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Baking for Profit: Starting a Small Bakery [Paperback]

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Item Number 316983  
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Item Specifications...

Pages   128
Est. Packaging Dimensions:   Length: 0.75" Width: 6.25" Height: 9.5"
Weight:   0.55 lbs.
Binding  Softcover
Release Date   Jan 1, 2001
Publisher   Practical Action
ISBN  1853394076  
EAN  9781853394072  

Availability  0 units.

Item Description...
With good planning and access to good staff, raw materials and markets, setting up a bakery can represent an excellent enterprise opportunity. This practical manual is invaluable reading for those starting their own baking business or any baker looking to improve their existing business in order to increase profits.

Most communities have the capacity to support a well-run bakery business. "Baking for Profit" provides the kind of clear guidelines and advice that entrepreneurs need to start their own small bakery. With a focus on effective planning, this book covers all aspects of the business, from first steps and feasibility studies to site and buildings, employees, health and safety and the right kind of equipment.

The author gives appropriate recipes for initial production in detail, as well as guidance on suitable production systems and straightforward methods of keeping track of costs as the business expands. Valuable advice is provided on overcoming production problems and troubleshooting as well as transporting goods efficiently.

Buy Baking for Profit: Starting a Small Bakery by George Bathie, Julie Sussman, Harold Abelson, Martin Jarvis & Louis Gossett, Jr., E , Frances F. Berdan & Gerard S. Sloyan from our Christian Books store - isbn: 9781853394072 & 1853394076

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More About George Bathie, Julie Sussman, Harold Abelson, Martin Jarvis & Louis Gossett, Jr., E , Frances F. Berdan & Gerard S. Sloyan

Register your artisan biography and upload your photo! George Bathie is a retired professional baking consultant, and a Fellow of the Institute of British Bakers.

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Reviews - What do our customers think?
Good over all  Mar 7, 2003
The frist chapters are good backround infromation. The recipes are done in metric, and are well written as to the steps to make the products. With some knowlage of baking you can do these here in America. Some of the recipes are for very ruial areas of the world, ie: use cow-dung for the fire to bake one of the breads. Over all good info for setting up a bakery.
A recommended reference.  Jun 24, 2001
I was looking for references to start my own bakery and this was one of the books that came up in my search. For someone like me who never went to a culinary school where food management is taught extensively, I thought that Mr Bathie answered some of my very basic questions of lay out and process management. It's a highly instructive book for someone, like me, who has no professional background in baking. The writing is clear and concise and layman languange is used extensively through out the book. As Mr Bathie was a consultant for most of Asia and African countries, he laid to rest some of my uncertainty of the operations of a bakery. The book includes some basic layout configurations of certain types of bakery and also explains briefly uses of machineries for semi or fully automated bakeries. I find the book very enlightening and I recommend it for those who has no background in baking for profit as a point of reference.

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