References

Merentino sh.p.k.

EBRD assisted project in Gjirokaster. Objectives:

• Increase sales with better marketing and product portfolio
• Improve operations: capacity, efficiency, quality
• Improve management and management information systems

Status: Completed in 2014

Mandarine LDA

Improving shelf life of muffins.
Status: Completed in 2016

Wildbreads Ltd

Technical and financial due diligence for industrial bakery. Bakery size: 8.000m².
Status: Completed in 2015

Azza Cake House

• Technical assistance to improve the quality of decorated cakes and increase the production capacity by introducing mechanization.
• Technical engineering of new Central Bakery to cater for 80 cake shops.
•  Assistance to selecting preferred suppliers for cooling, freezing.

Status: Ongoing

Daily Bread

Bakery plan development / Bakery technical consultancy / Project management new building and bakery furnishing. Bakery size: 1.350 m².
Status: Completed in 2006

Krajina Klas (Mania Bakery)

• Product development. To carry out a quality improvement program to strengthen the position of Krajina Klas and its 15 Mania Bakery & Pastry retail outlets in Banja Luka and Sarajevo.
• Cigar Box Contribution analysis; Quality improvement of bread and pastry assortment; Expansion of frozen bakery production. Bakery size: 2.100 m2.
• Product development for full assortment of bakery products. Ingredient solution: VAMO
• Installation MECATHERM LINE
• Software programming by Dennis van Scheijndel

Status: Start in 2012. Completion 2019

Klas d.d. II

EBRD-assisted project in Sarajevo. Objectives:

• Increase sales
• Improve operational efficiency
• Improve management and management information systems

Status: Completion 2019

Fundação do Desenvolvimento da Industria de Panificação e Confeitaria

Market research for modern bakery products.
Status: Completed in 2016

MINOCO

Business planning for a semi‐industrial bakery for sandwich bread. Business planning for a semi‐industrial bakery for sandwich bread. Bakery size: 1.500 m².
Status: Completed in 2015

Svagusja & Bobis Bakery

Financial audit using Cigar Box Method and Technical audit to assess market value of the bakeries.
Status: Completed in 2012

Savvas Hadjigiorkis Flour Mill

EBRD assisted project in Frenaros. Objectives:

• Increase sales with better marketing and product portfolio
• Develop new company strategy for international expansion with locally grown durum wheat and sour dough.
• Develop new brand name and brand image: Cyprus Millers

Status: Completed in 2020

Sadia Sarl

Full operational turn‐around of large‐scale industrial bakery (US$ 70 million investment) with the capacity to produce 2 million baguettes per day on four identical lines. Bakery size: 12.500 m². Capacity utilization before BIG: 30%. After BIG: 82%.
Status: Completed in 2014

Baobab Biscuit Bakery

Joint venture contract. Together with Congolese entrepreneurs Bakery Initiatives buildsa biscuit bakery in Boma, to operate and transfer bakery knowhow to jointly make bakery profit. The project is co‐financed by the Dutch Government PSI program.
Status: Completed in 2008

Mocktail Mojo

Strategic advice to establish a new bakery concept in Cairo for Walaa & Amer Tamer.

Status: in progress 2021

Nola Bakery Ltd

Technical assistance to improve product quality. Specialist Training by Bart de Gans. Cooperation with EBRD.

Status: Completed in 2020

Franchizia

Feasibility study and advice for new assortment for central bakery with 20 coffee shops.

Status: Completed in 2014 

Lo2met3eish Ltd

Retail study and advice for central bakery with 10 bakery shops.

Status: Completed in 2014

KJK Capital

Due diligence and valuation of existing bakeries.
Status: Completed in 2012

Strengthening Profit through superior branding. Project ongoing.

Maxim’s

Technical advice, Product Development, Training. Industrial volume with artisanal methods.
Status: Completed 2017

Jubilant Foodworks Ltd

• Technical engineering of a new bakery in Bangalore for Domino’s

• Bakery size: 4,000 m2

Completion 2023

Ovenmagick

• Feasibility study for new bakery in Vadodara
• Technical engineering
• Project execution and supervision contract to build a new semi‐industrial bakery for bread snacks.
• Bakery size: 900 m².

Completion 2016

Bakefils

Vashtu Bakery in Vadodara.

• Technical engineering, Product Development and Training of Staff Contract.
• Management supervision to build a new Central Bakery of 2500 m².
• Equipment solution: MINIPAN, MACADAMS & SINMAG. 
• Product development for baked snacks BAKEFILS.

Status: Completion 2018

Haldiram’s

Quality improvement of cookies and biscuits produced on VEMAG line in production facility in Delhi.

Status: Completed in 2015

Repose Bakery

Feasibility study for central bakery in Guwahati with 100 bakery shops in Assam.

Status: Completed in 2015

Delightful Foods Ltd, Good Vibe

Vashtu Bakery in Mumbai

System integration. Bakery Initiatives builds a new factory for frozen delightful desserts, lovely pizzas and other fine delicacies. Bakery size; 4.900 m².

Status: Completed in 2017

Mandarine SARL

• Technical engineering and layout of a semi‐industrial bakery for long shelf life muffins and croissants. Equipment solution: MACADAMS. Bakery size: 1.500 m².
• Product development for cup cakes and croissants. Ingredient solution: BAKELS SENIOR.

Status: Completion in 2018

Marunaka Confectionary Co.

Technical assistance for Belgian waffles and donuts production plant.
Status: Completed in 2016

Tap Tatti doo

Konditer Plus LLC

EBRD assisted project in Ust-Kamenogorsk. Objectives:

• Increase sales with better marketing and product portfolio
• Improve operations: capacity, efficiency, quality
• Improve management and management information systems

Status: Completed in 2018 

Ennsvalley Bakery Ltd

• Bakery planningassessment of feasibility of a new industrial bakery using the Cigar Box Method®.
• Cigar Box® Contribution analysis of the Central Bakery and the Instore bakeries in Nakumatt Supermarkets. Bakery size: 8.000 m².

Status: Completion 2017

POMO Bakery

Technical advice, Product Development, Training. Cost price study for semi-industrial bakery with 20 retail shops.

Supply of POLIN ovens.

Bakery size: 5,000 m².

Status: Completed in 2020

Shahi Sauces

Strategic advice for setting up a production unit for Sauces and Condiments for online sales to restaurants and private households.

Status: Completed in 2020

Le Baton Sale

Technical advice, Product Development, Specialist Training. by Bart de Gans and Michel Schröder 

Status: Completed in 2019

La Baguette

Technical advice, Product Development, Training. Cost price study for semi-industrial bakery with 20 retail shops. Bakery size: 7,500 m².

Status: Completed in 2015

Direct Aid

Feasibility study for a biscuit bakery in Benin, West Africa. Special attention to High Energy & Protein Biscuits to help combat malnutrition. Full report with recipes and production details. Cost prices, investments needed and a draft layout of the bakery.

Status: Completed in 2013

Jur Ur Bakery (2)

Building a new industrial bakery in cooperation with TenBa BV from Wageningen, Netherlands

Status: Start in 2020. In execution.

Jur Ur Bakery

• Technical assistance to improve the quality of decorated cakes and increase the production capacity by introducing mechanization.
• Installation bread line and pastry lines. Equipment solution: INTERBAKE. DGGF credit insurance from Atradius.
• Installation of bun line. Equipment solution; KOENIG.

Status: Start in 2016. Completion in 2020.

Bakon Food Equipment BV

Innovators in Pastry

Strategy Planning. Assist owners to determine the future direction of the company based on an extensive market research and interviews with clients and dealers worldwide. 

Completion 2020

Bakkerij van der Muyden BV

Research integration of the Cigar Box Method in the ERP system of the bakery.

Status: Completed in 2015

Echte Bakker De Wit

• Bakery technical consultancy technical advice advies / Project management new building and bakery furnishing. Completion: 2001 Bakery size: 1.100 m²
• Cost price calculation of entire assortment using Cigar Box Method.

Status: Completion 2015

Bakkersland Tilburg

Plan development new bakery / Engineering Bakery Production lines / Realization Box system/ Project management new building and bakery furnishing. Bakery size: 13.100 m²

Status: Completed in 2004

BN Foods Ltd

Long-term partnership to increase product quality of snacks and bread and quadruple production in the existing bakery in Apapa, Lagos.

Status: start in 2020, in progress

SEQUA gGmbH

Building a professional Bakery School in Lagos with a grant from the German Government, administered by Sequa. Over 160 participants have graduated since 2018.

Status: Project completed in 2020. School functions autonomously since then.

Hi-Quality Bakery Ltd

Technical, operational and financial due diligence of an existing bakery in Calabar.

Assess the potential to sell the bakery to an investor.

Status: Completed in 2019

Heritage Bank

Bakery Initiatives and Heritage Bank have established a unique fund with DGGF and Atradius to finance bakery equipment with embedded bakery services. The fund’s objective is to help artisan bakers to jump to higher output levels with semi‐industrial machines.

Status: Completed in 2017

Sundry Foods

Technical engineering and layout of an industrial bakery for sandwich bread. Bakery size: 970 m². Equipment solution; MACADAMS.

Status: Completed in 2017

Leventis Foods Ltd

Financial audit using Cigar Box Method and Technical audit to assess market value of the bakeries. Bakery size: 15.000 m2

Status: Completed in 2016

Five Loaves Confectionary

Technical engineering and layout of a semi‐industrial bakery for sandwich bread, pastries, and cakes. Equipment solution: MACADAMS. Bakery size: 500 m2.

Status: Completed in 2014

My Joy Food

Post‐investment valuation of assets of large scale industrial bakery. Bakery size: 12.000 m2.

Status: Completed in 2013

Zito Leb LLC

EBRD assisted project in Ohrid. Objectives:

• Increase sales with better marketing and product portfolio
• Improve operations: capacity, efficiency, quality
• Improve management and management information systems

Status: Completed in 2018

Maks dooel, Funky & Fripsy

EBRD assisted project in Strumica. Objectives:

• Increase sales with better marketing and product portfolio
• Improve operations: capacity, efficiency, quality
• Improve management and management information systems

Status: Completed in 2017

Ready Go Bakery: Bakely

• Feasibility study for central bakery with 80 bakery shops. Project execution and supervision contract to build a new semi‐industrial bakery.
• Technical engineering, Product Development and Training of Staff Contract. Management supervision to build a new Central Bakery of 4000 m². Equipmentsolution: MACADAMS, ESCHER, KOENIG, SINMAG, COMRON, INTERBAKE

Status: Completion in 2018

Ready Go Bakery: Lighthouse

• Finding a technical solution to integrate a new bread line into an existing bakery configuration.
• Phase 1: semi-automatic
• Phase 2: fully automatic

Status: Start in 2021, in progress

Red Ribbon,The Zenith Foods Corporation subsidiary of Jollibee Foods

Technical support for the selection of new industrial bakery equipment to produce Swiss rolls.
Status: Completed in 2016

Snack Attack

• Engineering contract. Re‐engineering an existing bread‐for‐sandwich factory.
• Delivery and installation of used bakery equipment from the Netherlands.

Status: Completed 2011

Spicul 2

Interim contract Marketing Manager. Develop new brand architecture and packaging material for 6 new product categories: bread, small bread, snacks, biscuits, dori‐yaki and pasta.

Status: Completed in 2009

Spicul 1

Engineering contract. Design a new Euro 25 million multi purpose industrial bakery with 7 production lines: flour mill, large bread, small bread, snacks & biscuits, dori‐yaki, pasta, and tortilla chips.

Status: Completed in 2008

Bonapé

Identification mission to Omika Bakery, find bottlenecks to improve quality of puff pastry.
Status: Completed in 2015

Saudi Airline Catering Company

Business plan to establish a new Central Bakery for all four airline catering stations.

Status: Completed in 2016

Al Faisaliah Group

Opportunity assessment for the privatization of industrial wheat mills.

Status: Completed in 2015

Saudi Masterbaker

Advisory services for strategic planing, operational efficiencies, new plant development, product development and other bakery related activities. In Progress –Multiple Plants.

Status: Completion 2012

Sunbulah Group

Developed and implemented a business plan for the creation of a frozen bakery facility in Jeddah. Bakery size 5.000 m².

Status: Completion Spring 2010

Swicorp Investment Banking South Africa

Due diligence and valuation of existing bakeries.
Status: Completed in 2016

Agthia

Business plan for the set‐up of a 65 Million Dirhams frozen manufacturing plant.
Status: Completed in 2013

Unga Millers (UG) Ltd

Bakery planningassessment of feasibility of a new industrial bakery using the Cigar Box Method®. Bakery size: 2.500 m².
Status: Completion 2015

VTK Bakery

• Operational improvement of traditional bread bakery.
• Cost price analysis of all bakery products using Cigar Box Method.

Status: Completed in 2014

Kolos Bakery

Feasibility study. To carry out a commercial, technical and technological assessment of Kolos Ltd, a semi‐industrial bakery with own Bread, Coffee & Pastry Shops in the centre of Kiev.
Status: Completed in 2008

Seaboard Overseas

Business planning to establish (semi‐) industrial bakeries in West and East Africa.
Status: Completed in 2014

Mirzo-Bobur LLF, Bon!

Affiliate of ABNMB Group

EBRD assisted project to improve bread and pastry production in Tashkent. Objectives:

• Centralize and expand production of bakery and pastry products;
• Centralize and improve production of chocolate and ice cream;
• Improve profitability and expand the number of BON! Coffee Shops;
• Centralize the warehouse and cold chain, including shock freeing, cold storage and vehicles;
• Develop the HORECA chain with frozen and fresh product delivery to become the leader in Uzbekistan in this field.

Status: Completed in 2019