The cost of making bread is not low, why can bread in the supermarket be so cheap?

You must have encountered such a situation, a cake of the same style in the cake shop ** about ten yuan, and in the supermarket such bread will be a few dollars cheaper, many people do not understand why the same bread ** is so bad, which involves a lot of aspects.

The complexity of making a loaf of breadAlthough the master and equipment of the professional cake shop can save a lot of trouble, but the production of bread is very troublesome this can not be changed, dough, forming, two proofing, decoration, baking, baking also need to be processed, just look at the steps to know, and the cake shop bread general bread storage time is very short, the cake shop will be lost, so as to ensure that everyone buys the freshness of the bread, and the cost of cake shop bread is virtually high.

In terms of materials, large bread factories make bread in batches, small profits and quick turnover, you can think about the raw materials and cake shops which will be better, and the bread from the manufacturers has a long shelf life, so why everyone can think about it for themselves.

Bread improvers now seem to have become an essential ingredient in making bread. Its main function is to shorten the fermentation time of dough, improve the tissue structure and flavor of bread, and at the same time increase the volume and softness of bread, and extend the shelf life of bread. For steamed bread, there are also special steamed bread improvers.

Summary:

1. It is because of the large number of purchases** is low.

2. They can also use ingredients that are about to expire (or even have expired) to make bread, thus saving a lot of costs.

3. Eggs, a high-demand and fragile commodity, are very much lost in the supermarket, and supermarkets often use it to make ** commodities to attract popularity, and in the customer competition, damage is inevitable.

At present, as long as the slightly larger supermarkets have bread sections, they can provide customers with fresh and delicious bread of various colors at a competitive rate**, which is much cheaper than the private rooms on the street. Usually, a large loaf of bread can be bought for five or six pieces.

The basic ingredients of bread are – flour, sugar, salt, eggs, milk and other trimmings, which are available in supermarkets**。The purchase is not only low because of the large quantity, they can also use ingredients that are about to expire (or even have expired) to make bread, resulting in significant cost savings. Commodities such as eggs, which are in high demand and fragile, are greatly consumed in supermarkets.

In addition, supermarkets often use them as **commodities to attract people's attention.

In the competition between customers, breakage is even more inevitable. What happens to those cracked and broken eggs? Will supermarkets throw them away for nothing?

As an ingredient in bread, it seems to be a good choice (it can also be used for quiches). Why bread? Bread can be made into a variety of flavors, sweet and salty, and if more seasoning is added, it is impossible to tell whether the ingredients are good or bad

In addition, eggs used in bread can no longer see their shape, color, or taste. And milk. Supermarkets often market milk that is about to expire, but consumers are getting smarter.

It is not wise to buy milk that is about to expire for the sake of cheapness, and nutritionists are against it. But supermarkets also have their own countermeasures - as an ingredient for bread! There are also leftover ingredients such as chopped nuts, bean paste, jam, meat floss, etc.

It can be seen that homemade bread can not only help supermarkets solve the problem of not being able to sell and sell, but also turn waste into treasure and create profits

High gluten flour is not cheap, butter is not cheap, milk is not cheap... The cost is quite a lot. I don't understand why bread in the supermarket is so cheap.

Its main function is to shorten the fermentation time of the dough, improve the tissue structure and flavor of the bread, and also increase the volume and softness of the bread.

The cheapness lies in the craftsmanship of bread, because, although flour is not expensive, you can make a pound of bread with only one or two flours.

The cake shop that can't be sold will be thrown away, so as to ensure the freshness of the bread that everyone buys, and the cost of bread in the cake shop is invisibly high.

Bread is made in batches, small profits and quick turnover, you can think about the raw materials or the cake shop which will be better, and the bread from the manufacturer has a long shelf life, so why everyone can think about it for themselves.

Now bread improvers seem to have become a must for making bread.

I think it should be small profits but quick turnover, so as to earn both word of mouth and profit.

Cake shop bread, I don't understand why the bread in the supermarket is so cheap.

Now as long as the larger supermarket will have a bread section, to provide customers with fresh and delicious bread, ** is also very competitive, much cheaper than the general street bakery, usually five or six yuan can buy a large piece of bread. But if you've seen Tsukasa Abe's "Food Truth Revealed", you should be suspicious of these different colors, fragrant and cheap breads!

The general simple idea is that homemade bread in supermarkets is so cheap because it eliminates the need for intermediate circulation. But on the other hand, selling bread takes up a lot of space (bread shelves are much less dense than those of ordinary goods) and requires a dedicated bakery and staff. For supermarkets that charge a lot of money for entering the market, if they don't have a considerable profit, will the supermarket do such a stupid thing?

The real secret lies in the "local source" of raw materials. Think about it, the basic ingredients for making bread – flour, sugar, salt, eggs, milk and all sorts of other accessories – are sold in the supermarkets themselves. Not only is the bulk purchase low**, but they can also use ingredients that are about to expire (or even have expired) to make bread, resulting in significant cost savings.

Eggs are in high demand and fragile goods, the loss in the supermarket is very large, and the supermarket often uses it to make ** goods to attract popularity, in the customer competition, damage is inevitable. What happens to eggs that have some cracks and breaks? Will the supermarket throw them away for nothing?

It seems like a good ingredient for bread (and maybe in omelets, too). Why bread? Bread can make a variety of flavors, sweet, salty, add more seasoning, simply can not eat the quality of the raw materials, and most Chinese know the quality of the noodles of steamed buns, but it is difficult to distinguish the bread.

In addition, the eggs used in bread are completely indistinguishable in shape, color, and taste. There is also milk, supermarkets often carry out heavy ** on milk that is about to expire, but consumers are becoming more and more savvy, and it is not wise to buy milk that is about to expire for cheap, and nutritionists are also opposed to this. But supermarkets also have their own countermeasures - as bread ingredients!

There are also crushed nuts, nuts, bean paste, jam, meat floss, etc., which can be used as toppings. It can be seen that homemade bread can not only help supermarkets solve the problems that cannot be sold and are not easy to sell, but also can turn waste into treasure and create income. Homemade bread like the fruit supermarket is mostly heavy and greasy, which is very suspicious (and the storage space is also poor).

In short, for the sake of health, it is better not to eat homemade bread from the supermarket.

There is no doubt that it is more cost-effective to make your own bread than to buy it.

1. When the bakery makes bread, it often charges additional production costs. When the bakery makes bread, the cost of materials is removed, and the rest is the cost of handiwork, so making bread at home only needs to prepare the materials, and there is no need to pay for manual work. Therefore, it is more cost-effective to make bread at home.

The method of making bread is not particularly cumbersome, as long as there is an oven at home, it can be operated, and if there is no oven to buy another one, it will be a bit more than worth the loss. <>

2. If you only eat bread once in a while, it is still recommended to buy it in the bakery. Although it is more cost-effective to make bread at home, it is more cost-effective for those who do not eat bread regularly. If you usually eat bread once in a while, then prepare so many ingredients that will expire if you don't use them for a long time, and what you waste after expiration is not a star.

Therefore, when choosing to make or buy bread, you must consider whether you really like to eat bread, and if you only taste it occasionally, then it is recommended to go to the bakery to buy it. <>

3. The production process of bread is very simple, if you are interested, you can try it yourself. Ingredients need to prepare butter yeast and flour, mix the flour and yeast well, wait for the yeast to ferment and ferment, then coat with butter, and then put it in the oven to wait. In short, the process of making bread is very simple, if you are sure that you like to eat bread, it is recommended to make it yourself at home, because although the food outside is more delicious, you do not know the materials used, and some harmful additives may be used, so it is more safe to eat it yourself.

To sum up, there are two sides to everything, and you need to think about it properly, for example, how to make bread conveniently, and if you don't have free time, then you can also choose to buy it in a bakery.

See if you eat bread for a long time or occasionally.

If it's definitely cost-effective to make it yourself for a long time, it's not necessary to make it yourself if it's only occasional. Because you need to buy tools and materials to make your own bread.

The production of bread seems simple, but in fact, there are a lot of tricks, it is a technical job, and the craftsmanship of one's own family is usually not as good as the craftsmanship of professional chefs, so the bread you buy is more delicious.

Because the handiwork and the method of doing it are different, the ones sold outside are more professional and experienced.

First of all, the cost is complex, ** see that it is not low, I make bread, you ask me to buy raw materials, as a bakery, in order not to let you think that I sell expensive, two yuan of bread flour sells you for five or six yuan, and the market price is also your retail price, and the materials that are not easy to buy on other markets are often sold five times and ten times, to put it bluntly, I sell bread and not sell materials. So if you want to know the cost, you have to engage in this industry, instead of looking for a bakery to buy materials, followed by decoration, the decoration of the independent façade should be good, his decoration cost is about 100,000 yuan, the supermarket is a unified specification of the supermarket, only about 10,000 fees, and the boss can open when he moves in. Then the supermarket cashier is provided by the supermarket, so the supermarket bread stall three people can operate normally, the labor saves about 8,000, the master is the boss himself, or the boss finds a zero-based person to teach by hand, greatly reducing wages.

The supermarket recruits a salary of 3000, even if it is too much, mainly housewives, independent bakery staffing waiter x2 salary does not include food and accommodation, a total of 8000, cashier x2 a total of 8000, please ask a master 6000 to recruit an apprentice 3000. Staffing kills three to five supermarket labor costs. The entrance fee to the supermarket is 10,000 yuan a year, and the entrance fee to the independent bakery starts at 10,000 yuan.

Supermarket rent is paid at 10 to 15 percent, and independent bakery landlords increase the number of supermarket spikes every year.

Upstairs you can say such things as copy, whether it is out of good intentions or other intentions, but I tell you that doing business with a conscience is not as good as you say, and besides, the baking industry itself is very profitable, and supermarkets are also profitable in cheap bread, in contrast, wise merchants will not lose their huge profit margins because of buying some broken eggs, maybe you have done it yourself, but your business is definitely not good.

I think it's mainly because of the bread sold in the supermarket, in general, the ingredients are not very good.

Looking at the ** that makes breadcrumbs on the Internet, they are much more expensive than finished bread, and you can imagine what the finished product you buy is made of. If you like to eat bread, it's reliable to make your own.

The main ingredients for making bread are flour, water, and eggs, but the material cost is not expensive.

Probably because his bread is not a good bread, so it is cheaper.

That's because a lot of supermarkets sell bread, and its cost is very low.

To be honest, some people say that the role of additives is one thing, but not critical. The key is quality control, quality control.

You have to know how much bread a baker handles every day, there are 10,000 in three years, and the most important thing in his career is to improve his skills, spend money every year to eat all over the world, improve the recipe, and purchase equipment. It's all like this, the baker doesn't do as well as a hobbyist (baking a loaf of bread or two a week), so what's the face of mixing up in this industry.

So I think there are several reasons that affect the taste:

1. Raw materials are the most critical;

2. Formula ratio;

3. Production techniques;

4. Environmental factors such as temperature and humidity;

5. Control of fermentation.

6. Baking control.

Fermentation temperature: 33-38. Humidity: 76 82 How to control it when there is no fermentation box at home.

Take a look at an excerpt from the "Bread Girl" article.

Every morning at 5 o'clock, when making noodles, you need to control the room temperature, and the water temperature is also adjusted according to the different temperatures every day, so regardless of spring, summer, autumn and winter, the temperature of the noodles must be maintained between 27 and 28 degrees Celsius, and at this temperature, the toast is in the best condition. This requires daily recording and the intuition to do the baker's long-term practice.

At this time, the three most basic points of making bread are temperature, time, and measurement, and the basic skill in making bread is kneading.

Knead the dough smoothly and with a dough center, which requires daily practice over time, so that ** and the dough have a direct perception.

Through the perception of the hand, the dough is given vitality, and the subtle changes and force of the dough are adjusted, which is directly related to the formation of pores and tissues at the end of the toast and the taste. Of course, these are things that machines can't give.

Then there is the water temperature, whether it is a bread machine and noodles or a cooking machine, the factors of friction and heat generation should be considered when the noodles are live, it is best to use ice water, summer (5 degrees 7 degrees is good), so as to ensure that after the noodles are finished, the temperature of the noodles can be controlled within 20 30 low temperatures, and again, if there is no food processor or bread mixer at home, purely by hand kneading, it is generally impossible to knead the perfect tissue film, the tissue film is after the dough is formed, there is a layer of light transmission film under the light, there are large and small bubbles in it, when it is tornwith smooth edges. This is the key to judging whether the dough is kneaded or not.