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Journal articles on the topic 'Bakery industry'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Azmi, Abu Seman, Abdul Wahab Nufael, Ibrahim Norfiza, and Abdul Wahab Nadia. "nStock: notified stocks management system for food and beverages industry." Jurnal Intelek 19, no. 1 (2024): 249–60. http://dx.doi.org/10.24191/ji.v19i1.24826.

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The development of a web-based stock management system aims to provide effective control over sales and stock levels for the food and beverage industry. The web-based application provides a platform for staff members and business proprietors to effectively modify and manage data related to stock and transactions. However, it is apparent that bakery enterprises exhibit a shared approach in their stock management procedures. The baker has a responsibility to manually update the stock availability on the WhatsApp group following each production. In order to maintain continuous production, it is i

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Irfan, Mochamad. "Peran Harga dan Kualitas Produk Bagi Konsumen Melakukan Pembelian Ulang di Toko Roti Primadona Surabaya." Journal of Business and Economics Research (JBE) 3, no. 1 (2022): 30–36. http://dx.doi.org/10.47065/jbe.v3i1.1345.

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The efforts of bakers to compete in the bakery industry are shown by always paying attention to competitors' prices and developing quality products for customers. Bakers strives to achieve customer satisfaction. Customer satisfaction and a pleasant experience provide a greater opportunity to make a decision to repurchase bakery products. repurchase decisions also reflect the price and quality of products that meet customer expectations. The purpose of this study was to determine the effect of price and product quality on repurchase decisions at Primadona Surabaya bakery. This type of research

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Rudometova, I. V. "THE BAKING INDUSTRY OF CHELYABINSK REGION IN 1946–1950." Bulletin of the South Ural State University Series «Social Sciences аnd the Humanities» 23, no. 4 (2023): 23–32. http://dx.doi.org/10.14529/ssh230403.

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Based on an extensive source base, the article introduces previously unknown documents on the baking industry of the Chelyabinsk region in 1946-1950. It also clarifies the model of economic development of that period. The end of the Great Patriotic War and the beginning of the reconstruction period posed the new tasks for the bakery industry: to improve the quality of products, to expand the pre-war assortment, and to increase the capacity of enterprises in order to fully meet the demand of the population in bakery products. The article examines the network, location, material, technical and r

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Adhikari, Krishna Gopal. "An analysis of cost and revenue of Bakery Industry in Dharan." शोधसुधा Shodh Sudha 1, no. 1 (2023): 143–58. http://dx.doi.org/10.3126/ss.v1i1.59740.

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The research paper aims to analyse the cost and revenue of bakery industry in Dharan. This research is based on primary data. To achieve the objective, quantitative and qualitative research designs have been used. Bakery industry is the emerging business industry in Dharan. Bakery industry is a huge business that caters to people's weaknesses for tasty breads, cakes, pies and sweet rolls. It is revealed that the cost and revenue of bakery products have highest mean values whereas location is least important than other dimensions. There is various bakery industry in Dharan, which produce differ

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Palupi, Retno. "Sistem Informasi Penjualan Toko Kue Berbasis Web ( Studi Kasus : Toko Markonah Bakery)." JURNAL SAINS DAN KOMPUTER 8, no. 02 (2024): 61–65. http://dx.doi.org/10.61179/jurnalinfact.v8i02.578.

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Di era digital saat ini, kemajuan teknologi informasi telah memiliki dampak yang signifikan terhadap berbagai industri, termasuk industri makanan dan minuman. Industri bakery adalah salah satu yang terkena dampaknya, karena toko roti menghadapi kesulitan dalam mengelola dan mengembangkan usahanya. Dalam situasi seperti ini, sistem informasi penjualan berbasis web dapat membantu meningkatkan produktivitas operasi dan mengoptimalkan manajemen toko roti. Toko roti Markonah menghadapi masalah ini dan membutuhkan sistem informasi penjualan yang lebih baik Abstract In today's digital age, informatio

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Azani, Almadina. "Optimalisasi Jumlah Bahan Baku Untuk Mengatasi Kondisi Stock Out Pada Home Industry XYZ Bakery." Jurnal Aplikasi Ilmu Teknik Industri (JAPTI) 4, no. 2 (2023): 78–84. http://dx.doi.org/10.32585/japti.v4i2.4916.

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Home Industry XYZ Bakery merupakan rumah industri dibidang makanan khususnya roti manis, roti tawar, chiffon cake, bolu, dan brownies yang belum memiliki sistem persediaan bahan baku telur yang baik. Tujuan dalam penelitian ini adalah untuk mengatasi kondisi stock out dengan memastikan jumlah bahan baku telur yang optimal pada home industry XYZ Bakery. Metode yang digunakan dalam penelitian ini adalah metode EOQ dan metode MRP. Kesimpulan dari penelitian ini adalah mengatasi kondisi stock out dengan menentukan jumlah bahan baku telur yang optimal pada home industry XYZ Bakery menggunakan metod

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Lakshman, Sowmya Kengarangappa, and Ramalingappa Bellibatlu. "Ferreting Out of Aflatoxigenic Production of Aspergillus flavus by UV Light and Ammonia Vapour Test from Bakery Samples." International Journal of Current Microbiology and Applied Sciences 13, no. 1 (2024): 81–86. http://dx.doi.org/10.20546/ijcmas.2024.1301.010.

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Bakery food products encompass a wide variety of items, ranging from traditional bread and pastries to innovative and specialty baked goods. Bakeries worldwide craft these products using a combination of basic ingredients such as flour, sugar, yeast, eggs, and butter, but the creativity of bakers often results in a diverse and delicious array of offerings. Contamination of bakery products with fungi is a serious concern, as it poses health risks to consumers. Fungi, including molds, can produce mycotoxins that are harmful if ingested. If you suspect that bakery products are contaminated with f

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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

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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 (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

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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 (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 de

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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 (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%, f

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Kardinasari, Natasya Fitri, and Ira Fachira. "Marketing Mix Strategy Formulation in Bakery Store (Case Study: Pinnamon Bakery)." European Journal of Business and Management Research 8, no. 2 (2023): 288–96. http://dx.doi.org/10.24018/ejbmr.2023.8.2.1877.

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The F&B industry is one of leading sector which successfully recorded a positive growth by 1.6% during pandemic even though Indonesia GDP is contracted by 2.1% YoY in 2020. One subsector of F&B industry is Bakery industry which has become the most competitive industry since the product intersects with human basic needs. The competition in bakery industry is very tough, each players compete to offer higher value with different strategy to get larger market share than the competitors. Pinnamon is one of the players in bakery industry in Pekanbaru that was established in 2019. Carrying un

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Ekawati, Ekawati, Yuliani Setyaningsih, Ida Wahyuni, and Hanifa M. Denny. "The Effect of Awkward Postures and Musculoskeletal Disorder Incidents: A Case Study of Bakery Workers." BIO Web of Conferences 54 (2022): 00005. http://dx.doi.org/10.1051/bioconf/20225400005.

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Musculoskeletal complaints or MSDs are common in the bakery industry. Observations and analyses of work posture among bakers are crucial to determine the most practical solution to MSD subjective complaints. This study aims to analyze the impact of work posture on musculoskeletal events in bakery industry workers. This research is quantitative research with a cross-sectional approach. This study recruited 52 bakers. Work posture data was obtained by utilizing the Rapid Entire Body Assessment (REBA) instrument. The subjective musculoskeletal complaint data were collected using the Nordic Body M

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Lihawa, Lilis, Mahludin H. Baruwadi, and Larasati Sukmadewi Wibowo. "Strategi Pemasaran 4P pada Home Industry Winwin Bakery dalam Meningkatkan Promosi Penjualan di Era Milenial (Study Kasus di Kecamatan Tilamuta)." Jurnal Ilmiah Membangun Desa dan Pertanian 8, no. 4 (2023): 127–35. http://dx.doi.org/10.37149/jimdp.v8i4.464.

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This study aims to identify internal and external factors in the marketing of business products that influence the development of the Winwin Bakery home industry in Tilamuta District and to compile the application of marketing strategies for bakery products to the Winwin Bakery home industry on social media in the millennial era. This research uses case study research that produces descriptive data with data analysis techniques, namely SWOT analysis with ten informants—collecting data by conducting observations, interviews, and documentation. The types and sources of data are primary data and

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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 (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

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Madelu, Ester Lina Mona, Sylvia J. A. Sumarauw, and Cory Pitoy. "OPTIMASI KEUNTUNGAN HOME INDUSTRY LORENZ BAKERY MENGGUNAKAN LINEAR PROGRAMMING." Jurnal Sains Riset 14, no. 1 (2024): 62–68. http://dx.doi.org/10.47647/jsr.v14i1.2102.

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Home Industry Lorenz Bakery dalam menghasilkan tiga varian rasa roti belum memperoleh keuntungan yang maksimal. Pembelian bahan baku yang dilakukan masih menggunakan cara perkiraan. Berdasarkan kondisi tersebut, penelitian ini akan memberikan gambaran produksi untuk memaksimalkan keuntungan pada home industry Lorenz Bakery. Tujuan dari penelitian ini adalah untuk mengoptimalisasikan keuntungan pada home industry Lorenz Bakery. Perhitungan optimasi keuntungan yang dilakukan menggunakan linear programming metode simpleks dibantu dengan Software Lindo. Hasil perhitungan yang diperoleh pada peneli

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Misba, Misba, Muhammad Azhar Nur, and St hadijah Wahid. "Strategi Pengembangan Usaha Industry Rumah Tangga “Arsy Bakery”." JDISTIRA 1, no. 2 (2021): 39–43. http://dx.doi.org/10.58794/jdt.v1i2.87.

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Program Pengabdian Kepada Masyarakat (PKM) ini bertujuan untuk mengembangkan masyarakat industri rumah tangga yang mandiri secara ekonomi di Desa Bonto Bulaeng. Permasalahan yang dihadapi industri rumah tangga dalam hal ini arsip roti adalah 1) belum memiliki pola pikir wirausaha, 2) sistem pemasaran yang kurang efisien, 3) tidak mencatat pengeluaran. Solusi dan target output yang dihasilkan dari PKM Ibu Rumah Tangga di Desa Damak Maliho adalah 1) Membangun pola pikir wirausaha bagi mitra, 2) memberikan baliho pemasaran 3) laporan keuangan, 4) proses pemasaran melalui media sosial. Cara yang d

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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 (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 le

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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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Madyanti, Aniza Nur, Nessa Ananda, Monanda Wandita Rini, and Samsul Rizal. "Design of an Android-Based Product Ordering Application in The Bakery Industry Using Multimedia Development Life Cycle Method." West Science Interdisciplinary Studies 3, no. 01 (2025): 109–28. https://doi.org/10.58812/wsis.v3i01.1625.

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The bakery industry in Indonesia shows increasing development. One of the activities carried out by this industry is processing customer orders. Currently, there are still bakery industries where customers order products manually, either by coming directly or by using a telephone or WhatsApp. Manual product ordering causes several problems that can hinder business activities and will have an impact on customer service. This study aims to design an Android-based product ordering application in the bakery industry. The application design uses the Multimedia Development Life Cycle (MDLC) method.

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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 (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

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Kim, Seong-Yeong, and Jeong-Hee Kim. "The influence of brand equity of bakery cafe on brand satisfaction and brand loyalty." Table and Food Coordinate Society of Korea 20, no. 3 (2025): 1–17. https://doi.org/10.26433/tfck.2025.20.3.1.

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Existing coffee shops and bakeries have single-industry products as their main products, which limits sales growth. Accordingly, bakery cafes that combine beverages and bakery products are gaining popularity, and competition is also becoming fierce. To overcome this, bakery cafes are trying to develop brand assets that can differentiate themselves by showing brand identity along with various menus. A study that was conducted to determine the effect of the successful formation of such brand assets on brand satisfaction and loyalty found that the brand assets of bakery cafes had a positive effec

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Lokachuk, M. N., O. A. Savkina, E. N. Pavlovskaya, and L. I. Kuznetsova. "Biochemical and molecular genetic identification of industrially valuable strains of leavening yeast." Khleboproducty 29, no. 10 (2020): 50–53. http://dx.doi.org/10.32462/0235-2508-2020-29-10-50-53.

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The article describes the main strains of the species S. cerevisiae, widely used for many years by the bakery industry in our country for the various sourdough technologies. As a result of the molecular genetic studies, the passport data on the species belonging of eight Saccharomycete strains were confirmed. The research was carried out in the St. Petersburg branch of the Saint-Peterburg branch of State Research Institute of bakery industry under the theme of state assignment № 2593-2014-0018 «To develop scientific foundations for the formation of microbial compositions and biosystems based o

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Kuznetsova, E. R., K. S. Nekrasova, and V. I. Votintseva. "MARKET RESEARCH OF BAKERY AND FLOUR PRODUCTS." Business Strategies 10, no. 11 (2022): 276–78. http://dx.doi.org/10.17747/2311-7184-2022-11-276-278.

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A mini-bakery is an enterprise that manufactures bakery products and provides the population with pastries and fresh bread according to unique recipes. And it also creates a homely and warm atmosphere. This article provides a strategic analysis of the industry to identify the relevance of opening a mini-bakery in the Perm Region. The authors analyze the current state of the markets of this type of product at the global, federal, regional and local levels. The strengths and weaknesses existing in this industry have been identified, as well as factors affecting the company’s activities that the

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PRUDNIKOVA, A. "DEFINITION OF BUSINESS PROCESSES OF BAKERY ORGANIZATIONS AND THEIR INFLUENCE ON THE FORMATION OF THE ACCOUNTING AND ANALYTICAL SYSTEM." Vestnik of Polotsk State University Part D Economic and legal sciences, no. 4 (December 24, 2024): 41–47. https://doi.org/10.52928/2070-1632-2024-69-4-41-47.

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The article substantiates the need to define business processes and their impact on the organization of the accounting and analytical system in bakery organizations. The subject of the study is approaches to disclosing the concept of "business process", including taking into account the industry specifics of bakery production. The author discloses the concept of "business process", analyzes the impact of the specifics of business processes in bakery production on the organization of the accounting and analytical system of bakery organizations.

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Dołżyńska, Magdalena, Sławomir Obidziński, Małgorzata Kowczyk-Sadowy, et al. "Pressure Agglomeration Process of Bakery Industry Waste." Proceedings 16, no. 1 (2019): 37. http://dx.doi.org/10.3390/proceedings2019016037.

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The research aim of this study was to assess the suitability for pellet production of bakery industry waste in the form of “sponge flour” in a mix with peanut postproduction sweepings (20%, 30%, 40%, 50%). An increase in the content of peanuts (from 20% to 50%) in the mix was shown to increase the power demand of the pelleting system and the physical density of the obtained granules but caused a decrease in their kinetic durability.

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Istiqomah, Nusaibah Al, and Dwi Lestari. "Optimasi Perencanaan Produksi Kue Dan Bakery di Home Industry “SELARAS CAKE” Menggunakan Model Goal Programming." Jurnal Fourier 6, no. 1 (2017): 27. http://dx.doi.org/10.14421/fourier.2017.61.27-35.

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This study aimed to: know the model of the production planning problem solving goal programming model without the priority objectives and goal programming model of the priority goals, determine the demand forecast cakes and bakery as well as to determine which is optimal between the two models in determining the amount of production. This research was conducted in bakery products such as cakes and banana muffins, brownies, sponge rollers, greenis, bakery and chocolate pizza bakery. By reviewing of some of the literature, this problem can be solved by using a goal programming models and models

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Melesse, Tsega Y., and Pier Francesco Orrù. "The Digital Revolution in the Bakery Sector: Innovations, Challenges, and Opportunities from Industry 4.0." Foods 14, no. 3 (2025): 526. https://doi.org/10.3390/foods14030526.

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Industry 4.0 and digitalization are driving a major transformation in the bakery sector. This systematic review examines the latest advancements in digital technologies and platforms within the bakery industry. Innovations such as robotics, automation, blockchain, and wireless sensor networks are currently revolutionizing bakery operations by enhancing production efficiency, enabling real-time monitoring, and ensuring product traceability. Additionally, digital platforms are improving customer interactions through e-commerce, personalized product offerings, and targeted marketing strategies. D

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Ashikhina, L. A., and O. L. Ladnova. "Development Dynamics and Trends of Domestic Bakery Industry." Education and Science without Limits Fundamental and Applied Researches, no. 17 (2023): 162–66. http://dx.doi.org/10.36683/2500-249x/2023-17/162-166.

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Khodjakov, Mikhail. "Bakery Industry of Blockaded Leningrad in 1941–1942." Vestnik Volgogradskogo gosudarstvennogo universiteta. Serija 4. Istorija. Regionovedenie. Mezhdunarodnye otnoshenija 30, no. 2 (2025): 31–41. https://doi.org/10.15688/jvolsu4.2025.2.3.

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Introduction. The Great Patriotic War found the party, Soviet, and economic leadership of Leningrad unprepared for a long siege of the city. Under these conditions, it was necessary to take measures to create reserves of raw materials to ensure the operation of bakeries. Methods and materials. The publication uses problem-chronological and comparative-historical methods. The article was written using documents of Leningrad bakeries, as well as annual reports of the Leningrad Trust of the Main Directorate of the Bakery Industry and explanatory notes to them, deposited in the funds of the Russia

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Terentyev, S. E., and N. V. Labutina. "Features of technology for producing bread and bakery products from frozen semi-finished products." IOP Conference Series: Earth and Environmental Science 979, no. 1 (2022): 012025. http://dx.doi.org/10.1088/1755-1315/979/1/012025.

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Abstract The article provides an in-depth study of one of the most promising areas in modern bakery - the production of bread and bakery products from frozen semi-finished products. The authors highlight the retrospective aspect of the problem, note the peculiarities of the development of this technology in the domestic bakery industry. The article summarizes all known methods of obtaining frozen dough semi-finished products, taking into account the type of product and the manufacturer's capabilities. Frozen semi-finished products are intended for application of the “delayed baking” technology

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Kashyap, Pethani, and Suresh Bhise. "Processing and Health Benefits of Underutilized Foxtail and Barnyard Millet for Development of Functional Bakery Products." Journal of Advances in Biology & Biotechnology 27, no. 9 (2024): 1200–1211. http://dx.doi.org/10.9734/jabb/2024/v27i91390.

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The bread sector in India holds the distinction of being the largest food industry in terms of yearly turnover, amounting to almost 3000 crores. Formerly considered a dietary choice limited to individuals with health ailments, bakery products have evolved into essential nutrition for a significant portion of the population. The majority of countries exhibit a notable increase in per capita consumption of bread goods. It is anticipated that there will be a sustained increase in the demand for bakery goods in the future. The anticipated growth rate of 9.8% appears to be quite modest when conside

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Suryadi, Suryadi, Nani Septiana, and Avianti Nur Hasanah. "Penerapan Metode Peramalan Penjualan Sebagai Dasar Penetapan Perencanaan Jumlah Produksi Pada Home Industri Roti Setia Bakery Di Adirejo, Lampung Timur." Jurnal Manajemen DIVERSIFIKASI 3, no. 2 (2023): 296–303. http://dx.doi.org/10.24127/diversifikasi.v3i2.2437.

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This study aims to determine the right forecasting method used in the home industry of Roti Setia Bakery and to determine the number of products that must be produced by the home industry of Roti Setia Bakery from June 2022 to May 2023. The type of research used is quantitative research. This study uses the semi-average method and the least square method. The results of this study are based on the MAPE level (mean absolute percentage error) of the two methods, so the sales forecasting method that is more appropriate is used in the Home Industry of Roti Setia Bakery using the semi-average metho

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Ileng, Ileng, Makmur Kambolong, and Sahrun Sahrun. "Analisis Biaya Produksi Dan Pendapatan Usaha Pada Industri Roti Karunia Mandiri Roti dan Sari Rama Modern Bakery Di Kota Kendari." Business UHO: Jurnal Administrasi Bisnis 3, no. 2 (2018): 230. http://dx.doi.org/10.52423/bujab.v3i2.9443.

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This study aims to determine the amount of Production Costs and Business Income in the Bread Industry in Kendari City (Study on the Gift of Mandiri Bread and Sari Rama Modern Bakery). This research uses qualitative and quantitative approaches with 4 informants. The results showed that the production costs and operating income at the Karunia Mandiri Bread company and Sari Rama Modern Bakery were different. Where the amount of monthly production costs incurred by the Karunia Mandiri Bread company is Rp. 50,080,000 and Sari Rama Modern Bakery Rp. 46,047,500 and the amount of monthly income receiv

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Ranasinghe, Meththa, Ioannis Manikas, Sajid Maqsood, and Constantinos Stathopoulos. "Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review." Sustainability 14, no. 2 (2022): 605. http://dx.doi.org/10.3390/su14020605.

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Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research

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Hanggara, Fuad Dwi. "FACILITY LAYOUT PLANNING IN SMALL INDUSTRY TO INCREASE EFFICIENCY (CASE STUDY: BIG BOY BAKERY, BATAM, KEPULAUAN RIAU, INDONESIA)." Journal of Industrial Engineering Management 5, no. 2 (2020): 11–20. http://dx.doi.org/10.33536/jiem.v5i2.571.

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In the food industry competition in Indonesia, Big Boy Bakery which is a small-scale food industry competes with the food industry both small and large scale. This pressured Big Boy Bakery to continue to grow both in increasing the quality and quantity of production. One method that will be used is planning the layout of facilities at the production site so that it becomes the basis for consideration of the placement of important elements in the design of the construction of future production sites. Facility layout is carried out because there are differences in the distance between production

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Gutiérrez, Ángel L., Daniel Rico, Felicidad Ronda, Pedro A. Caballero, and Ana Belén Martín-Diana. "The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review." Foods 13, no. 1 (2023): 130. http://dx.doi.org/10.3390/foods13010130.

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The current trend in the food industry is towards “clean label” products with high sensory and nutritional quality. However, the inclusion of nutrient-rich ingredients in recipes often leads to sensory deficiencies in baked goods. To meet these requirements, physically modified flours are receiving more and more attention from bakery product developers. There are various findings in the literature on high hydrostatic pressure (HHP) technology, which can be used to modify various matrices so that they can be used as ingredients in the baking industry. HHP treatments can change the functionality

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Ivanchenkova, Larysa, Nataliia Lagodiienko, Larysa Skliar, and Oleksandr Bohdanov. "Comprehensive approach to risk management on the example of bakery enterprises in ukraine." Ukrainian Journal of Applied Economics and Technology 2025, no. 1 (2025): 122–27. https://doi.org/10.36887/2415-8453-2025-1-20.

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The paper examines theoretical and practical aspects of comprehensive risk management at bakery enterprises in Ukraine. The current state of the bakery industry is considered and the main risk factors affecting the activities of enterprises are identified. The specifics of various types of risks characteristic of bakery production are analyzed, including production and technological, market, financial, operational and strategic risks. The need for a systemic approach to risk management is justified, which involves the integration of the processes of identification, assessment, monitoring and c

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Сherednichenko, Vitalii. "STATE STIMULATION OF SMALL BUSINESS DEVELOPMENT IN THE BAKERY SECTOR OF THE NATIONAL ECONOMY DURING WARTIME." Actual Problems of Economics 2, no. 270 (2023): 122–31. https://doi.org/10.32752/1993-6788-2023-2-270-122-131.

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The article examines foreign experience and existing programs of state incentives for small businesses in the bakery industry during wartime. It is noted that the developed Recovery Plan of Ukraine and the National Revenue Strategy 2030 contradict each other in terms of small business development. The article examines the state support programs used in our country to support small businesses. A number of measures are proposed to stimulate the development of small enterprises in the bakery industry during wartime.

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Aidarova, A. B., and S. M. Abdikhalyk. "Formation of demand, consumption of bread and bakery products in the Republic of Kazakhstan." Problems of AgriMarket, no. 1 (March 15, 2022): 113–19. http://dx.doi.org/10.46666/2022-1.2708-9991.13.

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The goal is to determine the significance of the market of bread and bakery products of the Republic of Kazakhstan. Methods – analysis, synthesis, grouping comparison. Results – based on statistical data, an analysis of the development of bread and bakery products market in dynamics over the past five years is given. The authors emphasized the strategic importance of the bread market as the most significant food product for the majority of the population. The share of regions of the republic in production of bakery and flour products is considered. The factors that reduce efficiency in the ind

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Nur Rahmanti Ratih, Hazzel Mellya Nanda, and Putri Awalina. "PENERAPAN PERENCANAAN PRODUKSI UNTUK MENINGKATKAN EFISIENSI DAN EFEKTIVITAS PRODUKSI DI ERA NEW NORMAL PADA HOME INDUSTRY AR BAKERY NGANJUK." GEMILANG: Jurnal Manajemen dan Akuntansi 2, no. 4 (2022): 46–68. http://dx.doi.org/10.56910/gemilang.v2i4.140.

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Penelitian ini dilatar belakangi adanya permasalahan di home industry AR Bakery yang sempat tidak berproduksi selama pandemi Covid-19. Adanya kelonggaran aktivitas di era new normal membuat home industry AR Bakery memiliki strategi produksi baru dalam menghadapi lonjakan pembelian konsumen. Adanya permasalahan tersebut, peneliti bertujuan untuk mengetahui penerapan perencanaan produksi dalam meningkatkan efisiensi dan efektivitas produksi di era new normal pada Home industry AR Bakery Nganjuk. Penelitian ini menggunakan metode penelitian dengan pendekatan kuantitatif deskriptif dengan te

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Golovina, L., and E. Yurkov. "Formation of the cost structure for bakery products in the format of economic cooperation with partners." Normirovanie i oplata truda v sel'skom hozyajstve (Rationing and remuneration of labor in agriculture), no. 1 (January 1, 2020): 74–81. http://dx.doi.org/10.33920/sel-06-2001-10.

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The article examines important problematic issues of domestic bakery production. On the example of one of the bakeries of the Orel region, the changes in the list of production costs for the production of white bread for the period 1999-2019 are analyzed. The article discusses the benefits for the baking industry of canceling the return of unrealized bread from commercial enterprises. The reasons for the deterioration of the quality of wheat flour and white bread in the country's retail chains are considered. The problem of increasing the profitability of bakery production due to changes in th

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BASIURKINA, N. І. "INNOVATION MANAGEMENT TECHNOLOGIES OF UKRAINIAN BAKERY ENTERPRISES." Economic innovations 20, no. 3(68) (2018): 20–31. http://dx.doi.org/10.31520/ei.2018.20.3(68).20-31.

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Topicality. The relevance of the issues of introduction of innovative management technologies into food industry enterprises of Ukraine, in particular in the bakery, facilitation of their sustainable development under conditions of economic instability creates new opportunities for enterprises to attract investment and for formation of a sustainable food security system of Ukraine. Aim and tasks. The purpose of the article is to substantiate the introduction of innovative technologies of bakery enterprises management in the context of the increasing economic crisis in society based on the worl

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Dr. IYADI, Rollins Chiyem. "CUSTOMER COMPLAIN HANDLING STRATEGIES AND CUSTOMER RETENTION: EVIDENCE FROM BAKERY SUB-SECTOR OF FOOD PROCESSING INDUSTRY IN NIGERIA." International Journal of Management & Entrepreneurship Research 5, no. 12 (2023): 1036–53. http://dx.doi.org/10.51594/ijmer.v5i12.651.

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The study examined compliant handling strategies and customer retention in Nigeria Bakery sub-Sector of food processing industry. The specific objectives were to: examine the effect of compensation on customer retention in the bakery sector, find out the effect of service quality on customer retention in the bakery sector and verify the effect of timely response on customer retention in the bakery sector. In the methodology; the researcher employed descriptive survey research design and questionnaire served as the instrument of data collection from sampled respondents. Data analysis was done u

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Lumanaw, Joshua Apriano, James Uriel Livingstone Mangobi, and Marvel Grace Maukar. "Optimasi Produksi Roti Di Grace Bakery Dengan Menggunakan Integer Goal Programming." KUBIK: Jurnal Publikasi Ilmiah Matematika 9, no. 1 (2024): 36–46. http://dx.doi.org/10.15575/kubik.v9i1.35051.

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Grace bakery is a home industry in making bread. The problem experienced by Grace Bakery is that Grace Bakery has not planned to optimize bread production, this has caused losses for Grace Bakery and sales have not been maximized. This research aims to formulate a mathematical model for optimizing bread production using integer goal programming and to obtain optimization results for bread production planning using integer goal programming with the help of the Lingo application. The method used to solve this integer goal programming problem is branch and bound. By using integer goal programming

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Ajayeoba, A. O., I. B. Yekini, B. S. Badmus, and O. O. Ojo. "Assessment of peak expiratory flow rate of bakers in Osun, Lagos and Oyo States, Nigeria." Nigerian Journal of Technology 40, no. 5 (2022): 779–87. http://dx.doi.org/10.4314/njt.v40i5.3.

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Bakers are exposed to flour dust; thence, they face various tremendous health problems such as asthma and some other respiratory illnesses, which may be aggravated when combined with improper awareness of ways of protection and ignorance by bakery employers and employees. This study focused on bakers' speed of expiration in the selected geographical locations by assessing the Peak Expiratory Flow Rate (PEFR) of the bakers and also establishing equations involving their anthropometric parameters. A total of 435 subjects were considered for each group, classified as a test group and a control gr

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Ha, Yeon-Ok, and Seung-Hyeon Park. "The impact of bakery cafes’ SNS information dependency on information satisfaction, trust, and interaction." Table and Food Coordinate Society of Korea 20, no. 2 (2025): 19–32. https://doi.org/10.26433/tfck.2025.20.2.19.

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The current study analyzed the impact of information dependency on information satisfaction, trust, and interaction through SNS information experiences related to bakery cafés. To this end, a survey was conducted among individuals who have gained information about bakery cafés via online. The results obtained in this study are as follows. First, the bakery cafés’ SNS information dependency was found to have a positive (+) effect on information satisfaction. Second, the bakery cafés’ SNS information dependency showed a positive (+) effect on trust. Third, information satisfaction and trust did

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Simon Rico Briantono, I Gusti Agung Bagus Widiantara, and Ida Ayu Putu Sulastri. "PENGARUH KUALITAS BAKERY TERHADAP KEPUASAN PELANGGAN RESTORAN WEDANG JAHE DI NUSA DUA BEACH HOTEL & SPA." Journal of Tourism and Interdiciplinary Studies 1, no. 1 (2021): 32–37. http://dx.doi.org/10.51713/jotis.v1i1.49.

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Tourism in Indonesia is a growing business, especially in Bali. Bali has been long to be a vacation destination for both local and foreign tourists. It has contribution to business development in the tourism industry, including hotels and restaurants. In an effort to win the market competition, of course the tourism industry has done various things. This is the background of the research conducted by the writer at Nusa Dua Beach Hotel & Spa. The purpose of the study is to determine the effect of bakery quality. The writer uses quantitative analysis and also SPSS program to explain the corr

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Apostol, Livia, Nastasia Belc, Liviu Gaceu, Oana Bianca Oprea, and Mona Elena Popa. "Sorghum Flour: A Valuable Ingredient for Bakery Industry?" Applied Sciences 10, no. 23 (2020): 8597. http://dx.doi.org/10.3390/app10238597.

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The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum was evaluated compared to that of wheat whole flour, showing high contents of mineral and fibers. Next were evaluated the dough rheological properties of flour mixtures using Mixolab equipment, “Chopin+” protocol. Finally, six bread samples were obtained from wheat flour with addition of sorghum seed flour in various percentages, in which three

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