Pies and quiches are both built from a pastry crust base, with quiches having a filling thickened with eggs and pies having a variety of fillings as well as a top crust or “lid.” Between these two products, there is a wide number of filling options that create a large market for industrially produced pies and quiches. Industrial baking production lines for pies and quiches encompass ingredients, technologies, and processes that support rapid and economical production while leveraging different fillings. For example, the Rademaker Pie & Quiche production line can produce up to 20,000 pieces an hour.
Product Base Pies and quiches can be produced at different sizes, generally between 80mm and 250mm. The crust base can be placed in different containers which can, like foil or paper trays, be shipped with the product. Other potential containers include various platens. The production line starts with the conveyor, which begins by ensuring that the indented foil tray is accurately placed. Dough Placement Pies may be produced in two different ways, from a (laminated) dough sheet or from a dough puck. Dough sheeting equipment requires the crust to be cut out and the dough scraps to be recycled in the production line. Dough pucks are placed into indented trays and are then pressed to form the crust, resulting in minimal, if any, scrap dough. Filling Depositing The next step in the process is to deposit the filling into each piece. There are a range of depositors for pies and quiches depending on the type of filling being used. Depositor categories include liquid, semi-liquid, or viscous fillings, each with or without chunks or other ingredients mixed in. These added materials can be fruit, meat, or vegetables. Dough lid In pies, if a top crust is included, there are several methods to create the lid depending on the type of lid desired. This can range from a flat dough lid, to a decorative lid, to a lattice cover, and everything in between. Equipment options include lids placed by an extruder, rotary moulders for decorative lids, or lattice units. The lid is then sealed to the pie base by crimping. This process can also be customized to create a decorative pattern or a simple crimp. Outfeed Processes The completed pieces are then fed into different systems depending on how the final product is delivered to customers. Pies and quiches can be frozen for consumers to bake at home or the product can be baked onsite. Artisan Capital Partners tailors bakery solutions and services designed to create liquidity from industrial bakery assets while consistently managing transaction risk. Artisan Capital Partners helps bakeries manage assessing equipment, dismantling, and transportation, as well as design, installation, and testing to provide bakeries with a liquidity event that meets their goals. There are many reasons that you may be ready to sell one of your business’s industrial baking products. Your business may be scaling up to a new production line; you may have changed bakery products or recipes and the equipment is now idle; or you may be downsizing production to meet current market demand. Regardless of the context, the overall process for re-selling your used industrial bakery equipment is the same.
Define Business Objectives The first step is to identify your objectives for selling your used industrial baking equipment. Begin by identifying the timeframe that you have to sell and remove the equipment from your bakery. This can be informed by the timing of business events that are already in place; for example, if you are purchasing new equipment, you will need to have your existing equipment out of your bakery before the delivery date of the new equipment. Next, determine if you want to sell or exchange your equipment. If you need a different piece of equipment in your bakery, trading equipment can minimize complexity by combining both steps into one transaction. If you prefer to sell your equipment, you can determine the general price for your bakery equipment that you will be looking for. Sales Process Overview Start by connecting with a used industrial baking equipment seller. Initially, you will provide them an overview of your equipment including photos, the brand, production year, and the technical information you have available. If the vendor is interested, they will visit your bakery, inspect the equipment, and collect product specifications. They will then value the equipment and formalize the terms of sale. Depending on the reseller, they may purchase and collect your equipment on the spot, or they may market your equipment and once a potential buyer is found, they will negotiate a price. Once the equipment is purchased, they will then schedule a time to collect the equipment from you and transfer payment. Readying For Collection To prepare for the equipment collection, you need to manage the schedule of the equipment removal. This includes identifying how to minimize production downtime by scheduling the collection time around your business’s production line shifts, or by altering shift times to produce additional product before your buyer is scheduled to collect the equipment. It may also be helpful to clear the floor and entryways in order to facilitate an easier collection process, as well as disconnecting the equipment from any utilities such as electricity and water. Artisan Capital Partners tailors bakery solutions and services designed to create liquidity from industrial bakery assets while consistently managing transaction risk. Artisan Capital Partners helps bakeries manage assessing equipment, dismantling, and transportation, as well as design, installation, and testing to provide bakeries with a liquidity event that meets their goals. |
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