So, you have tested your recipes, you practiced baking and tested them over and over with your baker etc., etc., I say, i will probably do this in 3 to 6 months, depending on the scale of operations you are planning. If it's just Pandesalan with a couple of sweet yeast dough and cupcakes on the side, 3 months will do provided you practiced baking 4 times a week or everyday except weekends..that sort of thing.
I think you know when to say you are ready. You need to get at least your family's untainted review of the products you want to sell, yes, you have to let other people taste them first before selling your breads. I suggest you get random people also to taste them, i will go around if i were you, ask them what their comments are, what do you think you should improve, etc., etc., Tell them to be honest. Don't cry if they don't like it, just go back to your kitchen and improve on what was wrong with it.
So after all this is done, time for you to make a list of what to buy for your bakery. I assume that you already have an oven and proofing rack, but you need to decide on the size of your commercial oven. I have a 4 sheeter but i plan to buy another one just in case i get orders online. You are lucky there are many affordable ovens and mixers out there now.
I will suggest that you canvass at least 4 to 5 brands of oven and mixers, then write down their pros and cons, price, convenience in usage etc., etc., and then buy them.
You can find other tools and gadgets at www.breadmakinglessons.com, from pastry brushes to tongs, digital scales etc. etc.
Most of my students set up their bakeries right in their own localities, subdivisions, in their garage, front of the house or apartment etc.,,
Secure the necessary permit, you are selling food so let them know you mean business by procuring the licenses etc., and make the production area suitable enough to pass HACCP, or Hazard Analysis Critical Control Point. Please google it online to know about it more.
If you haven't built your bakery yet, make sure you have the following:
2 large sinks, 1 for dish washing and 1 for production. These two should be separate. Bakeries will have a need to cook fillings and toppings etc.,, so they need a separate sink where they can freely wash their hands and tools etc., On the other hand, baking pans which form a large bulk of the load needs a separate much larger area, big enough to handle all the baking pans and baking sheets for the day. Believe me, it's going to be messy if these two will share the same small cramped sink space.
You need a gas stove range, preferably a 4 burner gas stove to cook your fillings etc., Place this away from your main work area for baking breads and cakes. I have dedicated a space for my cake decorating, baking area exclusive for baking only and a cooking space. It doesn't matter if the whole bakery space is small, just make sure they are separate from each other. You don't want your fondant tools lumped up with your bread stamps or large wooden rolling pins. Nah. That's not how you do it.
Storage space should be ample and not near your stove and refrigerator or freezer. These areas are hot or warm and will spoil your ingredients. You can store tools and paper, boxes, near these three but never food or perishables. This is important. I once had a client who stored his tubs of margarine and shortening near the OVEN!!! 1 month in and the shortening and margarine turned rancid making their breads taste like SOAP! Eeeew!
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