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Innovative Concept of ORGANIC BAKERY

Help us to spreading Organic Bakery, making it more affordable, our Breads brings Health & Wellbeing

Innovative Concept of ORGANIC BAKERY

Help us to spreading Organic Bakery, making it more affordable, our Breads brings Health & Wellbeing

1 Campaign |

Valencia, Spain

$264 USD 28 backers

0% of $55,000 Flexible Goal Flexible Goal

Story

FAQ

Updates 2

Comments 33

Why 4-Elements?

The Greeks, along with many other cultures, used an elemental system to explain the nature of life, according to the Greeks; there were four major elements, earth, air, water, and fire which were viewed as more spiritual in nature.

Using the Greek classical elements, people tried to explain the nature of the world around them, many people believed that the elements worked in a way which promoted balance, and that disturbances in this balance were the root cause of things like natural disasters and health problems, for this reason correcting an imbalance of elements was considered critical for well-being.

We such as the ancient Greeks want to maintain the perfect balance of nature, and for that we give the best of ourselves to make our products, preserving the environment and contributing to the health and well-being of people.

Who we are:

We are Silvia Tapia and Toni Tapia; two young entrepreneurial promoters of this project; we are joined for the enthusiasm and the love for the art of bakery since it us comes from heritage.

Our Story Begins:

Back in 1984, the Tapia-Alapont family began in the fascinating art of bakery at the hand of our parents, uncles and grandparents in Algemesí, a small town in the sunny province of Valencia, located on the east of Spain at the seashore of The Mediterranean Sea.

Our family learned from one older marriage, owners of an antique bakery which had a wood fired brick oven, they taught them the craft of bakers to old-fashioned way, after them took this bakery business.

Due to the strong growth of the large factories of industrial bread during last years, many retail bakeries began to close, In view of this, we had an idea to use the expertise acquired for our family so that they work with us and together taking the alternative to large industrial bread factories, promoting the sustainable consumption of healthiest breads made with 100% organic products, naturally leavened with long fermentations, handcrafted, non-GMO and chemical-free, what to large bread factories cannot offer.

Innovative Bakery Concept:

Our idea consist in to train teams of young bakers committed to work to development of organic breads, which can manage bakeries, old restored, as well as of new creation, all forming part of a single cooperative society, do no forget that "Unity is Strength".

Each person that's incorporated to work together us, at the same time that receives their training, until to achieve the sufficient expertise to manage autonomously a bakery, included within a single cooperative, which will provide a large number of advantages, how to buy best price, support in the marketing of the products carry out joint marketing campaigns , better administrative management, as well as government aids and grants that receive this type of entities.

First we want open a pilot bakery* in Valencia (Spain) and after go opening more of a gradual manner.

Our intention is to transfer this project model in the near future to the United States, if it is carried out and consolidated first in Spain with succes; for this we need the support of American people who share the same ideas and are excited in this project; then we will can share the experience gained in its implementation and consolidation.

If all goes as planned, we will be ready to start activity in February 2016.

*Currently we haven't bakery of our property, but we want to rent one shortly.

Know-how:

The bread was made using an millenary method, using only a mixture of flour, water, salt and natural leaven, until the bakers start to utilize a microscopic fungus, called Saccharomyces cerevisiae (Mautner process, Austria 19th century, concretely in 1846), giving rise to mass production of industrial processes, shortening the fermentation to the detriment of the quality.

We produce bread following a method that dates back to thousands of year, to make our daily bread, we first prepare our natural liquid leaven, on the basis of a culture of lactic acid bacteria and wild yeasts contained into it, which we refresh daily adding more flour and more water in order to nourish this culture and thus keep it live; thereafter the ferment taking about eight hours for optimal ripening.

We elaborated unhurried, investing time that bread needed for to develop aromas and flavors of natural form as well as natural organic compounds that make the bread more digestive, nutritious and healthy.

After kneading we ferment the dough at a temperature conducive to the proliferation of lactic acid bacteria and wild yeasts which is when develop aromas and flavors of bread, after this bulk fermentation, we started with bread making process handmade to confer a texture and a honeycombed crumb that using mechanical methods are not obtained.

Finally after the last fermentation, called proofing, (the final rise of shaped bread dough before baking) we unload the unbaked dough loaves over the stone floor oven for a thicker and crispy crust.

From the first refreshing of the Leaven (Sourdough) to coming out of the oven, our bread takes around 18 hours to be produced.

Values:

The origin of the raw material

For the elaboration of our bread, we only use organic ingredients: Flour*, mineral water, unrefined sea salt and a culture of lactic acid bacteria and wild yeasts contained in our natural liquid leaven also called Sourdough, Levain or Mother Dough.

Our special breads: Rosquilletas (Valencian breadsticks) and rolls we produce with flour* , mineral water, unrefined sea salt, natural liquid leaven, extra virgin olive oil, seeds and aromatic Mediterranean herbs, all of these of organic origin.

*Organic stone ground grain flours (whole and white): Wheat, rye, spelt, kamut and Multigrain.

Another Valencian specialty know since the century XVll is La Pataqueta d'Horta (Bread of the Valencian Orchard) were made by the farmers and baked in small wood fired brick oven that were next to the “barracas” (cabin of farmer).

This bread is similar to the Italian Ciabatta but with a Lima Bean Shape, characterized by high water content and honeycomb crumbstructure with irregular open cells.

Naturally Leavened Bread makes a difference

This type of fermented breads with natural leaven provides great advantages compared to industrial bread fermented with industrial yeasts produced massively, which brings high profitability at the expense of quality.

The first advantage it offers is gastronomic, because the flavor and aroma is incomparable.

Second: the industrial yeast causes that bread acquires by the simple formation of gas (CO2) the texture similar to of a sponge, while the fermentation process with natural leaven in addition has a modifying effect in the flour breaking down proteins into amino acids, turning it into more digestible.

Third: it is known that certain substances such as phytates *, especially present in the bran cereals, they unfold thanks to the natural leaven forming compounds much more healthy.

* The phytic acid or phytates can be mixed with certain minerals and impede or inhibit its absorption. This happens for example with iron (whose deficiency causes anemia) or with copper (which stimulates immunity). Many anti-nutrients (which impede the absorption of some nutrients).

Fourth: The glycemic impact of Naturally Leavened Bread is low as compared to commercial yeast, aiding in ensuring that your blood glucose level remains in line, helping to guard against various diseases such as diabetes.

Fifth: the ideal bread, fermented with natural leaven, has a crust more crunchy, irregular honeycomb and preserved several days without staling.

Sustainable development

Eco-friendly product: Maximum respect for the environment.

Energy consumption: Use of clean and renewable energy; the energy required to heat the oven is mainly obtained from solid biomass comes mainly from wood remains of forestry, forestry and recycling of wood industries, the use of biomass as fuel does not increase the content of carbon dioxide from the atmosphere and, therefore, not attributed the greenhouse effect; other energy used to a lesser extent is the electricity for the bread fermentation chamber and some small machines.

Recycling:Fully recyclable packaging, using recycled materials.

Environmental impact: Practically null for the proper management of waste, use of renewable and clean energies, together with a system of filters installed in the chimney of the oven whose fully developed technology and known operates with very high yields and, therefore, get withhold percentages very high total of generated particles.

Transportation: Logistics rational and structured

Strategy:

Importance of Spread the Sales Points

This allows us to develop a network of elaboration and sale points increasing, where people can purchase your organic bread freshly baked at an affordable price.

This product in Spain so far only found on the shelves of health food stores, already baked and packaged and some in specialty bakeries widely scattered from each other, both sold at high prices.

Creating jobs

The young bakers teams trained by us, in near future they will manage bakeries of new creation, as well as restored old bakeries, them will forming a network of bakeries that it will grow by the support of a single cooperative society, that will increase the jobs of gradually manner.

The Market

The organic food products market in Spain will grow by 25% by year until 2020, according to Everis*.

Therefore "we are in the right place at the right time"

Among the main barriers to domestic growth in the sector are the high price, lack of awareness and the difficulty of finding organic products outside of specialized shops.

*Everis is a multinational consulting firm providing business and strategy solutions, application development, maintenance, and outsourcing services. Established in 1996,everis has averaged 20% annual growth in revenues and became part of NTT Data in January, 2014.

The main global market is the United States, which consume organic products worth of 21.038 Millions of €, while Spain is the seventh European place and tenth worldwide.

The rise in consumption of organic products in Spain is above average increase in the world market, looking to the future the Everis* report highlights that the Spanish market for organic products will grow around 25% annually until 2020 and could reach to 12.182 Millions of €, of the total expenditure on organic food, the buying of organic bread represents 5.74%, i.e. 699.246.800 €.

Annual growth rate turnover of organic market in Spain

What We Need

For we can to start, we need to buy the special equipment required for making Naturally Leavened Breads with organic raw materials we need your support for to reach the figure of $55.000 with the hope of being able to overcome it.

This equipment is composed by:

1 Fermenter for Natural Leaven of 120 Liters: $17.200

1 Retarder Proofer of 1.300 loaves of Capacity: $20.000

10 Stainless steel storage trolley: $520 x 10 = $5.200

1 Hydraulic Dough Divider: $5.900

1 Double Arm Dough Kneader 50 kg Dough: $6.700

Note: The oven and other equipment are already available in the bakery that we will take for rent.

If the campaign will surpass the $55.000, the rest of the money will be intended for a good advertising campaign to inform people about the benefits provided by to consume organic breads.

If the campaign doesn’t reach the $55.000, we adapt the equipment and production depending on the funds raised.

What You Get

Dear backers, we have selected a range of perks for to thank you contribution shown in the right margin of the page.

You can to send your contribution in two ways:

a-By credit card (credit or debit) and bank account (Secure Bank Account)

b-Quickly and securely online using a credit card (credit or debit) or bank account through PayPal from your smartphone, using PayPal's mobile app.

Thank you so much for your consideration.

Note: in the case of any article was not available, this will be replaced by another with similar features.

Please , visit our blog for more information about sizes, colors, quality, etc.

http://www.4-elements-organic.com/p/indiegogo-crowdfunding.html

The Impact of You Support

We will contribute with your support to spreading a so beneficial product for people; this type of product currently in Spain is acquired at high prices, principally in special organic stores and very specialized bakeries that are widely dispersed from each other.

We will contribute to people having easy accessibility and more reasonable prices, at the same time as we will create jobs of gradually manner.

Risks & Challenges

The spreading quickness of our products of bakery will depend on the time that people need for to be aware of the great benefits that contributes, both in health as a gastronomically, and since then increase the demand.

We are convinced that this will happen in a short period of time, because the media have begun to document the population of the great benefits they bring to the health of organic products.

The most prestigious consulting firms forecast that deadline for people take aware and consume more products natural and organic will happen in the short term of five years, with an annual growth of 25%.

Other Ways You Can Help

If you cannot contribute the campaign financially, you can help greatly sharing this link and video with everyone you know - on your website, on your blog, on Facebook, Twitter, Google+, Pinterest, Instagram, and all other social media platforms.

Working together we can change the course of things for a world better.