Business ideas
Business plan for the construction of a bakery for the production of bread and flour confectionery products of short storage
As part of the project, it is planned to build its own base for the operating enterprise on the allocated land plot and move to the constructed premises. The enterprise will be located in rural areas, where there are practically no other organizations and the problem of job availability is very sensitive. All hired workers have social guarantees; in the future, it is planned to expand the staff. When baking bread, the initiator of the project adheres to traditional methods of baking, which strictly correspond to technical conditions.
The main buyers are local residents and summer residents who come both to local villages and passers-by (the village is located on the highway). The company also has its own outlets (these are specialized goods and a point of sale at a bakery).
It is assumed that there will be no significant drops in the production of bakery products when moving to a new production base. During the operation of the bakery, it is assumed that in the period from May to September of each calendar year there will be a seasonal increase in sales volumes of up to 30%.
The main raw materials for this project are flour (rye, premium, first grade), dry yeast, salt, granulated sugar, vegetable oil and other natural ingredients.
The project is supposed to produce the following types of bread:
1. Rye bread (from a mixture of rye and wheat flour 1 grade). Finished product weight - 0.68 kg.; Dough piece weight (MTZ) - 0.75 kg;
2. Bread of the highest grade (from wheat flour of the highest grade). Finished product weight - 0.5 kg.; Dough piece weight - 0.55 kg;
3. Sandwich loaf. Finished product weight - 0.36 kg.; The mass of the dough piece is 0.4 kg.