КАК ОТКРЫТЬ ПОНЧИКОВУЮ.

Bot with recipes: https://t.me/DenisMashkov_bot?start=y... Consultations: https://t.me/denismashkovv or +7 999 962 28 06 ✅ Open a business: https://technologybp.ru Buy proofing cloth at retail: https://vk.cc/csMIiV Telegram channel HOW TO OPEN A BAKERY: https://t.me/open_bakery 00:02 — Introduction and Equipment Welcome and introduction to the third masterclass. Overview of semi-automatic fryer with timer and proofing cabinet. Demonstration of preparing Berliners with condensed milk and cinnamon sugar donuts. 01:00 — Investments and Production Volume Investment for a donut shop is about 1 million rubles. Production volume depends on the number of staff and customer traffic. 02:55 — Location and Advantages of the Fryer A donut shop can be placed in the checkout zone of a supermarket or on a food court. Advantages of a fryer with proofing function: convenient access and easy maintenance. 06:39 — Application and Product Range A donut shop can be used as a family café or as an addition to a bakery. The product range should include classic donuts, Berliners, and savory items. Can be set up as a standalone café. 08:30 — Cooking Technology Sponge dough is used; preparation takes 2 to 4 hours. Flip mechanism simplifies control and ensures even cooking. Size limitations: items should not be too wide for easy flipping. 12:46 — Oil and Storage Use of frying oil, which needs to be changed once a day. Items must cool down before being filled with cream. Store items on paper towels to absorb excess oil. 16:11 — Equipment for a Donut Shop Required equipment: refrigeration units, dough mixer, planetary mixer or spiral dough mixer. Planetary mixer is needed for classic donuts; spiral mixer is better for donuts and Berliners. Any flour can be used for donuts, but special types of flour are required for donuts and Berliners. 18:03 — Recipes and Premixes Ready-made mixes can be used for donuts and Berliners, but they are limited in flavor characteristics. For large-scale production, it’s better to use ready-made mixes that can be mixed with water. To create a unique product, develop your own recipes or order consulting. 19:54 — Toppings and Fillings It is important to make toppings and fillings in-house for natural quality and taste. Pre-made fillings can be expensive and contain artificial ingredients. Homemade fillings can be cheaper and more natural, which can increase profit. 21:48 — Frying Fat Frying fat accounts for a significant part of the product’s cost. With proper use, fat cost can be reduced to 1 ruble per item. With partial loads, fat should be changed daily to avoid rancidity. 24:40 — Staff and Equipment For small-scale production, two staff members per shift plus a seller are sufficient. It is important to keep items warm to maintain freshness and softness. A heating cabinet can be used to keep items warm. 28:27 — Turnover and Staff Turnover can range from 500 thousand to several million rubles, depending on location. With a basic equipment set, maximum monthly turnover is 700 thousand rubles. It is important to monitor frying fat quality and reuse it when possible. 31:21 — Equipment for Cooking Sausages in Dough The same equipment can be used to prepare sausages in dough. Fried buns with various fillings are popular. Experiment with a depositor machine for simultaneous dispensing of dough and filling. 32:17 — Mini Pizzas and Cheburekis Small filled buns similar to mini pizzas and cheburekis. Possibility of various fillings for interesting formats. These items can serve as snacks with beer. 32:43 — Frying Items at Different Temperatures Fry items at different temperatures to prevent flavor mixing. Recommended order: sweet items first, then savory. Items do not open during frying. 34:12 — Equipment for Donuts Possibility of using a donut maker. The dough is denser than for regular donuts. Special lid to prevent condensation from falling into the oil. 36:36 — Shaping and Filling Manual shaping to ensure uniform weight. Filling is mixed with onion and spices for juiciness. Water is added to increase the yield of the filling. 38:27 — Storage and Transportation Possibility to store up to 24 items. Items may open due to manual shaping. Greasing with oil to ease reloading. 44:34 — Filling Dispensers Use of dispensers for fillings. Different dispenser models for viscous fillings. Possibility of heating fillings to prevent hardening. 49:00 — Conclusion and Future Plans In the next masterclass, other products will be prepared. Possibility to test new fillings and shapes. Total output of the masterclass was about 90 items.