I'd like to get some input from folks working in small bakery operations, especially those with deck ovens measured in standard sheet-pan sizes (e.g. 2 pan deck). I'm trying to figure out what is reasonable and efficient for 1 person to produce in a 2 day cycle, with day 1 being mixing, bulk and shaping 3-5 varieties of sourdough bread, and day 2 involving baking the loaves from day 1 (and perhaps mixing, fermenting, shaping and baking baguettes (using a poolish). I'm likely targeting a 2 deck oven at 2 pans per deck (but considering 3 pans per deck sizing) for my 300 sq ft converted garage bakery.
1. How many loaves per full sheet pan can one plan for on a deck oven? (assuming 1K free form loaves, rounds or batards; also with 850g loaves; as well as 350g baguettes).
2. How much dough will a standard bus tub hold (for bulk fermentation)?
3. How best to size batches for each mix, considering the above? (e.g. 6, 1K loaves per pan, 12 loaves on a 2 pan deck = 12k mix? or perhaps a 24k mix for 24 loaves per load in a 2 deck-2-pan-per-deck oven???) Mixer sizing considerations?
3. What is reasonable to produce (# of loaves and # of variety) for one person using a 2 deck oven at 2 pans per deck in such a 2-day baking cycle?
It would be great to see some examples, especially from folks using similar oven sizes, I need to dial in specifics on deck oven sizing, mixer sizing, batch sizing, and overall production amounts
value of the person's output compared to their wages. I would think that the value of his work should average at least 5 to 6 times his wages. Depends on other things such as the amount of automation and do you need to pay retail staff as well.
Gerhard
years. I used $1 million in sales for every Ops person and $500 K in sales for the total people in the business. If They weren't there, I would have to figure out why and fix it or my head was on the block.
Using
Using 5.5 times wages and $20 per hour for wages including benefits with no overtime and a sell price average of $4 per loaf the person would have to make enough bread for $229,000 in sales or 57,250 loves of bread sold for $4 each. there are 250 working days in a year so they have to make 28 loaves an hour. Since half of their time won't actually be baking, they need to make 112 loaves in 4 hours. Assume 1.33 loads per hour of 4 trays each you get 21.28 sheet pans and 112/21.28 = 5.2 loaves per each sheet pan is required.
Happy baking
Running a home bakery is so different from baking for leisure. A lot more to think about...