14/11/2025 FTS 04.30 In Venezuela, entrepreneurs have become the driving force of the productive economy. A business model that is revolutionizing bakeries and eliminates the need for large infrastructure: frozen bread.
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00:00In Venezuela, entrepreneurs have become the driving force of the productive economy,
00:08demonstrating that creativity is the nation's main resource.
00:12A correspondent, Andrea Romero, will show us a business model that is revolutionizing bakeries
00:17and eliminates their need for large infrastructure. Frozen bread. Let's see.
00:24This project was created from its founders' vision to adopt successful models
00:29from other countries to support small entrepreneurs who don't have a physical space to produce.
00:38A frozen bread project is an idea that was born after traveling and getting to know the culture abroad,
00:43where they work with frozen bread.
00:50So I thought, why don't we introduce a project for entrepreneurs who can't have a physical space to make their bread?
00:59We came up with this idea to help those wanting to start a business,
01:02selling them frozen bread, French bread, canilla, campesino, sweet bread.
01:11We're making croissants, too. We pack croissants in trays of six so they can get started with chocolate croissants,
01:16butter croissants. We also have frozen tecuenos and pasta.
01:20The production process starts with kneading. The key is the quality of the ingredients and the right technique to make sure that once thawed and baked,
01:33the bread keeps its traditional texture and flavor.
01:37Right now, we're seeing the machine, the process of the savory bread dough.
01:46From this same dough, we'll make campesino, canilla, and French bread.
01:52Once the dough is ready, another set of steps begins.
01:56These require precision and experience, and this is where baking artistry like that of Jesus Salorzano becomes clear.
02:02He will share details.
02:06After it comes out of the burra, which is the kneading machine, burra is what we typically call it.
02:10The dough is placed on the table, passed through the rolling machine about 10 to 12 times, usually for savory bread.
02:16Once that's done, we weigh out three kilos, pass it through the divider, which is this machine, then it's rolled,
02:21and after rolling, we make cookie.
02:23Cookie means flattening the dough, weighing it, flattening it, and passing it through the sacapuntas so it comes out rolled.
02:29It goes down, and the process ends on the tray with the bread.
02:35The bread, once shaped and still raw, is ready to go through the freezing process.
02:44Here we have the campesino bread, which is still raw.
02:50We have it raw here. It's the right size to go to the freezer.
02:53Freezing ensures the bread's qualities are perfectly preserved until it reaches the entrepreneur's oven.
03:02Show you our frozen bread.
03:05How long does the bread last here?
03:07Frozen 24 hours.
03:09Finally, the frozen product goes to the packaging phase.
03:13After it's cooled, it's packaged in its own bag.
03:17The French bread goes in this little bag, ten French breads in each.
03:26The canillas are grouped by four, and the campesinos, just two pieces in each bag.
03:36Everything that is packaged, no matter if it's baked or frozen, everything is packaged, and it's all done here.
03:42More than ten entrepreneurs from the area are now part of the supply chain for this business.
03:49And we're also trying to buy a supply chain for the specific.
03:50The food chain is very designed for the vessels and the food chain.
03:51That's because I've been supporting the food chain for this business.
03:52That's why it's Politik, and I need to buy something in the kitchen.
03:53You can exchange the food chain.
03:54And you can use the food chain for this business.
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