Small Bakeries and the Valorisation of Local Cereals in ACP Countries (CDI, 1997, 63 p.): 2. ORGANISATION AND DESCRIPTION OF SOME TYPES OF BAKERIES: 2.1. DETERMINING THE CAPACITY OF THE BAKERY

Small Bakeries and the Valorisation of Local Cereals in ACP Countries (CDI, 1997, 63 p.)

2. ORGANISATION AND DESCRIPTION OF SOME TYPES OF BAKERIES

		(introduction...)
		2.1. DETERMINING THE CAPACITY OF THE BAKERY
		2.2. DETERMINING THE CAPACITY OF THE OVEN
		2.3. ORGANISATION OF THE WORKING AREA OF THE BAKERY
		2.4. DESCRIPTION OF SOME UNITS OF DIFFERENT CAPACITIES

2.1. DETERMINING THE CAPACITY OF THE BAKERY

The size of the breadmaking unit, following a market survey, is determined in accordance with the specific nature of the demand (type of product, real and potential demand, etc.). Several parameters allow this capacity to be defined:

· daily consumption of flour,
· equipment capacity.

To translate this capacity into raw material consumption (flour), the following practical rule is applied:

1 kg of flour corresponds to 1.33 kg of baked bread

The capacity of the equipment (see chapter 4) is determined after the production programme and the available human resources have been defined (number of shifts per day).