The Product: Currently the bread available in market (brown or white) comes with crust which is usually cut before any preparations of bread. This leads to wastage of bread and materials required to prepare bread. This is a value loss for customers. Bread is consumed in variety of food preparations for lunch, snacks, breakfast, dinner. People of all age group prefer having crestless bread. Commonly, toast bread is baked in a normal oven and the crust is removed after the baking process. This is an enormous waste of raw materials and energy, highly problematic economically as well as ethically.
As a result, we propose to manufacture crestless bread minimizing the wastage and capitalizing on demand for crestless bread across the taste preferences. Customers: Our first target group will be children who are picky about what they eat and parent’s want to give them that for their daily nourishment needs. The second major target will be the numerous sandwich vendors in the major cities of India who require such bread to serve customer needs. The third target will be customers who generally do not like the crust of daily bread and require a product to address this need.
Objective: * To create a product that satisfies the tastes and preferences of customers across ages. * To establish a bakery with distribution across major cities of India. * To develop more products (bakery related by the end of the fourth quarter. Mission: Crestless Bread Bakery aims to be a first in providing crestless bread to the people of India and eventually a range of bakery products that will stand out in the market. Customers (majority) need a product that addresses their general dislike for the crust of the bread and none have been able to provide this product in the market.
We are sensitive to the needs of the children and fast food vendors and will cater to their needs for healthy, delicious baked goods. We seek fair and responsible profit, enough to keep the company financially healthy for the long term and to fairly compensate owners and investors for their money and risk. Company Summary Mornings Bakery will be located in an area like Bandied where manufacturing spaces are cheap. This downtown district is a very popular destination because of the historical architecture for weekenders and tourists.
It is also a prime location for al the employees of the surrounding downtown businesses. The bakery sells non- wheat and other health specific breads, sweets and pastries to the surrounding community every Tuesday through Sunday. Start-up Summary The primary expense to establish the Mornings Bakery is the mortgage loan estimated at $175,000 to purchase the vacant space on [Name omitted] street. The building was previously used as a bakery and we plan to buy the used equipment along with the space. This cost is also calculated into the loan estimate.
Donna Sharp Intends to Invest include: Practical Application: AT near savings to cover ten toner cost AT start-up. I nose costs To achieve crestless bread, raw materials can be cooked with microwaves and this is also possible for bread. One can developed a system which turns this basic idea into an economically interesting process that is currently not being put into use . Microwaves cook a product from the inside to the outside as opposed to common baking ovens where the product cooks from the outside in. Core temperature as well as the cooking process is therefore quite different.
Plain toast read which requires a baking time of up to 28 minutes in a conventional oven will be found to develop structure and stability in a microwave oven in less than 100 seconds. A conventional electrical oven integrated into a toast bread line with an average capacity of 2,700 keg/h needs a connecting load of 1100 k. The microwave oven needs only a connecting load of 356 k. While a classical toast bread oven has a length of about 30 meters, a microwave oven with the same performance is only 1 1 meters long, including safety zones. Commonly, toast bread is baked in a normal oven and the crust is removed after the aging process.
This is an enormous waste of raw materials and energy, highly problematic economically as well as ethically. As a result, we propose to manufacture crestless bread minimizing the wastage and capitalizing on demand for crestless bread across the taste preferences. The result is a complete line for the production of crestless bread for which the oven, the molds and their use had to be completely reinvented. The bread baked on this line is “common” toast bread, without any crust. The surfaces of the products are covered by a thin, doughy-white skin which is as ender and as elastic as the crumb itself.
O Total Funding I to. O I Process: The dough is deposited in plastic molds which can be inserted in stainless steel support frames. The frames have the same dimension as common strapped pans, thus eliminating the need for special designs. The plastic molds are finely perforated. The finished bread will not stick to the pan so no coating with silicone or Teflon is required. This also contributes to a higher operating efficiency. The dough is deposited into four molds which form one pan strap. Immediately before the microwave oven, the molds are removed from the frame and placed in supports on a transport belt.
In this way, they move through the microwave oven. To keep the throughput on an industrial scale, four microwave ovens are operated parallel to each other. The supports on the belt make sure that the microwaves can penetrate the molds and dough not only from above and from the sides, but also from below. Baking with microwave technology clearly removes less water from the product than conventional baking. In covered molds, the water collects at the outer surfaces and Nils Is when ten preparation noels AT ten patented molls come Into play.
An alternative would be the addition of a conventional oven segment with turbulence air flow which would do the same of bread crumbs from endless dough sheets. Such a combination, however, would provide for a second benefit, namely not only to bake crestless bread with white surfaces but also to brown the product in a short time which would give the bread a tender crust. The production volume is two to three times higher than for conventional baking processes and the energy consumption is educed by half and therefore reduces emission.
Added to that, combination ovens need significantly less floor space. Therefore, in conclusion, we can provide economical, ecological and ethical benefits. It seems a good combination. Products Crestless Bread Bakery provides microwave baked bread to customers that have a special preference.