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Journal articles on the topic 'Bakery industry'
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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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Dołżyńska, Magdalena, Sławomir Obidziński, Małgorzata Kowczyk-Sadowy, Małgorzata Krasowska, Krzysztof Karczewski, Dorota Jóźwiak, and Radosław Buczyński. "Pressure Agglomeration Process of Bakery Industry Waste." Proceedings 16, no. 1 (July 5, 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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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 on them, ensuring high quality and safety of bakery products».
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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 (April 4, 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 without priority objectives programminng goal with the priority goal. Based on the research, production plans generated from both models is identical, ie the amount of production of banana muffins as many as 31 586 units, greenis as many as 31 839 units, sponge rollers as many as 31 839 units, brownies as many as 60645 units, chocolate bakery as many as 16 425 units, and pizza bakery as many as 164 245 units , Meanwhile, on the model of goal programming without priority objectives the company obtained revenue of Rp 426,034,500.00 with a production cost of US $ 147,021,000.00, while the advantages of goal programming models with a priority goal of Rp 376,759,500.00 and production costs Rp 131,006,600.00. This means, if the profit is assumed to revenue minus production costs, then for a greater profit, the company suggested using the model of goal programming without priority objectives for yield greater reductions.
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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 (February 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. The authors summarized a huge amount of factual material, scientific recommendations of domestic and foreign scientists and proposed the author's classification of the varieties of the delayed baking technology, indicating the advantages, disadvantages and conditions of use of each variety. The positive effect of low and negative temperatures consists in slowing down or completely stopping the fermentation process in frozen semi-finished products and keeping it for a sufficiently long time, which is described in sufficient detail in an article based on scientific research by technologists of the bakery industry. The article convincingly proves the priority opportunities for the development of the world market of frozen semi-finished products, notes the risks and threats in connection with the pandemic. The authors assessed the current level of use of frozen semi-finished products by domestic bakers. For the Russian food market, baked goods made from frozen dough pieces are still a relatively new product, and in comparison with economically developed countries of the world, their share in the total consumption is rather low. At the same time, the clear advantages of this innovative technology in comparison with the traditional one allow us to expect in the future an annual growth rate of at least 10%.
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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 (January 6, 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 area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.
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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 (November 22, 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 operations and other production operations which cause inefficiencies in productivity. In this problem approach the method used in Big Boy Bakery layout planning is the Systematic Layout Planning (SLP) method. The function of SLP is to improve the layout of Big Boy Bakery, by finding alternatives that have been considered with important elements in production operations that have been taken into account at either the level of interaction, or other needs. Placement of important elements such as proper production operations, will reduce travel costs, and waste time, so that the planned layout can provide increased productivity efficiency. With the proposed spatial planning made, it is hoped that it can make a significant contribution to the development of Big Boy Bakery.
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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 (November 30, 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 samples were fortified with Lactobacillus plantarum compared to the other three bread samples without the addition of any lactic acid bacteria. All six bread sample were compared to a control bread sample with wheat flour type 550. The results show the fat and raw fiber were higher in sorghum compared to whole wheat flour. Also, the content of magnesium, potassium, and iron were much higher than in whole wheat flour. A significant improvement of the sensorial characteristics was observed in bread samples in which lactic acid bacteria was used.
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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 industry are studied. The uneven production volumes in dynamicsis noted. The regions that occupy a significant share in production of bread and bakery products have been identified. The influence of the average per capita nominal cash income and the subsistence minimum of the population on the level of demand for bread and bakery products is determined. Information is given on the cost of bread in the country and the factors that determine the level of prices for this product and the industry development. Conclusions – on the basis of the analysis and the results of the study, the authors note a decrease in the volume of industrial production of bread and increase in prices for it, due to the baking in networks of superand hypermarkets that have their own bakeries. In general, one can note the stability of not only the production of bread and bakery products, but also the industry as a whole, the development prospects of which are associated with the increase in the competitiveness of the industry's products and the growth of its export potential.
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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 the pricing policy is touched upon. The conditions for improving the financial condition of bakery enterprises, as well as the possibility of attracting investment in the industry, are considered.
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BASIURKINA, N. І. "INNOVATION MANAGEMENT TECHNOLOGIES OF UKRAINIAN BAKERY ENTERPRISES." Economic innovations 20, no. 3(68) (September 20, 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 world experience and forecast of trends in the market of bread and bakery products in Ukraine. Research results. The article deals with the issues of strategic management of bakery enterprises of Ukraine under conditions of transformation on the basis of the introduction of technologies of "frozen" bread for therapeutic and preventive purposes. This corresponds to the strategy of sustainable development "Ukraine-2020", has huge socio-economic consequences and leads to the formation of a positive image of Ukrainian producers and strengthening of investment potential. Now, in order to survive in the market, enterprises need to have a long-term development strategy based on the introduction of innovations and attracting investment through the use of innovative management technologies. The article analyses the state and the main trends of the market of bread and bakery products of Ukraine, foreign experience of introduction of technologies of frozen bread production and prospects of its dissemination in Ukraine. The analysis of the problems hindering the intensive development of baking, and the factors that contribute to the growth of the market of "frozen" products in Ukraine allowed to formulate the current tasks of the development of the baking industry and building its position as a competitive industry. The study is based on the results of management of project on implementation of the frozen bakery products of therapeutic and preventive purposes into the perspective plan of development of the largest bakery enterprise of Odessa. The formula of the products has been developed by the scientists of the Odessa national Academy of food technologies to meet the needs of the residents of Odessa city, nearby suburbs and the resort zone for the new types of bakery products that are in high demand. The calculations show the competitive price of new products, increase in the capacity utilization through the manufacture of new products, the growth of the total profit of the enterprise, reduction in production costs and return on investment in a cost-effective period. This confirms the economic efficiency and expediency of introducing innovative technologies at large bakery enterprises in the form of a variety of bakery products with "deferred" terms of baking for therapeutic and preventive purposes. Conclusions. The introduction of such projects of innovative technologies of bakery enterprises management provides opportunities to confront the crisis phenomena that are taking place in the economy of Ukraine, and is the basis for the formation of health of future generations and a stable food security system of the state. It is proved that innovative technologies of bakery industry management at the state level take the form of the further formation of the system of preferential state lending, taxation, regulation of activities of producers of bread and bakery products of Ukraine.
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Sofwan, Ali, Octavianti Paramitha, Harminto Mulyo, Hayu Dian Yulistianti, Santi Andriyani, and Nusrotus Sa’idah. "Pengembangan Inovasi Produk Roti pada Home Industry Andil Jaya Bakery Bugo Jepara." J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) 4, no. 2 (October 20, 2020): 155. http://dx.doi.org/10.30734/j-abdipamas.v4i2.1187.
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ABSTRACTAndil Jaya Bakery is one of the home bakery industries in the village of Bugo Jepara. Based on the observations result made by the team, the partner’s problems were the lack of productivity and product innovation so that the development of partners' businesses did not develop maximally. The purpose of this service program is to provide training and assistance on product innovation. The methods used are; 1) on the product aspect, the team give fasility to partners by give them a planetary mixer; and 2) in the production aspect, the team conducts activities and product innovation training. The result of this activity is the creation of bread product innovations in the form of roti sisir and roti kasur with various flavors, namely chocolate, pineapple, strawberry and cheese. Keywords: product innovation, home bakery industry, regional superior products ABSTRAKAndil Jaya Bakery merupakan salah satu home industri roti yang ada di desa Bugo Jepara. Berdasarkan hasil observasi yang telah dilakukan oleh tim, permasalahan yang dimiliki oleh mitra adalah kurangnya produktifitas dan inovasi produk sehingga perkembangan usaha mitra tidak berkembang secara maksimal. Tujuan dari pengabdian ini adalah untuk memberikan pelatihan dan pendampingan mengenai inovasi produk. Adapun metode yang digunakan adalah; 1) pada aspek produk, tim memberi vasilitas kepada mitra dengan memberikan alat mixer planetary; dan 2) pada aspek produksi, tim mengadakan kegiatan dan pelatihan inovasi produk. Hasil dari kegiatan ini adalah terciptanya inovasi produk roti berupa roti sisir dan roti kasur dengan berbagai varian rasa, yaitu coklat, nanas, strawberi dan keju.Kata Kunci: inovasi produk, home indutri roti, produk unggulan daerah
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., SUMINI. "Management Accounting System, Internal Control of Credit Sales and Accounts Receivable Collections in Bakery Industry." International Journal of Finance & Banking Studies (2147-4486) 9, no. 3 (September 12, 2020): 105–11. http://dx.doi.org/10.20525/ijfbs.v9i3.812.
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This study aims to analyze the management accounting system, internal control of credit sales and accounts receivable collections in bakery industry. The novelty of this paper is to find out the results of bakery industy by considering a specific topic of financial issues. Every company has a role in the provision of credit problems but one of the most efficient ways for increasing sales is the provision of credit. However, basically credit sales have considerable customer risks who are not supposed to pay on accounts or customer who are not willing to pay for some reasons. To minimize these risks regarding the provision of credit, the company manager must be careful in selecting prospective customer before approving credit sales. This bakery industry is a company engaged in production and sales of bread and pastries. Based on research conducted by the author, the author asked the question whether the procedure of credit sales of accounts receivable collection has implemented internal control or not. The research method used is a library at the research field. Based on the result of this study, it concluded that the company sales of the applicable credit are in considerable amount, but the accounts receivable collection still has a few weaknesses which allow overdue customers to proceed the purchase orders. It is preferably to customers who have an overdue to be given limitation in ordering goods.
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Буховец, Валентина, Valentina Bukhovets, Дарья Ефимова, Darya Yefimova, Людмила Давыдова, and Lyudmila Davydova. "New Production Technology for Nutritionally Enhanced Bakery Products." Food Processing: Techniques and Technology 49, no. 2 (August 8, 2019): 193–200. http://dx.doi.org/10.21603/2074-9414-2019-2-193-200.
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The paper features nutritionally enhanced bakery products. N.I. Vavilov Saratov State Agricultural University conducts a series of research on the development of accelerated technologies for nutritionally enhanced bakery products. One of the main objectives of food industry is to develop healthy bakery products. Small power bakeries located in places of high demand are getting very popular. Mini-bakeries specialize in complementing products, e.g. malt rye bread and sweet rolls, as well as dietary, functional, and preventive bakery products. In Russia, apple juice is cheap and available, since apples are extremely widespread. Nevertheless, apple juice is rich in minerals, vitamins, enzymes, and organic acids. The authors developed an accelerated technology for bakery products fortified with apple juice. The technology can be used by small enterprises that would like to expand their product range with the help of domestic fortifiers. The experiment involved samples of cold technology bread, in which water was partially substituted with apple juice. The samples were tested on sensory, physical, and chemical properties. The article describes the effect of apple juice on the structural and mechanical characteristics of the samples, i.e. viscosity, shear velocity, crumb, shelf life, rheological properties, general and plastic deformation, etc. The research revealed that apple juice affects the discoloration of the bakery product, i.e. degree of whiteness, chromaticity, and other color characteristics. Consumer properties were tested by panelists. The experiment defined the nutrition value and chemical composition of the product and established the optimal dosage of apple juice in the formulation, which could maintain the best consumer properties and satisfy the daily requirement for nutrients. Thus, bakery products fortified with apple juice can contribute to the development of baking industry.
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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 (May 13, 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 group. The PEFR and anthropometric data which includes age, height, weight, and length of chest of bakers and non-bakers were collected using a Mini-Wright peak flow meter and Detecto PD300MDHR column scale. A self-reporting questionnaire was administered to each of the bakers. SPSS (version 21) and MS Excel (version 2016) were used to analyze the data. Descriptive and inferential statistics, as well as T-test analysis, were used to compare the data of the two groups. The study showed that bakers in Agege, Osogbo, and Ibadan have mean PEFR of 372.37, 386.44, and 389.31l/min, respectively, while non-bakers in Agege, Osogbo, and Ibadan have mean PEFR of 487.50, 473.32, and 473.80l/min, respectively. It was observed that some of the factors that affect the low level of PEFR are lack of personal protective equipment, negligence to health tips, carefree attitude to guides, and the principle of safety in bakery industries. It is therefore recommended that require training/retraining, awareness creation, and use of personal protective equipment should be employed as safety interventions highly necessary in the baking industry.
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Hidayat, Lukman, Hidayat Koto, and Hayyuning Pratiwi. "Economic Order Quantity to Control Raw the Materials Inventory on “Zaskya Bakery” Home Industry." Jurnal Agroindustri 10, no. 1 (May 30, 2020): 33–39. http://dx.doi.org/10.31186/j.agroindustri.10.1.33-39.
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Zaskya Bakery Home Industry is one of the small industries that produce various types of sweet bread in Central Bengkulu Regency. Optimal raw material inventory control is essential for companies to make the production process good. The economic order quantity (EOQ) method is the basic method of inventory control by finding the minimum point between ordering costs and storage costs. The purpose of this study was to determine the inventory control of some raw materials in the Zaskya Bakery Home Industry by using EOQ. Survey and observation with a quantitative descriptive approach are The methods used in this research. Data analysis uses the calculation formula of EOQ, total inventory cost, safety stock, and reorder point. The results showed that the application of the EOQ method in controlling raw material inventory was an emphasis on inventory costs on the Zaskya Bakery Home Industry. The Efficiency of the quantity of raw material ordering each time order, the time of re-ordering of raw materials, as well as the quantity of safety inventory can be known.
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Nagy, Vivien, and Gerda Diósi. "Using brewer’s spent grain as a byproduct of the brewing industry in the bakery industry." Élelmiszervizsgálati Közlemények 67, no. 1 (2021): 3339–50. http://dx.doi.org/10.52091/evik-2021/1-5-eng.
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The utilization of food industry byproducts is one of today’s important environmental and economic tasks. Byproducts that form during food production are typically used for feed purposes, but in many cases these materials can also be used in the production of human foods. The brewer’s spent grain left behind after brewing beer is a byproduct with favorable nutrition parameters, with low sugar and high fiber and protein contents. The main objective of our experiments was the reintroduction of brewer’s spent grain into the food industry, with a focus on innovation and sustainable development, by utilizing it in commercially available bakery products (salty medallions / wafers) formulated and regulated in the Hungarian Food Codex. Brewer’s spent grain consists of vegetable proteins and fibers (inactive malt), which may improve the compositional characteristics when preparing bakery products. In the course of our research, medallions enriched with brewer’s spent grain were prepared, of the beneficial parameters of which its high dietary fiber content should be highlighted, which can contribute to the realization of a health-conscious diet for consumers. A diet rich in dietary fiber, combined with an adequate amount of exercise, can reduce the risk of developing certain diseases (e.g., cancer and cardiovascular diseases).
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Cui, Hongchun, Jianyong Zhang, Jizhong Yu, Heyuan Jiang, Cun Ao, and Haitao Huang. "Processing technology of tea bakery foods – a Review." Czech Journal of Food Sciences 37, No. 6 (December 31, 2019): 391–402. http://dx.doi.org/10.17221/214/2018-cjfs.
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Tea foods, especially tea bakery foods, play an important role in bridging the gap between supply and demand of tea industry. This paper reviews the processing technology of tea bakery foods which include tea breads, tea cakes, and tea biscuits during the past thirty years. It also points to the fact that there are no uniform quality evaluation methods for tea bakery foods. Effect of the chemical composition of tea on the quality of bakery food is discussed. According to differences in texture, chemical composition, and biological activity of functional components, different ingredients and their ratios should be adjusted to obtain high-quality tea bakery foods. To effectively preserve the special tea flavour, biological activities of tea components should be retained as much as possible. Tea baked foods were mainly evaluated through senses. There were many differences in the sensory evaluation indices, evaluation criteria, and the scores by different experts. Further, this paper provides a critical outlook of the developments needed in processing technology and quality improvement of tea bakery foods.
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Davidovic, Dejan, Sinisa Dodic, Jasna Mastilovic, Jelena Dodic, Stevan Popov, and Miodrag Lazic. "The application of natural organic compounds in bakery industry." Chemical Industry 64, no. 5 (2010): 411–21. http://dx.doi.org/10.2298/hemind100709046d.
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Investigations include the analysis of the impact of commercial products: complex additive (0.1, 0.3, and 0.5%), L-ascorbic acid (0.002, 0.004 and 0.012%), diacetyl ester of tartaric acid with monoglycerides (DATEM E472e, 0.1, 0.3, and 0.5%), ?-amylase (0.002, 0.006 and 0.012%), xylanase (0.004, 0.012 and 0.024%), alcohol extract of rosemary, thyme or sage (0.5, 1.0 and 2.0%), as well as the combination of complex additive and rosemary, thyme and sage extract on rheological characteristics of dough. The study includes amylograph, farinograph and extensograph analysis of dough with and without additives (control sample). The volume of lost CO2 gas (mL) is the lowest in dough samples with an added combination of complex additive and thyme extract (0.05 and 0.5%) and rosemary extract (2.0%). In the samples with thyme extract (1.0%) added, the volume of lost gas is at a level of samples with added complex additive, DATEM, and L-ascorbic acid.
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Abasheva, O. V., and N. A. Timshina. "Promising Areas of Strategic Management of the Bakery Industry." Bulletin of Kalashnikov ISTU 21, no. 2 (July 2, 2018): 121. http://dx.doi.org/10.22213/2413-1172-2018-2-121-125.
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Хлебопекарная промышленность является основной отраслью пищевой промышленности. Развитие данной отрасли имеет стратегическую цель государства. Определены государственные программы поддержки развития хлебной отрасли. Рассмотрено современное состояние хлебопекарной промышленности. На сегодняшний день наблюдается спад производства хлебной продукции. Представлена сравнительная динамика объемов производства по России, Удмуртской Республике и Кировской области. Определены рациональные нормы потребления хлебных продуктов. Сопоставлены рекомендуемые нормы с реальными объемами потребления. Проведен анализ потребительских цен на хлебную продукцию, а также представлен оборот розничной торговли хлеба и хлебобулочных изделий. Выявлено, что в настоящее время предприятия хлебной промышленности все больше ориентируются на нужды потребителей с возрастающими требованиями к качеству продукции на фоне сокращения среднедушевого потребления, значительных изменений конъюнктуры рынка, увеличения цен и возрастания конкуренции между предприятиями. Для этого руководителям данных предприятий необходимо существенно укрепить позицию на рынке, разрабатывая при этом необходимые мероприятия и применяя стратегии развития. Предложена стратегия диверсификационного роста, которая подразумевает расширение ассортимента хлебной продукции. Данная стратегия позволяет предприятию ускорить следующие изменения в бизнесе - подстраивание под темпы изменения запросов потребителей, появление новых возможностей для ведения бизнеса, развитие и внедрение новых технологий, тем самым улучшая положение предприятий хлебной отрасли.
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Pop, A. D., G. Rus, and R. F. Drenta. "Experimental research methodology for physical distribution in bakery industry." IOP Conference Series: Materials Science and Engineering 749 (March 21, 2020): 012023. http://dx.doi.org/10.1088/1757-899x/749/1/012023.
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Кирюхина, Анжелика, Anzhelika Kiryuhina, Роза Григорьева, Roza Grigor'eva, Анна Кожевникова, and Anna Kozhevnikova. "Bread Production and Bakery Products in Russia: Current State and Prospects." Food Processing: Techniques and Technology 49, no. 2 (August 8, 2019): 330–37. http://dx.doi.org/10.21603/2074-9414-2019-2-330-337.
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The transformation of the Russian economy has led to a significant reduction in the production of bread and bakery products. The recent years have seen a groing competition between retail chains, mini-bakeries, and bakeries. The present research features the problems of the production of bread and bakery products by large industrial enterprises and offers a number of possible solutions. The authors used statistical methods of data analysis. The study employed statistical data on the production volumes of bakery and flour confectionery products according to the Russian National Classifier of Types of Economic Activity as obtained from the Federal State Statistics Service. The study revealed the relationship between the deterioration of the economic situation in the country and the increase in the production of bread and bakery products, which confirms the social importance of bread. The reduction in the volume of bread and bakery products is connected with the annual decrease in the production of non-durable storage products by 1.3–2%. In 1990–2017, the volume of production decreased from 18.2 to 6.5 million tons. Low economic indicators remain a major problem of the baking industry. In 2017, the baking industry of the Kemerovo region showed the following levels: the use of average annual capacity – 35%, profitability – 2.5%, equipment wear – 50–80%. The production of long-term storage and low humidity products increases annually. In 2010-2017, the volume of production increased by 28.78%, and in 2017 it amounted to 552,000 tons. In 2010–2017, there was an increase in the production of flour confectionery products of long-term storage by 45%; the annual increase was 4–6%. In 2010–2017, production of flour confectionery products increased from 1.43 to 1.92 million tons. The research proved that it is advisable to divide the production of bakery and flour confectionery products into socially significant and commercial products. The authors believe that socially important products should include bakery products of short-term storage, as well as healthy foods with vegetable additives. As for commercial products, bakery products of long-term storage and low humidity should include products with a complex unique recipe, e.g. gluten-free bakery and confectionery products. To solve this problem, Kemerovo State University is currently developing scientifically based recipes and technologies for bakery products fortified with iodine, selenium, and various natural additives, e.g. sea buckthorn, cranberry, viburnum, etc.
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Gorzelany-Dziadkowiec, Magdalena. "STRATEGIC CHOICES OF COMPANIES FROM THE BAKING AND CONFECTIONERY INDUSTRY." Annals of the Polish Association of Agricultural and Agribusiness Economists XX, no. 1 (April 4, 2018): 37–43. http://dx.doi.org/10.5604/01.3001.0011.7226.
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The work contains an analysis of changes taking place in the bakery and confectionery industry based on selected parameters in 2012 - Q1-Q3 2017. The aim of this study is an analysis of the factors determining strategic choices among companies in the baking and confectionery industry. The subjects of the research are enterprises of the above mentioned industry. As a research method, classical descriptive statistics were used, based on PONT Info Ltd statistical data and industry reports. As a research technique, desk research and observation were used using the analysis of structure indicators and intensity indicators. The significant barriers to the bakery and confectionery market include the decline in bread consumption over the years, as well as the lack of cooperation within the industry between large enterprises and small businesses. An opportunity for the development of the analyzed industry is a growing export, basing the strategy on the specialization of creating a unique product, as well as the combination of craft and modern technologies and innovations – which is the most difficult.
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Santamarta, Sara, A. Cristina Aldavero, and M. Angeles Rojo. "Essential oil of Cymbopogon martini, source of geraniol, as a potential antibacterial agent against Bacillus subtilis, a pathogen of the bakery industry." F1000Research 10 (October 11, 2021): 1027. http://dx.doi.org/10.12688/f1000research.54196.1.
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Background: Bacteria can adhere and grow on any surface due to their chemical and physical interaction, leading to the development of biofilms. Essential oils have a great potential for use in the food industry, as they can effectively prevent the presence of some pathogenic microorganisms. Species such as those in the Bacillus genus have the ability to produce toxins. Some strains of Bacillus subtilis have been related to cases of food‐borne diseases. In the bakery industry, B. subtilis also has been related to “rope” disease, linked to bread preservation processes. Methods: The aim of the study was to analyse the antibacterial properties of 24 chemotyped essential oils against the growth of B. subtilis. The biological activity study was carried out using disk diffusion in agar and broth dilution methods. Results: The essential oil of Cymbopogon martinii var. motia had a high geraniol content (>80.53%) and showed a high antimicrobial effect against the Gram-positive bacterium B. subtilis. Binary combinations of Cymbopogon martinii var. motia oil with Eugenia caryophyllus showed antagonistic effects on B. subtilis. Conclusions: The essential oil of Cymbopogon martinii var. motia has an interesting potential use in the bakery industry as a preservative, in applications such as nano encapsulation for bakery doughs, active packaging of baked products, or surface disinfectants.
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정연승. "A Case Study on the Global Bakery Industry for the Service Business Strategy of Domestic Bakery Company." Journal of Korea Service Management Society 15, no. 4 (November 2014): 211–31. http://dx.doi.org/10.15706/jksms.2014.15.4.011.
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Lukyta, Han Prahara, Wuryaningsih Dwi Sayekti, and Suriaty Situmorang. "BAURAN PEMASARAN DAN KINERJA USAHA INDUSTRI KECIL ROTI DI BANDAR LAMPUNG." Jurnal Ilmu-Ilmu Agribisnis 8, no. 3 (December 21, 2020): 423. http://dx.doi.org/10.23960/jiia.v8i3.4438.
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This research aims to explore the perception of bread micro industry enterpreneurs about the marketing mix, the performance of bread micro industry, and the influence of the the perception on the performance. The research was conducted in Bandar Lampung using a survey method. The research location was selected purposively because Bandar Lampung city is one of the potential areas to developing bread micro industries. Data of this research were collected in. December 2016. The results showed that enterpreneurs’ perceptions on marketing mixes, in terms of product, price, and promotion mixes are included in important category, while perception in place mix is included in important enough category. Based on the values of return on investment, profit margin, and operation ratio, the micro bakery industries in Bandar Lampung have been included in very good category. The enterpreneurs’ perception on price mix influences the performance of micro bakery industry, while the other mixes do not influence the performance.Key words: bread, marketing mix, micro industry, performance
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Malonda, Jonathan Armando, Welson M. Wangke, and Vicky R. B. Moniaga. "PROFIL USAHA INDUSTRI BAKERY PADA PERUSAHAAN “NEW SEGAR” DI KELURAHAN PINAESAAN KECAMATAN WENANG KOTA MANADO." AGRI-SOSIOEKONOMI 14, no. 1 (January 31, 2018): 35. http://dx.doi.org/10.35791/agrsosek.14.1.2018.18890.
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This study aims to describe the business profile of the bakery industry in the company "New Segar" in Pinaesaan Urban District Wenang Manado City. This research was conducted in January to March 2017. The data used are primary data and secondary data. This research is done by directinterview technique with company leader who holds authority and plays an important role in "New Segar" operational process. The data obtained were analyzed using descriptive analysis and presented in tabular form. The result of this research shows that the business profile of New Segarbakery industry is a cottage industry and has 8 manpower with production of 3 bread models as much as 4600 packs with production value Rp.48.300.000, for its marketing is done in Manado, Tomohon and Minahasa North. New Segar bakery business has gained profit in 1 month amounting to Rp.20.805.000.
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Lobanov, Vladimir, Vladimir Lobanov, Yuliya Slepokurova, Yuliya Slepokurova, Irina Zharkova, Irina Zharkova, Tatʹyana Koleva, et al. "Economic effect of innovative flour-based functional foods production." Foods and Raw Materials 6, no. 2 (December 20, 2018): 474–82. http://dx.doi.org/10.21603/2308-4057-2018-2-474-482.
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The article presents the analysis of economic effect for the innovative flour-based functional foods production incorporation. Based on the analysis of the current state and prospects for the bakery industry development, the authors propose to expand the range of flour-based foods meant for dietary preventive and dietary therapeutic nutrition using diversification methods. For this, they used alternative recipe ingredients of plant origin, such as amaranth seeds, lentil and lupine seeds, chufa, and carob beans. The innovative technologies improve the chemical composition and consumer characteristics of the foods, provide meeting the market requirements, and increase the efficiency of financial and material resources, which, as a result, facilitates the food competitiveness and leads to the bakery industry effective development. We propose to evaluate the economic effect of innovative foods by determining the retail price and profit with a minimum 10% cost effect. The calculations of economic indicators for traditional and new flour-based foods are presented. Estimated economic efficiency of 1 tonne bakery foods for the standard and high-protein diets (according to therapeutic nutrition diet classification) is 5,030–10,740 rbls, flour confectionary foods – 11,022 rbls, gluten-free breads – 7,625–16,990 rbls, depending on the constituents and bakery technology. The results provide strong evidence of economic effect and the advantages of functional flour-based foods introduction.
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Fridinawati, Dwita. "ANALISIS SIKAP DAN PERILAKU KONSUMEN TERHADAP PRODUK DONAT PAKET SURYA BAKERY DI KOTA BENGKULU." Jurnal AGRISEP 11, no. 2 (September 26, 2012): 197–203. http://dx.doi.org/10.31186/jagrisep.11.2.197-203.
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One form of agro-processing industry is donuts. The bakery is one business that is engaged in the fulfillment of their needs and as a tangible example of product development of agricultural products, which also had a very tight competition from time to time. The research was conducted in February-March 2012 in the city of Bengkulu with the aim of knowing the attitudes and behavior of consumers towards the product package Surya donut bakery in the city of Bengkulu. Overall the total consumer attitude (AB) to the product package Surya donut bakery in the city of Bengkulu is positive with a total value of (10.289), The results obtained for the consumer behavior towards Surya bakery donut package is positive with a value of (7.5914), which indicates that consumer attitudes (AB), which results either positive or no consistent relationship to consumer behavior (B), which also results in a positive or good.Keywords: Consumer attitude and behaviour, value added, Product development process
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Aaltonen, Satu, and Ulla Hytti. "Barriers to Employee-Driven Innovation." International Journal of Entrepreneurship and Innovation 15, no. 3 (August 2014): 159–68. http://dx.doi.org/10.5367/ijei.2014.0157.
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Innovativeness and employee-driven innovations in particular are important sources of competitiveness for small and medium-sized food companies. The fierce competition in the food industry is forcing these companies to increase their operational efficiency in order to compete with the large companies in the market. This paper investigates barriers to innovations in the bakery sector through a case study of a growth-oriented regional bakery. The study contributes to new contextualized knowledge of employee-driven innovation activity in small food production companies. It provides a nuanced understanding of how the manufacturing context of a bakery leads to specific constraints on innovative employee behaviour, and of how the context and the human, organizational and physical resources interact with employee-driven innovation activity.
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Veličković, Jasmina, Jovana Arsić, and Maja Staletović. "The integrated management system in the bakery industry of Leskovac." Trendovi u poslovanju 8, no. 1 (2020): 44–54. http://dx.doi.org/10.5937/trendpos2001044v.
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Yadav, Anoop, and V. K. Garg. "Biotransformation of bakery industry sludge into valuable product using vermicomposting." Bioresource Technology 274 (February 2019): 512–17. http://dx.doi.org/10.1016/j.biortech.2018.12.023.
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Rudnev, Sergey, Tatyana Shevchenko, Yulia Ustinova, Roman Kryuk, Viktor Ivanov, and Andrey Chistyakov. "Technology and Theory of Mechanically Activated Water in Bakery Industry." Food Processing: Techniques and Technology 51, no. 4 (January 12, 2022): 768–78. http://dx.doi.org/10.21603/2074-9414-2021-4-768-778.
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Introduction. Bakery products are an important part of traditional Russian menu. Activated water helps to improve the quality of flour products. The present research objective was (1) to activate water with mechanical energy to change the physicochemical properties of the dough; (2) to evaluate the energy efficiency of the new technological process, and (3) to determine the quality indicators of bread.
Study objects and methods. The research featured high quality wheat flour, drinking water, and pressed baking yeast (Saccharomyces cerevisiae). Standard research methods were used to assess the physical and chemical properties of water, namely acidity index (pH), surface tension coefficient, and biological activity. The physico-chemical properties of the dough were studied by maximum shear stress and adhesion.
Results and discussion. The samples of activated water demonstrated the following technological properties. Its acidity due decreased as pH fell down to 6.05. With a total mixing time of 10 min, the surface tension decreased by about 10%; after 5 min, it decreased by 4%, while the biological activity of activated water increased by 1.5 times. Mechanically treated water used for bread production contributed to the overall energy saving during kneading and increased its water-binding ability. Moisture removal was by 30–40% more intensive than in the control dough sample. Also, the quality of gluten changed as a result of higher shear stress, which gave the experimental dough better forming properties necessary for the production of high-quality bread. The mechanically activated water increased the specific volume of bread from 2.05 to 2.38 cm3/g.
Conclusion. The activated water improved the physico-chemical and rheological properties of dough, as well as the main sensory indicators of bread, e.g. porosity and bread crumb elasticity.
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Linzalone, Roberto, and Antonio Lerro. "Managing positional innovation in small food enterprises. The bakery industry." Measuring Business Excellence 25, no. 4 (October 24, 2021): 509–26. http://dx.doi.org/10.1108/mbe-10-2020-0141.
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Purpose The concept of positional innovation – as one of the four innovation types of the Francis and Bessant’s “4P’s” model – is an effective product innovation strategy for producers of mature and credence goods as food products are. Despite the acknowledgement as one of the major industries worldwide, positional innovations about the food products are underexplored in the managerial literature. To fill this gap, this paper first develops a theoretical analysis of the concepts. Then, by adopting a case-study research methodology, it discloses the way a bakery small enterprise manages positional innovation. Theoretical and practical implications are finally introduced and discussed. Design/methodology/approach After a literature review about the role and the characteristics of the positional innovation, the paper presents a case study of definition and implementation of managerial actions and initiatives driven by positional innovation. The aim is not to report on an inductive study, but to use this example as a picture to clarify theory and show how the various conceptual issues may be operatively applied and provide more contextual insights. Findings It emerges how a small food enterprise manages positional innovation to survive and compete in the national and international markets; the positional innovation sources are tapped into culture, social responsibility, tradition and other territorial assets of tangible and intangible nature, effectively combined to innovate the product perception and/or the utility in a use context. Originality/value “Non-technological”, simple products, like food, are underexplored and rarely seen as relevant context to investigate along the strategic and innovation management literature. Nonetheless, positional innovation is a perspective that values and credits the innovation efforts of small food products, revealing interesting managerial concepts and inspiring entrepreneurs and managers for activating and sustaining new strategies of innovation for their businesses.
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Náglová, Zdeňka, and Tereza Horáková. "Position of the Bakery Enterprises in the Czech Republic According to Detailed Specification of the Businesses." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 65, no. 5 (2017): 1719–27. http://dx.doi.org/10.11118/actaun201765051719.
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Bakery industry is one of the key sectors within the production of food products; however, there is a decrease of staff and lack of interest in studying or doing business in this branch, which is consistent with below‑average wage. Very low labour productivity associated with labour intensity and a low economic performance of the industry is also characteristic. This article aims to identify whether those unfavourably evolving characteristics are common to the entire industry, or relate only to specific types of businesses and if they differ significantly among these companies. The existence of companies with similar characteristics will be verified based on cluster analysis which will define the key players on the Czech market with bakery and confectionery products. The results show that there were statistically significant differences in most of the evaluated indicators among the companies producing bakery when we classify the companies according to their size, ownership and use of grant funds. According to the cluster analysis, two key players that represent a threat for other groups of companies were identified on the market. In the risk there is mainly a group of micro and small enterprises with family ownership, whose economic position is weak, even if it represents the largest category. Therefore, more attention should be paid to this group of enterprises and focus on their development and access to finance for the development of their business.
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Hadryjańska, Barbara, and Małgorzata Dolata. "Uwarunkowania konkurencyjności przedsiębiorstw piekarniczych." Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej, no. 119 (September 18, 2017): 51–64. http://dx.doi.org/10.22630/eiogz.2017.119.25.
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The aim of the article is identifying and presenting selected internal factors shaping the competitiveness of bakery enterprises, taking into account their size in terms of the employees number. The source material for the analysis was the data collected during the empirical study conducted in 2016 among 77 companies in the industry. The basic research tool was the questionnaire survey. Micro, small, medium and large enterprises have pointed to various factors that according them are most important for building competitiveness in their industry. The most prominent companies are micro and large enterprises. The greatest correspondence between the four groups of companies occurred in the case of factors related to production potential and potential in the product sphere. On the contrary, bakery companies were the least consistent in their opinion on the factors in the sale.
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Fawaid, Ahmad, and Nor Laili. "Home Industri Bakery Berbasis Kader di Wilayah Al-Mawaddah Pondok Pesantren Nurul Jadid." Widya Balina 5, no. 1 (June 29, 2020): 93–111. http://dx.doi.org/10.53958/wb.v5i1.54.
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Penelitian ini menyuguhkan tentang urgensi pesantren sebagai wadah pembentukan kaderisasi ummat. Pesantren sebagai tempat pijakan manusia didalamnya bukan hanya mengajarkan tentang dinamika ke Islaman namun juga mengajararkan santri untuk berenterpreneurship. Home industri hadir sebagai jawaban dari permasalahan insani dalam segi ekonomi berkelanjutan. Adanya home industri dalam diri pesantren mampu membentuk kader bangsa yang mampu berdaya saing dalam bidang usaha. Penelitian ini menggunakan pendekatan field research (penelitian lapangan) yang berlokasi di PP Nurul jadid wilayah Al-mawaddah. Teknik analisis data menggunakan teknik analisis isi. Metode pengumpulan data menggunakan teknik wawancara dan observasi. Hasil penelitian menunjukkan bahwa eksistensi 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 mampu meningkatkan omset terhadap devisa pesantren. Hadirnya usaha bakery bagi santri Al-mawaddah mampu menumbuhkan bekal usaha entrepreneur ketika terjun kedalam dunia masyarakat, sehingga pada saat itulah terbentuknya manifestasi insan yang berkarya.
This research presents the urgency of pesantren as a forum for the formation of ummah cadre. Pesantren as a place of human footing in it not only teaches about the dynamics of Islam but also teaches students to be engaged in entrepreneurship. Home industry is present as an answer to human problems in terms of a sustainable economy. The existence of a home industry in pesantren is able to form a cadre of the nation who are capable of competitiveness in the business sector. This study uses a field research approach (field research) located in PP Nurul Jadid Al-mawaddah region. Data analysis techniques using content analysis techniques. The data collection method uses interview and observation techniques. The results showed that the axistence of pesantren is able to provide great opportunities for students to be gifted entrepreneurs with a home bakery business in the Al-mawaddah region. The marketing system is based on local and non-local transaction. By fixing prices around Rp. 2,000-Rp. 5,000, can increase turnover for foreign exchange boarding schools. The presence of bakery business for Al-mawaddah santri is able to grow entrepreneurial stock when it plunges into the world of society, so that’s when the manifestation of the creation of human beings works.
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Chládková, H. "Internal environment of a bakery and its analysis." Agricultural Economics (Zemědělská ekonomika) 52, No. 2 (February 17, 2012): 83–88. http://dx.doi.org/10.17221/4999-agricecon.
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The Delta Group with its daughter company Delta Pekárny, a.s., belongs to the most significant firms in the Czech food processing industry and it is number one baking company in the Czech market of fresh, long-shelf-life and frozen bakery products. The Delta Group associates eleven industrial bakeries in the Czech Republic and four in Slovakia, in addition to mills, Delta Frozen Products frozen-pastry plant, Delibake and Harry’s Delta sweet long-shelf-life bakery products’ plant, Vegilife company producing healthy food, Eureca Shops running Paneria, Fr. Odkolek fast-food outlets and Le Patio restaurants. In order to consolidate its status of a strong and successful Central-European company capable to meet all requirements of its customers, the company must perform a continuous analysis of external and internal environment.
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Alexopoulos, Evangelos C., Zafira Kavadi, Giorgos Bakoyannis, and Sotiris Papantonopoulos. "Subjective Risk Assessment and Perception in the Greek and English Bakery Industries." Journal of Environmental and Public Health 2009 (2009): 1–8. http://dx.doi.org/10.1155/2009/891754.
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Several factors influencing risk perception in the area of occupational health and safety are known, but there is still lack of a full understanding of the ways in which people characterize risk. This study aimed to provide an insight of employee risk assessment and perception in the bakery industry. 87 British and 64 Greek employees in two comparable bakery companies were asked to estimate and evaluate hazards at their workplace. The participants' judgments of 12 hazards—according to 7 risk aspects—were collected and analyzed. Subjective assessment on important occupational hazards included handling heavy loads, repetitiveness, high temperatures, high rate of work, stressful deadlines, and noise. Although limited in the population involved, our findings revealed strong cross-national differences in employee risk perception of specific groups of hazards in the bakery industry. Additional interviews revealed evidence that Greek employees' risk perception depends mostly on work experience while British employees were aware of risks due to company health and safety policy, recognizing that safety is the responsibility of both the management and the worker. Cross-national (cultural) factors that influence workforce risk perception and attitudes towards safety have to be taken into account by technical experts and policy makers in the designing of prevention strategies and risk communication.
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Тюрин and A. Tyurin. "JOINT INVENTORY AND ROUTING PROBLEMS DECISION IN TRANSPORTNO-LOGISTICAL SYSTEMS OF FOOD MANUFACTURES." Alternative energy sources in the transport-technological complex: problems and prospects of rational use of 3, no. 1 (March 16, 2016): 478–83. http://dx.doi.org/10.12737/17774.
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In article decision questions of joint inventory and routing problems in the food-processing industry are considered. The general statement of a problem, the review of the given problems and consumers bakery products delivery practical example decision are resulted.
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Efremova, E. N., E. S. Taranova, E. A. Kuznetsova, E. A. Zenina, and N. V. Labutina. "Application of cedar flour in the production of bakery products." IOP Conference Series: Earth and Environmental Science 845, no. 1 (November 1, 2021): 012106. http://dx.doi.org/10.1088/1755-1315/845/1/012106.
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Abstract To maximize profits, entrepreneurs need to continually expand their product mix. Bakery products require constant updating. In our study, in the production of wheat bread, we used cedar flour as a food additive. The purpose of the study is to improve the production of bakery products, which consists in the addition of cedar flour. The study was carried out at Volgograd State Agrarian University. Wheat bread was backed by straight dough method. After that, studies were carried out on the organoleptic and physicochemical characteristics of the bakery product. A tasting assessment was also carried out. In terms of organoleptic characteristics, wheat bread with cedar flour had an indistinct shape, with uniform porosity, without voids and traces of impurity, in taste and smell it corresponded to this product, with a slight smell of walnut, color from light yellow to dark brown, and in the places of the cut and the sides are lighter. By all indicators, wheat bread with cedar flour met the requirements of GOST 31805-2018. The profitability of the product has been calculated. The production of wheat bread with cedar flour is 8% higher than the production of wheat bread. The production of bakery products with the addition of cedar flour is an important reserve for using the production potential of the bakery industry at the present stage of its development.