Setting up and running a small flour mill or bakery
This series of practical guides is aimed at people starting or operating a food business. The third publication in the series covers markets for flours and bakery products, setting up a mill or a bakery, processing grains and flours and producing bakery products, quality assurance and legislation, and production and financial management. (See also 1041, 1175)
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1 Introduction
2 Markets for flours and bakery products
3 Setting up production
4 Processing
5 Quality assurance and legislation
6 Planning and managing production
7 Planning and managing finances - >Téléchargement gratuit
