Modern trends in the development of the bakery industry. Bakery industry Russia and prospects for its times. Bakery state in Russia: successes and difficulties

Introduction

The development of industrial production of bread in Russia is constantly accompanied by scientific developments, taking into account national traditions, professional and demographic population. Such an approach to the development of the industry in our country predetermined a high modern level of bread accumulation and created a serious bore to the future.

Modern science of bread is based on the systemic analysis of bakery production, which allows you to determine the optimal technologies to generate bakery products wide range, high and stable quality. Based on such an assessment, in the development strategy in the first place in modern conditions, the problem of raw materials, which, becomes a key factor in the formation of quality, assortment and actually all technological systems are put forward.

Among the latest developments recommended for implementation should be called new improvers that prevent the disease of the bread "potato disease", which has been widespread due to violations of technologies in flourishing production. Existing methods of combating grain damage by bacteria, first of all the seal of grain before grinding, as a rule, as a rule, are not used, and enterprises are forced to fight pollution in the process of preparation of the test and throughout the cycle of bakery production.

No less significant for the practice of bakery are studies aimed at improving the biotechnological properties of bakery yeast, the quality that does not fully meet the requirements of the bread machine.

Recently, consumers have an increased interest in the organization of dietary nutrition, and medical science makes certain requirements for the industry, having a type of increasing the nutritional value of bakery products and the use of special additives in bread.

Of the scientific research conducted in this direction, the creation of bakery technologies on the basis of germinated and dispersed grain, in particular wheat, rye, legume crops should be considered the most promising. New and upgraded technologies using non-traditional raw materials as a new order system discover wide potential opportunities for updating the range, first of all, create conditions for the production of dietary products, production volumes in the country are clearly insufficient.

Thus, the use of new solutions, basic Surveyed on scientific developments, allowed the GOSNNIKP only in recent years to create and implement 58 new technologies and more than 180 new types of bakery and pasta.

Among the important technological solutions of recent time, it should be noted the creation of new compact sources of compressed air of the system of the mucovying system and the system of transporting bulk species of raw materials with a complex trajectory. Such systems received approval in the industry and are successfully operated in enterprises.

1.2. Brief description of the enterprise, development prospects

OJSC "Khlebodar" (former bakery No. 4) is the largest bakery enterprise of the city of Omsk. Located at the address: st., 19 Parts No. 34. At the beginning of the 50s, due to the rapid growth and expansion of the village of oilmen, the problem of providing residents of bakery products was acute. The decision of the city and the region on the territory of the village of oilmen began the construction of the bakery. The customer and the developer was an Omsk oil refinery. Already by the fall of 1955, the plant began production output.

In this regard, the oldest employees of the enterprise are considered the foundation of the plant on November 25, 1955. But officially, the act of the State Commission on Acceptance of Industrial Operations of the Boeking Republic was approved by the Executive Committee of the Omsk State Council of State Council of "Workers" on July 20, 1956 (decision No. 20/43 from July 31, 1956). In May 1998, the company was renamed Khlebodar OJSC, which was registered by the city registration chamber of the city of Omsk (certificate of state registration No. 38002342168 from 26.05.98).

The range of products is wide, it is constantly updated. Until 1996, OJSC "Khlebodar" was engaged in the production of only one variety of bread - "yield" mixed rolls and kvass dry "new". In 1996, the enterprise began to produce bread "wheat from the flour of the first grade." In 1997, the production of Borodino bread was mastered.

Now the bakery produces several varieties of bread: "Harvest", "Wheat from flour 1 grade", "Borodinsky", "malt", "Belgorod with seaweed", "Wheat bread with bran", "Suvorovsky", "Life", " Ramensky, "toast".

In Khlebodar OJSC, organizational changes took place simultaneously with the expansion of activities. The release of new products was carried out. The production of bakery products has been engaged since 1999. OJSC "Khlebodar" produces baton, horns, puff products. The production of Sweet, Salted crackers.

Currently, the production of confectionery products on the basis of the bankrupt enterprise of OJSC Lakuka was developed in 1999.

There were several reasons for the purchase of an enterprise. First, the plant's production facilities were not big - there was no opportunity to expand. Secondly, it was necessary to master a new type of activity, expand the range of products.

The confectionery shop began work on April 2, 2001, the new products were already represented by Omsk at the "Hot-Expo-2001" exhibition, are now sold in many stores of the city and the region.

The quality of products of OJSC Khlebodar is known to Omich and recognized as one of the highest not only in Omsk and the Omsk region, but also on the scale of the country. This is confirmed as numerous award-winning exhibitions held within the framework of the Omsk Region and the Award of the Competition "One hundred of the Best Goods of Russia - 2001". As well as the preference of buyers, the opinion of which is studied regularly as our specialists and independent experts in the field of marketing research.

The importance of the enterprise for the region says the fact that OJSC Khlebodar for several years since 1998, he falls to the top ten most effective enterprises of the Omsk region. According to the results of 2000, Khlebodar OJSC is recognized as the second among industrial enterprises in our field on production efficiency.

Products of the company are sold in more than 1,300 outlets of Omsk, as well as the area. Basic clients of "Kholodar" - food stores of the city. About 220 customers are implemented by Khafodar confectionery. Products are presented in the largest stores of the city: Omsk shopping center, our store network, "dozen", universities "North", Networks "Omsk Shopping Alliance" and other and small rural stores, deleted by more than 300 km from cities. The farthest flights make customers who deliver products (Borodinsky bread, confectionery, crackers) in Noyabrsk, Kurgan, Salekhard. Khlebodarovsky Bread wins tenders for the supply of products for healthcare facilities, children's institutions.

Brand trade in Khlebodar OJSC in 38 outlets of Omsk is represented by 4 shops, trading places in the markets, mini markets of the city, corporate kiosks.

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

Buyer's trust allows Khabodar OJSC to speak one of the leading enterprises in the Omsk market for confectionery and bakery products.

Products are delivered by 58 specialized machines. The volume of production has currently exceeded 60 tons daily. Shipment of bread has practically reached 50 tons, bakery products exceeded the mark 10 tons, the implementation of confectionery products over 1.5 tons, sugar products also exceed 1 ton.

The team of OJSC "Khlebodar" has more than 800 people, most of which are occupied in the production of products. The company constantly cares about the well-being of its employees and veterans: retained social benefits and constantly increases the number of jobs for our countrymen.

Khlebodarovtsy are known not only by their professional skills achievements, but also are famous for sports success. The team of Khlebodar OJSC invariably occupies prizes in the Olympics held between the enterprises of the food and processing industry of the Omsk region.

The transition to the innovative type of development implies the inclusion of new factors of economic growth that meet the challenges of the long-term period. The effect of these factors will ensure the exit of the Russian food and processing industry on the trajectory of sustainable growth in the range of 3.5 - 5 percent per year.

The feature of the transition to the innovative type of development is that in the context of global competition to achieve the level of developed countries in terms of production efficiency, possible in the modernization of the technical base of industry, the priority development of industries focused on the issue of socially significant food products, to ensure the leading development of industries that allow Maximum exercise to realize Russian competitive advantages. This approach requires the implementation of a complex of interrelated resources, deadlines and stages of transformations.

The innovative development of the food and processing industry in 2013 - 2020 is expected to be carried out in 2 stages caused by the development of the agro-industrial complex and the possibility of attracting investments in the modernization of industry, as well as the allocation of budget funds for research and development work.

Table 1.

Volumes of predicted investments, million rubles.

2013 - 2020 - Total	year 2013	year 2014	2015 year	2016 year	2017 year	2018 year	2019 year	2020 year

To achieve the goals set, the following tasks must be solved:

· Reconstruction and technical re-equipment of baked goods, workshops and sections in baking baked products based on innovative technologies and modern resource-saving equipment - upgrades of 959 technological lines with a capacity of 24 tons per day and 825 lines with a capacity of 12 tons per day;

· Expansion of the range of produced bakery products, including through the introduction of innovative technologies that increase the food and biological value of products,

· Applications of new generation packaging materials;

· Increase production of bakery products of dietary and micronutrients enriched up to 300 thousand tons per year.

Reconstruction and modernization of bakery productions will reduce production costs, to reduce the specific consumption of energy resources per unit of products and ensure the minimum price level for bakery products.

The implementation of the strategy for the medium term (2013-2016) provides for the modernization of the technological base of the baking industry with a renewal of 618 major technological lines in 287 bakery organizations in Belgorod, Bryansk, Voronezh, Kursk, Moscow, Ryazan, Tver, Leningrad, Nizhny Novgorod, Orenburg, Saratov and Sverdlovsk regions, in the Krasnodar and Stavropol Territories, Republic of Bashkortostan, Republic of Tatarstan and the Republic of Mordovia.

Table 2.

Prospects for the development of the bakery industry in Russia

The total investment will be 43728 million rubles, of which own funds of organizations - 26236 million rubles and borrowed funds - 17492 million rubles.

The modernization of the bakery industry will allow to expand the range of products produced, increase the food and biological value of bakery products, reduce the specific consumption of energy resources per unit of output.

As a result, by the end of 2016, the coefficient of renewal of fixed assets will be ensured to 12.2 percent, and the volume of annual production of bakery products of dietary and micronutrients enriched - up to 130 thousand tons.

Conclusion

The bakery industry refers to the leading food industry APK and performs the task of developing essential products. In Russia, bread is the product of the first necessity, it regularly buy everything and everywhere. From how effectively the industry is functioning and developing, the supply of the most affordable food product for all segments of the population depends. According to the Institute of Nutrition, the RAMS, the level of consumption of this important food in our country in different years was not the same and depended, first of all, from the economic situation in the country and the level of income of the population.

Russia has more than 10 thousand bakeries (including 1.5 thousand large) and bakeries capable of producing about 70 thousand tons. Bread, or 500 g of bread per person. At the same time, 990 enterprises are concentrated to 90% of the production capacity of the industry. Much distribution was obtained by bakery enterprises of relatively small power, which were called mini bakeries. At the same time, production increased by 11% on small bakeries (from 715 thousand tons to 772 thousand), but this volume is less than 10% in the overall production of products in Russia. Reducing the production of bakery products in the country, the fall in demand and the growth of costs, of course, negatively affects the economic indicators of the work of enterprises.

· Currently, there are the following problems that deterre the development of the bakery industry:

· Physical depreciation of the main production facilities
(50 - 80 percent);

· Low profitability of production (1 - 3 percent);

Dependence on foreign suppliers due to the lack of domestic bakery equipment.

Taking into account the great contribution of the food industry in the country's economy and the decision of demographic problems, state support should be optimized with the macroeconomic indicators of the country's development. In this regard, they proposed a number of measures within the framework of the "Strategy for the Development of the Food and Oil Refining Industry until 2020." Reconstruction and modernization of bakery productions will reduce production costs, to reduce the specific consumption of energy resources per unit of products and ensure the minimum price level for bakery products.

By 2020, the accumulated potential of technologies and investments corresponding to industrialized countries will determine the preservation of trends in the sustainable development of the food and processing industry with a support for an innovative development vector as the main driving force of economic growth.

Bibliography:

1. Materials of the State Duma of the Russian Federation for the draft federal law of the Russian Federation "On Food Security"

2. Dracheva L.V. Modernization of the food industry of Russia // Bakery of Russia, №3, 2012

3. Kerashev MA Food industry economy: studies. For universities. - Krasnodar: Print. Dvor Kuban, 2001.

4. Muratshin A.M. Harmonization of Russian legislation in the field of quality and safety of products (services) with international rules and norms // Breadmaking of Russia, №1, 2012

5. Reshetnikova A. Innovations in the food market: Who will be in demand? Bakery of Russia, №4, 2012

6. Approved by the order of the Government of the Russian Federation on April 17, 2012 N 559-P

7. Terentyev N.T. Tenth reporting and elected congress of the Russian Union of Bakers Bakery Industry of Russia in 2008-2012.

8. Jucidov F.V. "Lecturer - 2000" URL: http: //prepod2000.kulichki.net 11.11.2008

9. Economic Journal of HSE - T.4, №4, 2003. Burduukov P.T., Saygaliev P.Z. Russia in the Global Food Security System, M., Agro-Press, 2004.

12. Site data URL: http: //www.strategplann.ru

14. The data of the site research company ID-Marketing. URL: http: //id-marketing.ru/

application

Appendix 1. The structure of consumer expenditures of households

Structure of consumer costs of households
(based on the materials of the sample survey of household budgets; in percent to the result)


Consumer spending - total
Including for consumption purposes:
Food and non-alcoholic beverages	45,8	41,7	37,7	36,0	33,2	31,6	28,4	29,1	30,5
of them:
Food	43,8	39,7	35,8	34,2	31,5	29,9	26,8	27,6	28,8
including:
Bakery products and cereals	8,5	7,1	6,4	6,5	5,6	5,1	4,5	4,8	4,8
meat	13,2	12,4	10,9	10,5	10,2	9,7	8,6	8,6	9,1
Fish, seafood	2,6	2,4	2,1	2,1	2,0	1,9	1,8	1,8	2,0
Dairy products, cheese and eggs	5,7	5,3	4,8	4,8	4,4	4,1	3,9	4,1	4,2
Oils and fats	2,5	2,3	1,9	1,7	1,4	1,2	1,1	1,2	1,1
fruits	2,5	2,4	2,4	2,3	2,2	2,1	2,0	2,1	2,2
vegetables	3,1	3,1	3,0	2,6	2,5	2,4	2,3	2,4	2,5
sugar, jam, honey, chocolate and candy	4,7	3,8	3,4	2,9	2,5	2,4	2,0	1,9	2,2
Other foods	1,0	0,9	0,9	0,8	0,8	1,0	0,6	0,7	0,8
soft drinks	2,0	2,0	1,9	1,8	1,7	1,7	1,6	1,5	1,7
Alcoholic beverages, tobacco products	3,6	3,2	3,2	3,0	2,7	2,7	2,4	2,3	2,4
of them:
Alcoholic beverages	2,4	2,2	2,2	2,1	1,9	1,9	1,7	1,6	1,7
tobacco products	1,2	1,0	1,0	0,9	0,8	0,8	0,7	0,7	0,7
Clothes and shoes	13,6	13,5	12,6	11,6	10,7	10,9	10,4	10,4	10,4
of them:
clothes	9,7	10,0	9,5	8,8	8,1	8,2	7,7	7,8	7,7
footwear	3,8	3,5	3,1	2,9	2,6	2,7	2,6	2,6	2,6
Housing, Water, Electricity, Gas and other types of fuel	7,1	8,7	10,5	10,8	11,3	12,1	11,6	10,4	10,8
of them:
Current content and repair of residential premises	1,8	2,3	3,2	3,0	2,9	3,3	3,4	2,7	2,0
Water supply and other utilities	1,4	1,8	2,6	2,8	3,0	3,1	2,8	2,6	2,9
Electricity, gas and other types of fuel	3,2	3,7	4,3	4,5	4,8	4,9	4,5	4,3	5,1
Household items, household appliances and home care	6,1	6,6	7,3	6,9	7,2	7,3	7,3	7,5	7,0
of them:
Household items	2,4	2,5	3,0	2,7	3,5	3,4	3,9	4,0	3,8
Appliances	1,7	1,9	2,0	2,1	2,2	1,9	1,6	1,9	1,4
Goods and services for home care	0,9	0,9	0,9	0,9	0,9	1,1	1,1	1,0	1,0
Health	2,1	2,3	2,2	2,4	2,5	3,0	3,1	2,9	3,1
out of him:
Medicines, medical equipment	1,3	1,2	1,3	1,4	1,4	1,6	1,5	1,5	1,7
Ambulator services	0,5	0,8	0,7	0,7	0,9	1,1	1,2	1,1	1,1
hospital services	0,3	0,3	0,2	0,2	0,2	0,3	0,4	0,4	0,3
transport	7,7	9,3	9,2	10,2	12,2	12,5	16,6	15,5	13,4
out of him:
Buying vehicles	3,0	4,0	3,7	4,6	5,9	5,5	9,9	8,2	6,0
Operation of vehicles	2,2	2,6	2,7	2,7	3,4	3,9	3,6	4,2	4,4
Transport services	2,5	2,7	2,8	2,9	2,9	3,1	3,0	3,1	3,1
Communication	1,4	1,8	2,4	2,9	3,7	4,0	3,8	3,7	3,8
Organization of recreation and cultural events	4,7	4,8	6,0	6,3	7,1	6,4	6,4	7,7	7,3
of them:
Audiovisual and photo equipment, information processing equipment	1,8	2,0	2,7	2,8	3,2	2,5	2,3	2,8	1,9
Services in the organization of leisure	0,5	0,6	0,6	0,7	0,9	1,0	1,0	1,0	1,3
Services of recreation centers, tourism	0,8	0,8	1,2	1,4	1,6	1,4	1,7	2,5	2,3
education	1,2	1,5	1,3	1,7	1,8	2,0	1,8	1,6	1,5
Hotels, Cafes and Restaurants	2,6	2,5	3,1	3,5	2,9	2,6	3,0	3,0	3,4
Of these, public catering	2,5	2,4	3,0	3,5	2,9	2,5	2,8	2,8	3,2
Other products and services	4,1	4,1	4,5	4,7	4,7	4,9	5,2	5,9	6,4

Data from the Power Research Institute of Rams URL: http: //www.ion.ru

Data from the site of the Federal State Statistics Service. URL: http://www.gks.ru.

Site data URL: http://www.russbread.ru/

INTESCO RESEARCH GROUP URL research company data: http: //article.unipack.ru/39198/

Terentyev N.T. Tenth reporting and elected congress of the Russian Union of Bakers Bakery Industry of Russia in 2008-2012.

Site data URL: http://www.russbread.ru/

INTESCO RESEARCH GROUP URL research company data: http: //article.unipack.ru/39198/

Website research data ID-Marketing. URL: http: //id-marketing.ru/

INTESCO RESEARCH GROUP URL research company data: http: //article.unipack.ru/39198/

Kerashev MA . Food industry economy: studies. For universities. - Krasnodar: Print. Dvor Kuban, 2001.

Materials of the State Duma of the Russian Federation to the draft federal law of the Russian Federation "On Food Security" Economic Journal of HSE - T.4, №4, 2003.

Site data URL: http://www.russbread.ru/

Official website of the Ministry of Agriculture of the Samara region URL: http: //mcx.samregion.ru

Data from the site of the Federal State Statistics Service. URL: http://www.gks.ru.

Terentyev N.T. The tenth reporting and elected congress of the Russian Union of Bakers
The bakery industry of Russia in 2008-2012.

Strategy for the development of the food and processing industry of the Russian Federation for the period up to 2020. Approved by the order of the Government of the Russian Federation on April 17, 2012 N 559-P

Data from the site of the Federal State Statistics Service. URL: http://www.gks.ru.

Dracheva L.V. Modernization of the food industry of Russia // Bakery of Russia, №3, 2012

Strategy for the development of the food and processing industry of the Russian Federation for the period up to 2020

Website research data ID-Marketing. URL: http: //id-marketing.ru/

Strategy for the development of the food and processing industry of the Russian Federation for the period up to 2020

1. Data from the Federal State Statistics Service website. URL: http://www.gks.ru.

The bakery industry of Kazakhstan has been established entirely during the years of Soviet power. At the initial stage of development in the industry, minor enterprises with a production capacity of up to 3 tons prevailed, which, making up 78.3% in 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 to the mechanized industry. In the context of the transition to a market economy in the bakery industry, compared with other food sectors, there was a rapid growth of small enterprises, caused by a number of reasons. First of all, the consumption of bread and bakery products grew as the most affordable product in terms of low solvency of the population, which required an increase in the production of bikeroduks. According to statistical data, the consumption of bread products per capita by 2005 increased to 200 kg 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 baker's consumption, which is not a progressive trend, since it did not occur simultaneous increase in the consumption of other food products. In 2005-2011, there is an increase in consumption of most of the most important foods, 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 regulatory level), oils and fats - 1.6 kg (0.85 kg or 113.3% more than the standard), meat and meat products - 5.5 kg (1.3 kg or 19.1% less than the standard), fish and seafood - 0 , 6 kg (0.7 kg or 40% less than the standard), milk and dairy products - 19 kg (14.75 kg or 43.7% less than the standard), eggs - 12.5 pcs. (by 11.8 pcs. or 48.6% less than the standard), fruit - 4.5 kg (5.4 kg or 47.8% less than the standard), vegetables - 7.3 kg (by 4.9 kg or 40.2% less than the standard), potatoes - 4 kg (4.1 kg or 50.6% less than the standard), sugar, jam, chocolate, confectionery - 3.2 kg (0.1 kg Or 3.2% less than the standard). In a way, only two of the ten most important foods had the excess of consumption standards, which indicates the availability of serious food security issues in the republic.

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

Indicators	Regulatory
bikeroduks
meat products
seafood
milk products
eggs (pieces)
oils and fats


Potatoes
sugar, Jam, Chocolate, Confectionery

The difficult economic situation of large bread enterprises led to the emergence of small enterprises as more mobiles that are able to respond to a change in the market situation. A simple technology for manufacturing products used in the bakery industry has become one of the incentives for the development of small entrepreneurship. Since a significant proportion of products is made by small enterprises, most of which cannot provide the appropriate level of quality of the produced bread products, the problem of improving the quality of baking products is particularly relevant. For example, in 2005. Bread products manufactured by small enterprises increased by 28%, which contributed to the growth of their specific gravity in the total production volume from 55.8 to 64.7%. In general, the production of fresh bread in the republic was declined from 1290.6 thousand tons in 2000 to 569.3 thousand tons B2002, or 55.6%. Under these conditions, an increase (almost 2 times) of the import of bakery and flour confectionery products was observed, which was carried out at high prices, especially at the initial stage from foreign countries. Importing products is economically unfounded, since it can be made by domestic enterprises. In addition, this product is perishable, and its long-distance carriage can be explained by the use of preservatives during its manufacture. Therefore, the strengthening of state control is required for the quality of imported bakery and flour confectionery products, and other flour fracturing products, especially for the use of preservatives and their number. Along with a decrease in the production of bread and bakery products, it is necessary to note the narrowness of their assortment. Diabetic bread is not produced (on sorbitol or other sugar substitutes), ahloride (without salt), grain (reinforcing intestinal peristalsis) and other medical species. A little produced bread products from rye flour, as well as wheat with a high bran content, adding vitamins, mineral elements and other enrichders, increasing the biological value of finished products. In the conceptual program for the development of the agro-industrial complex of the Republic of Kazakhstan, the need to develop and implement improvers - complex enzyme preparations for regulating the bakery properties of wheat flour and mastering the technology of baking wheat bread on liquid yeast prepared on the basis of new strains of microorganisms and biological activators is noted. This program identifies the expediency of organizing the production of dry gluten and introducing it into bakery products to increase their protein value, as well as the implementation of deep flour processing under the action of enzymes, hydrolyzing starch to glucose, and the use of glucose-fruit syrups, powders, inulin and other sugars with The purpose of reducing 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 directions:

- Using food additives (dietary supplements and bava), which allow you to enrich the bread with food fibers, vitamins, minerals;
-The technological production of bread from a whole grain, enriching it by natural vitamins and minerals, adding protein enrichments (legumes, dry dairy products, cottage cheese whey); addition of carbohydrate enrichders (potato, corn starch, rice flour, malt, dry wheat gluten), introduction of lactic acid bacteria;
-The technologies for the production of dietary products and functional types of bread, for a certain category of persons in need of medical nutrition.

Perspective is the use of fruit-berry powders obtained from whole apples, apple and grape seals and vegetable powders from cabbage, carrots, etc. Powders - sources of sugar-containing raw materials are rich in fiber, pectin, mineral substances (potassium, calcium, magnesium, sodium ) and vitamins.

Introduction to the recipe for bakery products of wheat germinal flakes allows you to enrich the bread with essential amino acids: lysine, methionine, tryptophan, in which the germ protein is similar to the squirrel of eggs, macro-trace elements, including calcium, iron, potassium, magnesium, vitamins: tocopherol, thiamine , Riboflavin.

The use of flour from the grain of non-bakery and leguminous crops (rice metle, corn, pea and bean flour) allows to obtain low calorie bread, with an increased content of ballast substances, macro- and microelements, vitamins, and also contributes to saving of fixed raw materials.

In this regard, various bread production technologies are developed, which are able to increase the nutritional value of bread.

Modern studies show that bread from flour containing all parts of the grain undoubtedly has a much higher nutritional value than bread from the flour of the highest grade.

In this regard, enhanced wheat grinding scheme for obtaining high-pressure flour. Since it was shown that a vitamin in 1 is especially rich in the shield and germ, mucomars sought to construct the grinding grain grinding scheme in such a way that, if possible, the maximum number of these parts of the grain fell into flour.

Also proposed method of processing bran. It consists in brewing and precipitation of bran and the subsequent frustrating the resulting congestion. This test method has obvious advantages, which is manifested in the appearance of bread and in a significant increase in the digestion of pepsin proteins of bread. One of the effective methods of enrichment of bread is the preparation of welding. Making parts of flour (3--5%) in the form of borrowers is particularly effective when using flour with reduced gas and sharac-forming ability. The use of rods significantly improves the quality of bread, but also contributes to longer conservation of freshness.

In order to expand the range and improve the quality of bakery products, a technology for the preparation of welding was proposed, which was further undergoing precipitated, in bread recipe also included the introduction of buckwheat flour, nefermented malt. The developed technology provided for the following: Welding prepared by mixing flour, malt and water with a temperature of 95-97 ° C, cooling to a temperature of 63-65 ° C was carried out, part of flour from the total mass of flour, which goes on the preparation of welding, welding precipitation, dough preparation By mixing the finished start-up, rye-wheat flour, a seamy welding, salt and water by recipe, changing the test, dividing into pieces, laying test billets in shape, proofing and baking. To prepare welding mix buckwheat flour and nefermented malt, brewed with stirring with water with a temperature of 95-97 ° C. Rye flour is added at a temperature of 63-65 ° C. The new technology of bread production allows to achieve improving the rheological properties of a custard rye-wheat test, increasing the physicochemical indicators of quality, food, biological value, an increase in the time of preservation of freshness, expanding the range, raw materials base and the use of unconventional raw materials in the production of welded bakery products from a rusty mixture and Wheat flour.

The increase in the nutritional value of bread is also carried out by germs of cereals and gluten preparations.

The embryos of cereals can be used not only for enrichment with vitamins and bread proteins in the diet of healthy people, but also as an extremely valuable source of additional nutrition factors in the diet of people suffering from various exchange violations.

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

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

Currently, many foreign and domestic firms offer additives to bread containing wheat embryos. The Belgian firm MultiGerm produces a concentrated mixture for the production of bread with natural components of BiogenM ("Biogerm") - this is a wheat germs obtained by the method of cold presses. As a result of cold press technology, the embryo fully retains its nutrients and activity, as well as a high concentration of vitamin E. The mixture also includes wheat gluten, ascorbic acid and alpha-amylase enzyme. Positive influence of the embryo: gives bread a nice color, keeps fresh bread for a long time, improves taste quality, and for dough it is a uniform distribution of pores, plasticity and convenience for machining

Known technology of bread production using germinated wheat sprouts. This technology turns on the flushing of whole grain of wheat, soaking the grain in water, germinating to the appearance of sprouts with a height of 3-5 cm, grinding, the addition of water into the ground mass with a ratio of 1: 2-1: 5, separating the aqueous extract from the crushed mass. The dough knead on the resulting aqueous extract with the introduction of flour, salt, yeast, dry wheat gluten 10-20% of the mass of flour, serum protein concentrate 5-10% of the mass of flour. Then make out, cutting, molding, proofing and pasting. This method of bread production allows you to improve the quality of bread, increase the content in it protein, and also enrich the bread with food fibers, without worsening quality.

Of the promising directions in the bakery industry, it wanted to present to your attention the use of dry wheat gluten in bakery products.

The composition of the hub

Baked bread is a product obtained by baking a dyed dough cooked from all types of rye and wheat flour. It constitutes a significant part of the human eating diet and is one of the main sources of carbohydrate and vegetable protein. The nutritional value of bread is quite high and depends on the variety of flour and dough formulation. On average, the bread contains 5.5-9.5% proteins, 0.7-1.3% - fats, 1.4-2.5% - mineral substances, 3.9-4.7%-water, 42 -50% - carbohydrates. Biological value of bread is small. In the baked bread without enrichders, the content of such essential amino acids, such as lysine, methionine, threonine and tryptophan is not enough. Therefore, the introduction of protein enriching bread (milk, serum, soybeans), containing a large number of these amino acids, contributes to an increase in the nutritional value of bread. In the simple formulation of bread a little fat. However, bread almost 38% provides the need for organism in plant fats and by 25% in phospholipids. Bread from the flour of high grades contains fat is significantly less than from the wallpaper.

At the expense of bread products, a person almost completely covers the need for hardware, gets a significant proportion of manganese and phosphorus. The substantial disadvantage of the mineral complex of bread is the small calcium content and the adverse ratio of it with phosphorus and magnesium. In bread in insufficient number, potassium, chrome, cobalt and some other elements are contained. Therefore, an increase in mineral value is also an urgent problem. The bread is rich in vitamins E and covers about 1/3 of the need for vitamins B6, B9 and Holine, but poor Vitamins B2 and B3. A sufficiently high content of vitamins B1, B2 and PP characterized by bread from low varieties flour. Increases the vitamin value of bread enrichment of flour with synthetic vitamins, the rational use of germs of cereals, adding drugs obtained from beer yeast to the dough. Bread gives about half of the required amount of digested and more than half of the loose carbohydrates.

The digestibility of bread depends largely on its organoleptic properties - the appearance, the structure of porosity, taste and aroma. Bread proteins are absorbed by 70-87%, carbohydrates - at 94-98%, fats - by 92-95%. The lower the variety of flour, the lower the digestibility of these substances.

As a variety of flour increases, the humidity of bread decreases, the content of proteins, digestible carbohydrates increases and the energy value of bread products increases. The lowest energy ability of bulk flour bread. More valuable calorie and digestibility of bread products from the flour of higher grades.

High digestibility of bread substances is explained by the fact that it has a porous, elastic mealky, in which proteins are in optimal degree of denaturation, starch celasticized, sugar dissolved, fats are emulsions, grain shell particles are highly swollen and softened. Such a state of substances and porous meal structure make them easily accessible to the action of the enzymes of the human digestive tract.

Raw materials used in rust-wheat bread bakery

Raw materials used in Bakery, divide on basic and auxiliary. To main raw materials flour, salt and yeast. In the bakery of rye-wheat bread uses rye flour of different varieties and wheat flour of the first and second varieties. Water use drinking. 1-2% of salt adds to improving taste and consistency.

Bakery yeast causes alcohol fermentation of test sugars, resulting in alcohol and carbon dioxide.

In fermentation, carbon dioxide breaks down the bread dough and gives it a porous structure.

Related to auxiliary raw materials fat, sugar, eggs, milk, malt, molasses and spices.

Fat Improves the taste and consistency of bread, increases its nutritional value, as well as with a fat content of 0.5% - lubricating effect. Apply vegetable fats, animals, margarine, hydrozhir.

Sugar Improves the taste, increases the nutritional value of bread.

Milk Use natural, skimmed, dry, condensed. You can apply a subferee serum in kind or dry.

Eggs, egg powder or melange Add to dough in the manufacture of paper products.

Malt - This is flour from germed and dried barley grain (white malt) or rye (red malt).

Falograd Using only the starch, obtained by precipitate starch.

Spices (cumin, coriander, vanillin, etc.) Specific taste and fragrance give bread. Bread bakes also use jam, jam, raisins, nuts, etc.

Harbage production

The production of bread consists of several operations: preparation and dosage of raw materials, kneading, fermentation, cutting and proofing, baking, marking, cooling products, styling on trays and vacation to catering. In the preparation of raw materials, the flour is sieved, dissolve salt, sugar, focusing milk, a molasses. We knead the dough in the testing machines. The dough from rye flour put on sourdough or use a custard method, while the bread acquires a special fragrance, no longer worries. Wheat flour dough is pushed and unfortunate ways. The fermentation of the test occurs after the kneading at a temperature of 27-30 ° C, the volume increases by 2-3 times. The cut (forming) of the test is made by machines, while the volume of the test decreases, partially removed CO2. Flashing, i.e. Additional fermentation products are carried out in chambers at a temperature of 35-40 ° C from 20 to 50 minutes. In the process of proofing, the product is increased in volume, and after baking become more magnificent, porous. Baked bread in furnaces at a temperature of 180-300 ° C, small products - 8-12 minutes, large products - more than an hour. Cool bread in the chambers, and the piece can be realized hot.

A new and economically beneficial is the method of preparation of a dough on liquid opara with a reduced fermentation period, the process is mechanized and automated.

In liquid opara, more water-soluble proteins is formed, sugars are less consumed during fermentation, after baking, the aroma and color of the crust of bread improves, its outlook slows down.

The main trends in the development of the bakery industry.

By the number of enterprises, the volume of production and significance of the manufactured products, the bakery industry is one of the most key in the food industry of our country. Currently, Russia has about 1,500 bakeries and more than 5,000 small enterprises, producing more than 16 million tons of products annually.

A distinctive feature of the Russian Bread Market is the exacerbation of competition: the consolidation of bread production and the change of owners occurs, young energetic managers come with modern views on doing business, the interest of foreign bakeries to the Russian bread market in Russia increases. So the Finnish Concern "Phaser", which occupies about 40 percent of the Finnish market for Bakery, acquired a controlling stake in the Bread House in St. Petersburg.

The share of large enterprises accounts for 83-87 percent of the bread market, 13-17 percent on mini bakery. In Moscow, 20 largest Moscow bakeries account for about 85 percent of the market, and 300 bakeries occupy about 15 percent. One of the main trends in the development of the bakery of Russia is to preserve large and medium-sized bakeries, the reduction of small bakeries while maintaining the sale places of products. This does not mean that small bakeries should leave the market. But they need to find new production paths to expand the production and change in quality and appearance.

The most effective format for moving x \\ b products is network supermarkets and hypermarkets. The daily sales of bakery products of the Mosmart Moscow stores network is 2 tons, Auchan stores 8-10 tons, "Crossroads" - 4 tons.

In the work of the bakery industry during the years of market transformation, there were large changes, first of all, in the volume of products produced. According to the State Statistics Committee of the Russian Federation, the production of bakery products decreased from 18, 2.2 to 8 million tons. The structure of bread consumption has changed - more expensive bakery products have become in great demand. The positive trend is the expansion of the product range, the growing demand for fresh-eyed hot bread, on bread with supplements of cereals, dietary and diabetic. According to statistics, from 800-900 tons of bread, daily purchased by Muscovites, 150 tons make up new products - mostly bread with useful additives.

Against the background of constantly falling demand for traditional grades of bread (about 40-50 percent), bakery enterprises are forced to study and implement new products. Thanks to the coming to the market of such foreign companies as "Bakaldrin", "Ireks", "Puratos", "Alita", "Sunrise - West", "Lipurin", "Lessefr", "Ester", as well as the work of the Russian manufacturer "Niva -Hleb ", the quality and range of raw materials, including bakery mixtures, and new knowledge in the field of technology appear.

On raw materials, for example, the company "Bakaldrin" OJSC Siberian Bread Corporation (it includes the company "Sunrise Moscow") began a federal program for the production of branded bread "Bon Appe". In Novosibirsk and Moscow, launched lines for the production of semi-covered and frozen bread.

Anxiety causes a condition in which the technological equipment of bakeries and bakeries are located. In connection with the decline in production over the past 15 years, which led to a decrease in the production of bakery products and profitability restrictions, most enterprises do not turn out to be funds not only for retrofitting with new equipment, but also to replace worn equipment. The value of deterioration of equipment on bakeries and bakeries is from 65 to 70%. Since the equipment for the bakery industry is constantly being improved, its wear on enterprises and limited financial opportunities predetermine the industry's backlog in their development.

Nevertheless, there are separate enterprises that are actively developing by purchasing, first of all, foreign equipment: "Watch", "Winkler", "Revenue", "Gestob Gopan", "Anton Oer", "Miva", "Diosna "," Paval "," Bongar "and others. Offers of domestic producers (Krasnogorsk, Kazan, Shebekino, Saratov, Voronezh, St. Petersburg) are still modest, but, nevertheless, also find their use on some bakery enterprises, especially in regions.

Thus, innovation, optimization of technologies, the expansion of the product being produced is the current trends in the development of bread machine in Russia. And the motto of the further development of the industry can be called: "The optimal combination of traditions and contemporaries."

Similar information.

The development of the bakery industry in Russia and its current state

Panishchenko Maria Igorevna 1, Gubarov Sergey Viktorovich 2
1 Far Eastern Federal University, undergraduate Department "Finance and Credit" Shem
2 Far Eastern Federal University, Professor, Doctor of Economics, Department "Finance and Credit" Shem

annotation
Bakery industry is the main industry in the food industry. To date, little attention is paid to this industry. This article discusses the current state of the bakery industry in Russia, identified negative trends in the development of this industry and proposed measures to combat them.

Development of the Russian Bread Industry and Its Current State

Panishchenko Maria Igorevna 1, Gubarkov Sergei Viktorovich 2
1 Far Eastern Federal University, Graduate Student of the Department "Finance and Credit"
2 Far Eastern Federal University, Professor, Grand PhD in Economics Science, Department "Finance and Credit"

Abstract
Bread Industry Is One of The Most Important Segments of the Food Industry. However, Nowadays There Is Not Enough Attention Devoted To The Bread Industry. This Paper Analyzes The Current State of the Russian Bread Industry. The Paper Puts Emphasis On The Negative Tendencies of Development Of The Industry and Offers Particular Measures of Eliminating Such Tendencies.

Bibliographic link to the article:
Panishchenko M.I., Gubarkov S.V. The development of the bakery industry in Russia and its current state // Economics and management of innovative technologies. 2016. No. 6 [Electronic resource] .. 02.2019).

One of the leading sectors of the food industry is the bakery industry.

The volume of the retail market for the sale of bakery products amounted to 567.2 billion rubles in 2015. For this indicator, this industry ranks 6th among the food products after alcoholic beverages, meat products, confectionery products and dairy products.

Bread is a unique food product that contains almost all the components that are necessary to maintain the vital activity and human health.
To date, there is a tendency to reduce bread production and bakery products (Table 1).

Table 1 - production volumes of bread and bakery products in the Russian Federation, thousand tons.

Type of product	2011	2012	2013	2014	2015
Bread and bakery products - Total	7255	7066	6965	6829	6815
including:
Bakery non-dusting products	6816	6626	6513	6369	6325
	91,7	89,5	103	102	107
	231	235	236	240	254
	116	115	114	118	128

Table 1 shows that the production of bread and bakery products is reduced every year and in 2015 compared with 2011 decreased by 440 thousand tons. (6.1%), which is primarily due to a decrease in bread production and bakery products of non-dusting storage, since products for long-term storage and reduced humidity every year increases production volumes. As not strange, in Russia, the consumption of bread is 55.2 kg / person, and the amount of per capita per capita is only 49.3 kg / person. Despite the fact that the data does not take into account the consumption of bread outside the house and the consumption of bread migrants.

According to marketing research: "The market of bread and bakery products. The current situation and the forecast ", which was conducted by IRG (Intesco Research Group), mainly in the market presented domestic products. After all, a significant amount of bread and bakery products are non-fixed storage products, then the share of imports is insignificant. In 2015, 5045.7 tons of bakery products were imported to Russia, which is less than 1% of the total volume. The main importing countries are Finland, Germany and Poland. In the aggregate, these countries account for about 60% of the total import in physical terms. The share of exports in the structure of foreign trade is about 30%. The fact that the volume of exports and imports is insignificant, it can be concluded that the missing products comes to the population from small businesses that do not provide statistical reports from bakeries of trade organizations. According to experts, the volume of bread and bakery production, which are not taken into account by the statistical authorities, can be more than 200 thousand tons per year.

Consider the production volumes of bread and bakery products according to individual groups (Table 2).

Table 2 - production volumes of bread and bakery products according to individual groups, thousand tons.

Names of assortment groups	2011	2012	2013	2014	2015
Products bakery non-durable storage products, total	6816	6626	6513	6369	6325
of them:
from rye flour	322	293	266	270	285
	2051	2052	2006	1913	1856
from wheat flour	3634	3398	3612	3511	3405
from wheat, rye flour and mixtures thereof, other	37,1	41,3	49,4	56,6	58,9
double unpacked	138	130	120	121	123
feeded packaged	198	212	217	222	230
open and closed pies, open and closed pies, donuts	48,8	47,4	53,9	58	59,9
Products Bakery Long Storage Packed	91,7	89,5	103,0	102,0	107,0
of them:
from rye flour	12,5	10,2	9,3	7,4	7,2
from a mixture of rye and wheat flour of various varieties	6,7	8,3	10,9	16,2	18,5
from wheat flour	29,2	33,7	37,2	40,5	42,5
feed	7,3	5,8	6,8	6,2	6,3
pies, pies, donuts	16,4	13,3	15,4	15,7	16,1
Bakery Humidity Products	231	235	236	240	254
of them:
drain products, croutons	99,3	102,0	107,0	110,0	115,0
bread crispy baked	7,0	7,5	6,8	7,9	8,0
baranbal products	106,0	106,0	95,4	93,1	92,5
straw, bread sticks	5,2	5,4	4,2	4,0	3,9
Semi-finished bakery products	34,4	35,6	38,4	42,0	43,1
Bread and bakery products, other	116	115	114	118	128
of these: Dry cookies (gallets, crackers)	101,0	99,3	93,7	95,6	95,7

For 2011-2015, the production of bread and bakery products of non-fixed storage decreased: in 2012 by 2.8%, in 2013 - by 1.7%, in 2014 - by 2.2%, in 2015 - by 0.7% . Most of all products of this species produce from wheat flour, their share accounts for 53.8% of the total. For the period under study, the production of bread and bakery products of long-term storage and reduced humidity increased slightly.

Since mainly the bakery industry is presented mainly by non-fixed storage products, most of the bakery enterprises are located next to consumers. Consider how the production of bakery products on the federal districts of Russia is distributed.

Figure 1 - distribution of the production of bakery products according to the Federal Districts of the Russian Federation in 2015

As can be seen from Figure 1, the largest share in the production of bread and bakery is occupied by the Central Federal District 29% (1976 thousand tons) from the whole produced in Russia. A little less produced in the Volga Federal District - 20% (1390 thousand) from the total production, in the Siberian Federal District - 12% (833 thousand tons), in the North-West and Southern Federal Districts -10% (662 and 669 thousand tons. Respectively), in the Ural and North Caucasian federal districts -7% (469 and 444 thousand tons. Respectively), in the Far Eastern Federal District - 4% (273 thousand), in the Crimean Federal District - 1% (72.3 thousand tons).
At the beginning of the 20th century, the bakery industry enterprises numbered about 18 thousand, the total capacity was 54.4 thousand tons. / day. Since the demand for bread and bakery is constant, then bakery enterprises occupy one of the important places in the country's turnover. But in recent years, there has been a significant decrease in large and medium-sized enterprises engaged in the production of bread and bakery products in Russia.

Figure 2 - the number of large and medium-sized enterprises in the bakery industry of the Russian Federation

As can be seen from fig. 2, over the past 5 years, the number of large and medium-sized enterprises has decreased by 14.9%, which is primarily due to the disagreement of bakery enterprises. To date, even such a number of enterprises can satisfy the demand for vital products (bread). Despite the fact that some enterprises are equipped with modern equipment, all the same, most enterprises suffer from factory worn. The main thing for the development of the bakery industry is the provision of its production funds.

Table 3 - the state of the main means of the bakery industry for 2011-2015

Indicators	2011	2012	2013	2014	2015
Fixed assets at the end of the year, residual value, million rubles.	31356	32793	33492	34783	35395
including cars and equipment	15847	15306	15759	15967	16342
The coefficient of depreciation of fixed assets total,%	42,6	45,6	47,5	48,2	49,7
including Machines and equipment	50,0	55,2	57,3	59,5	61,2
Fully worn fixed assets, full accounting cost, million rubles.	4765	5806	7647	8095	9105

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