Part bake or incomplete baking technology - this is what, according to metropolitan market experts, is soon waiting for us all instead of a traditional loaf or loaf. The manufacturer’s margin in this intriguing business is between 5 and 50% (depending on whether this bread is a premium product or is it a modest, but very fresh and always crispy bun).
In Russia, according to statistics, the demand for ordinary, familiar bread decreases every year. And this is not a joke - many old-regime bakeries have already closed for this very reason. Its production is unprofitable. Ingredients are getting more expensive, and technology is below all criticism. It turns out that they only spoil the flour, and even require state support for this. The situation is exactly the same as with AvtoVAZ. At the same time, the state artificially restrains the price increase for this “social” product, but cannot go on like this for long, analysts say.
However, for an innovative bread product, as well as for confectionery, demand, on the contrary, is growing.
What is the reason for this trend? Firstly, the quality of traditional bread is steadily declining - only engaged people deny this and only sitting on the air of Echo of Moscow. Simply put, people cannot eat this bread. Secondly, many people bought themselves very inexpensive household bread machines and enjoy the fruits of their creativity almost daily. Thirdly, many people refused bread as part of the transition to a healthy lifestyle, well, they do not eat carbohydrates! Fourth, many people can afford Other bakery products - and they are the ones who buy it. Fifthly, the migration flow brought us new demand for flour products - flat cakes, pita bread, etc. The one who did not master the innovations was late.
The fact that a traditional loaf may soon completely disappear from the shelves is a fact. In this regard, the business rushed to study global trends and what demand might become in the very near future.
One thing is clear, since the century of bakery monsters is coming to an end, mini-bakeries will win, who will be able to respond mobilely and quickly to fluctuations in demand and delight with high-quality products (competition is the same!) And non-banal assortment.
One of the newest trends is the technology of frozen bread. It is very beneficial for entrepreneurs and therefore such a stir has arisen around it.
French Bun Crunch
What is frozen bread? This is a semi-finished product (either raw, then its cost is 30% cheaper or partially cooked), which is brought to the point of sale (most often it is restaurants, cafes or pathos supermarkets) and there it is prepared at the point of sale. After that, the buyer sees “hot, fresh baked goods”, which you just want to immediately buy and take home.
In the West (where this idea came to us from), the market volume of frozen bread is from 80 to 90% of all bakery products.
The production of frozen bread is higher in both profitability and quality than the production of traditional bread, experts say.
The equipment of one point for heating and selling frozen bread will cost 300 thousand rubles. Not so expensive, but a plant directly producing frozen bread would be nearby. But the factory is much more expensive - at 3 million dollars. But we already produce such bread (market size 18% of all bakery in the country). If there is such a plant nearby, then opening a sintering point is not a problem. The margin of such an outlet is 40% and higher.
What is the essence of freezing? Why can't fresh bread be baked and sold locally? The bottom line is logistics - frozen bread can be transported to the other end of the country. A store selling these perishable goods does not need to write off huge volumes. The store bothers as needed. In addition, a fashion has now been established - to bake (or rather, to heat - now we already realized this) bread in supermarkets - to attract unsuspecting customers with a homely and rustic smell. They say that regardless of whether a person approached a shelf with such bread or did not fit, his average bill will increase by 20%!
However, real cooks (in the same France - the birthplace of frozen bread) despise the semi-finished product, which has undergone a shock freeze. They believe that this product is appropriate only in the segment of undemanding, mass demand, that it does not belong in restaurants with high culinary traditions and even in expensive supermarkets. Indeed, if we compare Russian bread made using the technology of freezing and defrosting with Russian bread, but baked using the classical technology, the first one will turn out to be much higher in price, and in quality (from the point of view of a specialist chemist) much lower. So why pay more? Fashion and an unstable market.
The bakery has not yet been buried, and mini-bakeries are already rummaging around in its chests, quarreling over the percentage of the market. The main enemies in this dispute about inheritance are: innovator-freezers and opposing mini-bakeries that defend the priority of natural fresh pastries according to traditional Russian recipes. The dispute between these “Westerners” and “Slavophiles” is still ongoing, so you have time to weigh the pros and cons and join this or that camp of entrepreneurs.
Nazarenko Elena
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