Bakery Enterprises Research Articles

ФУНКЦИОНАЛЬНЫЕ ХЛЕБОБУЛОЧНЫЕ ИЗДЕЛИЯ С ИСПОЛЬЗОВАНИЕМ НЕТРАДИЦИОННОГО СЫРЬЯ

The purpose of the study is the use of non-traditional types of raw materials in the technology of functional types of bakery products. Objectives: joint use in the technology of bakery products (loaves) of buckwheat flour and kelp as functional types of raw materials; determination of the ratio of wheat, buckwheat flour and kelp in the recipe. The object of research is bakery products (loaves) with the addition of buckwheat flour and kelp to the recipe. Experiment options: Podmoskovny loaf according to GOST 27844-88 (control); loaf with a share of 5 % buckwheat flour to the total weight of flour; loaf with a share of 10 % buckwheat flour to the total mass of flour; loaf with a share of 5% buckwheat flour and 1% kelp to the total weight of flour; loaf with a share of 10 % buckwheat flour and 1.5 % kelp to the total weight of flour. Research methods are laboratorial. Conducting test laboratory baking is in accordance with GOST 27669-88. Determination of indicators of porosity, acidity and humidity of finished products was carried out according to the relevant regulatory and technical documents (GOST 5669-96, GOST 5670-96, GOST 21094-75). With a comprehensive assessment of the results of test laboratory baking, scoring of organoleptic quality indicators, as well as standardized physical and chemical indicators of loaves, it was found that the addition of 5 % buckwheat flour and 1 % kelp will allow obtaining a functional product. A recipe for functional bakery products has been developed using non-traditional raw materials for loaves - buckwheat flour and dried kelp powder. The technology and recipes for functional bakery products with buckwheat flour and kelp in the prescribed dosage are recommended for use at bakery enterprises, which will improve the si¬tuation with the prevention of iodine deficiency diseases.

NStock: notified stocks management system for food and beverages industry

The development of a web-based stock management system aims to provide effective control over sales and stock levels for the food and beverage industry. The web-based application provides a platform for staff members and business proprietors to effectively modify and manage data related to stock and transactions. However, it is apparent that bakery enterprises exhibit a shared approach in their stock management procedures. The baker has a responsibility to manually update the stock availability on the WhatsApp group following each production. In order to maintain continuous production, it is imperative for management to take proactive measures by initiating the procurement of fresh stock from the vendor when the existing stock nears depletion. One potential resolution is the implementation of a streamlined stock management system that effectively addresses the needs of both bakers and managers. The objective of this project is to meet the demand for effective stock management among bakery store owners by offering a user-friendly and dependable system. The nStock system has been intentionally developed with the objective of effectively overseeing the procurement of raw materials from suppliers and accurately tracking the stock allocated for bakery production. The solution aims to employ Telegram bot services as a mechanism for alerting the management in the event that the stock levels fall below the predetermined reorder threshold. The approach employed by the project is in accordance with the Waterfall Model of System Development Life Cycle (SDLC). A functionality test is conducted prior to implementation in order to verify its compliance with the specified design and functional requirements. Notably, each participant provided the system with a "pass" rating, indicating its successful functioning and meeting their expectations.

Enhancing Product Excellence and Business Growth Approaches for Small and Medium-Sizes Pastry and Bakery Enterprises

TThis research aims to comprehensively assess the production facilities, production performance, operating income, the marketing mix, supporting services, and strategy development within Small and Medium-Sized Enterprises (SMEs) in the pastry and bakery industry. The study includes 41 respondents, comprising business owners, seven employees, 30 consumers, and three expert chefs in the pastry and bakery field. A mixed-method approach, combining descriptive qualitative and quantitative analyses, was employed. The research involved both qualitative exploration of respondents' perceptions and quantitative measurements of production performance and marketing effectiveness. Findings revealed satisfactory product quality, yielding profitable results from an average daily production of 100 bread loaves and 32 cakes. While the overall marketing mix was effective, the promotional aspect was identified as an area requiring enhancement. Supporting services were underutilized, suggesting opportunities for improvement, particularly in optimizing raw material utilization to heighten productivity and income while ensuring superior product quality. The study underscores the need for strategic enhancements in promotional efforts and the maximization of supporting services to align with the already satisfactory product quality. Furthermore, it emphasizes the significance of leveraging raw materials effectively to augment productivity and profitability in the SMEs pastry and bakery sector. Enhancing promotional strategies and optimizing supporting services are crucial for SMEs in the pastry and bakery industry to strengthen market positioning. Additionally, future research endeavors should delve deeper into the impact of optimized raw material utilization on productivity and income within this sector, thereby fostering sustained growth and competitiveness.

Analysis of Holilands Marketing Strategy and Its Operating Advantages and Disadvantages

With the development of globalisation and the improvement of peoples living standards, the size of the global bakery market is also increasing year by year. Peoples acceptance of bakery products continues to rise, the demand is also more and more diversified, in addition to the traditional cake and bread, but also derived from the mousse cake, cheesecake and other different categories. This has naturally given rise to different enterprises and private bakery shops coming out of the blue to attract customers attention. However, if a company wants to go a long way, it cant just work on its products, it is very crucial to choose a reasonable way of doing business and keep up with the times. This thesis focuses on the marketing strategy of Holiland, a popular online brand that mainly sells cheesecake. It is hoped that through the analysis of the brands marketing strategy, the factors applicable to the long-term development of the bakery industry in todays society can be explored. The research is mainly carried out through the methods of literature analysis and case study. This thesis finds that in order to stand out and survive for a long time among many bakery enterprises, the enterprises should make efforts in the location of shops, theme marketing, network marketing, localised marketing, and should also pay attention to the quality of the products and the control of the prices, and only by grasping the details in all aspects can they become the evergreen tree of the bakery industry.

WHEAT FLOUR QUALITY CORRECTION BY USING ENZYME PREPARATIONS

Over the past decade, the flour milling industry has been undergoing active development, with the reconstruction of existing enterprises and increased construction of new flour mills under conditions of declining quality of incoming raw materials, high competition and low profitability of bakery enterprises and flour mills. Therefore, such enterprises should be able to produce not only standard flour but also flour with specified quality indicators. One example is flour with enhanced baking properties intended for special product groups such as loaves, baguettes, buns, etc. Standard Ukrainian flour, produced due to its low protein and gluten content, cannot always be used for these products. The aim of the study was to investigate the effect of a protease-acting enzyme preparation on the gluten network of flour and to develop a complex-acting technological additive. To study the quality of flour, both conventional and innovative evaluation methods were used with the help of the Mixolab device, and trial laboratory baking of samples was carried out. To improve the protein-proteinase complex, the enzyme preparation Neutrase 15 BG was used in three dosages: minimum (0.02 g/kg), medium (0.06 g/kg) and maximum (0.1 g/kg). For complex action, a mixture of enzyme preparations Neutrase 15 BG and Fungamyl 2500 SG in the following dosages: 0.02 g/kg + 0.002 g/kg; 0.02 g/kg + 0.005 g/kg; 0.02 g/kg + 0.01 g/kg. The paper analyses the quality of flour produced by Ukrainian producers, determines the effect of a proteolytic enzyme on the quality characteristics of gluten, evaluates the baking properties of graded flour with a proteolytic enzyme, and develops a technological additive to adjust the protein-proteinase complex of flour. The analysis of previous studies has shown that high-grade flour from the Southern region is characterised by low quality, namely a low gluten content of 24.0-25.2% with excessively resistant gluten properties of 47-60 units, and low amylolytic activity – the falling number is above 460-480 s. It has been established that at the minimum and average dosage of Neutrase 15 BG, the specific volume of bread increased by 0.5% and at the maximum – by 0.2%, with a clear deterioration in organoleptic characteristics. Therefore, it makes sense to use this enzyme in low dosages to prevent stickiness of the dough. According to the results of the influence of the technological additive on bread quality indicators, it has been found that in the sample with the following dosage of Neutrase 15 BG and Fungamyl 2500 SG – 0.02 g/kg + 0.01 g/kg, respectively, the volume and porosity of bread increased by 1.3 times and 1.1 times, respectively.

Multi-Stage Study of Wastewater from Bakery Enterprises for the Ability to Clean Using Chemical Coagulation Processes and Combined Methods of Biological Treatment

Multi-Stage Study of Wastewater from Bakery Enterprises for the Ability to Clean Using Chemical Coagulation Processes and Combined Methods of Biological Treatment

Combining methods for designing a regional program of the bakery sector development

The analysis of investment projects for the construction of bakery enterprises and infrastructure facilities, based on the results of optimization of their placement, allows designing a program for the development of the bakery sector for remote subsidized regions. The program is aimed at ensuring an increase in the competitiveness of local producers and in the physical and economic availability of bakery products for the population. The proposed method of combined application of methods of mathematical modelling andproject analysis has been implemented in one of the remote northern regions of Russia – the Republic of Karelia, where the studied problems were expressed most acutely. The results obtained from the modelling give the opportunity to predict the cash flows of the project for the development of the baking sector of the Republic and evaluate its effectiveness. The results of the analysis show that both the project as a whole and its components are effective and meet the interests of the stakeholders.

Research on the Market Positioning and Brand Marketing Strategy of Meilifamily Food

With the improvement of Chinese people’s living standards, people have taken a strong interest in bread and pastry after meeting the basic conditions of food and clothing. In this market, large bakery companies and small pastry shops began springing up all over the place. However, it is a common problem for every bakery enterprise that how to create a hit among customers and how to make the enterprise gain long-term development. With the experience of brand development of typical bakery companies, this paper takes Jiaxing Meilifamily Food of Zhejiang Province as a case. It analyzes this company's internal and external environment, its development process and strategy. Specifically, the author investigates Meilifamily Food’s development using the “STV” triangular model (Strategy, Tactic, and Value) as the basic analyzing framework. At first, then the author explores the corporate strategy including market segmentation and positioning; then discusses the tactics with the 4Ps theory (Product, Price, Place, and Promotion); at last, the concept of brand, service, and quality value to the company are deepened. By summarizing the experience and strategy conducive to development from the case of Meilifamily Food, combining it with reality, this paper analyzes how to make the brand of small and medium-sized bakery enterprises bigger and stronger, giving other similar food processing enterprises worthy of reference experience.

Assessment of the resource potential of Ukraine bakery enterprises

The object of research is the processes of formation, evaluation and improving the efficiency of the resource potential of the enterprise. The subject of the study is a set of theoretical principles, methodological approaches and applied aspects of resource potential assessment. The main task of the study was to develop methodological and practical recommendations for assessing the resource potential of enterprises in the bakery industry of Ukraine. Scientific methods of theoretical and empirical research were used for realization of research tasks. As a result of the conducted research the main tendencies of development of the bakery industry of Ukraine are revealed, the diagnostics of a competitive situation in the market of bread and bakery products of short storage is carried out. The main components of the resource potential of bakery enterprises are determined, its assessment and analysis are carried out. The methodical approach to definition of efficiency of use of resources of the bakery enterprises on the basis of complex diagnostics of resource potential is offered. According to the results of calculations of the generalized indicator of resource potential, three groups of enterprises have been identified: with high, medium and low levels of resource potential.

Production of bakery products at the enterprises of Almaty region of Kazakhstan: assortment, quality, growth rates

The goal is to identify priority areas for innovative activities of enterprises for production of bakery products in Almaty region, which are socially significant food products, and baking industry is one of the leading sectors of food sector, in which it is important to improve quality, nutritional value and expand the range of bakery products. Methods – complex economic analysis, SWOT-analysis, questioning. Results – the state and pace of development of market for bread and bakery products in Almaty region and Almaty city are studied, the dynamics of their production in the region for 2016-2020 and growth rate are shown. By questioning consumers, the main criteria and reasons that guide them when choosing an assortment are shown. Currently, the market is experiencing increased demand for dietary bakery products of high quality, with added cereals. The level of technical modernization of the leading bakery enterprises of Almaty region was analyzed. The authors note that used equipment and tools are outdated, technical wear and tear on some of them exceeded 50%. Conclusions – the most important directions for increasing the innovative activity of enterprises in this sector are reflected, main factors influencing the efficiency of their functioning and stabilizing the situation on bread market are identified. With the constant increase in cost of raw materials and energy, manufacturers face the difficult task of keeping the prices of their products at the same level. This task can be solved only in terms of optimizing production costs and controlling price premium in retail outlets.

IMPROVEMENT OF MARKETING ACTIVITY OF BAKERY INDUSTRY ENTERPRISES

The article focuses on the issues of improving the marketing activities of bakery enterprises, in particular, analyzed and developed a number of proposals on the example of the structural system of marketing mix “7P”. The specific features of bakery products as a commodity are determined, on the basis of which the directions of marketing commodity policy of the bakery enterprise were recommended. A number of principles for building a coordinated system of production and sale of bakery products are proposed. To increase the efficiency of the enterprise in the market of bakery products, it is proposed to create a coordinated system that reflects the flexible interaction of producer and consumer. A model of interaction between producer and consumer in the market of bakery products has been developed, which reflects the mechanism of interaction between producer and consumer in the market of bakery products with the help of a specially created system of distribution channels. The developed model reflects the mechanism of interaction between producer and consumer in the market of bakery products with the help of a specially created system of distribution channels. Where, the main channels of distribution of bakery products are: branded network, urban retail trade network, rural retail trade network and trade and intermediary center. The block diagram of marketing activity management is recommended for the researched bakery enterprises, which will allow to choose the appropriate commodity-market business strategy, which ensures the achievement of the enterprise development strategy. The use of marketing strategies for bakeries should be carried out in the complex in accordance with the recommended block diagram of the management of marketing activities of the enterprise as a whole. It should be noted that the recommended block diagram of marketing management can be used by large bakeries, as its implementation requires a certain resource potential.

Моделирование стейкхолдерских рисков: опыт эконометрического анализа

Introduction. The article is devoted to the study of stakeholder risks and the possibilities of their assessment. The methodological framework of the study was formed on the basis of the corporate governance theory and its stakeholder model. Theoretical analysis. On the basis of the the Russian-language and English-language publications’ general review, carried out by the authors, it is concluded that there is no clear generally accepted toolkit for assessing stakeholder risk. Assessment of stakeholder risks was most developed in project approaches. Methods. The authors propose an approach for assessing the stakeholder risks of an organization as a whole based on the search for a balance of interests through modeling the contributions and benefits of stakeholders and the gaps between contributions and benefits. The empirical base of the study was made up of data on flour-grinding and bakery enterprises of the Sverdlovsk region for 2010–2019. The unbalanced dashboard for analysis included 130 observations across 28 companies. Results. The methodology has been tested on the example of a comparative analysis of “more successful” and “less successful” companies in terms of revenue. Econometric models of the stakeholder contribution to revenue have been built. Stakeholder risk maps were built, which made it possible to identify the most influential stakeholders in terms of their contribution to revenue and the most risky ones in terms of the gap level. Conclusions. When assessing stakeholder risks, a broad outlook and a system of various methods for assessing stakeholder risks are required, as well as a willingness to take into account factors that may go beyond the framework of the models. The results and conclusions of the article can become a theoretical platform for further research. Further research on this topic can be related to expanding the understanding of the imbalance of interests by taking into account the subjective assessments of stakeholders and experts. For these purposes, it is necessary to adapt existing corporate surveys to accounting for stakeholder value and stakeholder risks.

IMPROVEMENT OF METHODICAL APPROACHES TO THE MANAGEMENT OF THE SYSTEM OF ECONOMIC SECURITY OF BAKERY INDUSTRY ENTERPRISES

The article investigates the methods of improving the methodological approaches to the management of the economic security system of the bakery industry. It was found that the creation of such a system requires the intensification of scientific and practical research to improve the theoretical and methodological foundations of economic security systems that would take into account general and specific problems of the industry and were effective in both short and long term. The approaches to the definition of the concept of "economic security of the enterprise" are generalized and systematized and the author's definition of this category is given. The guidelines of the research within the system approach are determined. The components of the economic security management system of the bakery enterprises and their correlation are investigated and substantiated. A system of economic security management of enterprises of the bakery industry has been developed, which takes into account theoretical and methodological studies of systems theory and systems analysis in the field of economic security. Within the framework of the developed system, its main elements are studied and a conclusion is made about the peculiarities of its implementation and functioning.

ECONOMIC SECURITY MANAGEMENT SYSTEM OF BAKERY INDUSTRIES

The article explores the concept of economic security management strategy as a general, detailed plan of activities for the medium and long term, which should be based on the basic principles, tasks of the economic security management system of enterprises and be a way to achieve the main goal. The main purpose of this strategy is presented. Undetermined dynamics of the main indicators of the bakery enterprises in Ukraine in 2014-2019. The scheme of types of strategic behavior of the enterprises of bakery branch is considered and constructed. It is determined that the development and implementation of a new range and modern management techniques using the latest technological, information and management processes are key factors in increasing production by improving the organization of production and increasing its efficiency, expanding jobs with highly qualified personnel, high wages, attracting investment in innovation, improving product quality, rational use of available and potential resources, and, most importantly, all this ensures the appropriate level of overall economic security of the bakery industry. The main stages of managing the innovative potential of bakery enterprises in the context of strengthening their economic security are highlighted. It is outlined that the level of innovative safety of bakery enterprises is assessed by the stages of managing the innovative potential of enterprises: problem statement, management, analytical and control stages. As a result, the study concluded that the successful operation and development of the enterprise depends on an effective management system of economic security, which is based on the strategic behavior of the enterprise, which allows to develop scenarios for optimizing economic security.

Investigation of the process of rye brews saccharification

Malt varieties of bread made from rye and a mixture of rye and wheat flour are enjoyed and of the greatest demand in the Republic of Belarus, the share of which in the total volume of bakery products reaches 45.2%, and in the volume of the bread assortment – up to 100.0%. The production of custard breads is carried out mainly with the use of fermented brews obtained on the basis of saccharified and thermophilic fermented brews, which is a multistage continuously prepared semi-finished product. At a discrete mode, the stage of preparing saccharified brews as the basis for thermophilic fermented and, ultimately, fermented brews are not realizable due to the impossibility of ensuring its stable chemical composition. The purpose of this work was to establish the relationship between the indicators of saccharified brews, its recipe composition and the technological parameters of preparation, which make it possible to predict the indicators of this semi-finished product at a discrete mode, control them and justifiably regulate the composition and technological parameters. The studies were carried out on the basis of bakery enterprises of the Republic of Belarus operating in a discrete mode. As an object of research, we selected saccharified tea leaves with a mass fraction of moisture 72.0%. The work uses special methods for assessing the indicators of saccharified brews. It has been established that for the preparation of saccharified brewing in the production cycle, seeded rye flour is used in an amount of 10.0% to 24.0%, unfermented rye malt in an amount of 2.0% to 8.0% of the flour mass according to a unified recipe for malt bread, the duration of the saccharification of the brews varies from 60 minutes to 720 minutes, and the temperature – from 45ºС to 65ºС. Different combinations of the composition of saccharified brews and the technological parameters of their preparation affect the dynamics of hydrolytic processes of flour biopolymers, which leads to instability of the chemical composition. Dependences have been obtained between the indices of saccharified brews, their recipe composition and technological parameters of preparation for regulating the chemical composition in the case of instability of applications of trade organizations for an assortment of malt varieties of bread and discreteness in the operating mode of baking enterprises.

Socio-economic aspects of the use of innovative technologies in the production of bakery, pasta and confectionery products

This article reviews Russian industry experience in developing innovative technologies in the production of bakery, pasta, and confectionery products. The article analyzes innovative technologies developed in Russian institutes, universities, and enterprises of the bakery, pasta, and confectionery industries, in particular the state research Institute of Agriculture, Kuban State Technological University, Belgorod University of consumer cooperation, and Moscow state University of technology and management named after K. G. Razumovsky University (PKU), Moscow State University of food production. It is established that the state order system is focused on purchasing products at low prices and weakly encourages the introduction of innovative technologies into production. The main vectors of innovative transformations of bakery enterprises in the Russian Federation are the use of stoves, dough mixers, mixers, and non-traditional raw materials in the production of bakery products in order to increase the content of essential nutrients, improve the balance of essential essential nutrients, improve the quality and shelf life of finished products, and provide products with a functional orientation, which generally corresponds to global trends five years ago. Currently, consumers of bakery, pasta and confectionery products want to see in these products something more than sweetness, taste and aroma, they need confidence that the products will not cause harm to health, so one of the tasks set for technologists is to develop innovative products not only to expand the range, but also to improve the nutritional value of products.

Evaluation of consumer properties of grain of spring soft wheat selection lines

The article presents the results of studying 10 numbers of competitive variety testing in the Ryazan region in order to identify new breeding lines of spring soft wheat with high technological and baking indicators. The assessment carried out in 2017-2019 revealed that according to the yield the breeding lines 1036-09Н21 and 898-09Н125 exceeded the Agata standard variety (4.47 t/ha) by 0.61 t/ha and 0.48 t ha, respectively (LSD05 = 0.34 t/ha). Over the years of the research, the variety samples formed a glassy well-made grain with the nature of 770-817 g/l, with the protein content in the grain of 14.1-16.0 % and the mass fraction of raw gluten in the flour of 29-41 % of high quality (IDK 45-75 units). The greatest potential for protein accumulation in grain was possessed by the varieties Agata, RIMA, lines 539-10H163, 543-13H163 – 16.8-19.3 %. On the average, the falling number was relatively high 264-331 s, corresponding for wheat of the first and second classes. Lines 543-13H163, 539-10H163 and 898-09H125 exceeded the standard in terms of sedimentation value by 15-17 ml or 35-40 %. The specific work of the dough deformation in the samples varied from 305 a.u. up to 421 a.u., corresponding to the standards of strong or valuable wheat. It has been established that the volumetric yield of bread for lines 509-13Н148, 539-10Н163 and 543-13Н163 was 1633-1647 cm3, higher than the Agat standard variety by 16-17 %. Valuable material 539-10N163 and 898-09N125 that meets the requirements of flour-grinding and bakery enterprises has been developed. It has the following varietal characteristics: grain nature is more than 800 g/l, protein content in grain is 15-16 %, gluten in flour is 33-34 %, with the sedimentation indicator of 58-60 ml, the deformation energy of the dough of 389-421 a.u, the volumetric bread yield of 1523-1647 cm3.

АНАЛІЗ ФАКТОРІВ ВПЛИВУ НА ЕФЕКТИВНІСТЬ УПРАВЛІННЯ БІЗНЕСОМ ХЛІБОПЕКАРСЬКИХ ПІДПРИЄМСТВ

The purpose of this article is to study the factors of the external and internal environment of the bakery industry and their impact on business management processes. The main factors the development influencing of effective approaches to managing the bakery business are considered. The multifaceted nature of the problem of determining the factors influencing business management and organizational and technical features of the bakery industry necessitated the solution of a number of problems related to the definition of dominant factors influencing this process. Need further study of the definition of the main organizational and technological aspects of the development of the baking industry, taking into account which it becomes possible to determine the basic criteria for doing business in this type of economic activity. The necessity of studying and predicting the factors of influence on the management of business processes of bakery enterprises has been proved. The analysis researches of famous scientists and practitioners on the issues of determining the factors of external and internal influence on business is carried out. The leading role of environmental factors for the formation of an effective business management system has been determined. The analysis of the organizational and technical features of the development of enterprises in the baking industry is carried out. The factors are systematized according to the degree of influence on the processes of effective business management of bakery enterprises. The owners of the production of these products must first study the market and make optimal decisions about doing business primarily focusing on the external environment of the enterprise.

The Assessment of the Limit State of the Vacuum Piston Type Dough Divider by Oil Consumption

Introduction. Agriculture includes one of the branches of raw material processing, the final product of which is bread making. At the same time, the most complex operation in the technological chain of bread making is the division of the finished dough into billets of the same mass. This operation is performed by vacuum-piston type dough dividers. Under operating conditions, the service life of dividers is 30-40% lower than the manufacturer’s stated. In the technical documentation there is not point of the limit state of dividers, so they continued to be used with high costs of technological materials that determine the cost of the finished product. The purpose of the work is to determine the criterion for evaluating the performance of dough dividers and the limit value of the criterion. Materials and Methods. Evaluation of the technical condition of vacuum piston type dough dividers was based on the edible oil consumption of food line WP 32 (manufacturer AIMOL). To measure the mass of the consumed oil and the mass of the dough pieces, scales were used with an accuracy of ±0.1 g and ±1 g, respectively. Results. Based on the results of the analysis of the operation principle of dough dividers, the criterion of efficiency is called the oil consumption, which is responsible for the accuracy of weighing the dough through creating a vacuum in the suction chamber when filling gaps in the coupling of parts. When evaluating the technical condition of machines by manufacturing 300 test pieces configured for a mass of 500 g the maximum oil consumption is obtained equal to 218 g. According to the maximum oil consumption, the allowed oil consumption is determined to be 109 g. Discussion and Conclusion. It is established that at bakery enterprises, about 30% of used dough dividers have an over-extreme limit state and the accuracy in weighing the dough cannot be restored by increasing the oil consumption. However, starting from the oil consumption above the allowed value of 109 g, the machines need major repairs. The obtained values of the limit and allowed state of dough dividers are widely used in bakery enterprises to assess their technical condition.

RESEARCH AND ASSESSMENT OF THE ENVIRONMENTAL SECURITY OF BAKERY ENTERPRISES

The paper considers how to decrease the concentration of nitrogen oxides in gas emissions of bakery enterprises. Nitrogen oxides (NOx) formed in the course of burning natural gas are responsible for more than 90% of an enterprise’s hazard category. So, it has been determined how much NOx is contained in exhaust gases emitted at different loadings on the floor of the oven at an enterprise, this parameter being the main characteristic of the effectiveness of ovens and their impact on the environment. The paper presents the results of experiments that have allowed determining the regression equations describing how the NOx quantity per unit of output in an enterprise’s exhaust gases depends on the amount of the fuel consumed and on the loading on the floor of baking ovens. The procedure of the experiments has been described, and the numerical results have been presented and analysed. It has been established that when making a loaf of wheat-flour oven-bottom bread weighing 0.9 kg, with 70% loading on the floor of an oven (PPC1381), the nitrogen oxides concentration in combustion products is 212.00 μg/m3, and the specific NOx formation is
 292.25 μg/kg. The nitrogen oxides concentration is 152.00 μg/m3, and the specific formation is 306.00 μg/kg when the oven floor loading is 40%. If a similar range of products is baked in ovens Minel100 with the maximum-loaded and half-loaded oven floor, the production is accompanied by specific nitrogen oxide emissions of 239.50 μg/kg and
 247.80 μg/kg respectively. When enriched buns of 0.1 kg are baked in ovens BN50 with the maximum-loaded and half-loaded oven floor, the process is accompanied by specific nitrogen oxide emissions of
 209.20 μg/kg and 265.96 μg/kg respectively. The nitrogen oxides content in gases withdrawn from bakery ovens has been instrumentally measured. This has allowed obtaining regression equations of dependence of the specific NOx weight in gas emissions on the amount of fuel consumed and on the oven floor loading. It has been found that in the ovens considered, the nitrogen oxide formation per output unit decreased when the oven floor loading increased, because less fuel is needed to make up for the loss of heat accompanying the emission of fumes. The contributions of the argument parameters have been determined according to the regression model to estimate the quantitative dependence. The amount of nitrogen oxides depends on the oven floor loading. A mathematical model has been developed describing how nitrogen oxide formation depends on the oven floor loading and fuel consumption. The model can be used to introduce an industry standard of quantification of nitrogen oxides formed when manufacturing a unit of output.