Relevant bibliographies by topics / Bakery industry

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Bakery industry'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 May 2022

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Journal articles on the topic "Bakery industry"

1

Putri, Alyani Rahma, Nilda Tri Putri, Alizar Hasan, Ikhwan Arief, and Hayati Habibah Abdul Talib. "Halal Assessment Model Design in Bakery Industry." Indonesian Journal of Halal Research 3, no. 2 (August 31, 2021): 56–69. http://dx.doi.org/10.15575/ijhar.v3i2.13000.

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Bakery product is a product with huge business opportunities in the domestic and international halal food market. Bakery companies are demanded to keep the trust of the consumers to the bakery product. The design of the halal assessment model is required to determine the critical point in the bakery-making business process. This assessment tool is intended to understand, know, and determine the critical point of the bakery production process from the halalness degree and is reviewed from all aspects such as the materials’ content, as well as the material acquisition and processing method based on 18 criteria of GMP principles (Good Manufacturing Practices). The halal assessment model designed in this research used QFD (Quality Function Deployment) approach which was integrated into the company’s business process and the halal critical bakery was grouped based on SCOR (Supply Chain Operations Reference) model. Matrix 1 integrated GMP (Good Manufacturing Practices) and business process (BP), matrix 2 integrated GMP (Good Manufacturing Practices), and halal critical bakery (HCB). The results of the design model implementation based on the standards set by the Halal Auditor of LPPOM MUI found that the standard matrix component 1 was met by the company by 47%, while the matrix component 2 was only able to meet the Auditor standards by 34% and the matrix component 3 standards were able to fulfilled by the company by 75%. The fulfillment value of each matrix is influenced by the negative gap that occurs, the negative gap occurs because of the standard criteria in the technical matrix that are not met. The result of this halal assessment model design is expected to help the company in evaluating and controlling critical points found in the business processes.
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Chládková, Helena. "Comparison of the selected indicators of the Czech and German bakery market." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 54, no. 6 (2006): 69–76. http://dx.doi.org/10.11118/actaun200654060069.

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The baking industry is one of the most important parts of the Czech food processing industry. The Czech baking industry has a bigger price differential compared to other Europe Union bakers than occurs with any other industry. Therefore the Czech government has integrated plans to improve this competitive advantage.The up-to-date trends are compared with the main European bakery producers and consumers–Germany in this paper. The research is focused on the analysis of the basic factors of supply and demand in the bakery markets of both these countries.During the recent period of time there have been many researchers from the FBE MUAF in Brno, who focused on the environment in the branch, e.g. Bečvářová (2005), Černíková and Žufan (2004); Chládková and Kudová (2004), Tomšík and Chládková (2005), Syrovátka (2000), Veselská (2005). The research on trade in food is solved firstly by Presová and Tvrdoň (2005).This paper is the part of the Research proposal MSM 6215648904 being solved at the FBE MUAF in Brno.
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Nofrianda, Herry. "ANALISIS PENGARUH KUALITAS PRODUK, KUALITAS LAYANAN DAN HARGA TERHADAP KEPUASAN KONSUMEN (Studi Kasus Pada Konsumen Industry/ Toko Bakery di Kota Bengkulu)." Managament Insight: Jurnal Ilmiah Manajemen 13, no. 1 (May 12, 2019): 71–85. http://dx.doi.org/10.33369/insight.13.1.71-85.

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Abstract: The objective of this research is to analyze the effect of product quality, service quality and price toward customer satisfaction on industry/ bakery shop in the Bengkulu city. This study is a descriptive research which aims to clarify the relationship or influence that exist between the variables studied. The type of data used a primary data that is collected from questionnaires. Respondents of this study is the customer industry/ bakery shop in Bengkulu city as many 2400 people were taken with the judgemental (purposive sampling) technique. The methods of data analysis used are descriptive analysis by using the mean, frequency distribution table and multiple linear regression analysis. Based on the analysis, the result that the simultaneously product quality, service quality, and price is significantly impact on customer satisfaction industry/bakery shop in the Bengkulu city. The next in partial product quality and service quality is positively and significantly impact on customer satisfaction industry/bakery shop in the Bengkulu city, while the price is negative and significantly impact on customer satisfaction industry/ bakery shop in the Bengkulu city.Keyword: service, quality, satisfaction, bakery.
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Briceño-León, Marco, Dennys Pazmiño-Quishpe, Jean-Michel Clairand, and Guillermo Escrivá-Escrivá. "Energy Efficiency Measures in Bakeries toward Competitiveness and Sustainability—Case Studies in Quito, Ecuador." Sustainability 13, no. 9 (May 7, 2021): 5209. http://dx.doi.org/10.3390/su13095209.

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This paper evaluates the energy efficiency in the bakery industry toward competitiveness and sustainability through energy audits that were carried out on six bakeries located in Quito, Ecuador. Firstly, an initial meeting was held. After this, an energy survey was carried out in all areas of the bakeries. The information of the energy consumption of the facilities was collected. This was based on electricity bills, power data, equipment usage time, habits, and monthly consumption. With the energy balances, the critical points were identified, resulting in the baking process and the production activity, as those with the highest energy consumption within each establishment. Subsequently, with the indicator of electrical energy consumed per unit produced, the energy consumption by production processes and the bakery’s total energy consumption were determined. Several improvement proposals were generated for the bakery industry based on the results. Finally, it is concluded that the consumption of electrical energy in the bakery industry in Quito is efficient when compared to other bakeries, since they use less energy per unit of mass processed to produce products.
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Bolgova, N. P., and L. E. Moshkova. "Bread: between market and mission." Khleboproducty 30, no. 2 (2021): 4–9. http://dx.doi.org/10.32462/0235-2508-2021-30-2-4-9.

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The article continues the cycle of publications written by the expert community, i. e., members of the Russian Bread Bakers Union on topical issues of the bakery industry development given contemporary challenges and elaboration of recommendations for solving systemic problems and overcoming crisis phenomena. Authors discuss the development trends in this branch of industry comprising pandemic context as well as ways and means of cooperation between governmental authorities and business community.
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Rachmawati, E., L. Mufidah, T. Sulistiyani, and ‪Zahidah Ab Latif. "EXAMINING THE STUDENTS’ COGNITIVE, AFFECTIVE AND PSYCHOMOTOR ABILITIES IN THE BAKERY INDUSTRY." Journal of Technology and Operations Management 14, Number 2 (December 28, 2019): 1–9. http://dx.doi.org/10.32890/jtom2019.14.2.1.

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Bakery industry has risen with the increasing demand of its products. This study aims to examine the students’ abilities in terms of cognitive, affective and psychomotor in supporting the competency needs in the bakery industry. This research tested the abilitiesrequired by the students during industrial training at the bakery stores. This research was conducted at four different bakeries in the area of Yogyakarta within May to July 2019. A total of 90 students participated in the survey. The findings show that apsychomotor ability is the highest skill needed in the bakery industry with 84%, followed by affective (81%) and cognitive (75.3%). This implies that psychomotor ability is the prominent domain in the bakery industry where it involves physical movement, coordination, and the use of motor-skills. This study helps the educational provider to give the correct knowledge to the students with the precise abilities for their future undertakings.
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Sychevskyi, Mykola, Oleksandr Shpychak, Olha Kovalenko, Oleksandr Kuts, and Olena Bokii. "Trends and prospects for the development of bakery production in European countries." Ekonomika APK 309, no. 7 (July 28, 2020): 54–67. http://dx.doi.org/10.32317/2221-1055.202007054.

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The purpose of the article is to assess the development trends of the production of bakery products in the countries of the European space and the possibilities of the national industry to strengthen its positions in the domestic and foreign markets. Research methods. The research used the methods of theoretical generalizations, dynamical, statistical comparisons and groupings  to analyze trends in the development of bakery production and assess the development of individual countries according to the selected system of indicators; economic and statistical analysis  to determine the level of mutual influence of factors and forecast estimates. Research results. On the basis of the proposed methodological approach and the selected system of indicators, trends in the development of the bakery industry in European countries are studied. The mutual influence of factors of the macroeconomic environment on the development of bakery production has been determined, in particular: total income from product sales; capital investment; GDP per capita; wages; exchange rate. The influence of economic globalization on the expansion of exports of bakery products is revealed. The dynamics of production and export of bakery products is estimated. Based on the experience of developed countries and existing trends, the author suggests ways of developing the national bakery market. Scientific novelty. The market shares of manufacturers in the bakery market and the share of industrial products in the total consumption of bread products in Ukraine, the influence of price factors on the formation of demand for bread and flour in European countries have been established. It has been substantiated that the main trends of the European bakery market, which will continue in the future, are: an increase in the total volume of industrial production in the EU as a whole; growing demand for functional types of products, production of flour mixtures for the needs of bakery enterprises for a given range of bakery products; diffusion of innovations in consumer packaging and semi-finished products; preservation of national traditions of consumption of flour products. The article reveals the dependence of the total income of the bakery industry on the volume of capital investment, growth in average wages and the volume of gross domestic product per capita, which is typical for Ukraine and developing countries. Practical significance. Designed for experts in the field of economics of the food industry and the bakery industry, scientific workers, teachers, graduate students and students of higher educational institutions. The results of the study can be used by specialists to assess the level of development of bakery production in individual countries of the European space, by government officials when choosing directions for food policy, by researchers to expand the scope of research. Tabl.: 3. Figs.: 7. Refs.: 39.
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Hamzah, Muh, Aprilinda Dwi Kurniawati, and Husnul Khotimah. "Home Industry, Kaderisasi, dan Santripreneur." TRILOGI: Jurnal Ilmu Teknologi, Kesehatan, dan Humaniora 2, no. 2 (September 1, 2021): 137–47. http://dx.doi.org/10.33650/trilogi.v2i2.2709.

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Penelitian ini bertujuan untuk menjelaskan urgensi pesantren sebagai wadah pembentukan kaderisasi umat tidak hanya di bidang agama, melainkan juga di bidang ekonomi. Pesantren tidak hanya mengajarkan santri ihwal ilmu keislaman, namun juga mengajarkan mereka melakukan enterpreneurship. Home industry hadir sebagai jawaban dari permasalahan ekonomi berkelanjutan. Penelitian ini menggunakan pendekatan field research di PP Nurul jadid wilayah Al-Mawaddah. Metode pengumpulan data menggunakan teknik wawancara dan observasi. Hasil penelitian menunjukkan bahwa pesantren mampu memberikan peluang besar terhadap diri para santri untuk dapat berbakat entrepreneur dengan usaha home industri bakery di Wilayah Al-Mawaddah. Sistem pemasaran yang dilakukan berbasis transaksi lokal dan non-lokal. Dengan mematok harga berkisar Rp 2000-Rp 5000 per roti, home industry ini mampu meningkatkan omzet terhadap devisa pesantren. Hadirnya usaha bakery bagi santri Al-Mawaddah mampu menumbuhkan bekal usaha entrepreneur ketika terjun kedalam dunia masyarakat, sehingga pada saat mampu membentuk santri-santri berjiwa entrepreneur.
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Syarbini, Muhammad Husin, Budi Santosa, and Muhammad Sayuti. "Industrial Need Analysis in Bakery to Develop Bakepreneurship Learning Model." Journal of Vocational Education Studies 3, no. 1 (April 21, 2020): 71. http://dx.doi.org/10.12928/joves.v3i1.1687.

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Vocational education has an important role in preparing students to have the skills needed by the industry. This study aims to analyze the needs of the bakery industry to develop a learning model of Bakepreneurship. This study using descriptive qualitative approach by analyzing the needs in the aspect of 1) student, 2) teacher, 3) curriculum, and 4) industry. Based on the analysis results of the stakeholders, we found an idea to develop a Bakepreneurship learning model that can be used as a reference in pastry and bakery learning in the vocational school. Bakepreneurship learning model is a learning model that combines comprehensively aspects of soft skills, hard skills, and entrepreneurship that aim to equip students with the competencies needed by the bakery industry.
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Ilyinа, O. A. "Bakery products. Analysis of the formation of the main term in the bakery industry." Khleboproducty 30, no. 8 (2021): 15–19. http://dx.doi.org/10.32462/0235-2508-2021-30-8-15-19.

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The article presents the results of the analysis of literary sources – textbooks, monographs, articles, standards and technical regulations for the formation of the main term of bakery production – «bakery products». It is established that the formation of the term «bakery products» occurred gradually and finally it was formulated in GOST R 51785–2001. The term is now widely used in industry and cross industry regulatory documents. Its change will entail a lot of normative work not only at the sectoral, but also at the intersectoral and interstate levels.
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Dissertations / Theses on the topic "Bakery industry"

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Rono, Henry Kipkogei. "Adaptation of processing technologies in the bakery industry in Kenya." Thesis, McGill University, 1992. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=39336.

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This was an investigation of the ways in which firms, in the developing nations during the 1980's, have adapted production technologies in their efforts to expand the production capacities and to contribute towards the nation's capability for self-sustaining industrial operations. The study was undertaken in the bakery industry in Kenya, between 1984 and 1991, in two phases that involved a survey of 82 firms and an in-depth case study of six firms. One of the principal aims of the study was to identify a more promising strategy between the small-scale operations and the Big-Push model. The argument in this study, however, is that these two models of economic growth are subject to limitations that arise essentially from their lack of treatment of the attributes of entrepreneurs as determinant factors.
Examined under the modified versions of these models are the effects of the varied characteristics of the entrepreneurs, the nature of investment and location of the firms on the types and the levels of equipment adopted, capacity utilization, labour requirements and ways for skills development. Results indicate that the modified models, to incorporate entrepreneurs among the casual factors, improve prediction of the nature of investment as well as adaptation of the production technologies. With regard to the relative advantages, it was found that while small-scale operations encouraged adoption of locally manufactured equipment and utilization of considerably higher ratio of skilled labour, they are significantly constrained by limited capabilities for adoption of advanced equipment. In contrast, whereas large-scale operations adopted modern equipment and absorbed substantially greater number of the labour force, they exerted overwhelming negative impact on local technical capabilities and entrepreneurial activities.
In light of these findings it is suggested that medium size operations that offset extreme disadvantages of the two conventional models would be more favourable with respect to adaptation of the production technologies for purposes of achieving self-sustaining industrial operations in the context of the developing countries. In addition, attention should be given to policy measures that enable entrepreneurs to acquire capabilities for undertaking competitive industrial enterprises, particularly adoption and management of technically efficient techniques. One of the potential approaches is promotion of the cooperative industrial endeavour through which recent entrepreneurs can mobilize resources and operation skills
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Чугай, Ю. О. "Розробка проєкту хлібозаводу з установкою 3-х печей А2-ХПК-25 для виробництва хлібобулочних виробів." Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/23252.

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Чугай, Ю. О. Розробка проєкту хлібозаводу з установкою 3-х печей А2-ХПК-25 для виробництва хлібобулочних виробів : випускна кваліфікаційна робота : 181 «Харчові технології» / Ю. О. Чугай ; керівник роботи К. М. Іваненко ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2021. – 118 с.
Метою роботи є розробка проєкту хлібозаводу з установкою 3-х печей А2-ХПК-25 для виробництва хлібобулочних виробів. В дипломному проекті наведений стан розвитку хлібопекарської промисловості в Україні. Проведення розрахунки продуктивності та потужності печей, пофазних та виробничих рецептур, виходів виробів, норми витрати сировини, підбір технологічного обладнання. Містить техніко-економічні розрахунки ефективності будівництва даного проекту.
The purpose of the work is to develop a project of a bakery with the installation of 3 ovens A2-HPK-25 for the production of bakery products. The diploma project presents the state of development of the bakery industry in Ukraine. Calculations of productivity and power of furnaces, phase-by-phase and production recipes, product yields, norms of raw material consumption, selection of technological equipment. Contains technical and economic calculations of construction efficiency of this project. Also contains calculations of sanitary and energy part.
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Lindahl, Amanda. "Industry 4.0 as a Tool for Improvement in a Global FoodSupply-Chain : A Study on how Industry 4.0 can be Implemented in a Global Bakery Group." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-264426.

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Industry 4.0 is at the moment one of the most talked-about topics amongst industry companies. Management teams of discuss the area as something they want to implement, but since it is an ongoing industrial revolution it cannot be implemented straight away. This study is looking into the subject of Industry 4.0 and the identification of nine different technology drivers that a manufacturing company can use as tools in a production environment. However, what is less known is how the tools can be applied to a global company and its different cultures. Because even though Industry 4.0 is about decentralization and giving responsibility to every co-worker, they need to work with a common framework, thus standardization. A company that has started to look into Industry 4.0 is Lantmännen Unibake, who is a global bakery group. Therefore, they serve as the case company in this exploratory study where the goal is to conduct a pre-study that gives them, and the food industry, information and guidelines on how Industry 4.0 applies to their industry. Hence, what improvements it can lead to, what tools that will be suitable, and what the prerequisites for a successful Industry 4.0- transformation will be. The method to answer the research question starts with conducting a comprehensive literature study, followed by several interviews around Europe, and ending in an analysis of the current state with help from the literature framework. The analysis has ended in a conclusion that there is no single or easy answer to the questions since food industries might vary a lot from one to another. Although, in this case, the answer would be that six out of nine tools would be applicable in a global food-supply-chain, some needing more preparatory work than others. By implementing these tools, companies will see more engaged employees that are prone to take autonomous decisions, more accurate production planning, proactive rather than reactive working ways, fewer defects, and higher customer satisfaction. Regarding the prerequisites for transformation, the answer depends on what tools that are used. But what all cases have in common is that there is a need for aware and engaged employees. Everyone will have to be in on the change, understanding why and how, and what benefits that will come out of it. For future studies, it is suggested to look into how maturity models can be applied to these kinds of issues smoothly. The existing maturity models for Industry 4.0 are very complicated and difficult to apply; thus, they would need some development. Another area would be a cost model of the different tools, as well as a comparison of the tools and food regulations.
I dagens läge är Industri 4.0 ett av de hetaste ämnena bland industriföretag. Ett problem är att det ofta diskuteras som något som bör implementeras vilket skapar en felaktig bild av vad Industri 4.0 är, en pågående industriell revolution. Denna studie undersöker ämnet Industri 4.0 och identifierar nio verktyg som kan användas som teknologiska drivkrafter i en tillverkningsmiljö. Då dagens forskning är i sin linda finns det begränsat med information om hur dessa verktyg kan anpassas till att fungera i en global miljö med flera olika kulturer. Även om Industri 4.0 till stor del handlar om decentralisering och att ge ökat ansvar till alla medarbetare så kräver den nya typen av industri också standardisering och att ett företag har ett gemensamt ramverk. Lantmännen Unibake är ett företag som har börjat undersöka möjligheterna med Industri 4.0. Lantmännen Unibake är en av Europas ledande bagerigrupper och agerar som case-företag i denna utforskande studien. Syftet är att sammanställa en förstudie om hur Lantmännen Unibake och livsmedelsindustrin kan utnyttja Industri 4.0:s potentialer, det vill säga vilka förbättringar det kan leda till, vilka verktyg som är applicerbara på industrin och vilka förutsättningar som krävs för en lyckad transformation. För att svara på dessa frågor har en omfattande litteraturstudie och flertalet intervjuer genomförts runt om i Europa. Med hjälp av nulägesanalysen och litteraturstudien har slutsatsen blivit att det varken finns ett ensidigt eller enkelt svar på frågorna då livsmedelsindustri skiljer sig väldigt från företag till företag. I detta fall har sex av nio verktyg identifierats som användbara för en global livsmedelsvärdekedja, dock kräver somliga verktyg mer förberedelser än andra. Genom att implementera dessa verktyg kan företaget komma att se motiverad personal som är mer benägna att ta autonoma och snabba beslut, mer tillförlitlig produktionsplanering, ett proaktivt snarare än reaktivt arbetssätt, minskad mängd defekter och högre kundnytta. Förutsättningar för en förändring beror på vilka verktyg som väljs, dock kräver alla att personalen är medveten om förändringen. Både varför den behöver göras, hur det kommer gå till och vad för fördelar det kommer leda till. Förslag för framtida studier är att se över hur en mognadsanalys kan appliceras på denna typ av situation då de modeller som existerar inom området i dagsläget är väldigt komplicerade och därför svåra att applicera på gemene företag. Ett annat område är en kostnadsanalys för de olika verktygen, likväl en jämförelse mellan verktygen och huruvida de uppfyller livsmedelsreglerna.
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4

Lindahl, Amanda. "Industry 4.0 as a Tool for Improvement in a Global Food-Supply-Chain : A Study on how Industry 4.0 can be Implemented in a Global Bakery Group." Thesis, KTH, Industriell produktion, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-259353.

Full text
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Industry 4.0 is at the moment one of the most talked-about topics amongst industry companies. Management teams of discuss the area as something they want to implement, but since it is an ongoing industrial revolution it cannot be implemented straight away. This study is looking into the subject of Industry 4.0 and the identification of nine different technology drivers that a manufacturing company can use as tools in a production environment. However, what is less known is how the tools can be applied to a global company and its different cultures. Because even though Industry 4.0 is about decentralization and giving responsibility to every co-worker, they need to work with a common framework, thus standardization. A company that has started to look into Industry 4.0 is Lantmännen Unibake, who is a global bakery group. Therefore, they serve as the case company in this exploratory study where the goal is to conduct a pre-study that gives them, and the food industry, information and guidelines on how Industry 4.0 applies to their industry. Hence, what improvements it can lead to, what tools that will be suitable, and what the prerequisites for a successful Industry 4.0- transformation will be. The method to answer the research question starts with conducting a comprehensive literature study, followed by several interviews around Europe, and ending in an analysis of the current state with help from the literature framework. The analysis has ended in a conclusion that there is no single or easy answer to the questions since food industries might vary a lot from one to another. Although, in this case, the answer would be that six out of nine tools would be applicable in a global food-supply-chain, some needing more preparatory work than others. By implementing these tools, companies will see more engaged employees that are prone to take autonomous decisions, more accurate production planning, proactive rather than reactive working ways, fewer defects, and higher customer satisfaction. Regarding the prerequisites for transformation, the answer depends on what tools that are used. But what all cases have in common is that there is a need for aware and engaged employees. Everyone will have to be in on the change, understanding why and how, and what benefits that will come out of it. For future studies, it is suggested to look into how maturity models can be applied to these kinds of issues smoothly. The existing maturity models for Industry 4.0 are very complicated and difficult to apply; thus, they would need some development. Another area would be a cost model of the different tools, as well as a comparison of the tools and food regulations.
I dagens läge är Industri 4.0 ett av de hetaste ämnena bland industriföretag. Ett problem är att det ofta diskuteras som något som bör implementeras vilket skapar en felaktig bild av vad Industri 4.0 är, en pågående industriell revolution. Denna studie undersöker ämnet Industri 4.0 och identifierar nio verktyg som kan användas som teknologiska drivkrafter i en tillverkningsmiljö. Då dagens forskning är i sin linda finns det begränsat med information om hur dessa verktyg kan anpassas till att fungera i en global miljö med flera olika kulturer. Även om Industri 4.0 till stor del handlar om decentralisering och att ge ökat ansvar till alla medarbetare så kräver den nya typen av industri också standardisering och att ett företag har ett gemensamt ramverk. Lantmännen Unibake är ett företag som har börjat undersöka möjligheterna med Industri 4.0. Lantmännen Unibake är en av Europas ledande bagerigrupper och agerar som case-företag i denna utforskande studien. Syftet är att sammanställa en förstudie om hur Lantmännen Unibake och livsmedelsindustrin kan utnyttja Industri 4.0:s potentialer, det vill säga vilka förbättringar det kan leda till, vilka verktyg som är applicerbara på industrin och vilka förutsättningar som krävs för en lyckad transformation. För att svara på dessa frågor har en omfattande litteraturstudie och flertalet intervjuer genomförts runt om i Europa. Med hjälp av nulägesanalysen och litteraturstudien har slutsatsen blivit att det varken finns ett ensidigt eller enkelt svar på frågorna då livsmedelsindustri skiljer sig väldigt från företag till företag. I detta fall har sex av nio verktyg identifierats som användbara för en global livsmedelsvärdekedja, dock kräver somliga verktyg mer förberedelser än andra. Genom att implementera dessa verktyg kan företaget komma att se motiverad personal som är mer benägna att ta autonoma och snabba beslut, mer tillförlitlig produktionsplanering, ett proaktivt snarare än reaktivt arbetssätt, minskad mängd defekter och högre kundnytta. Förutsättningar för en förändring beror på vilka verktyg som väljs, dock kräver alla att personalen är medveten om förändringen. Både varför den behöver göras, hur det kommer gå till och vad för fördelar det kommer leda till . Förslag för framtida studier är att se över hur en mognadsanalys kan appliceras på denna typ av situation då de modeller som existerar inom området i dagsläget är väldigt komplicerade och därför svåra att applicera på gemene företag. Ett annat område är en kostnadsanalys för de olika verktygen, likväl en jämförelse mellan verktygen och huruvida de uppfyller livsmedelsreglerna.
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Anua, Siti Marwanis. "Workplace and home exposure to respiratory sensitisers : examining the work to home pathway." Thesis, University of Aberdeen, 2012. http://digitool.abdn.ac.uk:80/webclient/DeliveryManager?pid=203876.

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Background: Contamination of the skin and clothing may lead to workers inadvertently bringing harmful materials home and exposing family members, so called para-occupational exposure. This study investigates whether workplace contamination with respiratory sensitisers such as laboratory animal allergens, flour, isocyanates and enzymes is transported from work to the home environment. Methods: 3 laboratory animal facilities, 92 bakeries, 47 car body workshops, and 2 hospitals in the Grampian region of Scotland were invited to take part in a series of linked studies to increase understanding of the ‘take-home' pathway. Control subjects were recruited from staff and students at the University of Aberdeen. Take-home exposure assessment was carried out using two techniques: surface wipe sampling and vacuum sampling in workplaces, cars and homes. Samples were also collected in the homes of control subjects. Samples from bakers were analysed for total protein, wheat flour antigen (WFA) and fungal alpha amylase (FAA) while samples from laboratory animal workers were analysed for mouse urinary protein (Mus m 1). Enzyme cleaning agents were analysed for subtilisin proteolytic activity. Similar methods using SWYPE™ aliphatic pads for isocyanate contamination assessment were conducted among car body repairers. The pads were scanned and images of SWYPE™ pads were used to estimate contamination against the quantitative assay MDHS 25/3. All analyses were done by the Health and Safety Laboratory (HSL) apart from the SWYPE™ RGB tests and gravimetric measurements. Results: A total of 13 laboratory animal workers in 3 animal facilities, 38 bakers in 5 bakeries, 13 car painters in 5 car body workshops and 20 control subjects participated in the study. Two hospitals were surveyed for enzyme exposures and 3 endoscope cleaning technicians were monitored. Evidence of take-home exposure was found for bakery workers, with potential contamination that could lead to home exposure in the car body repair and hospital workers. Higher levels of Mus m 1 contamination were detected on house door handles of non-exposed controls compared to the exposed laboratory workers (0.62 vs. 0.1 ng/wipe, p<0.001) probably due to exposure variability, might be because exposed laboratory workers being involved in a job that requires more hand washing than the general population, or suggesting widespread environmental contamination with this allergen, and these making it impossible to determine if work-home pathway exists for these workers. There was detectable WFA and FAA found on the hands, forehead, shoes, cars and homes of bakers. Compared to controls, bakers had higher median levels of WFA and FAA in house vacuum samples; the difference was statistically significant for WFA/total protein (516x10-6 vs. 164x10-6, p=0.031), FAA/total protein ratios (1.45x10-6 vs. 0.04x10-6, p<0.001) and FAA loading (1.2 pg/cm2 vs. 0.1 pg/cm2, p<0.001). Among car painters, SWYPE™ colorimetric colour changes score showed three positive SWYPE™ colour changes on skin, and three positive results on shoes of car body workshop workers. However quantitative colour analysis of the SWYPE™ pads proved ineffective for field measurements. Hand wipes of hospital workers during mid-shift and post-shift showed evidence of proteolytic activity, indicating possible spread of contamination from hands, unsatisfactory hygiene practices and the potential for take-home contamination of enzyme. Presence of contamination on footwear indicated that possible transfer of enzyme to other places including homes may occur. Conclusion: These data demonstrate the existence of pathways for take-home exposure of allergens among bakers via skin and clothing from workplaces to cars and workers' homes. The take-home pathway for laboratory animal allergens and isocyanates was not demonstrated and further investigation should be performed for enzyme cleaning agents used in healthcare settings by monitoring dermal take-home exposure with comparison to controls. Further work is needed to ascertain how widespread the take-home of respiratory sensitisers may be and the possible implications to the health of workers' families and the wider community. If parental occupation can lead to take-home exposure to respiratory asthmagens, and consequently to childhood asthma, then this represents a potentially modifiable risk factor for these cases of para-occupational asthma. There is a need for greater understanding of the take-home pathway of exposure to asthmagens and sensitisers and for a programme of education and control measures to limit the transfer of such material from the workplace to the home and wider community.
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Therdthai, Nantawan. "Modelling and optimisation of an industrial bread baking oven /." View thesis, 2003. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040428.131506/index.html.

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Thesis (PhD) -- University of Western Sydney, 2003.
A thesis submitted to the University of Western Sydney in partial fulfillment of the requirements for the degree of Doctor of Philosophy. Includes references pp.191 - 202, and appendices.
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Medina, Camila, and Monika Miljanovic. "EXPLORING DIGITALIZATION AND VALUE CO-CREATION IN THE FOOD INDUSTRY : Study on challenges and opportunities for digitalization and the impact on the customer offering." Thesis, Mälardalens högskola, Akademin för ekonomi, samhälle och teknik, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-36032.

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The purpose of this study is to identify the challenges and opportunities for digitalization within the food industry, and give suggestions on how to co-create value through digitalization.  This qualitative study is based on data collected from scientific articles, reports and books about digitalization and value co-creation in the food industry. The primary data collection was carried out by twelve semi-structured interviews and a complementary food industry study with eleven respondents. The collected data was handled in thematic analysis and inspired by coding.  The study’s main conclusion was the discovering of a new value co- creation mechanism defined as relationship and learning.
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Schwarz, Richard. "Odhad tržní hodnoty společnosti JIZERSKÉ PEKÁRNY spol. s r.o." Master's thesis, Vysoká škola ekonomická v Praze, 2017. http://www.nusl.cz/ntk/nusl-359888.

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This diploma thesis deals with the estimation of the market value of the company, which has long been active in the bakery market. The aim of this diploma thesis is to find the market value of JIZERSKÉ PEKÁRNY spol. S.r.o., which would reflect the real situation on the bakery market. The conclusion of the thesis should be a range of values and justification. The diploma thesis is divided into financial analysis, strategic analysis, value generators, financial plan and final evaluation. The first part of the thesis deals with the analysis of the valued company and selected competitors. Financial analysis attempts to justify the amount and changes of values, including comparison with competitors and the value creation test. The strategic analysis focuses on the internal and external potential of the valued business. In terms of internal potential, especially in comparison with competitors, the external potential emphasizes the description of the position of the valued company in the Czech Republic market. The financial plan is based on the analysis and prognosis of the value generators. The final valuation method uses standard yield valuation methods and, in a simplified version, valuating in accounting value.
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Голич, Наталія Василівна. "Адаптивні стратегії розвитку підприємств малого бізнесу харчової промисловості в умовах децентралізації." Diss., Тернопільський національний технічний університет ім. Івана Пулюя, 2021. http://elartu.tntu.edu.ua/handle/lib/35047.

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The thesis deals with the research, analysis, substantiation of theoretical and methodical provisions, definition and development of scientific and methodological approaches, and practical recommendations on the rational implementation of adaptive development strategies of small food business enterprises in the conditions of decentralization. The scientific generalization of the principles of adaptive development strategies formation is carried out and new types of management strategies in the process of adaptive changes are determined. The thesis examines scientific approaches to the definition of "small business", which focuses on the implementation of entrepreneurial activity, formed and developed based on business ideas proposed by the entrepreneur within the established legal standards of the state. The evolution of small business development in Ukraine is characterized, based on which the normative-legal support of the formation of this sector of the economy is analyzed. The main measures to support small businesses in the stages of exit from the COVID-19 pandemic are outlined, highlighting the main stabilizing areas of development of small businesses and identifying the features of their functioning in the market, adapted to new conditions.
Дисертація присвячена дослідженню, аналізу, обґрунтуванню теоретико-методичних положень та визначенню й розробленню науковометодологічних підходів і практичних рекомендацій щодо раціональної імплементації адаптивних стратегій розвитку підприємств малого бізнесу харчової промисловості в умовах децентралізації. Здійснено наукове узагальнення засад формування адаптивних стратегій розвитку та визначено нові види стратегій управління в процесі адаптаційних змін. У роботі досліджено наукові підходи до визначення поняття «малий бізнес», в якому зосереджено увагу на процесі реалізації підприємницької діяльності, що формується та розвивається на основі бізнес-ідеї, запропонованої підприємцем у межах встановлених нормативно-правових стандартів з боку держави. Охарактеризовано еволюцію розвитку малого бізнесу в Україні, на основі чого проаналізовано нормативно-правове забезпечення формування цього сектору економіки. Окреслено основні заходи підтримки малого бізнесу на етапах виходу з пандемії COVID-19 із виділенням основних стабілізуючих напрямів розвитку суб’єктів малого підприємництва та визначенні особливостей їх функціонування на ринку, адаптованих до нових умов
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Chiu, Chen. "Anaerobic digestion of baker's yeast wastewater using a UASB reactor and a hybrid UASB reactor." Thesis, University of British Columbia, 1990. http://hdl.handle.net/2429/29589.

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The start-up and step-up operation of two 16-liter, continuously operated, upflow anaerobic reactors receiving baker's yeast wastewater is presented in this thesis. The two reactors (A and B) were almost identical in construction. Reactor A was a conventional upflow anaerobic sludge blanket (UASB) reactor, and reactor B was a hybrid reactor. In addition to all the features of a UASB reactor, a fixed-film structure was installed in the mid section of the reactor B. Both reactors were operated at 35 °C and at a constant hydraulic retention time of 7 days. The waste strength, expressed in chemical oxygen demand (COD), was varied from 8 g COD liter⁻¹ (during the start-up) to 58 g COD liter⁻¹. The organic loading rate ranged from 1.1 to 9.4 g COD liter⁻¹ day⁻¹. The start-up lasted for the first 46 days. Towards the end of the start-up, methane production rates of 0.23 and 0.28 liter CH₄ liter⁻¹ day⁻¹ and COD reductions of 62.2% and 67.2% were achieved at organic loading rates of 1.1 and 1.3 g COD liter⁻¹ day⁻¹ for reactors A and B respectively. During the step-up operation, maximum methane production rates were, for reactors A and B respectively, 0.91 and 0.95 liter CH₄ liter⁻¹ day⁻¹ at organic loading rates of 5.8 and 6.4 g COD liter⁻¹ day⁻¹. In addition, reactor profiles for sludge concentration, pH, volatile fatty acids, and COD are also presented.
Applied Science, Faculty of
Chemical and Biological Engineering, Department of
Graduate
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Books on the topic "Bakery industry"

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Canada, Industry Science and Technology Canada. Bakery products. Ottawa: Industry, Science and Technology Canada, 1992.

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Islam, Fatima S. Bakery products industry (SIC 2051 and SIC 2052). Oklahoma City, Okla: Oklahoma Dept. of Commerce, Research and Planning Division, 1991.

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Schat, Zachary Y. The baker's trade: A recipe for creating the successful small bakery. Ukiah, Calif: Acton Circle, 1998.

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Canada. Dept. of External Affairs. Studies in Canadian export opportunities in the U.S. market: Bakery products. Ottawa: External Affairs, Canada, 1989.

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Bakery, Collin Street. A slice of life: Stories of family, friendship, love ...and fruitcake from the customers of Collin Street Bakery. Corsicana, Texas: Collin Street Bakery Press, 2010.

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S, Young Linda, ed. Bakery food manufacture and quality: Water control and effects. 2nd ed. Oxford, UK: Blackwell Pub., 2008.

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A baker's dozen: Thirteen essentials for health and safety in bakeries. Sudbury: HSE Books, 2003.

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Moreau, Sébastien. Francis Holder: Comment il est devenu le premier boulanger de France. Paris: Dunod, 2004.

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El molino y los panaderos: Cultura popular e historia industrial de Quito. Quito: Fondo de Salvamento del Patrimonio Cultural, 2009.

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Fontes, Edilza. O pão nosso de cada dia: Trabalhadores, indústria da panifição e a legislação trabalhista, Belém 1940-1954. Belém, Para: Editora Paka-Tatu, 2002.

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Book chapters on the topic "Bakery industry"

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Pop, Adrian Dan, Gabriel Rus, and Raul Florentin Drența. "Modeling and Simulation of Technological Factors in Bakery Industry." In Advances in Manufacturing Engineering and Materials, 531–38. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-99353-9_56.

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Dogu-Baykut, Kirkin Celale, and Kilic-Akyilmaz Meral. "Ultrasonic Applications in Bakery and Snack Food Processing Industries." In Non-Thermal Processing Technologies for the Grain Industry, 121–52. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9781003109501-5.

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Bordel, Borja, Ramón Alcarria, Gema de la Torre, Isidoro Carretero, and Tomás Robles. "Increasing the Efficiency and Workers Wellbeing in the European Bakery Industry: An Industry 4.0 Case Study." In Lecture Notes in Networks and Systems, 646–58. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96293-7_54.

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Carrera, A. Esteban, Oswaldo Jara, Pablo Dávila, Fanny Ballesteros, and Pablo Suasnavas. "A Look at the Ergonomic Situation of the Bakery Industry in the City of Quito, Ecuador." In Advances in Intelligent Systems and Computing, 107–12. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-94000-7_11.

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Van Rooijen, Rutger, and Paul Klaassen. "Baker’s yeast." In Genetic Modification in the Food Industry, 158–73. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-5815-6_8.

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Spies, Ronald. "Application of Rheology in the Bread Industry." In Dough Rheology and Baked Product Texture, 343–61. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_7.

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Hahn, David H. "Application of Rheology in the Pasta Industry." In Dough Rheology and Baked Product Texture, 385–404. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_9.

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Loh, Jimbay, and Wesley Mannell. "Application of Rheology in the Breakfast Cereal Industry." In Dough Rheology and Baked Product Texture, 405–20. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_10.

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Faridi, Hamed. "Application of Rheology in the Cookie and Cracker Industry." In Dough Rheology and Baked Product Texture, 363–84. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_8.

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"Bakery Waste Treatment." In Waste Treatment in the Food Processing Industry, 281–300. CRC Press, 2005. http://dx.doi.org/10.1201/9781420037128-11.

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Conference papers on the topic "Bakery industry"

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Deselnicu, Dana Corina, Mihaela-Ramona Bulboaca, Dan Dumitriu, and Laurentia Alexandrescu. "Analysis of the bakery industry strategic groups in Romania." In The 8th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2020. http://dx.doi.org/10.24264/icams-2020.iii.4.

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The bakery industry is one with as many challenges as any other FMCG (Fast Moving Consumer Goods) industry. In this sense, at the basis of each strategic decision, in order to improve competitiveness, on a constantly moving market, is the knowledge of competitors, the actions taken by them but also the innovation processes in which they are engaged. This paper aims to analyze the strategic groups formed in the bakery industry in Romania in terms of competitiveness. The paper begins with the analysis of the bakery industry, based on the parameters identified in the literature, continues with the investigation of strategic groups of the analyzed industry, according to the number of products sold and the geographical coverage of its players. Some of the paper results include a series of possible solutions and decisions that each company could apply, considering this segmentation. Analyzing the strategic groups of the bakery industry in Romania using current data and innovative analysis methods. The results of the study revealed a map of the strategic groups formed in the bakery industry, useful for companies in order to establish future strategic directions for maintaining or increasing their competitive position in the market in which they operate.
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Obodeeva, O. N., and L. N. Krikunova. "BIOCHEMICAL COMPOSITION COMPARATIVE CHARACTERISTICS OF BAKERY PRODUCTION RECYCLABLE WASTE." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-152-155.

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Kiparisova, A. R., and N. I. Goleva. "STATE AND DEVELOPMENT OF THE BAKERY INDUSTRY IN RUSSIA AND THE RYAZAN REGION." In Modern Technologies in Science and Education MTSE-2020. Ryazan State Radio Engineering University, 2020. http://dx.doi.org/10.21667/978-5-6044782-5-7-107-112.

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Zhang, Lu, Remko M. Boom, Xiao Dong Chen, and Maarten A. I. Schutyser. "Recent developments in functional bakery products and the impact of baking on active ingredients." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7593.

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Active ingredients can be supplemented into a bakery product to produce functional food. However, the preservation of the functionality of these active ingredients during baking remains a challenge for food industry. A deeper understanding of the underlying interactions between functionality and baking is highly desired for developing innovative functional bakery products with significant health benefits and high product quality. In this work, recent advances in the development of functional bakery products are reviewed. The interactions between the baking process and the functionality of the supplemented active ingredients are discussed and the perspective of future research is addressed. Keywords: baking; active ingredients; probiotics; inactivation kinetics; functional food
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Bordel, Borja, Ramon Alcarria, Tomas Robles, Gema de la Torre, and Isidoro Carretero. "Digital user-industry interactions and Industry 4.0 services to improve customers’ experience and satisfaction in the European bakery sector." In 2021 16th Iberian Conference on Information Systems and Technologies (CISTI). IEEE, 2021. http://dx.doi.org/10.23919/cisti52073.2021.9476568.

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Skop, Helen, and Alice Chudnovsky. "Ammonia as a Byproduct of Waste Heat Recovery of Oven Exhaust." In ASME 2013 Heat Transfer Summer Conference collocated with the ASME 2013 7th International Conference on Energy Sustainability and the ASME 2013 11th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/ht2013-17723.

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The Industrial Revolution in the nineteenth century has introduced chemical leavening agents such as baking soda. In today’s Biscuit and Cracker Industry, ammonia is one of the most common ingredients for the bakery product. According to the EPA, ammonia vapor constitutes about 99% of total emissions from a biscuit oven. Air control equipment, such as catalytic oxidizers, is often installed at bakeries to convert the NH3 to nitrogen and NOx. It is a highly expensive and complicated method of controlling pollution. Integration of waste heat recovery and ammonia extraction processes gives us an effective, non-expensive and more natural solution to this problem. This method can be accomplished by using the solubility property of ammonia for the process of exhaust cooling and condensation with high moisture content.
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Skop, Helen, James Pezzuto, Valeriy G. Oleynikov-White, John F. Cavallo, and Robert Fesjian. "Heat and Mass Transfer in Double-Filmwise Heat Exchanger for Industrial Food Processing Applications." In ASME 2011 International Mechanical Engineering Congress and Exposition. ASMEDC, 2011. http://dx.doi.org/10.1115/imece2011-65616.

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The baking industry is considered as one of the major energy consuming food industries in North America. More than 40% of bakery fuel consumption is used to evaporate water in the processes [1]. In addition to the baking process’ vapor the oven stack gas contains water vapor from combustion products. Overall the content of water vapor in the typical oven stack gas is about 20% by volume. Most bakeries waste this vapor and its latent heat. Bakeries’ ovens have wide diversity in power and design. Off-the-shelve heat exchangers are not considered as cost effective equipment for stack gas cooling below gas’ dew point temperature. At typical oven stack gas composition water vapor condensation begins to condense at about 72° C. Not using the latent heat of stack water vapor and the heat from gas cooling from dew point temperature to ambient temperature results in low effectiveness of waste heat recovery. Mainly the effect from the recovery of stack gas cooling prior to condensation is considered as non cost effective and waste heat recovery is neglected.
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Zakharov, M. A., and L. N. Krikunova. "INFLUENCE OF THE RAW MATERIAL SORTS ON THE WORT CATION COMPOSITION FROM THE RETURNABLE WASTE OF BAKERY PRODUCTION." In Aktualnye voprosy industrii napitkov. Izdatelstvo i tipografiya "Kniga-memuar", 2018. http://dx.doi.org/10.21323/978-5-6041190-3-7-2018-2-53-56.

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Hansen, Zaza Nadja Lee, and Peter Jacobsen. "Challenges Facing the Food Industry Examples from the Baked Goods Sector." In 2013 International Conference on the Modern Development of Humanities and Social Science. Paris, France: Atlantis Press, 2013. http://dx.doi.org/10.2991/mdhss-13.2013.113.

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10

Cichocki, Marek, Ilona Salamonik, Marcin Bielecki, Ever Fadlun, and Artur Rusowicz. "Gas Turbine Direct Exhaust Gas Integration in Process Industry: Applications Review." In ASME Turbo Expo 2020: Turbomachinery Technical Conference and Exposition. American Society of Mechanical Engineers, 2020. http://dx.doi.org/10.1115/gt2020-15818.

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Abstract:
Abstract The typical combined heat and power plants requires the introduction of additional heating medium. The alternative solution is the direct integration of the exhaust gases from heat engine. High temperature, surplus oxygen and low water content of the Gas Turbines exhaust gases enabled the successful integration at industrial scale as: preheated combustion air for industrial furnaces, heat source for drying and for absorption chillers. The article comprises the reference list for direct exhaust gas integration of GTs produced by Baker Hughes formerly GE), the processes overview, GTs selection criteria, as well as the review of documented GTs applications in process industry focusing on technical and economic considerations. Majority of referenced applications for industrial furnace are in the steam methane reformers used in fertilizer industry, as well as steam crackers in petrochemical industries. Several GTs were integrated with crude oil furnace in refinery. Direct drying utilizing exhaust gas from GT, is commonly applied in ceramic, wood derivative, pulp & paper and inorganic chemicals industries. Integrating GTs with absorption chillers was introduced to serve the district heating and cooling system. The described solutions allowed to reduce specific energy consumption by 7–20% or the costs of energy consumption associated with large volume production by 15–30%. The reduction of specific energy consumption allows to decrease the amount of CO2 emitted. The overall efficiency of cogeneration plant above 90% was achieved.
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