Wheat caught my attention. I don't know what you meant by global wheat belt. But it's something I'd love to go into, wheat farming.

What do you think about going into small scale milling of flour? Is it advisable as a young entrepreneur to venture into it? Or better still, produce your own flour for use in your own bakery?

Thread's really insightful. A great read. Following

Hello,Pls ride on,we are following ur post.
Sir,where is ur bakery location and can u allow me visit to c how things is done?
thanks

connkg:
ONNYX, so you own a bakery?
I look to help poach good staff from GR*ND. Their bread rocks!
_{No adverts}.

Oga, so you come to this thread Oga.

I am impressed and consider your posts on this platform as balanced and well scripted.
Nothing enthuses me like a poster who writes well especially when he can couch his posts in a decent language and maintain his calm mien even in the face of provocation form an anonymous entity.

About the poaching stuff; people do it but honestly there are better ways getting really good staff who will stay with you long term and help your business grow phenomenally. A note of warning though, when you poach a staff, no matter what you offer him some other desperate person will eventually out-offer you and take him or her away.

I can only say that when you eventually get to the point of seriously considering a take-off let me know I will help show you a few but very rewarding tricks in this trade.

Best regards

DavidLoves:
Wheat caught my attention. I don't know what you meant by global wheat belt. But it's something I'd love to go into, wheat farming.

What do you think about going into small scale milling of flour? Is it advisable as a young entrepreneur to venture into it? Or better still, produce your own flour for use in your own bakery?

Thread's really insightful. A great read. Following

Milling is a very profitable venture. The big operators would rather have you believe the contrary.
The same applies to the Bakery business itself. The mega bakeries create the general impression that small bakeries
are inviable but this is far from the truth. Large bakeries are sometimes very unprofitable but volume can be very deceptive leading them to believe that they are making profit. For the avoidance of doubt, please understand that nothing beats a blue ocean strategy.

Milling is quite good as a venture whether as an independent entity or as a backward integration process to feed a small, medium or even large bakery.

I will create the time to seek out how I can be of help by recommending some online resources to you. This should provide the guidance that is required to get you started.

Please indicate here when you are ready to start.

ONNYX:


Milling is a very profitable venture. The big operators would rather have you believe the contrary.
The same applies to the Bakery business itself. The mega bakeries create the general impression that small bakeries
are inviable but this is far from the truth. Large bakeries are sometimes very unprofitable but volume can be very deceptive leading them to believe that they are making profit. For the avoidance of doubt, please understand that nothing beats a blue ocean strategy.

Milling is quite good as a venture whether as an independent entity or as a backward integration process to feed a small, medium or even large bakery.

I will create the time to seek out how I can be of help by recommending some online resources to you. This should provide the guidance that is required to get you started.

Please indicate here when you are ready to start.

Thanks for the timely response, I really appreciate. I intend going into manufacturing processes. And I picked interest in milling when you mentioned it. I look forward to the resources you'd be sharing. No knowledge is wasted, so I just keep learning.

When the time comes to launch, I'd let you know. Thank you sir

jomolu:
Hello,Pls ride on,we are following ur post.
Sir,where is ur bakery location and can u allow me visit to c how things is done?
thanks

Once you have decided that you want to start a bakery, a visit to any bakery will do. It really doesn't have to be mine. And I really wouldn't like this thread to be about 'me' or 'mine'. I am enjoying the anonymity this platform provides and would rather it remain so. The purpose of this thread is to demystify whatever myths existing about baking as a segment of the economy thus unveiling the hidden investment potential of a highly underestimated and by extension an under-invested sector.

If I know your location, I could advise as regards a friendly bakery where you could actually be welcome to visit and experience the processes.
I am sure you understand that many bakeries would rather not accept visitors for obvious reasons.

The baking process is multi-stage yet quite a simple process.

The first stage is the Pre-mix stage where the ingredients/raw materials are scaled (weighed) out in to the mixing receptacle which in contemporary times is an industrial mixer.

This is fundamental to the process and whatever you do at this stage goes a long way in determining the quality and volume of your product.
The underlying implication here is that if anything goes wrong at tis stage the entire process will result in a very poor quality product or poor yield (volume) or both. On the contrary, where the measurements are deliberate, specific and thorough, the product will come out as projected.


Please always consider measurements seriously. It can either make or mar your process and by extension your product/outcomes.

Then follows the Mixing stage proper. Different methods can be adopted here.

Traditionally, mixing was done manually with the hand and it was simply called kneading. Other methods developed drawing primarily from this base but trusted method.

Today we have very advanced and scientifically driven methodologies for mixing dough.

Essentially today for the majority of commercial recipes an industrial process is adopted except for really specialized bread which is given very significant personal and detailed attention.

Thank you Op

The Third stage is the post mix stage.

Here you have different sub stages; the division of the dough into specific portions measured in grams; this can be attained manually by just using your manual assessment or through the use of a scale (manual or digital) to ensure a more uniform outcome for your products. Today there are more appropriate ways of dividing your dough proportionately give and take with very little variance in weight.

The moulding of the dough into desired shapes and ensuring a smooth and silky feel before being left to proof. This is one of the most energy sapping stages in the bread making process.

It is also a very important stage because it determines to a large extent the nature of the finished product. A badly moulded dough will result in a badly formed and unattractive loaf. This will naturally lead to dismal sales and maybe an outright rejection in the market place.

Fortunately, there are now newer and less physical energy consuming devices that help us attain a reasonable moulding output that give the bread a most desirable outlook.

Proofing is the next activity in the post mix stage.

Proofing (or proving) is just a big word representing the fermentation of the dough.

This implies the action of the yeast in activating and catalyzing a chemical process under a pre-conditioned atmospheric condition that will ensure that the bread rises or ferments thus making it lighter and easier to bake and of course better to the taste too.

This can take many forms but the results will be the same; the dough must rise optimally before being introduced to direct heat from the oven chamber.


The actual baking of Bread of bread is a whole stage in itself. Essentially, this is the introduction of the dough to the oven for heat to make it done.

Ovens have evolved over centuries from the primitive stone slab, to modern day rotary ovens. Again, the purpose is the same; cooking of bread under controlled temperature and defined timelines. This is also an important aspect of the process. Any shoddiness at this stage is very easily discernible.

The true mastery in baking is determined by how your product comes out after baking. A good everyday illustration would be with the body work process for a car. The painter must be adept enough to cover the ineptitude of the panel beater because in the final analysis people will only ask one question 'where did you spray your car?' or 'who sprayed your car?'. I doubt if anyone ever asks who was the panel beater who did your car?

So the oven makes a very important contribution to your product quality. Trust me the oven as an equipment is more specialized and complex than you think. It can make or mar your bottom line. We will discus this further when we deal with equipment.

When analyzing equipment we will attempt to examine the evolution of this very essential equipment and also review the different types of ovens available to the contemporary baker.

Cooling is a post bake activity. The bread has to be adequately cooled before slicing or packing. You cannot attain an effective slicing of the bread without it undergoing a cooling process.

If you should also attempt to pack bread before it cools sufficiently, you will destroy the bread even before it gets to the customer. There are exceptions to this rule of course before supermarket and bakery shop buffs call for my head.

interesting

emmaliver:
interesting

Actually, very fascinating.

Slicing as the name implies is quite a simple process. Originally, a breaf knife was used to slice the bread into desired sizes before the advent of the mechanized process using semi-industrial/table top slicers.

Today we have all sorts of slicers from small to medium sized through the industrial type to the Motorised versions.

Packaging involve placing the bread in bags designed to contain it until it is required for consumption.
This is usually a manual process in many bakeries in Nigeria. In may westernized/industrial climes the really large bakeries use automated processes to bag/package their products.

The above is quite understandable because there are really mega large bakeries in Europe, America and China that yours truly has visited, toured, observed and worked in. There are bakeries that are so large that they produce 2.4 Million loaves of bread daily employing three shifts.

The surprising thing is that these bakeries are so automated that each shift may not have more than 20 people on duty.

@ONNYX Thank you!

I also came to learn. I volunteer to make a PFD from ONNYX's comments, as well.

I am suspecting you Sir! You must be a baker or involved in some form of baking support services.

Apart from that only one involved in process design and administration/management would know how the work flow of a bakery would look like, just with my very simple description.

I would like to venture into the need for a Process experts in our country. The above post reeks of process expertise.

We more than need them but so far the very few ones we have (mostly foreign trained) are working in the Oil and gas sector.

For many years one of the biggest food processors in this country was directed by her foreign consultants to get a design and processing Engineer as an on-site permanent staff.

They advertised and searched for over two years and couldn't get the right fit even when they were willing to surpass what the Oil and gas sector was paying for similar roles.

Finally they resorted to employing an Indian all the way from a Multi-Specialist hospital (Apollo Specialist) in Bangalore. Can you imagine that a hospital employs a Process Engineer?

That is the exact layout of a typical commercial bakery.

Thanks for further enriching this effort at getting more people aboard the bakery business.

A valid point to note is that America (North, Central and South) is king when it comes to large bakeries but quite shockingly, Germany still leads when it comes to the design, evolution, modifications and deployment of innovative technology for all levels of Baking operations.
Great names like Diosna, WP Kemper and Rondo are the kings of dough and are the most reputable names for mixing technology.

@ONNYX Hahaha! Good guess, anyway.
I have a Chemical Engineering first degree and a Process Systems second degree.
I also think there are a lot of Process Engineers in-country. I did train in the U.K., but came back to take my COREN & NSE exams.
If the company you spoke about had passed that vacancy to the COREN/ NSE or NSChE local chapter, I'm sure applications would have flooded in.
Also true, I ran to the Oil and Gas + Petrochemical for years, but I am now in manufacturing. I prefer it.
I'm looking to end-up in agri-processing or something close.


Back to topic, can I suggest you mention a little about how the product is moved between stages? It is not fluid. It also needs consistency, pH and temperature monitoring. Those are costly sensors and transmitters. I was glad you mentioned that only 20people could run a massive plant. That Control System must be highly developed.
In Nigeria, one must factor in a power plant to enable transport of material between stages, provide heat and running water (+water treatment). Then plan for waste disposal. The cost for just the load-bearing structures of the above will leave you at the mercy of a steep Bank loan.
That's why I'm so interested in your expose` on how MSMEs can deliver a good profit.

connkg:
@ONNYX Hahaha! Good guess, anyway.
I have a Chemical Engineering first degree and a Process Systems second degree.
I also think there are a lot of Process Engineers in-country. I did train in the U.K., but came back to take my COREN & NSE exams.
If the company you spoke about had passed that vacancy to the COREN/ NSE or NSChE local chapter, I'm sure applications would have flooded in.
Also true, I ran to the Oil and Gas + Petrochemical for years, but I am now in manufacturing. I prefer it.
I'm looking to end-up in agri-processing or something close.


Back to topic, can I suggest you mention a little about how the product is moved between stages? It is not fluid. It also needs consistency, pH and temperature monitoring. Those are costly sensors and transmitters. I was glad you mentioned that only 20people could run a massive plant. That Control System must be highly developed.
In Nigeria, one must factor in a power plant to enable transport of material between stages, provide heat and running water (+water treatment). Then plan for waste disposal. The cost for just the load-bearing structures of the above will leave you at the mercy of a steep Bank loan.
That's why I'm so interested in your expose` on how MSMEs can deliver a good profit.

I knew you had some knowledge of process systems. Your post gave you away.

We did try to contact the local chapter of the NSE but with benefit of hindsight I think we did it wrongly. We actually requested the HR Manager of the company to contact them officially but I guess that with him being a foreigner and all he blatantly didn't thus paving way for his compatriot to take the job.

On the issue you raised I am sure that while it would be beneficial to a few readers on this platform majority are more inclined to tap into the basic framework of setting up a bakery and then operating same without those rather complex details. It will surprise you that here in Nigeria many bakeries are set up and run on this principle.

This thread is primarily designed as an expose into the untaped potential that exists in the bakery industry. My intention is to raise the awareness about possibilities that exist. After providing the framework or a general understanding of the basics for set-up and operations I will then embark on a detailed plan on how to handle the more sensitive areas that you have mentioned. As a matter of fact the baking process is so process driven now that in advanced climes you will find process engineers employed just to think about improvements and innovations that can bring about further efficiency and effectiveness.

I have been quite busy in the last few days.

Please bear with me. I will update soon.

hello sir,pls can i have ur contact?
I need u to guide me on bakery business,like the minimum cost to setup a small,effective and profitable bread baking business.
08141678049
Email..jomolu3000@yahoo.com

Why are the best bakeries in Nigeria for e.g. Port Harcourt run by Indians, Chinese, Lebanese?

Interesting question? I hope OP can address this in-depth.

It bothers me that the biggest bakeries are owned/managed by foreign bakers even in remote towns like Calabar, Ibadan, Lafia and Enugu.

At the very worst we should have had a transfer of technology over the years.

jomolu:
hello sir,pls can i have ur contact?
I need u to guide me on bakery business,like the minimum cost to setup a small,effective and profitable bread baking business.
08141678049
Email..jomolu3000@yahoo.com

These kind of question is usually tricky. This is what makes a the bakery equipment vendors thrive.
There is nothing like what you seek. A minimum bakery investment exposure is relative. What exactly do you have in mind? What products are you bringing to the market? Who are your prospective clientèle? What budget are you working with? The answers to these questions will provide a threshold for the successful take-off of a reasonably profitable bakery.

Whatever you do please do not just jump into the bakery business because if you do you will jump out faster than you can imagine. Have a very honest conversation with someone who knows the business well and is willing to be forthright with you. The rulke of thumb is to pay him for his time and experience so that he is upfront with you. Please do not talk to a bakery consultant at this stage as all he will be doing is to goad you into setting up, after all he can only make his money when you have taken a buying decision and committed financially. Have a hard and no borders talk with someone who should know and then objectively DECIDE if this business is for you or not. Do have in mind that the bakery busines is a very long term investment and when it starts yielding profit it does so forever....ceteris paribus.

I would prefer that you ask whatever questions you have here so that others can benefit from the answers provided.
Secondly, you could also benefit from a second opinion as I am sure there will always be someone who knows better than yours truly and he could be on th thread.

I will provide however provide you with my email address; onyxxbleu@gmail.com if you insist on contacting me in camera.

otokx:
Why are the best bakeries in Nigeria for e.g. Port Harcourt run by Indians, Chinese, Lebanese?

Please permit me to respond to this question using a questions format too?

Why are almost all segments of our telecoms industry driven by foreigners?

Why is our Satellite television dominated by foreign investors?

Have you noticed that our best shopping experience is provided by foreign investors?

The more successful convenience/fast food outlets are foreign.

There is a predominance of foreigners in our FMCG segment.

Our packaging needs are met predominantly by foreign investors.

Plastics manufacturing as a sector is driven by foreign investors.

The above are just a few and the less painful areas where there is foreign dominance.

So now tell me, if we leave openings in our business why won’t others who see these opportunities plug in and take advantage?

There is a recently established bakery in Ikorodu axis of Lagos set up by Chinese investors and in less than two years they are using up to 50 Bags of flour daily.

In Calabar EPZ there is a bakery being set up that is funded by a Pakistani. They will start operations in January 2019.
As we speak all the pre-launch efforts are being put in place to ensure a hitchfree launch.

More investments are coming to this segment.

Sadly, very few Nigerians are taking a position to dominate this very serious segment of the business ecosystem.

Would you like to operate in this very exciting and elastic industry?

Think about it and seriously too?

Would you like to operate in this very exciting and elastic industry?

Think about it and seriously too?

We are now going to examine the equipment that are required for the baking process.

This analysis will show the sizes and types of equipment that are required for the different entry levels, mini bakery line, Medium and Mega.

Fortunately, I just returned from the IBA fair in Munich,Germany so I have some pictures of new technology that I can place here for you to see.

May I also add here that it is imperative that as potential bakers you include in your plan the possibility pf attending the IBA fair which holds every two years in Munich, Germany. Your attendance at this fair we have several exhibitors from all over the world will open our eyes to the wonderful opportunities in the baking industry. The IBA (International bakers Association) is the largest congregation of bakers all around the world. Other less specialized fairs exist like the Gulf Food fair which holds in February and September/October at the World Trade Center in Dubai. Another big one is the International bakery Industry exposition which holds in Las Vegas USA in September 2019.

Consider attending these fairs and exhibitions as the benefits far outstrip the cost.

I would like to start the expose on equipment by describing how the flow of the process is and how the equipment will be aligned to reflect this consideration.


I will attempt to attach the image of the layout of a standard bakery. This can be adapted to accommodate a larger or smaller operation.

In contrast to your expectations the very first equipment I will discuss is not the Mixer but some other nondescript equipment that is really small and yet very important to the overall product quality...and quantity (volume).

I will leave you to guess and tell us what equipment this could be.

ONNYX:
In contrast to your expectations the very first equipment I will discuss is not the Mixer but some other nondescript equipment that is really small and yet very important to the overall product quality...and quantity (volume).

I will leave you to guess and tell us what equipment this could be.

Chief, I commented on a post you made on that salary thread. Abeg read and provide views. Danke!

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The most fundamental tool required in every good bakery operation is working scale be it digital or manual.

Appropriate recipe replication must be done with the right scaling capabilities and instruments.

So whatever the case may be this very important tool cannot be over-emphasized.

Fortunately this scales have become very cheap thanks to countries like China, Taiwan etc.
You can get a really good table top digital scale for a reasonable price.

When buying a scale I advise that you buy one that can at least accommodate a maximum load of 30 - 40 KG.

Eventually you will need more scales as the business expands. So there is no end in sight to scales acquisition.