State of the bakery industry. Assessment of the level of development of the baking industry. Is it possible to bargain with retailers

1. general characteristics bakery industry

1.1 History of the development of the baking industry

The bakery industry is one of the largest industries Food Industry. Mechanized bakery production in our country was created during the years of Soviet power. Only under the conditions of the socialist mode of production was it possible to fundamentally reorganize the centuries-old handicraft bakery production and bring it onto the path of industrial development. The construction of bakeries equipped with mechanical equipment was first carried out in the largest cities of the country - Moscow and Leningrad.
In 1925, the first Moscow bakery for five ovens was put into operation, equipped with some types of mechanical equipment: metal bowls, dough mixing and dough dividing machines, sifters, etc.
In the same year, the first Kharkiv bakery equipped with ten domestic ovens with sliding hearths, bakeries in Kyiv (for ten ovens), Donetsk (for six ovens) and Dnepropetrovsk were put into operation in Ukraine. At these bakeries, dough was kneaded on dough mixers with rolling bowls with a capacity of 600 liters.
The extensive construction of bakeries began in 1930-1933. By this time, factories were created that manufacture mechanical equipment for the baking industry (Melstroy, Glavprodmash, etc.).
Until 1928, 74 bakeries were built and put into operation throughout the country. From 1929 to 1940, 280 new bakeries were put into operation with a daily design capacity of 17 thousand tons.
In 1927-1928. Soviet designer G.P. Marsakov began the development of a new type of bakery with a rigid ring conveyor. The first such pilot plant was built in Moscow in 1929. In 1931, a circular bakery with a capacity of 250 tons of bread per day was built in Moscow, which, in terms of technical equipment, far exceeded all the existing plants in Europe and America. At this time, the movement of leaders and innovators of production began to develop widely at bakeries, which was an inexhaustible source of creative initiative aimed at improving bakery production.
During the Great Patriotic War the baking industry has suffered significant damage; Most of the enterprises located in the temporarily occupied territory were destroyed.
In the post-war years, the baking industry, after restoration, began to develop rapidly. The new baking technique made it possible to organize continuous dough preparation and start creating continuous production lines.
In the last two years, there has been a steady increase in bread production. Exactly ten years ago - in the rather prosperous 1990 - the volume of production and consumption of bread amounted to 18.0 million tons. Then there was a general decline in production, and in 1995 12.4 million tons were produced. The decline continued until 1998, reaching the level 8.3 million tons, or 45.6% of the 1990 volumes. In 1999, the growth of bread production in the country in comparison with 1998 increased by 8%, and in some regions it was much more. In the Northern region, for example, the increase in production for the year amounted to 16.5%, in the Volga region - 11.0%, in the Urals - 12.0%, and in the North Caucasus region it reached 24.5%. Over 20% of the volume increased the production of bakery products in the Lipetsk, Belgorod, Kaluga and Chelyabinsk regions, in the Krasnodar and Stavropol territories, in Kabardino-Balkaria. An increase in bread production occurred in 78 regions, and only in 11 regions the decline continued.

2.2 Types and significance of the baking industry in the food complex of Russia
Baking is one of the leading branches of the food industry. Bread as the main food product is able to satisfy up to 30% of a person's need for calories, serves as a source of proteins, vitamins, dietary fiber and minerals. About 18 thousand enterprises operate in this industry, among which more than 50% are small bakeries. Today, large bakeries are able to satisfy the population's need for bread almost everywhere, since today their capacities are not fully utilized. However, the growing demand of the population for freshly baked products, dietary and medical products makes it necessary and expedient to build small workshops and bakeries with a small radius of product delivery.

Currently, the industry produces about 5 thousand types of confectionery.
Flour confectionery in terms of production takes the second place. In addition, they are produced in significant quantities by the baking industry. The assortment of flour confectionery products is extremely diverse. Thus, the cake and pastry industry produces more than 400 items.
An increase in production, a change and improvement in the assortment is ensured by a corresponding increase in capacities, which is planned to be carried out primarily as a result of the reconstruction and technical re-equipment of existing enterprises, the renewal and modernization of equipment, the acceleration of the replacement of obsolete equipment, the fastest introduction into production of the latest achievements of science and technology, construction new large enterprises.
Workers in the confectionery industry have done a lot to create and implement advanced modern equipment and technology that ensure the creation of complex mechanized production lines, which are the most advanced form of organizing production and provide conditions for creating automated enterprises.
Further production of confectionery products should be associated with the mode of saving raw materials, material and fuel and energy resources. Saving raw materials, in turn, is aimed at reducing the sugar content of flour confectionery products as a result of the revision of recipes in the direction of reducing the loss of raw materials, reducing the production of sugar-intensive products, using local and non-traditional raw materials.

2. Activities of the enterprise CJSC "Traktorozavodsky bakery No. 8"

2.1 Location of the enterprise and a brief description of its activities

CJSC Traktorozavodsky Khlebokombinat combines two bakeries. Bakery No. 4 was built in 1931, in 1942 it was destroyed during a Nazi air raid. Restored in 1943 by the staff of the bakery. Located in the Traktorozavodsky district of Volgograd.

Bakery No. 8 was built in 1963 and is also located in the Traktorozavodsky district.

Since 2002 Traktorozavodsky Khlebokombinat CJSC has been a part of UK Volgo-Don-Khleb CJSC.

total area land plot bakery №4 - 819 sq.m. On the territory there is a production building with an area of 2593 sq.m., garages and repair boxes - a total area of 391 sq.m., storage and utility rooms with a total area of 483 sq.m., a plant management building with an area of 230 sq.m. The plant was focused on the production of loaves, small-piece products and hearth rye bread.

Khlebozavod 8 total area of the land plot 15846 sq.m. On the territory there is a production building with a total area of 3009 sq.m., a workshop for the manufacture of corn products with a total area of 458.9 sq.m., a straw and flour confectionery workshop with a total area. 297 sq.m., storage and utility building with a total area of 576 sq.m., garages with an area of 139 sq.m. and freestanding warehouses with a total area of 739 sq.m., a shelter with an area of 94 sq.m. Equipment: 4 FTL-2 ovens, 3 Musson-Rotor ovens, one PIK-8 straw production oven, one A2-SHPZ oven, one PKE-9 oven. The plant was focused on the production of molded bread, extruded products, straws, cookies and gingerbread.
In 2004, the reconstruction of production began. Bakery No. 4 was stopped, part of the equipment was transported to Bakery No. 8. At the bakery No. 8, the 1st line was launched on the basis of the FTL-2 oven for the production of loaves, with a capacity of 5 tons per day. The production of small-piece products was organized on the basis of 2 Musson-Rotor 99 furnaces with a capacity of up to 2.5 tons per day. All this made it possible to produce competitive products that are in demand by the consumer.

The main task facing Traktorozavodsky Khlebokombinat CJSC is to expand the sales market and strengthen the positions won by expanding the range and quality of products. Thus, in order to follow the development strategy of the enterprise for 2006-2007, the plan of necessary measures is as follows:
Increasing production volumes and quality of bakery products.
Reducing energy costs by replacing the electric furnace in the straw production shop with a gas furnace and increasing straw production to 3 tons per day.
Organization of the production of gingerbread, cookies and crackers at the bakery No. 4 up to 10 tons per day.
Use of branded packaging finished products.

2.2 Production capacity of ZAO Traktorozavodsky Bakery No. 8

Production capacity - the maximum possible output per year (day, shift), which can be achieved with the most full use means of labor assigned to the enterprise in accordance with the established specialization and mode of operation. Production capacity is also determined by individual workshops, units, lines, installations. Production capacity is calculated for the entire range of products in the planning period. For each type of product, power is determined in natural units of measurement, according to certain types products - in kind and value terms. The production capacity is determined by the capacity of the leading workshops of the main production, where the main technological processes are carried out and which have crucial to ensure the release of finished products.
The presence of bottlenecks, i.e. workshops, sections, groups of equipment, throughput which does not correspond to the capacity of the leading links of production, is not a reason to reduce the production capacity of the enterprise. It should develop and implement measures to eliminate bottlenecks. The calculation of the production capacity includes all the equipment of the enterprise, except for the reserve equipment and the equipment of experimental sites. Capacity reserves facilitate the timely preparation of production and mastering the production of new types of products, increase the flexibility of production, and help to eliminate disproportions that arise in the course of fulfilling the plan.
For businesses with continuous process production capacity is calculated based on the number of calendar days per year and 24 working hours per day (minus the normalized time for all types of repairs). For enterprises whose main workshops operate in two shifts or less than two shifts, the capacity is determined based on a two-shift operation of the equipment, and a unique one - from a three-shift one.
Also has a significant effect material incentives workers. For improved utilization of production capacity.

Test

on the topic:

"baking industry"

4th year student of the correspondence faculty

economic specialty 060808

Kolyada V. A.

code 4834 K

St. Petersburg 2002

Bakery industry.

The place of the baking industry in the structure of the economy.

Industry structure and main product range.

Bakery industry, a branch of the food industry that produces various types of bread, bakery and lamb products, medicinal and dietary bread products, rich and simple crackers. The products of the bakery industry are very diverse. In the total gross output of the food industry, the share of the baking industry is more than 15%; the share of its production fixed assets in the fixed assets of the food industry is 8%. The baking industry is characterized by high transportability of the main raw material - flour, low transportability of finished products: the impossibility of long-term storage of most types of bread products (due to their staling) and, as a result, work according to the daily (changing in size and assortment) order of trading organizations.

The baking industry occupies one of the leading places in the agro-industrial complex system, because. performs the task of producing traditionally important essential products for the population. The industry is engaged in the production of bread, bakery, lamb products, crackers. However, along with this main product, in order to increase production efficiency by diversifying production, products are produced that are similar in technology and basic raw materials. Basically, these are some floury confectionery products, such as cakes, pastries, fancy products, gingerbread, and pasta. The industry produces products for more than 300 nomenclature items. And there are more than 800 varieties of bakery products. The group product range of the industry includes 13 main items:

1. Bread made from rye flour.

2. Rye bread from peeled flour.

3. Bread made from rye-wheat flour, wheat-rye.

4. Bread made from wheat flour of the 2nd grade.

5. Bread made from wheat flour of the 1st grade.

6. Bread from wheat flour of the highest grade.

7. Bakery products from flour of the 2nd grade.

8. Bakery products from flour of the 1st grade.

9. Bakery products from premium flour.

10. Lamb products.

11. Rich bakery products.

12. Crackers, crispbread, croutons ...

13. Pies, pies, donuts.

The enterprises of the baking industry vary greatly in size (scale). IN Soviet times gigantic bakeries and bakeries with a capacity of up to 500 tons of products per day were built. At the same time, there are a large number of medium and small bakeries producing several dozen or just tons per day. In recent years, many small bakeries have emerged with very small production volumes, which are focused on local markets. The share of the baking industry in the gross output of the entire food industry is 15%. The share of its production fixed assets in the fixed assets of the food industry is 8%.

Bread - highly nutritious, well digestible, easy to prepare, well stored, relatively inexpensive. This explains its popularity in many middle- and lower-middle-income countries. Bread contains: proteins, fats, carbohydrates, minerals, fiber, vitamins (mainly vitamin B). However, there are few amino acids, little calcium, sodium, but a lot of phosphorus, potassium, magnesium, and sulfur. As is known, for better job the heart needs potassium, which is found in large quantities in wheat bread. Also, wheat bread contains the highest amount of calcium, potassium and iron than other types of bread. The daily requirement of the human body for proteins by 1/3 is provided by 500 grams of bread.

The Russian bakery industry is represented by about 18 thousand enterprises with a total capacity of 54.4 thousand tons / day, including over 10 thousand small-capacity bakeries.
The demand for bread and bakery products was met everywhere. The capacity utilization factor in 1999 will be approximately 55%.

INTRODUCTION

Development industrial production bread in Russia is constantly accompanied by scientific developments that take into account national traditions, professional and demographic composition of the population. Such an approach to the development of industry in our country predetermined the high modern level of bakery and created a serious reserve for the future.

The modern science of bread is based on a systematic analysis of bakery production, which makes it possible to determine the optimal technologies for the production of bakery products of a wide range, high and stable quality. Based on this assessment, in the development strategy of the industry in the first place in modern conditions, the problem of raw materials is put forward, which becomes a key factor in shaping the quality, assortment and, in fact, of all technological systems.

Among the latest developments recommended for implementation, one should name new improvers that prevent the disease of bread with the “potato disease”, which has become widespread due to violations of technologies in the flour milling industry. Existing methods of combating grain damage by bacteria, primarily washing grain before grinding, as a rule, are not used, and enterprises are forced to deal with contamination already in the process of preparing dough and throughout the entire cycle of bakery production.

No less significant for the practice of baking are studies aimed at improving the biotechnological properties of baker's yeast, the quality of which does not fully meet the requirements of baking.

Recently, consumers have shown an increased interest in the organization of dietary nutrition, and medical science makes certain demands on the industry, meaning the increase in the nutritional value of bakery products and the use of special additives in bread.

Of those carried out in this direction scientific research The most promising should be considered the creation of technologies for bakery products based on sprouted and dispersed grains, in particular wheat, rye, and legumes. New and modernized technologies using non-traditional raw materials as a system of a new order open up wide potential opportunities for updating the assortment, first of all, they create conditions for the development of dietary products, production volumes in the country are clearly insufficient.

Thus, the application of new solutions, base based on scientific developments, has allowed GOSNIIHP only in recent years to create and introduce 58 new technologies and more than 180 new types of bakery and pasta products.

Among the important technological solutions of recent times, it should be noted the creation at GOSNIIHP of new compact sources of compressed air, a flour sifting system and a system for transporting bulk types of raw materials with a complex trajectory. Such systems have received approval in the industry and are successfully operated at enterprises.

1.2. a brief description of enterprises, development prospects

JSC Khlebodar (former bakery No. 4) is the largest bakery enterprise in the city of Omsk. It is located at the address: st., 19 Party congress No. 34. At the beginning of the 50s, in connection with the rapid growth and expansion of the Neftchilar village, the problem of providing residents with bakery products became acute. The decision of the leadership of the city and the region on the territory of the village of Neftchilar began the construction of a bakery. The customer and developer was the Omsk Oil Refinery. By the autumn of 1955, the plant began production.

In this regard, the oldest employees of the enterprise consider November 25, 1955 as the day of the founding of the plant. But officially the act of the state commission for the acceptance of the industrial operation of the bakery was approved by the Executive Committee of the Omsk State Council of Deputies of the "workers" on July 20, 1956 (Decision No. 20/43O of July 31, 1956). In May 1998, the enterprise was renamed into Khlebodar OJSC, which was registered by the city registration chamber of the city of Omsk (state registration certificate No. 38002342168 dated 05/26/98).

The range of manufactured products is wide, it is constantly updated. Until 1996 JSC "Hlebodar" was engaged in the production of only one type of bread - "Harvest" mixed roll and dry kvass "New". In 1996, the enterprise began to produce bread "Wheat from flour of the first grade". In 1997, the production of Borodinsky bread was mastered.

Now the bakery produces several varieties of bread: Harvest, Wheat from flour of the 1st grade, Borodinsky, Malty, Belgorod with sea cabbage, Wheat bread with bran, Suvorovsky, Zhito, Ramensky", "Toast".

In OAO Khlebodar, organizational changes took place simultaneously with the expansion of activities. Launched new products. The company has been producing bakery products since 1999. JSC "Hlebodar" produces long loaves, horns, puff products. The production of sweet and salty crackers has been established.

At present, the production of confectionery products has been mastered on the basis of the bankrupt enterprise OAO Lakomka acquired at auction in 1999.

There were several reasons for buying the company. Firstly, the production capacity of the plant was not large - there was no opportunity to expand. Secondly, it was necessary to master the new kind activities, expand the range of products.

The confectionery shop began work on April 2, 2001, new products have already been presented to Omsk residents at the Hot-Expo-2001 exhibition, and are now sold in many stores in the city and the region.

The quality of JSC Khlebodar products is known to Omsk residents and is recognized as one of the highest not only in Omsk and the Omsk region, but also throughout the country. This is confirmed by numerous awards of exhibitions held within the framework of the Omsk region and the award of the competition "One Hundred the best goods Russia - 2001". As well as the preference of buyers, whose opinion is regularly studied both by our specialists and independent experts in the field of marketing research.

The importance of the enterprise for the region is evidenced by the fact that JSC Khlebodar for several years, starting from 1998, falls into the top ten efficient enterprises Omsk region. According to the results of 2000 JSC Khlebodar was recognized as the second among industrial enterprises in our area for production efficiency.

The company's products are sold in more than 1300 outlets Omsk, as well as the region. The main clients of "Hlebodar" are grocery stores of the city. About 220 customers sell Khlebodar confectionery. Products are presented in the most big stores cities: shopping center "Omsky", networks "Our store", "Desyatochka", supermarket "Sever", chain stores "Omsk Trade Alliance" and others and in small rural stores more than 300 km from the city. The longest flights are made by customers who deliver products (Borodinsky bread, confectionery, crackers) to Noyabrsk, Kurgan, Salekhard. "Khlebodarovsky" bread wins tenders for the supply of products for healthcare institutions, children's institutions.

Brand trade of OAO Khlebodar in 38 retail outlets of Omsk is represented by 4 stores, trading places in the markets, mini markets of the city, branded kiosks.

Thus, a wide range and high quality of the company's products have a well-developed sales network.

The trust of the buyer allows JSC Khlebodar to be one of the leading enterprises in the Omsk market of confectionery and bakery products.

Products are delivered by 58 specialized trucks. The production volume to date has exceeded 60 tons daily. Shipment of bread almost reached 50 tons, bakery products exceeded 10 tons, sales of confectionery products over 1.5 tons, biscuit products also exceed 1 ton daily.

The staff of OAO "Hlebodar" has more than 800 people, most of whom are employed in the production of products. The company constantly cares about the well-being of its employees and veterans: it has maintained social benefits and is constantly increasing the number of jobs for our fellow countrymen.

"Khlebodarovtsy" are known not only for their professional skills and achievements, but also famous for their sporting success. The team of OAO "Khlebodar" invariably wins prizes in sports contests held between the enterprises of the food and processing industry of the Omsk region.

The bakery industry of Kazakhstan was entirely created during the years of Soviet power. At the initial stage of development, the industry was dominated by small enterprises with a production capacity of up to 3 tons per day, which, accounting for 78.3% of the total number of enterprises, produced only 14.1% of all bakery products. The growth of the urban population of the republic required the transformation of bakery production from handicraft into a mechanized industry. In the context of the transition to market economy In the bakery industry, compared to other food industries, there was a rapid growth of small enterprises, caused by a number of reasons. First of all, there was an increase in the consumption of bread and bakery products as the most affordable product in the conditions of low solvency of the population, which required an increase in the output of bakery products. According to statistics, the per capita consumption of bread products increased to 200 kg by 2005, with a significant reduction in the consumption of other food products (meat, dairy, fish, eggs, vegetables and fruits). In 2000 there was a decrease in the level of consumption of bread products, which is not a progressive trend, since there was no simultaneous increase in the consumption of other food products. In 2005-2011, there was an increase in the consumption of most essential food products, as a result of which in 2011 the consumption of bread products per capita amounted to 10.4 kg per month (1.2 kg or 13% more than the normative level), oils and fats - 1.6 kg (0.85 kg or 113.3% more than the norm), meat and meat products - 5.5 kg (1.3 kg or 19.1% less than the norm), fish and seafood - 0 .6 kg (0.7 kg or 40% less than the norm), milk and dairy products - 19 kg (14.75 kg or 43.7% less than the norm), eggs - 12.5 pcs. (11.8 pieces or 48.6% less than the norm), fruits - 4.5 kg (5.4 kg or 47.8% less than the norm), vegetables - 7.3 kg (4.9 kg or 40.2% less than the norm), potatoes - 4 kg (4.1 kg or 50.6% less than the norm), sugar, jam, chocolate, confectionery - 3.2 kg (0.1 kg or 3.2% less than the standard). Thus, only two of the ten most important foodstuffs exceeded the consumption standards, which indicates the presence in the republic of serious problems with ensuring food security.

Table 1 - Food consumption by the population of the Republic of Kazakhstan in 2000-2011, on average per capita per month, kg

Indicators	standard
bakery products
meat products
seafood
dairy products
eggs (pieces)
oils and fats


Potato
sugar, jam, chocolate, confectionery

The difficult economic situation of large enterprises for the production of bread led to the emergence of small enterprises as more mobile, able to quickly respond to changes in the market situation. The simple manufacturing technology used in the baking industry has become one of the incentives for the development of small business. Since a significant share of products is produced by small enterprises, most of which cannot provide an appropriate level of quality for bread products, the problem of improving the quality of bread products is of particular relevance. For example, in 2005. the production of bakery products by small enterprises increased by 28%, which contributed to the growth of their share in the total output from 55.8 to 64.7%. In general, the production of fresh bread in the republic decreased from 1290.6 thousand tons in 2000 to 569.3 thousand tons in 2002, or by 55.6%. Under these conditions, there was an increase (almost 2 times) in imports of bakery and flour confectionery products, which were carried out at high prices, especially at the initial stage from non-CIS countries. Importing products is not economically justified because they can be produced domestic enterprises. In addition, these products are perishable, and their transportation over long distances can be explained by the use of preservatives in their manufacture. Therefore, it is necessary to strengthen state control over the quality of imported bakery and flour confectionery products, and other perishable flour products, especially over the use of preservatives and their quantity. Along with a decrease in the production of bread and bakery products, it is necessary to note the narrowness of their assortment. Diabetic bread (based on sorbitol or other sugar substitutes), achloride (without salt), grain (increasing intestinal peristalsis) and its other medicinal types are not produced. Little bread products are produced from rye flour, as well as from wheat flour with a high content of bran, the addition of vitamins, mineral elements and other enrichers that increase the biological value of the finished product. The Conceptual Program for the Development of the Agro-Industrial Complex of the Republic of Kazakhstan noted the need to develop and introduce improvers - complex enzyme preparations to regulate the baking properties of wheat flour and master the technology of baking wheat bread with liquid yeast, prepared on the basis of new strains of microorganisms and biological activators. This program determined the expediency of organizing the production of dry gluten and introducing it into bread products in order to increase their protein value, as well as the deep processing of flour under the action of enzymes that hydrolyze starch to glucose, and the use of glucose-fruit syrups, powders, inulin and other sugars with to reduce the shortage of sugar in the production of bakery products. Improving the nutritional and biological value of bread and bakery products is possible in the following areas:

- the use of food additives (dietary supplements and biologically active substances), which allow enriching bread with dietary fiber, vitamins, minerals;
-technology for the production of bread from whole grains, its enrichment with natural vitamins and minerals, the addition of protein fortifiers (legumes, dry dairy products, curd whey); addition of carbohydrate enrichers (potato, corn starch, rice flour, malt, dry wheat gluten), the introduction of lactic acid bacteria;
-technology for the production of dietary products and functional types of bread, for a certain category of people in need of medical nutrition.

It is promising to use in baking fruit and berry powders obtained from whole apples, apple and grape pomace and vegetable powders from cabbage, carrots, etc. Powders - sources of sugar-containing raw materials are rich in fiber, pectin, minerals (potassium, calcium, magnesium, sodium ) and vitamins.

The introduction of wheat germ flakes into the recipe of bakery products makes it possible to enrich bread with essential amino acids: lysine, methionine, tryptophan, according to the content of which germ protein is similar to egg protein, macro-microelements, including calcium, iron, potassium, magnesium, vitamins: tocopherol, thiamine , riboflavin.

The use of flour from non-bakery grains and legumes (rice flour, corn, pea and bean flour) makes it possible to obtain low-calorie bread, with an increased content of ballast substances, macro- and microelements, vitamins, and also helps to save the main raw materials.

In this regard, various bread production technologies are being developed that can increase the nutritional value of bread.

Modern research shows that bread made from flour containing all parts of the grain undoubtedly has a much higher nutritional value than bread made from premium flour.

In this regard, the wheat milling scheme was improved to obtain high-vitamin flour. Since it was shown that the scutellum and the germ are especially rich in vitamin B 1, flour millers sought to build in this way technological scheme grinding the grain so that, if possible, the maximum amount of these parts of the grain falls into the flour.

A method for processing bran is also proposed. It consists in brewing and saccharification of bran and subsequent fermentation of the resulting mash. This dough preparation method has clear benefits, which is manifested in the appearance of bread and in a significant increase in the digestibility of bread proteins by pepsin. One of effective methods bread enrichment is the preparation of tea leaves. The introduction of part of the flour (3--5%) in the form of tea leaves is especially effective when using flour with a reduced gas and sugar-forming ability. The use of brews significantly improves the quality of bread, but also contributes to a longer preservation of freshness.

In order to expand the range and improve the quality of bakery products, a technology was proposed for the production of bread with the preparation of tea leaves, which was subsequently subjected to saccharification, the bread recipe also included the introduction of buckwheat flour, unfermented malt. The developed technology provided for the following: tea leaves were prepared by mixing flour, malt and water at a temperature of 95-97 ° C, cooling was carried out to a temperature of 63-65 ° C, part of the flour was added from the total mass of flour used for preparing the tea leaves, saccharification of the tea leaves, dough preparation by mixing ready-made sourdough, rye-wheat flour, saccharified tea leaves, salt and water according to the recipe, fermenting the dough, dividing into pieces, laying out dough pieces into molds, proofing and baking. To prepare the brew, buckwheat flour and unfermented malt are mixed, brewed with water at a temperature of 95-97°C while stirring. Rye flour is applied at a temperature of 63-65°C. The new technology for the production of bread makes it possible to achieve an improvement in the rheological properties of choux rye-wheat dough, an increase in the physical and chemical indicators of quality, nutritional, biological value, an increase in the shelf life of freshness, an expansion of the assortment, a raw material base and the use of non-traditional raw materials in the production of choux bakery products from a mixture of rye and wheat flour.

Increasing the nutritional value of bread is also carried out by cereal germs and gluten preparations.

Cereal germs can be used not only to enrich bread with vitamins and proteins in the diet of healthy people, but also as an extremely valuable source of additional nutritional factors in the diet of people suffering from various metabolic disorders.

The nutritional value of wheat germ is extremely high. They contain 33-39% protein (in terms of dry weight), 21-30% sugars, 13-19% lipids, 4.6-6.7% minerals and a significant amount of vitamins B1, B2, B6, PP and group E - respectively 6.2; 1.45; 2.5; 7.5 and 15.8 mg%.

Preliminary soaking of the germs in water for several hours then makes it possible to obtain bread containing up to 10% of wheat germs and at the same time very good in color, volume, porosity and crumb structure.

Currently, many foreign and domestic firms offer bread additives containing wheat germ. The Belgian company MultiGerm produces a concentrated mixture for the production of bread with natural ingredients BIOGERM ("biogerm") - a wheat germ obtained by cold pressing. As a result of the cold pressing technology, the germ completely retains its nutrients and activity, as well as high concentration vitamin E. The mixture also includes wheat gluten, ascorbic acid and alpha-amylase enzyme. The positive effect of the germ: gives the bread a pleasant color, keeps the bread fresh for a long time, improves the taste, and for dough it is a uniform distribution of pores, plasticity and ease of mechanical processing

Known technology for the production of bread using germinated wheat germ. This technology includes washing the whole grain of wheat, soaking the grain in water, sprouting until sprouts appear 3-5 cm high, grinding, adding water to the crushed mass at a ratio of 1: 2-1: 5, separating the water extract from the crushed mass. The dough is kneaded on the obtained aqueous extract with the addition of flour, salt, yeast, dry wheat gluten 10-20% by weight of flour, whey protein concentrate 5-10% by weight of flour. Then fermentation, cutting, shaping, proofing and baking are carried out. This method of bread production allows improving the quality of bread, increasing its protein content, as well as enriching bread with dietary fiber, without compromising quality.

Of the promising areas in the baking industry, I would like to bring to your attention the use of dry wheat gluten in bakery products.

The Russian bakery industry is one of the leading food industries APK. The production base of the baking industry of the Russian Federation includes about 1,500 bread factories and more than 5,000 mini-bakeries, which provide an annual output of approximately 21 million tons of bread products, including about 12.7 million tons produced by large bakeries.

In recent years, working conditions bakery industry changed, and above all, organizational. Almost all bakeries and bakeries have become privatized joint stock companies. Market relations are taking shape at bakeries, and the laws of competition are beginning to operate.

The level of per capita consumption of bread in Russia is 120-125 kg per year (325-345 g per day), including for the urban population 98-100 kg per year (245-278 g per day), for the rural population 195-205 kg per day. year (490-540 g per day). These norms depend on age, gender, degree of physical and mental stress, climatic features of places of residence.

At the same time, the analysis shows that since 1991 there has been a decrease in the production of bread, the annual consumption of bread per person by 1995 fell to 70 kg. The consumption of bread is already significantly below the rational norm of nutrition, which will undoubtedly affect the health of the population.

This situation causes irreversible processes in the baking industry: bakeries are forced to mothball technological lines, cut jobs, increase production and sales costs, and stop investments.

In the new conditions of the bakery industry, new approaches to the development of a range of products are required, the role of which in the organization of consumption should increase significantly. If before the assortment was determined mainly by the conditions of production and the dictates of mechanized lines, now the conditions of production and the composition of the equipment are determined by the assortment and demand. At the same time, demand and needs should be taken into account more than before. different groups population.

The task of increasing the consumption of bread requires special attention and study of the problems of improving its quality.

In the new economic conditions, there are prerequisites for the introduction of bakeries that produce a wide range of bakery and flour confectionery products. At present, the production of domestic equipment for bakeries with a capacity of 0.2-5.0 tons per day has been established. These enterprises make it possible to produce a wide range of bakery products and sell them fresh directly in the stores attached to these bakeries. To provide this production with equipment, new machines have been developed, which are included in the equipment sets A2-HPO, L4-HPM-500 and others for low-capacity bakeries.

One of the most important areas for increasing production efficiency and improving the quality of products of the baking industry is the creation of a rational structure of enterprises in the industry, mechanization and automation. production processes based on the latest technologies.

The solution of the main tasks of scientific and technological progress in the baking industry is closely related to the development of advanced packaging technologies and automated devices for monitoring the properties of raw materials, semi-finished products and the quality of finished products.

According to current trends nutrition sciences, the assortment of bakery products should be expanded with the release of products of increased quality and nutritional value, for preventive and therapeutic purposes.

The volume of production of dietary products is insignificant, the need for them is satisfied only by 10-20%. The level of production of preventive products for the population in zones of ecological trouble, bread with a long shelf life (from 3 to 30 days) for people living in hard-to-reach and remote areas, in conditions of man-made disasters, is low, emergencies, special contingents, etc.

The solution to the problem of balanced nutrition of the population, which is of national importance, is possible only if technologies are developed and introduced into production, with the help of which:

ensuring the safety of agricultural and food raw materials, food products;
reduction in child morbidity due to malnutrition and pollution environment;
reduction of Russia's food and raw material dependence on foreign countries;
environmental protection in the production of food products;
environmentally friendly food products of a new generation for mass and dietary purposes, taking into account modern hygienic requirements;
fundamentally new technologies based on the use non-traditional methods, contributing to the acceleration of the process;
scientific basis for the creation of technological processes for the production of baby food products of a new generation.

The creation of the assortment of bread products of the Health group is carried out in two directions:

modeling a rational assortment of bread products for individual regions, taking into account their climatic, demographic, and other characteristics;
development of a diverse range of products for preventive and therapeutic nutrition.

For the production of such products, special composite flour mixtures with bran, germ meal, crushed and flattened grain, vitamin and mineral components, etc. are used; carry out the production of these mixtures.

In the new conditions, bread packaging acquires great importance and development. Packaging of bread protects it from premature drying, preserves its consumer freshness, improves the sanitary and hygienic conditions of its storage and increases the terms of sale. The following packaging machines of foreign and domestic production are used at bakery enterprises: HARTMANN, IBONHART, RSE, FINPAK, TAYRAC, Terminal, Laura, etc.

It might be useful to read: