A business in baking
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CTA. 2005. A business in baking. Spore 117. CTA, Wageningen, The Netherlands.
Permanent link to this item: http://hdl.handle.net/10568/47952
Internet URL: http://spore.cta.int/images/stories/pdf/old/spore117.pdf
Cereal processing offers good potential for anyone wanting to set up a small or medium-scale business, either for Setting up and Running a Small Flour Mill or Bakeryprimary processing converting grain to flour or secondary processing, which ...
Cereal processing offers good potential for anyone wanting to set up a small or medium-scale business, either for Setting up and Running a Small Flour Mill or Bakeryprimary processing converting grain to flour or secondary processing, which involves converting the flour into higher-value foods such as bread, cakes, pies or pizzas. Factors which make this an attractive option include the relatively inexpensive and accessible nature of the technology, the simplicity of many techniques involved and the high level of demand. In recent years, a range of new cereal products have entered the markets of many ACP countries, including leavened breads, cakes and pastries, and fried cereal products such as samosas and doughnuts, all of which are considerably more profitable than traditional fare. This well designed book takes readers step-by-step through the process of setting up the business, from choosing the product to selecting a site and equipment and developing markets. It also gives practical advice on managing the financial and operational side of operations. Each chapter has a helpful set of tips, with a checklist of important points to bear in mind, and a good selection of clear drawings and photographs. A series of case studies provides concrete examples of how other entrepreneurs have managed to take advantage of this burgeoning market. Setting up and Running a Small Flour Mill or Bakery Edited by B Axtell, P Fellows et al. CTA, 2004. 248 pp. ISBN 92 9081 276 1 CTA number 1176 40 credit points