Cocoa beans and adventure
A seafarer's life is one given to wander wanderlust - the quest for adventure, crossing invisible horizons to secure precious goods - only to bring them back to their home port. This love for adventure and curiosity determines the brotherhood of Rick and Michael Mast. They share an angry, independent mind that jumps into the unknown and trusts that they will find the answer through perseverance and dedication to their craft.
They began their journey in their home with a homemade machine for processing cocoa beans. Over time, they cultivated their creations and bought beans from family businesses in Madagascar, Venezuela, the Dominican Republic and Ecuador. Each table is crafted with incredible reverence for the process and the history of chocolate. They are bound in decorative papers and gold foil as a collection of rare books. Each bar has its own history of flavors, and no two are exactly the same.
The Mast Brothers are now planning to sail the mighty Atlantic Ocean and sail to the Dominican Republic in search of beans and establish a deeper connection with the peoples they grow. Before they begin with the next chapter, The Scout spent time with Rick and Michael, who document their history.
Food design as a craft in vogue again
Baker is also a typical traditional craftsman who could come back into fashion. Anyone who wants to assert himself as a cacher is well advised to set himself apart with cheap business ideas from cheap goods from back-discounters and factories. For example, as a modern food designer.
The Annaberger bakery from the Erzgebirge convincingly communicates its authentic origin and the special expertise for stollen and has thereby managed to sell their baked goods to the USA and Canada.
Because it sounds only at first glance absurd: Products, which are not only branded locally by the brand name, can become a global export dispute via the internet and parcel delivery.
Kutzer, the Upper Palatinate bakery in Konnersreuth, has also jumped to the current trend and is using the do-it-yourself trend: Patrick Kutzer, the son of the company's founder, has created a special barbecue bread for the summer season.
This is sold in the not yet fully baked state, so that everyone can complete the bread on the domestic grill according to personal taste. Since the wood oven bread after the baking anyway have to rest a day, they are best suited for the shipping route.
Invest in innovation
In the meantime, the Backhaus has regular customers throughout Germany who receive their fresh bread by post. The secret of success: Kutzer has stood for innovation and innovation for almost three decades development in the traditional bakery trade.
Every year, therefore, about 500.000 Euro is invested in the further development of products and means of production. Because regional foods are in the trend: According to Agribusiness Consulting, it can be assumed that at least 43% of the population will belong to the customers of regional food products in the future.
A typical daily routine
When others are still sleeping, the bakers' day has long since begun: this is the only way their customers can enjoy fresh bread for breakfast. Even on Saturdays they are already in the bakery, when elsewhere are still the celebrations of the previous evening in progress. In smaller bakeries, bakers must be universally applicable and perform more work independently than in large-scale bakeries, where they work a lot with semi-finished goods and operate large systems.
But they must also be able to grab once, clear up flour sacks or lift well-filled baking trays into the oven. Since metal sheets and stoves are hot, the safety regulations must be observed in particular. Even accidents with lye or hot fat are possible: then bakers know exactly how to behave and provide first aid. For hygiene reasons, they usually wear work clothes. It goes without saying that one should not have an infectious disease when working with food.
What do you need to know?
Bakers prepare the sale, present their products in the shop, advise the customers and pack the goods. In bakeries with attached café or bistro are increasingly snacks, salads and small dishes, such as Quiches, offered. Accordingly, information and communication techniques in the bakery industry are becoming increasingly important.
Rye or mixed breads, wholemeal or wheat bread: In no other country in the world is bread as popular as in Germany. Bread rolls, biscuits such as butter croissants or baguettes, bee sting or puff pastry cake, rusks, gingerbread or biscuits are just as much a part of the products of bakers and bakers. They also bake cakes and tarts, produce party cakes and make desserts and ice cream. To offer the customers a lot of variety, they develop new pastry creations and expand their assortment with international baked goods as well as products from organic farming.
Traditional recipes fresh design
Before baking, bakers make the dough by recipe. You select the required ingredients and measure them in the required amount, if necessary, calculate the recipe ingredients. You may peel fruit for the cake or roast nuts for croissants or pies. They use a variety of different raw materials, baking agents and ingredients, such as flavors, cocoa, salt, flour, sugar, eggs, dairy and yeast, as well as semi-finished and ready-mixed.
Wherever baked, there is a lot of flour dust in the air. Of course, one should not be allergic. Mixing the ingredients to the baking mass takes the bakers and bakers today mostly the kneading or stirring machine, but they also knead with their hands. After they have portioned and formed the finished doughs, they come in electronically controlled ovens. Attention: When baking it can get pretty hot! Finally, bakers check the finished breads, cakes and cookies for their quality and prepare them for sale, ie, pack them if necessary and store them. They also have to clean and maintain the machines and equipment.
Craft skills are needed, be it filling Berliners with jam, brushing platter particles with icing, spraying cream and creams or coating cakes with chocolate icing. Frequently, imagination is also required when bakers design pies and desserts or decorate them. Even if they only dust tunnels with powdered sugar, fill desserts with fruits or jam, sprinkle rolls with poppy seeds or sesame seeds: a sense of optics is one of them. Because the eyes eat well known.
Prerequisites, education and training for the profession
Baker is a recognized apprenticeship according to the Handwerksordnung (HWO), so the professional title is legally protected.
The training as a baker takes three years. As a rule, as with all recognized training occupations regulated by the Vocational Training Act or the Craft Trade Act, no specific educational or vocational training is legally required for training as a baker.
Independence and craftsmanship
However, if you want to become self-employed with your own bakery, you have to register yourself in the handicraft role because baker is a handicraft requiring a license. Prerequisite for this is either a successfully completed master examination, a corresponding degree from a university or a technical college for technology, a right to exercise or an exception.
So-called "qualified journeymen" can submit a request for exercise authorization to the higher administrative authority via the relevant Chamber of Crafts; The prerequisite for this is, after passing the journeyman's examination, at least six years of employment in the profession, of which at least four years are senior positions - both of which must be proven by means of appropriate certificates and attestations.
Alternatives to the Master
Anyone who does not have a master's certificate and can not or does not want to be able to exercise a license can still set up a business - if he hires a so-called technical manager who holds the championship title.
A further possibility exists for engineers, technicians and industry masters; these are just as enterprising as the actual masters. These regulations also apply if one is only self-employed as a self-employed person.
become a master
Master baker is a vocational further education after the handicraft order (HwO). The master examination in this handicraft requiring trade is uniformly regulated nationwide. The craft organizations and other educational institutions offer preparatory courses for the master's examination (full-time approx. 3 to 6 months, part-time approx. 1 year).
However, participation in the preparatory courses is not compulsory for admission to the master examination. For more information, see http://www.handwerkskammer.de, For such a preparation, you can use the so-called Master BAföG (http://www.meister-bafoeg.info).
Formalities at the start-up in brief
As a rule, the founding of the existence as a baker begins with the entry into the handicraft roll. For registration you have to appear in person and pay a fee. With the confirmation of the registration, the commercial registration of the municipality can be made. The commercial office, in turn, informs the Finanzamt, the professional association.
There is a statutory annuity insurance obligation for the handicapable handicrafts to which bakers belong (Annex A of the Handicrafts Ordinance). This starts with the entry into the craft roll and the actual work of the trades. Therefore, this deadline should be deliberately chosen close to the actual opening of the business. This obligation to insist until the proof of 216 compulsory compulsory contributions.
An exemption application may then be submitted. The personal cost burden of the pension insurance must be considered in any case when calculating your capital requirements within the framework of the business plan.
Handicraft role and craft chamber
With the entry in the handicraft role you become a member in your competent chamber of trade. At first you have to pay very small contributions to it, but only if the income is above certain limits.
Founders who have registered for the first time are exempted from contributions to the Chamber of Crafts for the year of registration. For the second and third years, they must pay only half of the basic contribution and no supplementary contribution; for the fourth year they are still exempt from the payment of the supplementary contribution if they are natural persons (not persons or corporations) and the annual profit not over 25.000 is Euro.
Traders who carry out activities which can be learned in accordance with § 1 § 2 No. 1 of the Handicrafts Ordinance for up to three months belong to either the Chamber of Industry and Commerce or the Chamber of Crafts. They are exempt from the contribution, regardless of which board they belong to, if their trade income does not exceed 5.200 Euro per year.
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