The main directions of technical improvement of the bakery enterprise is. The main directions of development of the baking industry

The food and processing industry in Russia is one of the strategic sectors of the economy, designed to ensure a sustainable supply of the population with the necessary high-quality food.

Bread has been and remains one of the staple foods of the population of our country. The daily widespread consumption of bread allows us to consider it one of the most important food products, the nutritional value of which is of paramount importance. It provides over 50% of the daily energy requirement and up to 75% of the plant protein requirement.

During the transition period for regional level prerequisites were created for a radical modernization of the technical base of bakery, increasing the nutritional value and taste of bread. At present, bakeries have the opportunity to purchase any types of raw materials, materials, food additives, improvers; have well-trained managers, specialists, workers; are able (in the presence of investment resources) to install modern technological equipment in a short time.

However, at present, bakery enterprises are also facing serious problems that hinder their development. This is the rise in the cost of raw materials, and the impossibility of updating equipment due to their high cost, as well as rising prices for electricity and water, a high level of taxation, etc. All these factors lead to an increase in the cost of products and bakery enterprises are forced to raise prices for bread and bakery products.

The quality of products also suffers, since many enterprises, in order to increase their profits from the sale of products, either use cheaper, but low-quality raw materials, or violate the rules of the bread production process - which negatively affects the quality. finished products and hence the health of the population.

The correct organization of the production of bakery products and the economical use of resources in bakery are the priority tasks of the industry, the solution of which determines both the quality of products and the reduction of its cost, and consequently, the growth of profits of bakery enterprises, their competitiveness, the possibility of introducing new progressive equipment into production and the ability to exit to new consumer markets.

Thus, since bakery products are in constant and widespread demand among the population, bakeries have favorable conditions for increasing production volumes. However, only by properly organizing the production of bakery products, an enterprise can get positive results.

By consuming bread and bakery products, a person satisfies his energy needs by 40-50%, protein requirements by 30-40%, B vitamins by 50-60% and vitamin E up to 80%. According to the estimates of the State Statistics Committee of Russia, about 70 million people satisfy their food needs by 80% with bread.

The nutritional value of bread is determined by the content of individual components and energy value, taking into account the digestibility coefficient.

Bread made from various varieties of wheat and rye flour contains 40-50% moisture and 50-60% solids. The composition of dry matter includes carbohydrates (about 45%), a small amount of proteins (8-9%), as well as fats, minerals, vitamins and acids. The content of the main groups of nutrients in bakery products depends on the recipe.

The energy value of bread depends on the moisture content (the more moisture, the lower it is) and on the amount of individual dry matter components. Bakery products have a high energy value and, together with grain products, fill more than 40% of the body's daily energy needs.

The nutritional value of bread is the higher, the more fully it satisfies the body's needs for nutrients and the more precisely the chemical composition corresponds to the formula of a balanced diet. Baked goods provide one-third of the body's protein needs and a significant portion of the carbohydrate and B-vitamin needs.

At the same time, bread proteins are not complete: they lack the essential amino acids lysine and methionine. Therefore, in the process of bread production, its protein value is increased by enrichment with dairy products, proteins of legumes and oilseeds (soybean, sunflower). Thus, bread is a source of many essential amino acids for the human body: it satisfies the need for lysine by 19-21%, methionine by 20-22%, tryptophan by 36-40%.

The mineral and vitamin value of bread depends on the type of flour: the greater the yield of flour, the higher it is.

In bakery - one of the oldest industries Food Industry- to date, the terminology and the main groups of goods have historically developed. Over time, these concepts and definitions have stepped over the scope of production and are now widely used not only in technological manuals, but also in regulatory documents.

The classification proposed below includes not only a simple list of the assortment of bakery products, but also a range of features that characterize them, including weight, the main components of the recipe, and features of processing methods.

1) Bread - products weighing no more than 0.5 kg, the recipe of which usually includes only the main raw materials. The group includes pan and hearth bread made from rye, wheat flour and their mixtures.

2) Bakery products - from wheat flour with a mass of not more than 0.5 kg, the recipe of which, in addition to the main raw materials, usually includes sugar and fats in a total amount not exceeding 14%, as well as other types of additional raw materials. The group includes long loaves, rolls, challahs, braids, cod, rolls, rushes, etc.

3) Sweet products - from wheat flour of the highest and first grade; the recipe includes sugar and fats in a total amount of at least 14%, as well as other types of additional raw materials. The group includes muffins, bakery mix, bars, cakes, puff products, etc. Products of the group differ sharply in the types of additional raw materials and in the content of sugar (from 7 to 30%) and fat (from 7 to 25%), they have an inherent appearance (grade) shape and finish.

4) Lamb products - low humidity (not more than 19%) with a characteristic ring-shaped (or elliptical) shape; cooking ends with baking. The group includes bagels (weight of one product 20-40 g), drying (weight 4-10 g) and bagels (weight 80-100 g).

5) Straws and bread sticks - products of low humidity, the preparation of which involves, after baking, exposure for many hours at a certain temperature and humidity, cutting into slices and drying to a given moisture content (8-12%), The group includes crackers (product weight not less than 5 g) , simple and rich, and crackers (product weight is not more than 5 g).

6) Patty products - from wheat flour; filling is added during molding. The group includes pies (product weight not less than 200 g), open and closed, and pies (product weight not more than 200 g).

In Russia, by regions, there are today more than 10 thousand bakeries (including 1.5 thousand large ones) and bakeries capable of producing about 70 thousand tons of bread in assortment (more than 700 items), or 500 g of bread per person. Their capacity is approximately 25 million tons per year.

If we consider the volume of sales of bread and bakery products, we can see that in many regions of the country the share of bread consumption per capita is much lower than the norms for the consumption of wheat and rye bread, established by the Decree of the Government of the Russian Federation No. 192: men - 520.5 g / day, women - 348 g/day, pensioners and children from 7 to 15 years old - 301.4 g/day, children from birth to 6 years old - 137 g/day (Figure 1).

Figure 1 - Comparative assessment of the consumption of wheat and rye bread in the regions

A decrease in bread consumption may be due to the following factors:

Decrease in raw materials of the baking industry;

- "underconsumption", due to a significant decrease in the standard of living of the population, in which it is impossible even to purchase the necessary amount of consumer goods to maintain the vital activity of the body;

The transition of part of the country's population to home-baking (for example, in a number of districts of the Omsk region, a car delivering goods to rural shops brings sacks of flour instead of bread);

Growth of per capita monetary incomes, reorientation of the population's demand for the purchase of more expensive and high-grade foodstuffs.

The volume of bread production in Russia is reduced to unacceptable volumes from the point of view of the nutrition of the population. The population does not receive the required amount of bread, although it spends up to 10% of its income on its purchase against 4-5% even 15 years ago. In addition, there is a widespread increase in the consumption of flour per ton of bread due to a decrease in the mass of the loaf. For example, when the industry at one time was transferred to the production of bread weighing 800 g instead of 1 kg, losses in Russia amounted to about 50 thousand tons of flour. Now, due to the increase in the cost of raw materials, electricity and services, enterprises everywhere reduce the weight of a loaf or loaf so that the price increase is not so noticeable.

At all times, the dynamics of the consumption of bread and bakery products was considered an indicator of the standard of living of the people. On the one hand, if consumption was reduced, this indicated that the population began to eat more rationally. On the other hand, the actual value of bread consumption cannot be extremely low in a situation where "very many people can only afford bread and potatoes, or bread and tea."

It is logical to assume the possibility of illegal production of the analyzed products within the framework of industrial and small-scale bakery. This point of view is shared by many experts. According to V. Maltsev, Deputy Chief State Bread Inspector of the Russian Federation, "we consume bread within the limits of the recommended consumption rate, and the difference in production - 6 million tons - is the unaccounted products of mini-bakery." This "lost" bread is eaten by the population.

Based on the results of inspections conducted by the Trade Inspectorate, the following main violations were identified.

1) At enterprises producing bakery products:

Production and sale of low-quality bread and bakery products;

The mass of products is not indicated in the shipping documents (when weighing, the fact of a difference in mass was established);

Deviation from the mass established according to GOST in the smaller direction;

Negligence of production personnel (the mass of dough pieces is not controlled);

Mismatch appearance bread to the requirements of GOST; the invoices do not indicate the time of removal of products from the furnace;

Production of bread with violations of the requirements of sanitary rules;

Violation of the technological process of bread production (flour is not sifted);

Violation of the norms of storage of flour.

2) In the retail network:

Availability of expired bakery products for sale;

Dirty shelves where bread is stored;

Sale of low-quality products (bread has slips, cracks, vague shape, stale);

Lack of necessary equipment in the tent (scales, handouts, washbasin);

There are no agreements with enterprises supplying bakery products;

Improper storage of bread on racks (that is, "in bulk") or in the wrong place (in the vestibule).

Despite the absence of special measures to demonopolize such an industry as bread baking, the process of developing competition in the bread market is intensifying. The emergence of new economic entities that bake high-quality bread and compete with bakeries, an increase in the assortment and the availability of bread throughout the day, the absence of queues for bread, improved customer service - the emergence of a large number of retail outlets can be considered positive consequences.

Considering structure changes bakery industry industry and the development of market relations, it became possible to expand the range of bakery products in order to improve the diet of the Russian population.

In Russia, where bread is one of the staple foods, it is rational to balance chemical composition and energy value of bakery products. With this in mind, the creation of a wide range of new bakery products of reduced energy value, which have a preventive value, is very important.

In conditions when the ecological situation in a number of regions is unfavorable (soil contamination with radioactive substances, pesticides are contained in grain, microscopic toxic fungi are found in certain grain batches, etc.), in order to protect the health of consumers of bread and bakery products, regular production and strict state control over the quality of raw materials and finished products at bakery enterprises.

The main reasons for non-standard products at bakery enterprises are violations of the rules of the technological process, the use of cheaper, but poor quality flour, the uncontrolled use of bread and bakery product quality improvers. It is necessary to pay special attention to the latter. When using low-quality flour for baking, the correct use of improvers can improve the quality of bread. However, due to their incompetence or in order to extract more profit from the sale of bread, the dosage of improvers and the duration of fermentation and maturation of the dough are violated. The result is good bread. presentation and three-dimensional form, but inside the crumbling crumb; such bread cannot be cut with a knife, the taste leaves much to be desired.

It often also turns out that, despite the recipes and full-fledged products that have been sufficiently proven in practice, it will not be possible to obtain good quality bread. All failures are usually associated with a violation temperature regime when preparing dough and baking it. Therefore, it is necessary to strictly adhere to the recipes and the given modes, and accurately measure and weigh the consumable products - only then can we guarantee high quality of bread.

Main trends

Describing the general state of the baking industry, it should be noted first of all that the country's baking base, including enterprises of different capacities, profitability, various forms property, is currently able to provide the population with bread and bakery products both in quantity and in assortment.

In the last two years, there has been a steady increase in bread production. Exactly fifteen 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.

The progressive trend of increasing output continued last year, especially in the North Caucasus, the Volga region, the Urals and Western Siberia. A significant increase is observed in Moscow, in the Bryansk, Lipetsk, Ulyanovsk, Rostov, Sverdlovsk, Novosibirsk, Irkutsk and Magadan regions, in the Krasnodar and Altai regions. The process of increasing production in the Murmansk, Voronezh and Astrakhan regions has begun.

If we proceed from the norms of the approved consumer basket, then, according to the calculations of GosNIIKhP, the total increase should continue until the level of production and consumption of bread reaches 16.0 million tons per year. This is quite possible: the powerful production base of the baking industry in Russia, created by the labor of several generations, can and should be used to the full.

In the process of gradual restoration of production, a circle of enterprises with stable and reliable sales markets, a high level of organization of production and management, and competitive products began to emerge quite clearly. These factors have become key components of their success. Such, for example, is the Arkhangelskkhleb enterprise, which last years directed profits to the reconstruction of production, used loans to purchase new equipment, expanded the range of products. For sustainable sales organized its own commercial network, the production of bakery products at the plant in just one year increased by 11%, pasta - three times, the profitability of production more than doubled. Voronezh Bakery No. 2, which had previously reduced output by more than 50%, restored and surpassed the previous output of bakery products using modern methods management, organization of production and marketing, fully repaid debts, organized a bakery and confectionery workshop, introduced advanced technologies and new equipment. In difficult conditions of competition, four bakeries of Ryazankhleb produce a wide range of products, the volume of which in 2004 alone reached 105 million rubles, which is 40 million more than the previous year. This was facilitated by the systematic use of profits for development. Yaroslavl JSC "Ruskhleb" - a relatively young, but extremely actively developing enterprise - has found ways to grow in the face of a significant decrease in bread consumption in the city and fierce competition (there are 5 more bakeries in Yaroslavl). In the far from simple conditions of Moscow competition, the Experimental Bakery of the Research Institute of the Baking Industry is steadily developing, nevertheless, the assortment is constantly expanding and updating, new production facilities are being opened, and an intensive technical renovation of the enterprise is underway. It is gratifying that there are more and more such examples every year.

Industry issues

It should not be forgotten that the positive trend in production is taking place against the backdrop of an extremely disordered raw material market, aging fixed assets, non-payments, problems in machine-building complex and many others.

Under these conditions, many mills purchase grain in advance and provide bakeries with high-quality flour. This is how, for example, the mills of Moscow, St. Petersburg, the Krasnodar Territory and a number of other regions act.

But there is another experience as well. For example, in the Samara region, the price of flour remains one of the highest in Russia, while flour production capacity has doubled over the past two years. This is mainly due to the fact that the regional grain fund has not been created, in autumn it is exported from the region to other regions, and at the beginning of the year mill enterprises are forced to buy grain at high purchase prices from other regions.

It is not uncommon for non-standard grain to be processed due to weak control by special control bodies. At the same time, food grain resources are spent on fodder and other purposes. In 2000, for example, with the needs of bread baking of 10 million tons of wheat and rye and the country's resources of more than 35 million tons, flour from low-quality humanitarian aid grain and feed grains were used for baking bread. The shortage of grain of the required conditions gives rise to speculation, exorbitant prices of intermediaries, reduces the possibility of selecting grain according to quality indicators.

This is also facilitated by the actions of the administrations of a number of regions, which prohibit the export of grain outside the regions and force the processing of low-quality locally produced grain. For example, in one of the regions it is required to bake bread from flour made from local grain unsuitable for baking. At the same time, the regional grain inspection gives a positive conclusion about the quality of the flour. Basically, the activity of local authorities is aimed at limiting the profitability of enterprises and inter-farm or inter-regional ties. The federal government, however, does not prevent regional authorities from imposing bans on the export of grain.

Many bakeries themselves are forced to buy grain and process it in mills on tolling terms. This is done, for example, in Rostov, Voronezh, Samara and other cities of the country. In the Irkutsk region, infrastructure development also proceeds not from raw materials to production, but from production to raw materials. To solve the problem of grain, the Irkutsk bakery finances the process from the field to the counter, becoming at the same time an agricultural producer, a purveyor, a grain processor, and a bread producer.

This problem should not be considered simply among others. It should be recognized for the near future as a priority in terms of importance for the baking of the country as a whole. And we cannot do without the participation of the state. At the same time, a more explicit reliance on the Russian Union of Bakers, the Grain Union and the Union of Flour and Cereal Enterprises of Russia, on the scientific potential of GosNIIKhP and the All-Russian Research Institute of Grain is desirable.

There are also problems with the supply of other resources, such as gas and electricity. Due to the faulty organization of supply, when one organization carries out calculations, and the other - the supply of gas or energy, a situation of circular irresponsibility arises, and as a result, enterprises that regularly make payments suffer losses.

As a result of various kinds of restrictions, the lack of an effective regional policy in the field of bakery, the profitability of bakery production in Russia as a whole in 2000 was only 11.5%, while other, less significant industries have a profitability of more than 23.0%. Under such conditions, it is impossible to accumulate funds for the replacement of equipment, and the work of some enterprises generally becomes unpromising.

Fixed assets of bakeries is a separate and very painful problem. In recent years, there has been a progressive degradation of fixed assets. Their physical and moral depreciation reached 60%, and in some cases - 80% or more.

Today it is clear to everyone that the need for investments to replace obsolete equipment exceeds the real financial possibilities of many enterprises. The main obstacles are, as is known, in the areas of taxation, credit and financial relations, investment, and the practice of corporatization of enterprises. But first of all it is taxes. They reduce the profit remaining at the disposal of the enterprise. Currently, all taxes paid by most bakery enterprises absorb up to 90% of the profits received, and often the total amount of taxes paid exceeds the profit of the enterprise. In this regard, a number of measures are needed for preferential taxation of bakery enterprises, which contribute to ensuring the maximum tax rate, not exceeding 45-50% of the enterprise's profit.

The new Tax Code adopted by the State Duma will make it possible to solve this problem to some extent, and the practice of working under the new taxation conditions will show the need for additional measures.

Now more than ever we need the Bakery Law. However, the draft law proposed by the Russian Union of Bakers was rejected by the State Duma, while laws on licensing and control were easily adopted. For example, "Oh state control for the quality and rational use of grain and products of its processing", where bakery and pasta products were suddenly classified as products of grain processing.

As practice has shown, the number of controllers has never determined the quality of products, and their number has little in common with the real interests of the population. No one denies that there should be reasonable state control, however, the overorganized bureaucratic system that we have now, and the arbitrariness of controllers only harm the industry. The main factors that ensure the quality of bread should be its competitiveness, high quality of flour, modern technology, professionalism of workers, internal control and, most importantly, the demand of the population. Unfortunately, in recent years, the state has been increasingly tightening external control and increasing the number of controlling, licensing, certifying, supervising and other organizations. As a result, domestic bakery is turning into a powerless industry, and such concepts as investment, tax and customs policy, reliable supply of the industry with high-quality raw materials, cooperation with Russian and world bread science are relegated to the background. As a result, in 1999, out of 1,325 bakery enterprises accounted for by the State Statistics Committee in terms of profitability, 342 enterprises, i.e. 26% were unprofitable.

Thus, we have to state that the legally fixed social obligations of bakery enterprises to the population of the country are not fully consistent with their raw materials, material, technical, financial and legal resources.

Problem Solving Ways

Nevertheless, there are examples of a reasonable approach to the organization of the industry. In a number of regions, they take a balanced approach to the baking industry, taking part in solving problems and showing concern for the prospects for its development. For example, the Moscow Government created a centralized fund for the development of bakery, directing all income taxes to it, going to the local budget. This allows us to carry out active work on the expansion and technical renovation of the bakery production. In some periods, the renewal rate reaches 12% or more per year.

They began to act more actively in other regions. In the Samara region, where the city bakery with a capacity of 55 tons per day was closed, the construction of new bakeries was stopped and where the material and technical base over the past 10 years has developed only at the expense of small bakeries, a program for the technical re-equipment of the baking industry of the region has been developed at the state enterprise Samarahlebprom. The program found understanding among the regional authorities: it was adopted by the Board of the Department of Agriculture, received the support of the Department of Economics, and was approved by the Governor. If it is implemented, the region will receive an additional 20 thousand tons of bakery and up to 7 thousand tons confectionery in year.

Actively and independently carry out the development and implementation of development programs that ensure the output of production to a new technical and technological level and the development of new types of products, bakery and confectionery plant in Kazan, Kolomensky and Serpukhov bakeries of the Moscow region, enterprises of the Lipetsk region, Krasnodar Territory and other regions.

But to a large extent, the stabilization and successful development of the industry depends on the bakers themselves. As the experience of developed countries shows, cooperation and cooperation give better results than even competitive struggle.

The collapse in the early 90s of production territorial associations, technologically and economically connected enterprises led in bakery to the formation of deliberately weak bakeries and, as a result, to the formation of an imaginary competitive environment. The lack of a balanced mechanism of interaction between bakeries and bakeries in the regions causes mutual claims, unnecessary rivalry in most cases. The collapse in demand and production volumes, the lack of investment and working capital, the uncertainty of prospects inevitably dictate the need to search for new forms of cooperation and mutually beneficial cooperation.

The further development of the baking industry should be accompanied by a high intellectual potential of science and production, which cannot exist separately. Without implementation the latest technologies and modern technology, many bakeries will gradually become uncompetitive even in the domestic market. Problems with the financing of science, and we are talking not only about scientific research in the field of bread, inevitably lead and have already led the bakery production to a significant slowdown in its renewal. The country should have a clear technical policy in the field of food engineering and, in particular, for the baking industry. Analyzing the prospects for its development, one cannot remain only within the framework of one industry. Any development programs will begin to stall precisely because they will not be provided with appropriate equipment, and this will inevitably be accompanied by large financial costs. The time has come to move in the domestic engineering industry from the spontaneous policy that has shown its inconsistency to the state one.

The tax policy for the industry should be fair and clear; the raw material market is stable and affordable; the system of state control over the quality of bakery products is not excessive, but expedient.

Finally, we must make up our minds and make a decision on mandatory contributions to science, because voluntariness in this matter is nothing but empty words.

For this, the Government of the country, and the State Duma, and others government bodies and departments should revise the list of criteria in assessing the baking industry and its role in solving the socio-economic problems of the country. New state decisions are needed, such state practice that will make it possible to stop the decline in production everywhere, strengthen the role of science, give enterprises new incentives and create a market for bakery products that would fully meet the interests of the country's population

Describing the general state of the baking industry, it should be noted, first of all, that the country's baking base, including enterprises of different capacities, profitability, and various forms of ownership, is currently able to provide the population with bread and bakery products both in quantity and in assortment.

There are more than 10,000 bakeries in Russia (including 1,500 large ones) and bakeries capable of producing about 70,000 tons of bread a day, or 500 grams of bread per person. At the same time, up to 90% of the industry's production capacities are concentrated at 990 enterprises.

One of the features of the baking industry is the concentration of production capacities at large enterprises and, at the same time, the presence of a large number of small enterprises of various forms of ownership. The industry is represented by both newcomers - private bakeries, and former state-owned bakeries, which were corporatized during privatization. In Russia, the bulk of bread production is concentrated in large enterprises. More than 80% of all bakery products are produced here.

Bakery enterprises of relatively small capacity, which are commonly called mini-bakeries, have become widespread. At the same time, production at small bakeries increased by 11% (from 715 thousand tons to 772 thousand tons), but this volume is less than 10% of the total output in Russia.

In the last decade, approximately 200 out of 1500 bakeries have ceased to exist. Some bakeries found themselves in a very difficult position; a number of enterprises in the regions have been redesigned for the production of vodka; many dozens of bakeries reduced bread production by several times.

The food and processing industry remains investment-attractive for Russian and foreign businesses, this is demonstrated by the dynamics of investment in its modernization, which in 2005-2010 amounted to 905.7 billion rubles.

Demand for the products of industries producing socially significant food products(flour and cereals, bakery, fish, dairy, meat, sugar and oil and fat industries), has a stable character. This factor largely determines the development of the raw material base for these industries and the influx of investments in the modernization of the technological base of organizations in the food and processing industry.

According to Rosstat in 2011, the cost of bread made from wheat flour of 1 and 2 grades, including loaves, looked like this:

Table 1.

The structure of the retail price for bread made from wheat flour of 1-2 grades, including loaves.

Thus, the cost of bread is 70% of its value.

The decrease in the production of bakery products in the country, the fall in demand and the rise in costs, of course, have a negative impact on economic indicators the work of enterprises. The profitability of bakery production in 2006 was less than 10%, and the number of unprofitable enterprises, that is, in essence, bankrupts, is constantly increasing. Low profitability directly affects the prospects for the development of the industry as a whole. Thus, there is a downward trend in performance indicators of the Russian bakery industry.

Chapter 3. Problems and prospects for the development of the baking industry

Industry issues

The main problems of the baking industry are quality, assortment, technical equipment of enterprises. In industry, up to 50% of the total volume of flour with reduced baking properties is processed; large bakeries use continuous technologies that have a number of disadvantages, including those that affect the quality of bread.

In the conditions of the current economic crisis and the restructuring system of economic relations, the importance of improving personnel management is sharply increasing, which makes it possible to increase production efficiency through the purposeful development and reasonable use of human creative forces, increasing the level of his qualifications, competence, and initiative. At the same time, it is important for a manager of any level to know how his actions in personnel management are reflected in the final results of the enterprise, how they affect production efficiency, competitiveness and product sales.

V pricing policy the situation is complicated by mini-bakeries, which, with low profitability in modern market conditions, simply will not survive due to the high cost of bread produced at constant growth prices for electricity, water, raw materials. Nowadays, mini-bakeries can compete with bakeries only by reducing the quality of products: switching to “fast” technologies, changing the proportions in the original raw materials, etc. In market conditions, bakeries reduce the output of bakery products, and their market shares are occupied by mini-bakeries. The negative phenomena of the market elements associated with the conversion and liquidation of bakeries are manifested against the general background of a decrease in the production of agricultural products, including grain - the main raw material for the baking industry. According to experts, this year the country will produce 10-15 million tons of grain less than last year, when the yield was record. But last year's grain stocks were sold by resellers abroad with a profit of 30 billion rubles for them. Moreover, the grain was raked out so thoroughly that in the country the price of bread rose by a third, and the quality of bread began to fall everywhere. At all times in the world, grain speculation was ranked among the most serious crimes, but not in Russia.

Methods of qualitative competition, which reduce the importance of price as a factor determining the demand of the population, are associated with guaranteeing the impeccable quality of products, their originality and originality. In recent years, enterprises of the baking industry in Russia often face the problem of flour quality. In recent years, the structure of the production of grain, flour and bread has changed significantly, as well as their quality and consumption.

For baking flour that meets all requirements state standard, it is necessary to have a weighted average gluten content of at least 24% in the grinding batch. Only in this case, strictly observing the technological process of grinding wheat, it is possible to obtain baking flour with a gluten content in the highest grade of at least 28%, in grade 1 - at least 30%. If wheat gluten is less than 24% in the grinding batch, then flour is produced according to specifications with gluten content from 23% to 27%. In recent years, there has been a downward trend in the main indicators of wheat quality - protein and gluten.

In these circumstances, flour mills are forced to work in conditions of limited choice, since only in a number of regions flour is produced according to technical specifications. In general, in Russia, such flour is produced approximately 30% of the total.

The high price of flour and the ability to produce bread from flour according to specifications led to a decrease in the profitability of bakery enterprises, the suspension of work on the technical renovation of production, the departure of highly qualified personnel and, as a result, a reduction in the assortment and some deterioration in quality. However, this state of affairs does not stop the leaders of many regions, who demand, including from low-profit and close to bankruptcy enterprises, to keep the price of bread.

To create high-quality varieties for various purposes, it is necessary to strengthen scientific research on the molecular genetic foundations of the gluten complex of grain, develop a system for assessing, predicting and managing quality along the entire technological chain: seeds - grain - flour - bread. It is advisable to unite the efforts of scientists, breeders-practitioners, seed growers, grain producers and processors, representatives of professional associations and state quality control bodies around solving this problem.

A certain role in solving this problem is assigned to the creation of adequate quality regulations. The outdated database of documents regulating the use of resources (output rates, consumption of packaging materials, fuel, electricity, and much more) needs to be revised. The system of technical regulation will improve the culture of management, will contribute to the formation of an effective system for managing the processes of production, supply, marketing, and service. This is directly related to the formation of a network of business processes and the construction of a process management system, including regulations for the implementation of business processes, the development of regulations on departments, job and work instructions that meet the requirements of business processes. As a result, it can be assumed that there will be an improvement in the quality of bread and bakery products. Transformations in the field of management are necessary, as they are the basis for the dynamic development of enterprises.

Today, the village, the main producer of grain, is also suffering. Compared to last year, 10 million hectares of arable land remained unsown. The agricultural machine park has over 70% wear and tear. From the decrease in the level of mechanization in agriculture the country annually loses up to a third of the harvest by 120-150 billion rubles. All this affects the state of the country's complex bakery economy, which is already going through difficult times.

If we consider Russian market industrial equipment as a set of social and economic relationships between consumers, producers and intermediaries, it is possible with full confidence say that in reality the process of interaction between market participants has not yet begun. With a large number of companies - intermediaries and companies - manufacturers of equipment for the production of bakery and confectionery products, the market does not have a sufficient number of proposals that can satisfy all consumer needs. This situation contributes to a fairly easy entry into the market and exit from it. At the same time, almost every new market participant can find their own consumer niche here and organize effective work.

The financial and economic activities of bakeries are negatively affected by unstable prices for raw materials and materials, unstable flour quality, limited profitability of production, and administrative interference in the economy of enterprises. In most regions, the issue of creating the necessary stocks of grain for baking is not being resolved, which indicates the absence of a clear policy in the matter of sustainable provision of the population with bread. The bakery industry has sharply reduced its participation in the financing and development of scientific research, using only the developments of past periods. results scientific activity GOSNIIHP due to poor awareness is extremely underused at Russian bakeries.

Current state technological equipment of bakeries and bakeries is alarming. The wear rate of equipment in bakeries and bakeries is 65-75%, and these percentages continue to increase. Only 30% of enterprises are in a satisfactory condition, a significant part of the technological equipment has been in operation for more than 20 years. The main equipment (baking ovens) was developed back in the 30s.

One of the major challenges faced by bakeries is the severe lack of investment, with the bakery industry being one of the least investment-attractive sectors of the food industry. Despite the steady demand for bread and bakery products, the impact of such negative factors as the relatively low performance indicators of a large bakery business and the policy of curbing prices for mass varieties of bread (grades 1 and 2), which are practiced by regional authorities, do not lead to an increase in investment activity in this industry.

Thus, due to the decline in production over the past 10 years, the production of bakery products has significantly decreased, and also due to profitability restrictions (in the regions), most enterprises do not have funds not only for technical re-equipment, but also for replacing worn-out equipment. Since equipment for the baking industry is constantly being improved, its wear and tear at enterprises and limited financial opportunities predetermine the industry's lag in its development.

Low level of utilization of existing production capacities, caused by a decline in production and sales volumes. In connection with the growth in the number of bakery enterprises, increased competition, with a decrease in the volume of products, the use of production capacities is reduced.

Power of enterprises in the industry as of the end of 2010 is 25 million tons. in year. In 2010, enterprises produced 7.702 million tons. bread and bakery products. Thus, the capacities of most bakery enterprises are used by 30-40%. This negatively affects the price competitiveness of manufactured products, since the share of semi-fixed costs (depreciation of fixed assets, salaries of management personnel, expenses for the maintenance of buildings and equipment, repairs, etc.) in the cost of a unit of production increases. Accordingly, the prices for bakery products are rising.

The reduction in the use of production capacities in bakery enterprises is caused by a number of reasons:

The lack of flexible technological chains that allow equipment to stop in the event of a drop in demand, as well as the impossibility of baking products of different weights in one oven, which reduces their loading and productivity;

High energy intensity of furnace equipment operating on a continuous cycle;

The capacity of the existing equipment is designed for the production of a large daily volume of products, which makes it difficult to use it effectively for the production of small series;

Lack of rhythm in the delivery of raw materials, which leads to a halt in production and a disruption in the fulfillment of requests trade organizations;

The liberalization of prices and the absence of state control allowed enterprises to increase profits and profitability of production not by increasing output, introducing the latest technologies, but by raising prices;

The lack of a market behavior strategy has led to a deformation of production, i.e., bakery enterprises operate as a handicraft workshop with low economic efficiency, weak technical and technological base.

These issues have also been brought to the attention of government agencies. 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". We will consider their forecast in the next chapter.

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 Russian bakery industry is one of the leading food industries in the agro-industrial complex.

In Russia today there are more than 10 thousand bakeries (including 1.5 thousand large ones) and bakeries capable of producing about 70 thousand tons of bread in assortment (more than 700 items), or 500 g of bread per person. Their capacity is approximately 25 million tons per year.

In recent years, the working conditions of the baking industry have changed, and above all, organizationally. 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 bread consumption in Russia is 120-125 kg per year (325-345 g per day), including 98-100 kg per year (245-278 g per day) for the urban population, 195-278 g per day for the rural population. - 205 kg per year (490-540 g per day). These norms depend on age, gender, degree of physical and mental stress, climatic features of places of residence.

If we consider the volume of sales of bread and bakery products, we can see that in many regions of the country the share of bread consumption per person is much lower than the consumption rates for wheat and rye bread, established by the Decree of the Government of the Russian Federation No. 192.

A decrease in bread consumption may be due to the following factors:

ь reduction of raw materials of the baking industry;

l “underconsumption”, due to a significant decrease in the standard of living of the population, in which it is impossible even to purchase the necessary amount of goods of daily demand to maintain the vital activity of the body;

- the transition of part of the country's population to home-baking (for example, in a number of districts of the Omsk region, a car delivering goods to rural shops brings sacks of flour instead of bread);

ь growth of average per capita monetary incomes, reorientation of the demand of the population for the purchase of more expensive and high-grade foodstuffs.

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, it is necessary to take into account the demand and needs of different groups of the population more than before.

The task of increasing the volume of bread consumption 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 quality. finished products.

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, long-term storage bread (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:

l ensuring the safety of agricultural and food raw materials, food products;

Reduced morbidity in children due to malnutrition and pollution environment;

ь reduction of Russia's food and raw material dependence on foreign countries;

l environmental protection in the production of food products;

l environmentally friendly food products of a new generation for mass and dietary purposes, taking into account modern hygienic requirements;

ь fundamentally new technologies based on the use of non-traditional methods that accelerate the process;

l scientific basis for the creation technological processes production of new generation baby food products.

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

ь modeling of a rational assortment of bread products for individual regions, taking into account their climatic, demographic and other characteristics;

l 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 implementation.

bakery industry Russia belongs to the leading food industries of the agro-industrial complex. At present, there are over 10,000 bakeries(including 1.5 thousand large ones) and bakeries producing daily about 70 thousand tons of bread per assortment(more than 700 titles).

Consumption bakery products in Russia, on which production volumes depend, has been declining for a number of years and reached a minimum in 2002, when, according to official data, only 57 kg were produced and sold bakery products in terms of one person per year (in 1995 - about 77 kg). The consumption rate of this product is over 100 kg per person per year.

Level of average per capita consumption bakery products in Russia for many years was 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 year ( 490–540 g per day). These norms depend on age, gender, degree of physical and mental stress, climatic features of places of residence.

Modern bakery is a highly mechanized enterprise. At present, the problems of mechanization of production processes, from the acceptance of raw materials to the loading of grain into motor vehicles, have been practically solved.

On many bakeries installations for bulk reception and storage of flour, fat, yeast milk, salt, sugar syrup, whey were installed, new methods for transporting bulk raw materials based on flexible elements were introduced. Further introduction of progressive methods of transportation and storage main and additional raw materials at bakeries is an urgent task.

It is important to introduce better methods dough preparation. A feature of such methods is the reduction in the duration dough fermentation, which allows to reduce the cost of flour solids, reduce the need for containers for fermentation to reduce the power consumption of the equipment. Process intensification dough fermentation achieved by increasing the dosage of pressed yeast, using instant yeast, increasing the intensity of dough mechanical processing during kneading, the use of various improvers that speed up the maturation of the dough.

Widely used traditional methods preparation of wheat and rye dough on large thick sponges and sourdoughs, on liquid sourdoughs and sourdoughs, providing high quality finished products, including taste and aroma, highly valued both in Russia and abroad. Use of heavy machining during kneading reduces the duration dough fermentation prepared in these ways. There is an appropriate hardware design of these technologies that provide comprehensive mechanization production, full mechanization of the labor-intensive process dough preparation.

Currently in Russia, approximately 60% of all bakery products produced on complex mechanized lines. These are production lines. pan bread, round bread, loaves, as well as bakery and fancy products. An important role in the mechanization of processes on production lines is played by manipulators: dividing and landing machines, tape and other landing devices. One complex-mechanized line can be operated by one person. At advanced enterprises, one person serves 2-3 lines. In the main production, the level of labor mechanization is approximately 80%, labor productivity is 65.5 tons per person.

However, on many bakeries manual labor is still used cutting dough, when placing test pieces in the final cabinet proofing, transfer of spaced blanks to the hearth of the furnace, stacking bakery products in trays and transportation of trolleys and containers. Therefore, an important task is the technical re-equipment of such enterprises.

For domestic bakery industry characterized by a high concentration of production, in which it is difficult to maintain freshness bakery products and prompt delivery of them to the trading network.

In recent years, the working conditions of the baking industry have changed, and above all, organizationally. Almost all bakeries and bakeries became privatized joint stock companies. On the bakeries market relations are formed, the laws of competition begin to operate.

The new working conditions of the baking industry require new approaches to the development assortment products. If earlier range 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 assortment and demand. At the same time, it is necessary to take into account the demand and needs of different groups of the population more than before.

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

In the new economic conditions, there are prerequisites for the introduction bakeries producing a wide assortment of bakery and flour confectionery. Currently, the issue of domestic equipment for bakeries with a productivity of 0.2–5.0 tons per day. These enterprises allow to develop a wide assortment of bakery products and sell them fresh directly in stores at these bakeries. To provide this production with equipment, new machines have been developed that are included in the equipment sets. for bakeries low power.

One of the most important areas for increasing production efficiency and improving product quality bakery industry– creation of a rational structure of enterprises in the industry, mechanization and automation of 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 modern technologies storage of bakery products and the creation of automated devices to control the properties raw materials, semi-finished bakery products and quality of finished products.

According to current trends nutritional sciences range bakery products should be expanded with the release of high quality products and nutritional value, dietary bakery products and products of low humidity.

Output volume dietary products 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 is low, of bread long-term storage (from 3 to 30 days) for people living in hard-to-reach and remote areas, in conditions of man-made disasters, emergencies, special contingents, etc.

For the production of such products, special composite flour mixtures with bran, germ meal, crushed and flattened grain, vitamin and mineral components, biologically active additives are used.

In the new conditions, great importance and development is acquiring packaging of bakery products, which protects them from premature drying, preserves consumer freshness, improves the sanitary and hygienic conditions of their storage and increases the terms of implementation.

One of the main tasks of the industry is technical renewal, as wear and tear equipment v bakery industry, including bakeries, reaches 80%.

characteristic feature modern period is a critical approach to the technology of dough production in a continuous way and restoration in many cases of classical technology, which improves the palatability of bread, enhances its aroma and ability to keep fresh for a longer time.

An important role in providing the population bakery products play bakeries low power. They produce approximately 20-25% of the total volume of bakery products produced in Russia per year. One of the priority areas in the development of technological processes at small enterprises is baking products from frozen dough pieces.