Just because humans have been baking bread for thousands of years, doesn’t mean we kept doing it the same way.
The baking industry has changed a lot throughout the years with various inventions making baking faster, easier, and overall better.
But how do you build on the improvements of the past and modernise your bakery for 2020? Let’s get right into it.
1. Make sure your equipment is as up-to-date as possible
This one is obvious but bears repeating. You don’t need to improve every machine in your production line, but there are some key pieces of equipment which will absolutely change the way you do business. One is the retarder-proofer (which will free up your time like nothing else) and semi-automatic bread slicers (which everyone should have by now to be honest).
Another smart thing to do is to signup for our newsletter or to any other industrial baking equipment provider you prefer to learn about the latest technological innovations in the field. Don’t rush and buy every shiny new toy you find, but identify the area you need to improve on the most and invest in that instead.
2. Find your niche
At Fornax, we help a lot of new bakers set up their business via our consultation services. One thing we often see is new bakers who are excited and passionate… but who have no real strategy to understand their customers or differentiate themselves from the competition? Creating your own creative and unique products will always be the best way to modernise your bakery.
3. Modernising how you deal with customers is important too
The whole world has woken up to the importance of D.I.Y digital marketing and yet, many bakeries in Mauritius are still not making the most of this. The truth is that modernising your bakery doesn’t only involve your production line… it involves your customer service and how you interact with your customers too.
Of course, established bakeries (especially those with high volumes of production selling mostly bread) may not feel the need to advertise their services or change their way of communicating with their clients. But for newcomers, there is no cheaper and faster way of modernising your approach and helping you stand out from the crowd.
4. Keep up with the trends
Demand and supply are the basics of any business. But are you always considering them? If you only see your bakery as a bread-making machine, then you’re doing just fine. After all, that’s the best way to meet the demand (especially in Mauritius). But, what if you’re after a competitive edge? Or maybe you’re trying to create your own niche? Then consider producing some alternatives. For example, why not consider adding wholegrain bread, gluten-free bread, or using natural colours for your cakes… What better way to modernise your bakery than offering modern products your customers want?
There you have it, four ways to modernise your bakery. If you have any other questions about how to adapt your bakery for 2020 or if you want to learn more about products, leave us a message, and we’ll be happy to get back in touch with you.
Whether you are a small bakery shop, an in-house supermarket bakery or in the pastry and bread business, you all know one thing: it’s no piece of cake. You are selling perishable goods with a limited shelf life and competition is tough. How about making 2020 the year that will change your game? How? The answer is simple: by investing in quality equipment that will guarantee a better production. Read on to discover 5 good reasons to follow our advice.
1- Save time
In the world of business, time is money. From the semi-automatic bread slicer to the retarder-proofer, invest smartly in essential equipment that will make you save time. By slicing perfectly your bread or by controlling proofing of dough pieces, these machines will keep your production line running smoothly while relieving your staff of time-consuming tasks.
2- Reduce wasted products
Waste of products = less profit. When you work in the food industry, waste is a problem that eats away your profit. To avoid wastage, a dough divider is your best ally. This clever machine will make sure every loaf of bread is of regular size and weight, hence avoiding the possibility of burnt dough and inconsistent quality, which are not exactly the ingredients of success.
3- Get exactly what you want
Fresh pastries and crispy bread baked to perfection will definitely tempt more customers to come back for more. The oven is without a doubt the most important equipment of the kitchen and the baker’s best friend. Make your choice within our range of world-famous, long-lasting ovens with top-notch performances and very large production capacities, ranging from 108 to 256 baguettes of 250 g, among other options.
4- Keep your cool
As you know, water temperatures and amounts are critical to the baking process. If you want to stay calm and keep baking, that’s where a water cooler and a water meter come in. Our water coolers can contain from 90 to 400 litres and will keep your water available at a constant temperature throughout the day. Designed to dose and mix precise quantities and temperatures of hot and cold water, water meters are essential for the dough-making process. The automatic temperature control means you can focus on other tasks and consistently offer the best bakery products your customers will love.
5- Be more productive
To make sure your production line works to its maximum capacity, you will need help from a few pieces of equipment. In 2020, a rolling pin is a total has-been. Forget this tiresome and time-consuming way of working the dough and choose a pastry sheeter! This efficient equipment can work all types of dough to the required thickness perfectly and in no time. You will also need a reliable, industrial mixer to handle the heavy amounts of orders you may receive.
Don’t forget, the more efficient you are, the more time you will be able to devote to baking, decorating and improving your products. We hope that our suggestions will help you achieve a more successful turnover. You can also test our equipment in our lab, to fully understand how they work, before you buy!
2020 is nearly here and like most people, you’ve probably written a list of resolutions which you won’t respect. Well, if you’re serious about your business… you might be holding yourself accountable to one of these resolutions: Making sure your production line is smoother and more profitable than ever!
Now that’s something worth respecting. How do you do it? By making sure you’ve got the proper staff and equipment to keep your production line as optimised as possible.
We can’t help you out with the staff (except for training them on the proper use of equipment. Click here to see how) but we can definitely make sure you’ve got state-of-the-art tech in your bakery to fuel your passion and boost your bottom line.
So without further ado, here’s some essential equipment you’ll need to optimise your production line.
1. The Retarder Proofer
If there’s one machine that’s been helping bakers sleep soundly (and longer) every night, the retarder proofer is definitely it. Designed to automate the proofing and retarding process, all you have to do is set a timer and the machine will handle the rest of the process for you. For the best in-line, take a look at Bongard’s range of Retarder-Proofers on our website right here.
2. Semi-Automatic Bread Slicer
You’d be surprised at how many bakeries do not yet have this essential tech on their premises. If you’re one of the unfortunate ones who don’t, we suggest you remedy the problem as early as possible in 2020. It’ll free-up your staff for more essential tasks and ensure you’ve got a production line that’s firing on all cylinders. Need more information on our range, then take a look right here.
3. The Dough Divider
Getting even dough pretty much right up there in the baking 101 manual. Get it right, and you’ve got a quality product that’ll keep your customers all smiles … but get it wrong and you’re opening yourself up to inconsistent quality, and the possibility of burnt dough. Get your hands on a dough divider for dough that’s evenly distributed and of regular weight.
4. Water Cooler and Mixers
Still measuring the water levels on your production line like the days of yore? Well, you’re putting yourself at risk of recipes which ‘aren’t quite right’ leading to bread that’s either tougher than nails or so soggy that they’re useless. Make sure you get your water levels and temperatures right with one of these beauties.
5. The Oven
The oven is the centrepiece of every bakery. Every Baker needs one and great bakers, need exceptional ones. That’s why we only have the best in stock with brands such as Unox, Bongard and more. To view a sample of our range, visit our website or get in touch with us.
There you go. Our list of essential baking equipment for 2020. Keep in mind that you can try every single machine in our stock at our labs for a period of up to 10 days. Interested? Then click here and we’ll be happy to show you how.
Murphy’s law clearly states ‘Anything that can go wrong will go wrong.’
That’s never a good thing at the best of times… but when it’s happening at the end of the year and you’ve got 10,000 orders coming your way, it pays to do everything in your power to prove Mr Murphy wrong.
That’s why we’ve listed 4 frustrating things that can happen in your bakery… And, of course, the solutions to avoid them.
1. You’ve burnt a whole tray of bread
Ever smelt burnt bread before? Of course you have, you’re a baker. And like most bakers out there, you know that burnt bread smells just like burnt money.
It happens, of course, but there’s a way to make it happen less. One thing you can do is make sure you’ve got a good dough divider in your kitchen’s arsenal to make sure every load of dough your produce is even in size and thickness hence guaranteeing that your oven doesn’t burn through the unevenly sized ones. Speaking of ovens, having a state of the art of convection oven (like this one) allows you to automatically input your settings eliminating any human error in the process.
2. Your bread is rock-hard or too doughy.
It’s a common problem caused by poorly calculated water levels. Get this essential element wrong and next thing you know, you’ve got bread that’s so hard you can use as a weapon, or dough so soggy you wouldn’t feed it to the dogs. The solution? One of these beautiful machines.
3. You’re understaffed and overworked
Ah the age-old problem which, quite frankly, shouldn’t exist in 2019 … if you’re equipped right that is. Nowadays, you don’t have to waste man hours on pointless tasks such as dough dividing or waiting for your dough to settle nicely. This machine and this one should free your staff to do more and better in your bakery.
4. You have no idea how to properly use the equipment you’ve got.
Many won’t admit to it, but not knowing what every button and function does on your baking equipment is a problem that plagues many a baker. Thankfully, we’ve got a dedicated team that’s right here to educate you on the proper and optimal use of all the equipment that we offer. Interested? Then check out the services which we offer in our lab and be amazed.
Need more information on what we do? Or just want to check out our stellar equipment line which will change your production for the end of year? Then take a look at our website right here. Happy baking!
The Fornax Team
Baking is all about commitment, passion, and hard work … but it also requires a fair bit of finesse and precision to get it right.
Like all cooking professionals, as a baker, one simple mistake in your recipe could mean a lot of time and money lost … so how can you cut down on your chance of making these costly errors? Easy, by making sure the essential ingredient you need to create your bread, pastries and cakes is given the attention it deserves … yes folks we’re talking about water, and more specifically, how to control it.
The importance of a water meter in your bakery.
It’s not the flashiest or most grandiose piece of equipment one would associate with baking, but a water meter is an essential bit of tech for every baker out there.
Get too much water in your mix, and you’ll end up with loaves that are flat and stiff. Don’t put in enough of it and you’ll end up with a product that’s so tough and dry that you could knock someone out with it.
Thankfully, water meters and coolers make sure you can go ahead and bake with complete peace of mind. Designed to dose and mix precise quantities and temperatures of hot and cold water, Bongard’s Dox or Domix water meters are vital to your mixing line.
Used by some of the best in the business to guarantee a consistent dough mix, The Dox and Domix are user-friendly machines equipped with digital displays and an electronic control panel.
In other words, all the information you need regarding the temperature or volume of the water for your mix is available at a glance and easy to change … not that you’ll need to do that often, as they allow the possibility to set up or retrieve memorised settings for water discharge. We told you they were user-friendly! For more info on the Dox and Domix, just click right here.
The Water Cooler – Keeping Things Chill in the Workplace
No need to remind all of you reading this that temperature is key to baking. From your dough to your water, getting the temperature levels of your flour, water, and even the room will always be at the back of your mind throughout the mixing process. So why not eliminate one of these factors from the equation by adding a water cooler in your production?
Bongard and Fonto are among the best brands around when it comes to water coolers (you can check them out right here.). Durable, and easy to use (it pretty much takes care of itself) the Bongard water cooler will keep your water available at a constant temperature throughout the day. What’s more, there are a variety of models available able to contain up to 90, 120, 250 or 400 litres.
Why not test them in our lab?
Interested in testing one of these machines out and seeing how they can optimise your production? Then why not get in touch with us by clicking here to come to our labs and test them out for up to 10 days! Now that’s how you try before you buy.