Once the type of product to be produced and the manufacturing forecasts have been defined, we design a production facility that includes:

• Advice on the purchase and placement of machinery.
• Establishment of work areas.
• Establishment of production flows.
• Establishment of recipes and daily production sheets.
• Staff training.
• Advisory services on organizing work shifts to meet production needs.
• Advice on raw material management.
• Training sales staff on the types of products being produced.

All civil works—whether for the sales or production areas—will be carried out in coordination with the local technical engineering office to ensure the facilities comply with the regulations required by each city, region, or country.

Once the new business is up and running, a support period is agreed upon to monitor any deviations from sales and manufacturing forecasts.

For established bakeries interested in improving their products, production systems, and staff training.

• Advisory services to improve manufacturing flow and increase productivity.
• Implementation of naturally cultivated sourdough for use in both bread and pastry making.
• Staff training on the preparation, use, and maintenance of the sourdough starter.
• Formulation of a bread product range.
• Training production staff in seasonal and/or limited-run breads (Christmas, Lent, Easter, holidays, etc.).
• Specific training for production personnel.

In the fresh, par-baked, or frozen bread industries.

• Recipe improvement
• Evaluation of the use of mixes for producing specialty breads and a study of their viability versus replacement with recipes made from scratch.
• Implementation of sourdough culture in production processes. Adaptation of recipes and processes to incorporate it.
• Development of new recipes and processes to meet new market demands.