A business in baking
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
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Technical Centre for Agricultural and Rural Cooperation
2005
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Online Access: | https://hdl.handle.net/10568/47952 https://hdl.handle.net/10568/99622 |
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dig-cgspace-10568-479522022-11-29T17:48:00Z A business in baking Technical Centre for Agricultural and Rural Cooperation 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 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 ... 2005 2014-10-16T09:12:28Z 2014-10-16T09:12:28Z News Item CTA. 2005. A business in baking. Spore 117. CTA, Wageningen, The Netherlands. 1011-0054 https://hdl.handle.net/10568/47952 https://hdl.handle.net/10568/99622 en Spore Open Access Technical Centre for Agricultural and Rural Cooperation Spore |
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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 |
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Technical Centre for Agricultural and Rural Cooperation |
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Technical Centre for Agricultural and Rural Cooperation A business in baking |
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Technical Centre for Agricultural and Rural Cooperation |
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Technical Centre for Agricultural and Rural Cooperation |
title |
A business in baking |
title_short |
A business in baking |
title_full |
A business in baking |
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A business in baking |
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A business in baking |
title_sort |
business in baking |
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Technical Centre for Agricultural and Rural Cooperation |
publishDate |
2005 |
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https://hdl.handle.net/10568/47952 https://hdl.handle.net/10568/99622 |
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AT technicalcentreforagriculturalandruralcooperation abusinessinbaking AT technicalcentreforagriculturalandruralcooperation businessinbaking |
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