Many bakers have dreamed of setting up their own bakery, but without actual management experience, how easy is it to transform? Even if the store is really opened, it is often difficult to operate. The truly awesome bakers not only have first-class skills, but they can also play their own role. They can freely switch between the roles of boss, sales and master, and some have created their own bakery brands. How do they do it?

The purchase of baking materials should be controlled

Generally, there is a tendency to waste when raw materials are abundant, so in addition to the bakery owner, the bakers must also have a quantitative concept of how much raw materials are used to make how many products, and when purchasing raw materials, materials and packaging materials, they must control just enough quantities. , Don’t order more to encourage waste, and don’t increase management troubles for the convenience of increasing storage.

Have a good signing system

All raw materials in and out of the noodle shop and the handover of intermediate products must have a good signing system for clear responsibilities. It is easier to track and correct any waste that occurs. For example, when the raw materials are purchased, there must be a sign for receipt, and only the actual received quantity can be signed. Do not have the habit of pre-signing or re-signing. In addition to the receipt of raw materials, the weight of the raw materials received by the master must also be signed, and the weight of the dough that can be mixed must be recorded and signed. The plastic surgeon collects as much dough as it divides, how many products are made, and records and signatures of the weight and quantity at each stage. This makes it easier to control waste and understand the overall production situation and product quantity.

Check the quantity of materials

The inventory of raw materials, the amount received, the price of raw materials, and the products made should be checked frequently to avoid errors. When the boss is busy, he needs a baker to do it, which has a very good effect on the normal production of the bakery and avoiding waste.

Materials are sorted and stored to prevent deterioration

Raw materials need to be sorted and stored according to their nature and category. Some raw materials need special treatment before they can be stored. These mostly depend on the nature of the raw materials themselves. Therefore, the master must absorb more knowledge about baking materials so that various raw materials can be properly stored to avoid damage, deterioration, pollution, corruption, and waste of raw materials.

Follow the first-in first-out principle

It is true that the principle of first-in, first-out is observed. The old raw materials in the warehouse must be used first. Some raw materials cannot be stored for too long and deteriorate due to the preferences of the master or the convenience of access.

Strictly follow the standard formula and standard production procedures of the product

Some bakery products are completely freely used by the master, and the type of product, product formula or production process is completely in the hands of the master. This mode of operation is quite dangerous for the bakery. The consistency of the quality, size, weight, predetermined price, and raw material cost of the product itself cannot be controlled. How to talk about the profit of the bakery. Therefore, the baker must have a standard recipe and a standard production process to make a product, and strictly abide by the standard recipe and production method, so that the production quality of the product can be consistent.

Avoid product waste due to over-baking or insufficient baking

Baking is the last and most important part of baked products. No matter how good the raw materials are used, how good the shaping and production are, but the final baking does not pay attention to the scorching of the product, and only discarding it is a great loss and waste. In fact, baking is not difficult. It only requires patience and concentration to control the baking temperature and time. When baking, the baker should always pay attention to the change of the oven temperature and the time when the product enters the oven and the baking time. It is best to have a timer and alarm device. When the baking time is up, there will be an alarm to remind the master to pay attention to the baking. This can effectively reduce the waste of products during baking.

Develop good cleaning and hygiene habits

The most important thing about bakery products is hygiene and safety. Only a clean environment, clean equipment, and hygienic staff can make the baked products hygienic and safe. In addition to supplying safe and hygienic products, bakeries with good hygiene practices can increase the storage time of products and ensure the credibility of the bakery. Bakers are people who have direct contact with baked products, so they must pay more attention to hygiene and cleanliness.

Develop good weighing habits

The raw materials required by the dough shop to make any product must be accurately weighed. The weight of the dough after mixing, the weight of the unit dough after shaping, and the weight of the baked product must be accurately weighed, so that the product quality and cost can be accurately controlled. There are many masters who do not have the habit of accurate weighing, and trust their own experience to estimate the amount of raw materials. They think that using weighing will affect the speed of making products, which is a serious mistake. In fact, after getting used to weighing, it does not take much time to do it well. There is no benefit in making it fast but not accurate.

Find ways to use surplus products

In some cases, there may be some products remaining and cannot be sold. If you barely sell at a discount, it is easy to destroy the quality requirements of your store. Therefore, the bakery should design some new products that utilize the remaining products to avoid losses in this regard.

Do not discard any dough or batter

The dough and batter in the mixing tank must be completely scraped, not only to avoid waste, but also to help clean the bakery.

Develop the habit of inventory

How much is produced today? How much are sold and how many are not sold out? How much is expected to be produced tomorrow? These are not the owner's patent, and the baker must have a rough estimate in his mind.

The above methods seem trivial and complicated, but they are not difficult to do. As long as you are conscientious, careful and responsible in every aspect, and persevere, I believe you can also become Niu Breaking's baker and transforming into Niu Breaking's cake shop owner! If the owner of the bakery asks your baker in this way, I believe your management will be easier and more successful!