equipment with a spiral form of a kneading organ is used.
When selecting such equipment, it should be borne in mind that the usable volume is only ¾ of the total volume of the unit. A mechanism should be acquired only when a business plan for the confectionery workshop has already been drawn up. In advance, you should calculate how much test should go for one work shift. The mixer parameters, as well as the mixer operator, will depend on this. When choosing a planetary mixer, you must pay attention to the speed of the whisk, as well as the possibility of gear shifting. After all, a high-quality protein cream, for example, can be prepared only at the maximum speed of whipping.
Dough sheeter
Puff pastry products are very popular among many. To prepare such products on an industrial scale, you need to purchase a dough sheeter. Preference should be given to equipment that has a reverse function (the ability to roll out one layer of dough several times). In addition, you should pay attention to the thickness of the gap between the rolls.
The dough sheeter allows you to fully automate and mechanize the manufacturing process of various bakery products. All equipment is divided into two groups - floor and table. When a confectionery shop is drawn up, it is imperative that you leave room for a floor dough sheeter. The fact is that such equipment allows you to process a small amount of products. Most often, such mechanisms are used at home or in small bakeries.
Equipment can also be classified according to the type of drive - manual and electric. The first option has long been not used on an industrial scale. Electric dough sheeters allow you to make much more bakery products in a certain period of time. With this mechanism, various cakes and pastries can also be made.
Choose a stove
The plan of the confectionery shop cannot do without a quality oven. Most often, several types of baking equipment are used at once. The most popular are shelving and rotary ovens. The latter option is considered more suitable for small-scale production. Rotary kilns make it possible to produce a small batch of products in a short period of time. In addition, it is very easy to control such equipment. Such ovens are great for baking buns and butter bread.
Shelf ovens are used, if necessary, to simultaneously bake several bakery products of various assortments at once. On one shelf, you can put pies with sweet filling, and on the other with meat. Moreover, the technology of cooking products is not violated at all.
Modern furnaces are high-tech. The organization of the confectionery workshop is reduced to the management of processes that are performed by specialized equipment. All you need to do is set the baking time of a particular product and wait for a sound signal. The likelihood that the product will be spoiled is negligible.
Refrigerator
Without a device that can maintain the desired temperature all the time, the confectionery shop also cannot do. The dough is most often prepared from perishable products that can only be stored at low temperatures. Refrigeration equipment for pastry shops should be selected with special attention. Production freezers are optional. But entrepreneurs prefer to purchase such equipment. The fact is that in the freezer you can store not only meat products, but also finished dough products. If you pre-cook semi-finished products (raw baked goods), production can be organized more efficiently.
Some
baked goods may go on sale half-baked. Products are baked in advance, but are not brought to readiness. Next, the products are wrapped in cling film and stored in a freezer. Organization of the work of the confectionery workshop can be based on the manufacture of semi-finished products alone. Many entrepreneurs manage to make good money this way.
What is needed for successful work?
The effective work of the confectionery workshop is not only a well-composed business plan and high-quality equipment. It also depends on the products that the company will offer. To attract the attention of buyers, you need to show imagination. Simple buns with sugar powder will be very popular if they are baked in the form of animals or plants. The main consumers of confectionery are children. The main emphasis should be placed on them. It is worth launching production with the image of cartoon characters.
Workers in the pastry shop should be selected with special attention. These should be people who truly love their job. Employees will perform the work qualitatively only when they can receive the appropriate payment for their work.
A site on the Internet describing a confectionery shop can increase revenue. Photos of finished products, as well as contact details should be placed in a special section. Many potential customers prefer to order products in real time.