Venezuela, entrepreneurs have become the driving force of the productive economy

teleSUR English

In Venezuela, entrepreneurs have become the driving force of the productive economy, boosting creativity as one of the nation's main resource. Our correspondent Andrea Romero shows us a business model that is revolutionizing bakeries. teleSUR

Transcript

00:00precisely in Venezuela entrepreneurs have become the driving force of the productive economy

00:09boosting creativity as one of the nation's main resources our correspondent Andrea Romero shows

00:15us a business model that is revolutionizing bakeries let's see this project was created

00:24from its founders vision to adopt successful models from other countries to support small

00:28entrepreneurs who don't have a physical space to produce a frozen bread project is an idea that

00:37was born after traveling and getting to know the culture abroad where they work with frozen bread

00:42so I thought why don't we introduce a project for entrepreneurs who can't have a physical space to

00:52make their bread we came up with this idea to help those wanting to start a business selling them

01:01frozen bread french bread canilla campesino sweet bread we're making croissants too we pack croissants

01:12in trays of six so they can get started with chocolate croissants butter croissants we also

01:16have frozen tecuenos and pasta the production process starts with kneading the key is the

01:27quality of the ingredients and the right technique to make sure that once thawed and baked the bread

01:32keeps its traditional texture and flavor right now we're seeing the machine the process of the

01:42savory bread dough from this same dough we'll make campesino canilla and french bread once the dough

01:50is ready another set of steps begins these require precision and experience and this is where baking

01:56artistry like that of jesus salorsano becomes clear he will share details after it comes out of

02:04the burra which is the kneading machine burra is what we typically call it the dough is placed on the

02:09table pass through the rolling machine about ten to twelve times usually for savory bread once

02:13that's done we weigh out three kilos pass it through the divider which is this machine then

02:18it's rolled and after rolling we make cookie cookie means flattening the dough weighing it flattening it

02:23and passing it through the sacca puntas so it comes out rolled it goes down and the process ends

02:28on the tray with the bread the bread once shaped and still raw is ready to go through the freezing

02:37process here we have the campesino bread which is still raw we have it raw here it's the right size to

02:50go to the freezer freezing ensures the bread qualities are perfectly preserved until it reaches the

02:58entrepreneur's oven show you our frozen bread how long does the bread last here frozen 24 hours finally the

03:07frozen product goes to the packaging phase after it's cooled it's packaged in its own bag the french bread goes in this

03:17little bag 10 french breads in each the canillas are grouped by four and the campesinos just two pieces in each bag

03:33everything that is packaged no matter if it's baked or frozen everything is packaged and it's all done here

03:39more than 10 entrepreneurs from the area are now part of the supply chain for this business

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