Developing a sausage production facility abroad
- Theory/concept part:
- Explanation, adaptation and completion of general concept
- Finalizing and preparing the planned range of product (variety of products, different flavors, and also with regards to the required investment expense in machines, etc.)
- Advice in gastronomical matters (product display at the sales point, design of counters, etc.)
- Clarifications of organizational and logistical matters (e.g., local or central production, storage, refrigeration, transportation, margins, "make or buy", "best before" for each product, designing production processes (put in practice in the practical part of the program)
- based on the planned range of products and after clarifying organizational and logistical matters: Identifying the products that can be used during the course to provide the knowledge and skills needed
for independent production
- Theory -> sausage and meat (leaning towards the product selection planned)
- Sharing knowledge on the necessary equipment and machines for production and preparation (at point of sales): besides getting equipment/machines operational (practical part, see below), the concrete focus is to answer the question about which production processes require the use of equipment and machines (or would make it a good idea from an economic perspective) and which production steps can be carried out through artisanal skills (especially because the lower staff costs in the CIS countries)
- Collection of all findings and presentation of the general concept in numbers/data (by me), plausibility check (by you)
- Practical part:
- Providing the knowledge and skills needed for the own production and preparation (cooking, grilling, etc.) of items (based on the product selection planned and agreed upon)
- Knowledge: complete recipe, possibilities of variations during production, approach when putting together and preparing the raw ingredients and the filling
- Skills: Providing artisanal skills (based on product selection)
- Providing knowledge (especially about achieving operability, but also about repairs or alternatives in case of breakdowns) on the machines and equipment needed for production and preparation
- Important: Possibility of an extended production collaboration in her premises / video, pictures and transcript.
Training contents at the butchery
The participant received the essential info in 4 modules.
He also came back repeatedly in the course of a year for one day sessions to expand on his knowledge and clarify new questions.
Module 1 - Basics
Watch first how we carry out our production and, of course, try some of our products.
After that, the theory of what's been learned is discussed, and the above concept is adjusted.
The following basic questions are answered:
What purpose would serve the investment in which machines?
Indicate which product selection involves which requirements in terms of machines/premises and also money.
Module 2 - Selection of meat for the products, recipes
Preparing and sorting beef/pork meat for the production
Practical demonstration on how to cut a pig in halves, plus some pieces of beef.
Main focus: How is the meat prepared and sorted and how to obtain how quality items.
Module 3 - Week of sausage production
Main focus here on the production of sausages based on the following program:
Daily: Fränkische Bratwürste
Monday: different raw sausages (Pfefferbeißer, coarse Mettwurst) Preparing the meat for production on Tuesday (see types there)
Tuesday: Weißwurst, Gelbwurst, (possibly Wiener, Bockwurst, Leberkäse, Fleischwurst), Leberwurst, Blutwurst, Preßsack, preparation for Wednesday
Wednesday: Wiener, Bockwurst, Fleischkäse, Fleischwurst, Krakauer, ... Schnittwürste like Bierschinken, Champignonwurst, home-made Sulze, Preparation for Thursday
Thursday: different types of raw sausages (Pfefferbeißer, coarse Mettwurst, fine Mettwurst), salami, preparation for Friday
Friday: Weißwurst, Gelbwurst, Wiener, Bockwurst, Leberkäse, Fleischwurst, canned Wurst
During the week we also cooked sauerkraut, soup, and we made a sauce.
Work start and recommended training start Monday and Thursday at 7:00 a.m.? Tuesday, Wednesday and Friday at 4:00 a.m.
Training time was around 4 hours in production every day. After that, theory and questions and answers for about 1 hour (theory aspect for the practical content).
After that, the participant can stay at the premises to gather impressions for as long as they want. The participant had then different opportunities to expand their knowledge.
The actual training took about 4-5 hours every day.
During production, the participant was able to ask me and the staff questions at any moment. Taking notes, pictures, and video is allowed at all times. I actually recommend this. It makes it very easy to see what you have done later on.
Module 4 Preparing/cooking/selling/open questions
Cooking soup and sauce
Preparing meat dishes in the kitchen
In my opinion, the basics are covered with the above modules. Anything further consists of covering contents more deeply and gathering first experiences. If you want, you can arrange to do that that with us any time.
Any day you decide is suitable. On the day, you may work along us for as long as you want.
I'd be happy to support you through training on site in Moscow. I can get to know the on-site conditions and, if you want, train your staff.