Business plan for making custom cakes. How to open a confectionery shop. Suppliers of raw materials and materials

• Selecting a room
• Raw materials and assortment
• Recruitment
• Sales
• Step-by-step plan for starting a cake and pastry business
• How much can you earn from your activity?
• How much money do you need to start a business?
• Step-by-step opening plan
• How much can you earn from producing cakes and pastries?
• How much do you need to invest when starting a business?
• What is the OKVED code for the production of cakes and pastries?
• What documents are needed to open a business?
• What is the taxation system for confectionery production?
• Do you need permits to open a confectionery shop?
• Technology for the production of cakes and pastries

Today, the entire range of cakes and pastries supplied to the shelves of shops and supermarkets is produced at enterprises of three levels. The very first level is the highest, occupied by industry leaders. These include enterprises that have been operating for many years and are equipped with advanced imported equipment. These are such concerns as Bolshevik, Kolomensky, Zvezdny and a number of other well-known companies. At the second level there are a number of food production enterprises - confectionery factories, bakeries, both large and medium-sized, which are found in every region. These enterprises, in principle, form the entire segment of food production. And finally, the third level - countless small bakeries and individual workshops, including those operating at trade enterprises.

Opening your own cake and pastry production is a natural solution that arises for many aspiring entrepreneurs. And this is quite understandable. The market is simply overflowing with all sorts of offers and ready-made solutions from equipment suppliers. Despite the fact that the price of entry into the market is relatively low: in most cases, to open a mini-bakery in a rented premises, 200-300 thousand dollars will be enough.

Despite the fact that supermarket shelves have long been overflowing with confectionery products from a variety of manufacturers, companies still want to try their hand at this market. Unlike the production of bread and bakery products opening a cake production workshop looks more preferable. “Producing cakes allows you to play with the price,” market players say. The margin in the confectionery business is about 30%.

Selecting a room

To organize even a small production, you will need a room with an area of ​​150 m2. Rent, depending on the region, will cost from 500 rubles/m2 per month (in Moscow from 2500 rubles/m2). Not every room is suitable for organizing a workshop. Rospotrebnadzor (SES) pays special attention to such productions, since we're talking about about food production.

Rospotrebnadzor specialists pay attention to the walls (must be tiled), ceilings (must be whitewashed), the presence of water supply, ventilation systems, and lighting. A storage room and a toilet are required. The room itself should not be a basement. Otherwise, it will not be possible to obtain a production permit.

What equipment to choose for cakes and pastries

The equipment for the production of cakes and pastries can have many variations. To some extent, this also depends on the required production volumes (large enterprise or mini-bakery). The cake production business is quite technologically advanced and will require investments in equipment, starting from 70 thousand dollars, no less. The cost of a new furnace starts from $15 thousand, plus some of the funds will be spent on delivery, installation and commissioning.

For example, to produce puff pastry products you will need to purchase: a beater, a refrigerator, a flour sifter, a washing bath, and a rack trolley. The cost of such a kit will be about $10 thousand.

But to build a line for the production of sponge dough and cakes you need: a station for preparing dough and cream, an oven, a cooling conveyor, a cutting machine, folding conveyors, a unit for assembling a sponge cake and sandwiching it with cream, a machine for cutting the top of the cake. The productivity of such a line is about 400 kg/h. A ready-made line for the production of sponge cakes will cost at least 100 thousand dollars.

Raw materials and assortment

The main products for the production of cakes and pastries are wheat flour, granulated sugar, eggs and egg products, butter, salt, powder, nuts, starch, margarine, cream. The approximate calculation of raw material costs in monetary terms is as follows: for production of 250 kg. finished products (313 cakes, 800 grams each) will require the purchase of ingredients for a total amount of 190 thousand rubles.

As for the range of products produced, cakes without preservatives and dyes are in demand today. Low-calorie cakes are in great demand. Retail chains no longer sell butter cakes in the price segment up to 100 rubles. Up to 80% of all sales come from cakes ranging from 170 to 240 rubles.

In the near future, the market is forecast to increase demand for premium cakes. Now they account for about 10% of all sales (Moscow). But you shouldn’t start a business by producing only expensive cakes - the market for such products is too specific and limited.

Recruitment

The number of personnel required depends entirely on the volume of production and how many retail outlets you plan to work with. If the volumes are small and the number of client stores is no more than ten, then a team of 10-15 people is sufficient. The main staff includes: a baker and an assistant, confectioners (five people), a technologist, a specialist in logistics and order reception, two sales managers, head. warehouse Accountant and cleaner initial stage are employed part-time (outsourcing).

When searching for personnel, special attention is paid to confectioner and sales managers. The latter are essentially the face of the company. Since it is managers who communicate with retail chains, and they judge the company as a whole. And without a normal confectionery technologist it is impossible to build a normal production in principle. The development of new products, their taste characteristics and quality depend on the technologist. If, in addition to cakes, it is planned to produce pastries, then two teams of technologists will be required - the technological production of cakes and pastries is very different. In this case, one team will not be able to ensure stable production of the entire range.

Sales

When opening a cake production, an entrepreneur must be aware that large investments are needed in product promotion. The main sales of cakes and pastries (up to 80%) come from retail chains. But to get on their shelves, it’s not enough just to bring them the goods. Retail chains, especially large federal ones, require payments for inclusion in the assortment, payments for shelf space, payment for each new item in the assortment, retro bonuses, and so on. A “novice baker” can no longer manage without large marketing budgets.

Approximate data:

• Monthly income – 180,000 rubles.
• Net profit – 86,720 rubles.
• Initial costs – 255,000 rubles.
• Payback – from 3 months.

This business plan, like all others in the section, contains calculations of average prices, which may differ in your case. Therefore, we recommend that you make calculations for your business individually.

In this article we will draw up a detailed business plan for a mini-confectionery with calculations.

Description of service

The organization bakes cakes, pancakes and muffins to order. We are considering a situation where a private entrepreneur independently prepares products for sale. He does not have any additional employees. There is only the desire of a good cook to become a real seller of sweets. We are considering renting the premises, but you can also use your own premises if available.

Market analysis

The realities of today suggest that it is almost impossible for a simple confectionery shop to open and stay afloat. This is due to the very high competition of the industry.

Having examined the analytical data, we can conclude that the industry is not developing today. There was a glut of goods in the market. There has been no growth rate since 2000. Even small towns are oversaturated with confectionery products.

Competition in the industry is very high, and accordingly, the requirements for products are high. How can a private entrepreneur with a small production volume attract buyers? First of all, the exclusivity of the products offered. Why are people willing to buy such a product? Because large stores offer the same products to the client. They don’t have variety, or rather, they do have variety, only in large supermarkets they sell the same thing as in a small retail store. In general, this is a very relative diversity.

People want something special that is made just for them. So, today cakes made from mastic, products with photos, drawings, small toys, and figurines are very popular. How does the whole process work? The person tells the seller about the required weight and the event itself. Attention is also paid to the specific features of the life of the person or people for whom this cake will be prepared. The same thing happens with baking small muffins and pancakes.

An important advantage is that, in fact, production directly depends on the number of clients. That is, you can purchase in advance required amount products.

Of course, studying consumer demand information, you can see that cakes and pastries account for only 8%. But is it really that bad?

Firstly, our entrepreneur does not cook in such large quantities to provide a large number of clients. The number of consumers will be much greater than the number of products produced. This will allow you to set good price for handmade cakes.

Secondly, the candy and biscuit segment is experiencing the highest demand. At the same time, there is huge competition there. Large confectionery factories occupy most of the market. It is more than difficult to compete with them. And the profit from sales will be less than when making cakes.

So, who will become the main consumer of sweets from a private entrepreneur?

This may include people of average and above average income. As a rule, family people order cakes for birthdays, anniversaries, and name days. It is worth paying close attention to families with small children. Parents, as a rule, take a very responsible approach to preparing a holiday for their child. A handmade cake with your favorite cartoon characters will certainly delight your child.

Of course, it won't be possible without competition. There are three main competitors:

1. Large shops and supermarkets . But a private entrepreneur will win against their background due to exclusivity, individual approach, quality and novelty of the ideas used.
2. Coffee shops and other catering establishments . They can be eliminated by separating the buyer niche. Not everyone is ready to go celebrate the occasion in a cafe; many do it at home. And the cake will cost a little less, but the taste will be better.
3. Other private entrepreneurs-confectioners . There are more and more such people today. You can fight them. It is necessary to prepare custom-made cakes so that people come again and again. And clients can bring new people. In this business, word of mouth is the main engine of advertising. Therefore, all that is required of the pastry chef is to do his job with love.

SWOT analysis

A person who knows how to cook delicious cakes is often afraid to open his own business. And he has every reason for this. Before starting a business, you need to study the area in detail, the market situation, and, ultimately, assess your own capabilities and take into account possible difficulties.

Not all factors can be controlled. There are also those that you will have to come to terms with or try to avoid.

External factors include:

1. Possibilities:

• Possibility of using various resources (large number of suppliers).
• Low activity of competitors (meaning that other manufacturers are developing their own production and are not engaged in intra-class struggle).
• Complete management of your own expenses and income.
• High demand for the product.
• The novelty of the idea, its “delicacy”.
• Possibility of developing new products, recipes, varieties.
• Growing income of the population.
• Consumer love for exclusive things.
• A large number of restrictions, the need for certification.
• Constant demand for manufactured products (within the industry).

1. Threats:

• It is quite difficult to enter the market (this is due to the preparation of the necessary documents).
• The emergence of other individual entrepreneurs with the same idea.
• The emergence of new requirements and standards for manufactured products.
• Tightening of work in this industry due to the emergence of new laws, SanPinov.
• High sensitivity of business to external conditions.

There are also factors that the entrepreneur himself can regulate. They are also called internal. These include:

1. Strengths:

• Entrepreneur qualifications that determine product quality.
• High level of motivation.
• High performance.
• Using the most effective ways advertising.
• Product exclusivity.
• Working with reliable product suppliers.
• Use of high-quality modern equipment.
• Experience in the industry (pastry chef).
• Working with a specific segment.
• Profit will depend on the entrepreneur himself.
• Costs in case of failure will be minimal.

1. Weak sides:

• The need for initial investment.
• There is no clear strategy.
• Inexperience as an entrepreneur.
• Product sales channels have not been developed.

First of all, an entrepreneur must resolve the following issues:

1. Develop an assortment . It is best to create a portfolio with your work, a price list with detailed composition, weight, menu, and capabilities. This will not only make your business more presentable, but will also give it respect and respectability from clients.
2. Focus on technology . It is very important to comply with all standards and not break the law. At this stage, it is necessary to study the existing legislation. You can use the services of a technologist.
3. Find product suppliers . This, firstly, will help reduce costs, and secondly, will ensure the quality of the raw materials used. It's worth spending a little time finding a great supplier with all the necessary certifications. You can visit local grocery stores and compare prices.
4. Start looking for clients early . This can be done at the stage of certification and search for premises.

Opportunity Assessment

What can you say about the possibilities? The entrepreneur himself can work at any time of the day or night. Everything will depend on the number of orders. The operating mode can be called irregular.

A private entrepreneur does not have to worry about the seasonality of work. There are many more consumers than he could bake cakes.

Based on the experience of many “private confectioners,” they also work on weekends. Moreover, on such days the number of orders is noticeably higher.

You can find a job in any area of ​​the city. The main thing here is to comply with all sanitary standards. You also need to take a closer look at the cost. It shouldn't be too big. You can take an ordinary room and bring it into a suitable form, in accordance with all norms and rules.

It is important to remember that the possibilities of one person are not limitless. If the demand is too great, you can hire another pastry baker and create masterpieces together.

In the future, you can think about developing your own packaging.

Organizational and legal aspects

1. Since there will be only one entrepreneur, it is better to choose. In addition, if he has never had his own business, then he will be able to take advantage of tax holidays, but more on that later. The following OKVED codes must be specified:

• 15.81 – Production of bread and flour confectionery products for non-durable storage;
• 52.24.2 – Retail trade in confectionery products.

1. We choose a taxation system (UTII is also possible, but tax holidays do not apply to it). Our organization produces goods, which means it can qualify for tax holidays. Where should I start? From studying the law on tax holidays. It is very important to see if it is accepted in your city. Remember that you can only take advantage of the 0% tax rate for 2 tax periods. We will make the calculations in this business plan based on the 0% rate.
2. use not necessary. You can limit yourself to BSO. This will save the cost of purchasing a cash register and its maintenance.
3. We study all the requirements of the SES, obtain the appropriate permission ( not necessary, but the check will still happen someday, so it’s better to prepare in advance). Remember that the SEZ must indicate the range of products produced (in the appendix).
4. Certificates of product compliance with existing requirements are required.
5. The equipment must also have certificates (Russian!).
6. Development technological maps of the dishes being prepared must be agreed upon (applies specifically to the recipe).
7. An agreement must be concluded with the organization carrying out disinfection, disinfestation and deratization.
8. No work licenses no need.
9. It is imperative to develop a compliance monitoring program sanitary standards at the enterprise.

Marketing plan

Price policy:

When determining the cost, you need to understand that people are willing to pay good money for quality goods. The cost will be clearly higher than the market average. Would anyone believe that a delicious, high-quality and exclusive cake can cost 300 rubles? For people, cost, on the contrary, will be a kind of indicator of quality.

When developing a promotion strategy, you need to understand that you do not need to use all types of advertising. This will not be effective and will significantly increase costs.

1. Creating your own website . It's not worth saving on this. You should trust a professional who will make a “delicious” website for good money. It’s worth constantly updating it – adding photos and reviews from your clients. Of course, it is also important to promote your website so that it has as many visitors as possible.
2. Opening a group on a popular network . Working with the community will be in many ways similar to working with a website - photos, reports, prices, compositions. You can attract new subscribers using online advertising.
3. contextual advertising . Using it, you can advertise your own website, where contact information is located, or a group.
4. "Word of mouth" . This method plays a huge role. It is impossible to manage it on your own. But to influence – very much so. You just need to love your job, do it with love! The more satisfied customers, the more new ones. Their number is growing in geometric progression, based on the professionalism of the pastry chef.
5. Carrying out promotions, discounts, bonuses . This method will allow you to develop your own client base. Together with the previous method, these will be real engines of promotion. Over time, contextual advertising may simply not be needed.

Calculation of projected income

We will assume that a pastry chef can prepare from 1 to 6 cakes per day. Everything here, of course, will depend on the level of skill. The average weight of the cake is at least 2 kilograms. Thus, the average return will be approximately as follows:

Production plan

The requirements for the premises are the same as for a mini-bakery:

• No basements.
• There must be a ventilation system.
• It is necessary to have cold and hot water, as well as sewerage.
• The ceilings should be whitewashed and the walls covered with tiles.
• There must be a toilet and a warehouse at the production site.

Repairs must be done to comply with the requirements of the SES and fire inspection.

Equipment you will need:

• bake;
• mixer;
• tables;
• fridge.

The inventory will also include decorative devices and cutlery.

Organizational plan

Financial plan

Don’t forget that we chose the simplified tax system and are entitled to tax holidays. That is, the net profit will be equal to 89,800 rubles.

As for the insurance premiums of the entrepreneur. For amounts below 300,000 rubles (depending on the selected type of simplified tax system, the income base is also assigned) payments will be:

• to the Pension Fund - 19,356.48 rubles;
• in the Federal Compulsory Medical Insurance Fund – 3,796.85 rubles;
• No contributions are paid to the TFOMS in 2016.

Total, total amount of contributions: 23,153.33 rubles.

For income over 300,000 rubles, the following contributions are paid:

• there are no payments in the FFOMS;
• in the Pension Fund - 1% of the amount of income, minus these 300,000 rubles.

Thus, the annual income will be: 180,000*12= 2,160,000 rubles.

We do not take expenses into account in our calculations. In a particular case, everything will depend on the chosen taxation system.

So, insurance payments will be: 23,153.33 + (2,160,000 – 300,000)*0.01= 41,753.33 rubles. We remind you that this insurance payments not in a month, but for the whole year.

To calculate profitability, let’s take the average monthly value of payments: 3,480 rubles.

Profitability: 86,720/180,000 = 48.18%.

Payback: 255,000/86,720 = 2.94. Opening a confectionery shop will pay for itself in 3 months.

Risks

The prospects turned out to be rosy. But it is important to think about possible risks. The most significant risks include:

1. Cost growth . It will be associated with rising prices for raw materials and rent. You can protect yourself by concluding long-term contracts for the rental of premises and the supply of raw materials.
2. Increased competition. It is important to work with the client base, replenish it, offer your regular customers discounts, promotions, bonuses (for example, after purchasing 4 cakes, pancakes are a gift!). Let's not forget about quality.
3. Changes in legislation . There is no way to protect yourself. But it is worth remembering that experienced lawyers can always help.
4. Technological risks (equipment breakdown). Everything is much simpler here. Buying new equipment will not be difficult if there is such a need.
5. Risk of delivery delays . We do not forget about the formation of trade stocks, we are looking for a reliable supplier, we indicate late delivery in the contract and the subsequent “sanctions” for the supplier.

Important: Remember that you can independently create a business plan specifically for your business. To do this, read the articles:

One last request: We are all human and can make mistakes, leave something out, etc. Do not judge strictly if this business plan or others in the section seem incomplete to you. If you have experience in this or that activity or you see a flaw and can add to the article, please let me know in the comments! This is the only way we can jointly make business plans more complete, detailed and up-to-date. Thank you for your attention!

The goals of creating a pastry bakery can be different. This includes opening a bakery in order to sell products at partner outlets. Or maybe the goal is broader and is to create a network of stores with confectionery products not only in a given city but throughout the region. Depending on this, the objectives of the business plan for opening a confectionery shop will vary.

Business plan for a confectionery bakery: goals and objectives of the project

The entrepreneur will be faced with the task of establishing production and timely sales of quality products. Without a clear plan, it is impossible to consistently move towards the intended result. We also offer expert advice on its preparation. Let's consider practical recommendations – .

Afterwards it will be necessary to expand production and develop marketing tools, which will carry out product promotion, recruit management personnel, and, if necessary, train them.

But whatever the goal, at the initial stage there will still be such a task as establishing production and timely marketing of high-quality products. Let's look at this task in more detail.

Brief analysis of the industry and its development trends

One small bakery-confectionery shop is able to generate a monthly profit from one to several hundred thousand rubles. Attracts this type activity in that there is a consistently high demand for bakery products due to the fact that they are essential goods.

On the one hand, bakeries have capacities that can provide products to a large number of the population. This is true. But the meager assortment they offer makes this niche attractive and open to small confectionery bakeries.

They can produce a significantly smaller volume of products, but much more varied. This is, firstly. And secondly, the taste qualities of bakery products are an order of magnitude higher than those of large bakeries.

It is the products of small bakeries that are in great demand among the population. This means there is potential for a start in this segment.

Target market of a confectionery store, bakery

To sell manufactured products, you need to determine the target market. On the one hand, it is clear that anyone passing by a kiosk or store with bread is a potential buyer. But this is not entirely true.

For example, if product sales will take place near educational institutions, That schoolchildren and students will want to buy some baked goods: a cupcake, cheesecake, bagel. They will be less interested in bread and loaves.

The same applies to business centers, offices, etc. Office workers will be interested in buying something to snack on at work during a break. Therefore, it is better to sell at these points something that potential consumers could eat with a glass of tea or coffee during breaks between classes, classes, or at work.

It’s another matter when the retail outlet is located in a residential area. They will also buy baked goods there, but bread and loaves will be in high demand. For many residents of high-rise buildings, it is tempting to go out into their own or a neighboring yard to buy hot and tasty bread instead of going to the supermarket.

Competition assessment

But in connection with the above, it is worth noting that a serious problem will arise in locating a retail outlet. It is not always possible to find a place near schools and universities, office centers and even in courtyards where there are no kiosks, shops, cafes nearby that would not offer fresh baked goods.

Bread factories are not competitors here. Direct competitors are the same small confectionery bakeries, which are very flexible to consumer requirements and whose products are in high demand among the population.

Therefore, in order for the business not to wither before it even begins to generate income, it is necessary:

• choose the location of the outlet;
• think over the assortment and pricing policy.

Possible risks

The high probability of risks is due to the incorrect location of the outlet, incorrect pricing policy and the selection of unqualified personnel. When starting your own business, or just thinking about it, the first thing you should think about is marketing your products.

At its core, marketing is a business. You can find good and relatively inexpensive specialists for all stages and types of production. But establishing the necessary sales in a highly competitive environment is an art that requires exceptional creativity. It is recommended that the owner be involved in this area of ​​his business.

This is no coincidence. Because if you train a good sales manager, then there is a very high probability that he will soon leave and open his own business. Conversely, many people can set up production, but not everyone can sell all their products and do so regularly.

That is, someone can copy your technological process, purchase the same equipment, and produce the same range of products. But if he does not understand the entire process of selling these products, then he will have to close down very quickly.

Profitability of opening a cafe-bakery

Without going into mathematical calculations and calculations, it is only worth noting that bakeries are very profitable. If 1 ruble is invested in the production of a product, then 2.5 rubles are received from its sale. That is, profitability of 150% is quite normal for bakeries.

From here, calculate what volume of products will be produced, and what costs the business can incur. But you won’t be able to achieve full self-sufficiency right away. This will take at least six months. And you can reach a permanent profit of one or more hundred thousand rubles no earlier than a year after the start.

Calculation of approximate costs for starting a business

The costs that will go towards opening a confectionery bakery depend on what volumes of products are planned to be produced. If we are talking about a small bakery and confectionery, then you can get by with initial costs of up to 2 million rubles.

If we are talking about more serious production, then at least 10 million rubles will be required. Opening a small bakery as a franchise will cost around 1 million rubles. If you want to start a business with a home bakery and inexpensive equipment, you can start with 300 thousand rubles.

Where to start?

Before you start purchasing equipment, you need to decide on the premises in which the production itself will be organized. To do this you will need a room of 150 square meters.(if we are talking about a small bakery). It is very good to rent it near the place of sale.

Carry out the IP registration procedure. The simplest thing is. The convenience of this method is undeniable.

It is also possible to envisage an option where not only production, but also sales take place in the rented premises. In this case, it needs to be located where a lot of people pass - near the metro, along one of the central streets, near the market, etc.

But the closer to such places the premises are located, the more expensive the rent becomes. In general, you have to count on a rental cost of 50-75 thousand rubles per month. It is strongly recommended to conclude a lease agreement with an option to buy.

Video: how to implement an idea to open a bakery - example and detailed plan

More information about the first steps is described in this video:

As soon as the rental issue is resolved, we move on to purchasing production equipment. You will need to purchase:

• flour sifter
• dough sheeter;
• baking cart;
• table for cutting dough;
• proofing cabinet;
• bake;
• dough mixing machine.

The most expensive items on this list are the last two items. You will have to pay about 600 thousand rubles for the oven, and about 250 thousand rubles for the dough mixing machine. All other equipment together costs no more than 120 thousand rubles.

Next, the purchase of commercial equipment occurs. It includes cabinets for storing products, a showcase, cash machine, safe and cash box. For all this you will have to spend over 100 thousand rubles. Furniture and equipment will cost another 20-30 thousand rubles.

While you are purchasing equipment, work on obtaining permits and recruiting personnel at the same time. Another 50-60 thousand will be spent on obtaining permits, without which food products cannot be produced. These costs must be taken into account if you do not want to stumble at the most interesting place. It is advisable to entrust their receipt to specialists from law firms. This will save a lot of time and nerves.

The personnel you will need are:

• technologist who is responsible for recipes, their development and improvement; he controls their compliance;
• 3-4 bakers, considering that they will work in shifts;
• Cleaner, if you don’t want difficulties with regulatory authorities;
• 1-2 cashiers.

When it comes to the need to hire an accountant, you should remember that outsourcing his services is much cheaper for small businesses.

Let's move on to the production process. Please note that the greatest revenue comes from the sale of confectionery products, muffins, and buns. Proceeds from the sale of bread are noticeably declining here. This is due to the fact that bread prices are strictly regulated and controlled by the state, and the profitability of its sale is not high.

Cakes and pastries in this case are out of control, and therefore allow you to achieve good profitability. Therefore, it is worth focusing production on them. Here it is important to consult with a technologist with extensive experience.

Look for reliable sources of raw materials. First of all, you need flour, sugar, eggs, milk and water. It is preferable to purchase bottled water. Avoid tap water, but also avoid wells and springs. The water in them is not suitable for everyone.

That's the whole process of organizing a pastry bakery. And then all that remains is creativity. How you organize sales, whether you will lower prices or differ in products, this will have to be decided in each specific case by you personally. Develop your business sense and acumen, this is a learned skill and comes with practice.

In this article:

The main advantage of the sweet business is its independence from the seasons, since people celebrate birthdays, anniversaries and other celebrations throughout the year. However, a novice entrepreneur needs to take into account the specifics of this product, which are characterized by short term implementation.

Therefore, the main attention must be paid to 100% of product sales, and the volume of cakes produced should also be calculated with utmost accuracy.

Review of organizational issues

To organize a confectionery shop, the enterprise must be registered in accordance with legal regulations. If you are planning a large-scale activity (producing at least 2 types of products), it will be preferable to register a limited liability company (LLC). It is through this organizational and legal form that it is much easier to cooperate with suppliers and enter into transactions with other legal entities - future clients.

During the documentation process, the following OKVED codes should be provided:

• 15.81 — Production of bread and flour confectionery products for short-term storage.
• 51.36.4 Wholesale trade in flour confectionery products.

Before the first launch of a production line, it will be useful for a novice businessman to familiarize himself with the requirements for products approved at the legislative level, namely technological instructions for the production of cakes and pastries (9134 -003-45031498-04).

Mandatory licensing for the confectionery business has already been abolished. However, it is necessary to obtain a quality certificate for each type of finished product.

You should also notify about the start production activities State Fire Supervision and SES. You need to be prepared for the arrival of specialists who will examine the confectionery shop for compliance with the approved conditions.

Registration of a trademark is also an important stage in the process of organizing a business. Thanks to it, you can develop your own logo, which will be displayed on product packaging, in mini-factory documentation and various kinds of signs. It is with its help that products will become recognizable.

Cake production technology

What is more in the profession of a pastry chef - craft or art? It is quite difficult to give a definite answer to this question. Raw materials require careful storage and readiness for production. Different types of dough require flour with different gluten content. It must be sifted and freed from foreign objects. The top layers of oil are thoroughly cleaned. Granulated sugar is crushed and turned into powdered sugar, nuts are also crushed.

Cake production consists of three stages:

• preparing the base of baked semi-finished products;
• production of finishing semi-finished products;
• finishing of the finished product.

All cakes are distinguished by their base - baked semi-finished product ( sponge cake, custard, puff pastry, shortbread, etc.) Consider an example of making biscuit dough. Beat eggs (thawed melange) and sugar (about 40 minutes).

Then add flour and knead. If you use not just a mixer, but specialized equipment with pressure, then this process can take about 8 minutes. Next, flour is added and kneading continues. The finished dough is fed into the molds through a dispenser. This technological method ensures good saturation of the dough with air bubbles.

The biscuit turns out tender with uniform porosity. After aging the semi-finished product, it is cut into 2 or 3 layers.

The baked semi-finished product is soaked in sugar syrup. In accordance with the recipe, you can add wine and various essences to it.

Cream is one of the most important finishing semi-finished products; it is whipped in special mixers.

The refined butter is cut into shavings, then it is whipped with the addition of milk-sugar syrup, vanilla powder and cognac.

The buttercream is considered ready when it easily slides off the spatula. Adding cocoa powder to it turns the cream into chocolate.

After gluing the biscuits using syrup, it is coated with cream. The design can then be applied to the cake. In liquid form, the jelly is used to glaze cakes, and when cooled, it is used to form decorations of any kind ( grapes, cherries and currants).

Biscuit crumbs are also a necessary finishing element; they are prepared from scraps of baked semi-finished products. Candied fruits, jams and fruits glazed in jelly can also be used to decorate cakes.

The airy soufflé cake has a different recipe. Dough consisting of chilled proteins, powdered sugar and vanilla, beat in a mixer with a vertical whisk. You don't need flour for this dough. While beating, gradually add nuts. The semi-finished soufflé product is fragile; cream coating occurs immediately after baking. Next, the cake is decorated and sprinkled with crumbs.

A distinctive feature of semi-finished shortcrust pastry products is the simultaneous mixing of all its components for 20-30 minutes: butter, sugar, soda, salt, eggs and rum essence.

Flour is added last, and kneading lasts 1-2 minutes. For shortbread semi-finished products, the quality of flour is of great importance. The dough is rolled out into thin layers and baked. The layers are sandwiched with cream, and the surface of the cake is decorated.

The puff pastry is made as follows: butter is pre-mixed with flour in a ratio of 10:1 and cooled. The dough is kneaded separately, it includes water, flour, eggs, salt, citric acid.

The butter is wrapped in an envelope of rested dough and rolled out. For this recipe, it is preferable to choose flour with a high gluten content. In this case, the dough will have firmness and elasticity and will withstand rolling out well.

As a result of rolling out 4 times, 256 layers of dough are formed. After each rolling, the dough should rest. To prevent the dough from swelling during baking, it is pricked. The baked semi-finished product is ready for further finishing. The cake can be decorated with fruits and cream.

To decorate cakes, pastry combs, cornets (cone-shaped paper tubes) and bags with a set of tubes (metal or plastic) are used.

Business plan for cake production

1. Selecting premises and carrying out the necessary repairs

A room with a total area of ​​about 200 square meters is suitable for a production workshop. It would be preferable to opt for empty factories or workshops. In the process of planning repair work, the requirements of sanitary and epidemiological control, which were developed for confectionery production, should be taken into account.

Depending on the expected scale of activity, the power of ventilation and lighting, the number of living rooms for workers, warehouses, etc. vary.

Before starting the first production line, it is necessary to notify the local SES. Inspectors will issue permits to put the workshop into operation. The assortment of the finished product will also be agreed upon and its quality checked.

2. Stage of completing the confectionery shop

The average cost of one confectionery line, which includes a medium-power oven, is 2,500,000 rubles.

Installation and commissioning of equipment is often carried out free of charge by the supplier. The fourth part of the specified amount falls on the furnace. Remaining cash will have to spend on a production line and various optional equipment (hairpins, mixers, pastry guns, attachments for them, etc.).

Before directly purchasing equipment, it is recommended to first agree on the assortment list of the product being manufactured. It will be quite difficult to do this without an experienced technologist. However, in this case, the production line will meet all the requirements. The workshop configuration stage also includes the purchase of packaging and consumables.

3. Product range planning

In the process of developing an assortment for confectionery production, special attention must be paid to quality rather than quantity. So, in the case of producing about 20-30 types of cakes, it will be quite difficult for a novice entrepreneur to achieve 100% sales. Especially if you take into account the lack of recognition of the brand by potential consumers.

Also, you should not skimp on the quality of raw materials and adhere to production technology. Otherwise, a tasteless cake may become the main prerequisite for unprofitable activities and bankruptcy.

4. We hire workers

The staffing schedule for a mini-factory for the production of cakes should look like this:

• director – 14,000 rubles;
• technologist – 11,000 rubles;
• sales manager – 10,000 rubles;
• laboratory assistant – 8,000 rubles;
• 4 auxiliary workers (confectioners, bakers) – 7,000 rubles each;

Total payroll – 71,000 rubles.

5. We purchase raw materials

The raw materials for making cakes are flour, sugar, eggs, butter, milk, salt, nuts, etc. To produce 250 kg of finished products (313 cakes, 800 grams each), it is necessary to purchase initial ingredients for a total amount of 190,000 rubles.

6. Equipment for the production of cakes

Equipment for the production of cakes will consist of the following components:

• production line - 2,500,000 rubles.
• equipment for making boxes for cakes – 450,000 rubles;
• refrigeration equipment – ​​100,000 rubles.
• Total capital costs: 3,050,000 rubles.

Rice. Production Line

Rice. Cake packaging

Let's determine the cost of 1 kilogram of cake:

• Flour – 26.5% (10 rubles/kg) – 265 rubles;
• Sugar – 10% (30 rubles/kg) – 300 rubles;
• Eggs - 20% (28 rubles/10 pieces) - 560 rubles;
• Oil - 16% (400 rub./kg) - 6400 rubles;
• Milk - 13% (23 rub./kg) - 299 rubles;
• Nuts – 5% (132 rubles/kg) – 660 rubles;
• Cocoa – 4% (110 rubles/kg) – 440 rubles;
• Chocolate – 3% (90 rub./kg) – 270 rubles;
• Candied fruits – 2% (120 rubles/kg) – 240 rubles;
• Salt – 0.5% (4 rubles/kg) – 2 rubles.

The total cost of 1 kilogram of cake is 94.36 rubles.

The planned output of finished products is 250 kg weekly (5 work shifts).

In one shift, 50 kg of cakes will be produced - 63 packages of 800 grams each.

Accordingly, the monthly output will be 1100 kg - 1375 cakes of 800 grams each.

Fixed expenses consist of the following items:

• Payroll – 71,000 rubles.
• Payment of utilities – 10,000 rubles;
• Rent – ​​13,000 rubles;
• Cake packaging – 5,000 rubles;
• Other expenses (unscheduled repairs, advertising costs, etc.) – 8,000 rubles.

Total fixed costs – 107,000 rubles.

Total cost = Production per shift x Cost of 1 kg of product x Number of working days = 32 kg x 94.36 rubles. x 22 days = 66,429 rubles.

Gross income = Output per shift x Retail cost 1 kg x Number of working days = 50 kg x 250 rub. x 22 days = 275,000 rubles.

Based on the above data, the business plan for the confectionery production of cakes will look like this:

• Gross income – 275,000 rubles;
• Cost - 66,429 rubles;
• Income from sales – 208,571 rubles;
• Fixed costs – 107,000 rubles;
• Profit before tax – 101,571 rubles;
• Net profit – 86,335 rubles;
• Return on sales (net profit/revenue) – 31.4%.

It is noteworthy that the calculations were made only for a variety of sponge cakes. In case of expanding the range and using a different recipe, the profitability indicator may vary. Based on the above calculations, provided that the sales of products are properly organized and production capacity is used at least 50%, there is a real opportunity to recoup the investment within 2 years.

Sales of finished confectionery products

At first, start organizing the sale of cakes preferably from retail stores. retail outlets. The consumer will see the products in supermarkets and on the shelves of small grocery stores, which in turn will promote recognition.

With an increase in sales volumes, it will be possible to safely switch to online retail ( retail on a wholesale scale - retail) using branded retail equipment, expanding the range (for example, the production of cakes, etc.).

It will be useful for a novice businessman to know the basic intricacies of working with supermarkets. Their conditions are a deferred payment (at least 30 days), as well as the return of expired products. You will also need a certain amount of payment for introducing a trademark into the network.

In case of low cake sales, it may be withdrawn from retail circulation. However, for some enterprises it will be enough to cooperate with only one retail chain, the sale of products in which allows the production capacity to be loaded from 50% to 100%.