Bakeries are integral part of Al Othaim Markets Besides, bakeries and pastries are widely consumed. Our bakeries could attract a wide cliental base due to high quality and competitive prices.

Vision:

• Increase Al Othaim Market‘s value added by making our bakeries points of attraction to increase the volume of sales of all other seditions by sustaining loyalty of consumers and raising their numbers.

Mission:

We aspire to excellence by providing:

• The best quality fresh and hot products.
• The best collection of products.
• The most competitive prices.
• The best show of material.
• The most appropriate production and offer times.
• The best service rendered to consumers.
• The best training services to our employees.

Branches of Bakeries

- Riyadh Region:

• Rabwa Central Bakery 28
• Mursalat Bakery 91.
• Khurais Hyper Bakery 83.
• Suwaidi Hyper Bakery 39.
• Okba Central Bakery 37.
• Morouj Bakery 7.
• Badee’a Bakery 12.
• Shefa Bakery 16.
• Khazzan Bakery 27.
• Ma’an Bin Za’eda Bakery 98.
• Dereyyah Bakery 58.
• Naseem Bakery 97.
• Othman Bin Affan 157.
• Al Morouj Bakery 7.
• Al Badea’s Bakery 12.
• Al Shefa Bakery 16.

- Abha Region

• Khamis Mushait Central Bakery 63.

- Tabouk & Jouf Region

• Tabouk Central Bakery 50.
• Skaka Bakery 57.

- Eastern Region

• Al Ahsa Hyper Central Bakery 81.

- Al Qassim Region

• Buraida Central Bakery 24.
• Onaiza Bakery 46.

- Hafr Al Baten Region

• Hafr Al Baten Central Bakery 25.
• Rafha Bakery 80.

Equipment Used

All equipment used inside our bakeries are anti-rust and resistant to all agents that alter colour, taste and smell. The equipment used inside the bakeries varies depending on product. The equipment can be summarized as follows:
1. Kneading:

• Kneading machines mixing the input liquids to get the proper output paste. Kneading can b controlled in respect to speed and direction.

2. Paste Shaping and Cutting Module:

• This machine cuts and shapes up the output paste into various balls. It balls up the output paste to get the Hamburger bread.

3. Samoli Rolling Machine:

• Once the paste is cut out and shaped, the output paste is inserted into a rolling machine to get the Samoli – shaped bread (bread rolls).

4. Croissant Paste Flattening Machine:

• Once the croissant paste is treated for a specific period of time, the paste is flattened out with butter to 5 mm – 1 cm croissant shapes.

5. Fermentation Chambers:

• Fermentation chambers are of various capacities in which the paste can be treated in an environment where the paste interacts with flour, water, salt and sugar in order to get the paste puffy and hollow from inside. The fermentation chambers operate under different levels of temperatures, humidity and various fermentation times.

6. Rotatory Furnace:

• This rotatory furnace is used to treat some bread products. The treatment is controlled by various temperatures and times needed for vapour and the time required for treatment.

7. Multi-layered Furnace:

• This type of furnaces is employed to produce bread in different levels (layers) using multiple levels of temperatures.
  

Pre-operating Sanitary Practices

• Prior to any operation or procedures conducted inside furnace, all employees shall wash their hands using the proper material.
• Use of gloves.
• Maintain equipment and keep them clean before and after use.
• Maintain cleanliness of operating bench using paper tissues.
• Maintain fly fighting procedures and ventilation systems.
• Sterilization and cleanliness of cutleries.

Phases of Production:

- Kneading Phase:

• All ingredients are dispensed from the warehouses depending on the output needed. These ingredients vary in every product. The most important ingredients used are:
  
  
  1. Flour.
  2. Animal natural butter.
  3. Corn oil.
  4. Sugar.
  5. Salt.
  6. Yeast.
  7. Bread enhancements.
• Once all ingredients are ready, they shall be added to the paste together with liquids and water on a gradual basis.
• All material shall be commixed for a pre-defined period of time and under various speeds depending on the final output until the required shape and content of paste is obtained.

- Flattening and Shape-up Phase:

• Once the final paste is obtained and passed into the flattening modules, the paste is then passed into croissant flattening machine to get a 1 cm thick paste.
• All output paste shall be cut out and shaped up depending on final shape.
• Shape up the paste and mix it with other ingredients. All pieces are put on the salver afterwards.

- Fermentation Phase:

• A trolley is introduced to the fermentation phase under fixed temperatures, humidity and times depending on every final output.
• Once the fermentation is complete, the final output is obtained double size as the paste before

- Flattening Phase:

• After fermentation, the final output is obtained under fixed temperatures and humidity and timing depending on the final output.
• The product is subject to quality assurance procedure.
• As for the flat bread, the paste is forced inside a cutting machine, and then the production line carries out all work phases automatically.
• The cutting is conducted depending on weight. The paste is put to initial fermentation, flattening and last final fermentation.
• The paste is moved inside the oven and then cooled down outside the oven using automatic moving belts.
• There is another kind of bread made in local oven called “Tabona “. These local ovens use baker’s experience that is mostly manual and lacking hi-tech procedures.
• The final output bread is then packed in nylon bags.

Western Sweets

• All ingredients and final shapes of these sweets are primarily made for cakes. These cakes dependt on the chef’s experience.
• The cake can be packed in protective transparent nylon bags and then showcased in the client’s showrooms.

Selling & Marketing

The following ways are used to market and sell the final products:

• Good customer service.
• Offering taste sample.
• Good attitudes towards the client.
• Simple explanation about the product.
• Using the best packaging means.
• Good salesmanship and training on promotion and selling skills.