Academic literature on the topic 'Bakery industry'

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.