The organization of work of a confectionery shop from A to Z

Quality food is necessary for normal life of every person. In the diet must necessarily include proteins, fats and carbohydrates. Daily it is necessary to eat more vegetables and fruits. You can not do without sweets. In normal amounts, glucose promotes active brain function and energizes the entire day. Cakes and cakes are loved by both children and adults. It's no accident that confectioners always have a good income. And in order for a business to bring a truly stable income, it must be properly organized.

Choose a room

The organization of the work of the confectionery shop should first of all begin with the choice of the room in which the specialists will work. First of all, the type of products to be manufactured is taken into account. After all, for baking buns and for making sweets, different equipment is needed. The task of the engineer is to calculate the area that will be occupied by this or that production technique. The project is made taking into account fire safety rules.

For average production, 20-25 square meters of working space is enough. This indicator allows you to establish a sufficiently large number of different equipment. In a separate room will be only refrigerated cabinets for storing semi-finished products. The organization of the confectionery shop must be carried out in accordance with the regulatory documentation. Production can be started only after the future workshop passes all necessary checks.

Safety in the confectionery shop

Any production is a zone of high risk. The confectionery shop is no exception. The safety of work on certain equipment primarily depends on its design, the presence of alarms, as well as blocking devices. Of great importance are also the skills of an employee who is allowed to manage a certain mechanism. Therefore, before starting to perform their duties, each employee is instructed and signs the relevant documentation.

Any mechanism should be tested before the shift begins. Many machines that work in the pastry shops have moving elements. They should be protected from workers. The mechanic, before starting the equipment in work, turns it on idling. This makes it possible to check how the engine works and in what direction the main shaft moves. Its rotation must be in accordance with the arrow indicated on the equipment.

During operation, the machines must not be overloaded with products. Act in accordance with regulatory documentation. Ingredients in the cutting equipment should be pushed only by wooden auxiliary objects. Metal accessories can cause accidents (for example, electric shock).

Many entrepreneurs in the confectionery shop often purchase a universal drive, which can operate various types of equipment. It is really very convenient and saves a lot of money. But use this device should be correct. The change of equipment must be made only with the engine switched off. It is necessary to constantly monitor the temperature of this mechanism. Do not overheat the motor above 70 degrees Celsius. During the operation of the equipment it is necessary to be constantly next to it. This is especially true for machines that do not have an emergency shutdown function.

Fire safety

The organization of work of the confectionery shop should be carried out in such a way that it is possible to prevent the occurrence of a fire. Fire fighting measures also play a huge role in case of unforeseen situation development. All factories and production for fire safety are divided into several categories (A, B, C, D and D). Confectionery shops belong to the latter category. This is due to the need to treat non-combustible substances in the hot state. During the baking process, flames, radiant heat, and sparks may form. All this often leads to a fire. In each room, an evacuation plan should be placed.

The confectionery room should be equipped with high-quality ventilation. This will allow you to maintain the desired air temperature at the factory. In addition, the staff responsible for fire safety must work in the room . These people will follow the work of the main mechanisms. In the event of even the slightest likelihood of a fire, the work of the whole workshop stops.

Often fires occur in attic rooms. They must be kept in perfect purity. Here you can not store things and products that are easily flammable. A certain employee of the workshop is responsible for the attic. The room must always be locked. In the attic, you can not organize an archive or a warehouse. There can only be malfunctioning equipment that is not refueled with combustible materials.

Recruitment in the confectionery shop

The profitability of the business directly depends on the employees of the firm. Therefore, only qualified specialists should be allowed to work. The number of employees depends on the size of production, as well as the assortment that the confectionery shop will offer (cakes, cakes, sweets, baked goods). I'll have to hire several confectioners with different specializations, helpers, cleaners, a purchasing and sales manager and an accountant. The founder of the firm can also perform the role of manager. But only a person who understands confectionery can control the work.

Each employee who will work directly in the confectionery shop must have a health record. People with chronic skin and respiratory diseases are not allowed to perform duties. In the case of deterioration of the well-being of an already existing employee of the shop, he should take a sick leave.

Workers in the confectionery shop must come in a special form, including a kerchief or cap, armlets and an apron. Clothing for work in the factory can be made from latex or cotton. More durable accessories are made from natural fabric. The scarf must completely cover the head of the worker. Women with long hair braid the braid. You can not go into a confectionery shop with your hair loose. It is unhygienic, and also dangerous for the life of the worker.

When performing certain duties, confectioners should wear sterile rubber gloves. This is especially important when working with cream and raw dough.

Equipment

The work of the confectionery shop largely depends on how correctly the equipment will be selected. A rational solution to this issue makes it possible to produce a sufficiently wide range of products in a small area. Today the choice of special equipment is really great. It all depends on what products the firm will offer. But there are mechanisms, without which no confectionery shop can. The characteristics of the mixer, for example, is of great importance. The more powerful this machine will be, the more the test will be able to give out the shop for a certain period of time.

There is equipment, without which the confectionery shop can not do at all. In particular, the production can be adjusted properly with a kneading machine, convection oven, planetary mixer, refrigerating cabinet, and also a freezer. Of great importance is also the auxiliary equipment. These are exhaust umbrellas, electronic scales, confectionery tables. The room should contain a rack, in which the inventory of the confectionery shop will be stored, as well as a bath for cleaning products. In a separate room there can be washbasins and a dishwasher.

Choosing a mixer and dough mixer

The taste of the future product depends on how well the dough is made. Therefore, the choice of a quality mixer and kneader is of great importance. The mixer is an indispensable assistant in the manufacture of various creams, mixing yeast dough. Most often planetary mixers are purchased in the confectionery shop. The description of this equipment is quite simple. This device, equipped with a planetary rotating kneading organ (most often around its axis). Such equipment helps to carry out an even penetration without air and lumps. Specialized organizations sell floor and table planetary mixers. The floor variant is most often purchased for large shops. With the help of such equipment, you can knead up to 80 liters of dough one time. Table mixers are intended for preparation of a small volume of a product (no more than 15 liters).

Mixers, as a rule, have different attachments, which makes it possible to make different types of dough, as well as cream for cakes and pastries. What nozzle to use in a particular case, you can learn from the description of the equipment.

Despite a huge number of options, the mixer is most often used to make a small batch of dough. For the production of products in large volumes, special kneaders are mainly used. For the preparation of products from yeast dough, equipment with a spiral form of the kneading organ is used.

When selecting such equipment it should be taken into account that the useful volume is only ¾ of the total volume of the unit. Acquire the mechanism should be only when the business plan of the confectionery shop has already been drawn up. In advance it is necessary to calculate how much dough should go for one work shift. This will depend on the parameters of the mixer, as well as the kneader. When selecting a planetary mixer, it is necessary to pay attention to the speed of the whisk, as well as the possibility of changing gears. After all, a high-quality protein cream, for example, can be prepared only at the maximum speed of whipping.

Dough Sheeter

A great popularity in many people use products from puff pastry. To prepare such products on an industrial scale, it is necessary to purchase a dough sheeter. Preference should be given to equipment that has the function of reverse (the ability to roll one layer of dough several times). In addition, pay attention to the thickness of the gap between the rollers.

The dough sheeter can fully automate and mechanize the process of making various bakery products. All equipment is divided into two groups - floor and table. When a scheme of a confectionery shop is made, it is mandatory to leave space for a floor dough sheeter. The fact is that such equipment allows processing a small number of products. Most often such mechanisms are used at home or small bakeries.

The equipment can also be classified by the type of drive - manual and electric. The first option has long been not used on an industrial scale. Electric dough sheeters allow to produce much more bakery products for a certain period of time. With the help of this mechanism, various cakes and cakes can also be made.

Choosing a stove

The plan of the confectionery shop can not do without a high-quality furnace. Most often, several types of baking equipment are used at once. The most popular are shelving and rotary ovens. The latter option is considered more suitable for small-scale production. Rotary kilns allow the production of a small batch of products in a short period of time. In addition, it is very easy to operate such equipment. Such furnaces are excellent for baking buns and bread.

Shelving ovens are used, if necessary, simultaneously bake several bakery products of different assortment at the same time. On one shelf you can put pies with sweet stuffing, and on the other - with meat. At the same time, the technology of cooking is not violated at all.

Modern furnaces are high-tech. The organization of a confectionery shop is reduced to the management of processes that are performed by specialized equipment. All you need to do is set the baking time of a certain product and wait for a beep. The likelihood that the product will be spoiled is negligible.

Refrigerated cabinet

Without a device that can maintain the desired temperature for the entire time, the confectionery shop also can not do. Dough is most often prepared from perishable foods that can be stored only at low temperatures. Refrigeration equipment for confectionery shops should be selected with special attention. Freezers in the workplace are not compulsory. But entrepreneurs prefer to purchase such equipment. The fact is that in the freezer you can store not only meat products, but also ready-made dough products. If pre-prepared semi-finished products (raw baked goods), production can be organized more rationally.

Some bakery products can go on sale in half-baked form. The products are baked in advance, but are not delivered until ready. Further, the products are wrapped in a food film and stored in a freezer. The organization of the confectionery shop can be based on the manufacture of semi-finished products. Many entrepreneurs are thus able to earn good money.

What is necessary for successful work?

The effective work of the confectionery shop is not only a competently drawn up business plan and quality equipment. Everything depends also on the products that the company will offer. To attract the attention of customers, it is necessary to show imagination. Simple buns with sugar powder will be very popular if they are baked in the form of animals or plants. The main consumers of confectionery products are children. The main emphasis should be made on them. It is worthwhile to launch production with the image of cartoon characters.

Workers in the confectionery shop should be selected with special attention. It should be people who really love their work. Employees will perform their jobs qualitatively only when they can receive appropriate payment for their work.

Can increase the revenue of a website on the Internet, describing a confectionery shop. The photo of the finished product, as well as the contact details should be placed in a special section. Many potential customers prefer to order products in real time.