Analysis of the baking industry. Main trends in the development of the baking industry. Key market participants

The baking industry in Russia is one of the leading food sectors of the agro-industrial complex. Production base of the baking industry Russian Federation includes about 1,500 bread production factories and more than 5,000 mini-bakeries, which provide an annual production of approximately 21 million tons of bread products, including about 12.7 million tons produced at large bakeries.

Baking is a popular and profitable business.

The bakery industry is always attractive to investors because the demand for bread may change, but never decrease.

Over the past 3-4 years in the domestic market, for objective reasons, there has been a tendency to reduce the production and consumption of bread by an average of 2-4% annually, and, conversely, a tendency to increase the production and consumption of butter and confectionery products by an average of 6% annually.

The level of average per capita bread consumption in Russia is 120--125 kg per year (325--345 g per day), including for the urban population 98--100 kg per year (245-278 g per day), for the rural population 195- - 205 kg per year (490--540 g per day).

These norms depend on age, gender, degree of physical and mental stress, and climatic characteristics of places of residence. The most popular types of products on the bread and bakery products market are rye bread, bread made from first-grade wheat flour, bakery products from premium wheat flour and wheat bread from premium flour, which account for about 80% of the total market volume.

Bread and bakery products are essential goods, and bread baking is a socially important sector of the economy: by producing traditional varieties of bread, enterprises provide cheap bread to a large number of people. Now on the Russian bread market there are main types of bread (black, white, round, loaf and loaf), and an emerging premium category (baked goods with a limited shelf life, content of minerals and organic elements, low-calorie varieties, etc.).

Currently, a decrease in consumption has been recorded, which occurs not only due to the slow reorientation of buyers from traditional bakery products to more expensive types of bread, but also due to an increase in the well-being of the population. The trend over the past few years has been a general decrease in bread consumption, with a simultaneous annual increase in interest in premium products.

The most important selection criteria for consumers when purchasing bakery products are product freshness, price, packaging and appearance. The main criteria for choosing a place to buy bread and bakery products is proximity trading enterprise to the place of residence or work, as well as the opportunity to purchase other food products at one point, so three quarters of purchases of bakery products are made in shops and supermarkets.

Against the backdrop of declining bread consumption in last years manufacturers note the increasing influence of retail chains pursuing policies low prices and actively developing own production bakery products in mini-bakeries. These enterprises create serious competition for bakeries, offering a wide range of freshly baked products.

In the city of Bryansk, the largest share in the structure of the food processing sector is occupied by bakery enterprises. In 2015, the city produced 58.2 thousand tons of bread and bakery products, which is 0.8% more than the 2014 level.

Today, the production of bakery products - one of the most important strategic sectors of the food industry - is going through difficult times. With the advent of reform and privatization, many production facilities in the baking industry were repurposed to produce more profitable, competitive and marketable goods, while others were liquidated. Some bakeries are currently in a state of bankruptcy or close to it, and low profitability does not allow more promising ones to develop successfully.

In the early 90s, the grain industry found itself in a market crisis. Almost all bakeries were federal unitary enterprises, but with the beginning of the so-called reforms, the state abandoned its strategic influence on the baking industry. Bakeries became closed or opened joint-stock companies, and only a few remained state unitary enterprises.

In addition to privatization and targeted bankruptcy, the grain industry was faced with acute problems of a systematic shortage working capital, the impossibility of updating equipment, solve social problems. The most promising bakery enterprises were those that were built in the 70-80s of the last century. Only a few enterprises over the last decade have managed to carry out large-scale reconstruction, update equipment, and open new production facilities.

IN pricing policy The situation is complicated by mini-bakeries, which have low profitability in modern market conditions they simply will not survive due to the high cost of produced bread with the constant rise in prices for electricity, water, and raw materials. Nowadays, mini-bakeries can compete with bakeries only by reducing the quality of products: switching to “fast” technologies, changing the proportions of the original raw materials, etc. In market conditions, bakeries are reducing the production of bakery goods, and mini-bakeries occupy their market shares.

Negative market phenomena associated with the repurposing 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 a record one. But last year's grain reserves were sold abroad by resellers with a profit of 30 billion rubles. Moreover, the grain was raked out so thoroughly that bread prices in the country increased by a third, and the quality of bread began to fall everywhere. At all times in the world, speculation in bread has been ranked among the most serious crimes, but not in Russia.

Today the village, the main grain producer, is also suffering. Compared to last year, 10 million hectares of arable land remained unplanted. The agricultural machinery park has over 70% wear and tear. From a 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 also affects the state of the country’s complex bakery industry, which is already going through difficult times.

Among the main difficulties experienced by bakery enterprises at present, the following most acute problems are highlighted: high level of taxation and high energy tariffs, and there is also the problem of underdeveloped market infrastructure, especially when supplying bread to remote settlements. This sector of the market has not yet been developed due to its unattractiveness due to high transport costs, lack of equipped sales points (many stores in small populated areas currently closed) etc.

Despite the absence special measures By demonopolizing an industry such as bread baking, the process of developing competition in the bread market will intensify. Positive consequences can be considered the emergence of new business entities that bake high-quality bread and compete with bakeries, an increase in the range and availability of bread throughout the day, the absence of queues for bread, improved customer service - the emergence of large quantity retail outlets. However, positive changes in the bread market are accompanied by negative aspects: high rates rising prices for bread compared to other food products, and the fact that bread is mainly purchased in tents, where sanitary standards, not in bakeries or shops. To improve the supply of bread in remote settlements, it is necessary to provide benefits to business entities. Bread prices should be free, reflecting all costs of its production, from agricultural producers to the baking industry and trade.

The state order should apply only to those volumes of bread that are necessary to supply hospitals, schools, etc. Intervention government agencies V economic activity enterprises can lead to negative consequences for business entities and the market situation.

The baking industry is one of the most material-intensive sub-sectors of the agro-industrial complex, which significantly increases the importance of measures rational use all types of raw materials.

Economical use of resources in baking has always been a priority for the industry and scientific research.

IN general outline the consumption of grain resources is determined by the following factors:

• - total volume of production of bread and bakery products;
• - range of manufactured products;
• - mass (weight) of a product unit;
• - moisture content in bakery products;
• - technological costs and losses;
• - use of additives.

These factors are, in principle, known to all bakers, and they always take them into account when organizing production.

The priority areas of scientific research to solve the main problem are:

• - development of a range of products with increased nutritional and biological value;
• - use of non-traditional raw materials and food additives;
• - creation of new progressive resource-saving technologies.

Introduction

The development of the food industry decisively determines the state of the entire national potential, the level of food security of the region and the country as a whole and the socio-economic situation in society. The strategic importance of the industry is determined by the fact that the consumer of its products is every resident of the country, therefore the problem of fully providing the population with food products is largely solved by the efficiency of the development of the food industry. It is through the products of the food industry that high-quality food resources are created and strategic food reserves are formed, and the food security of the regions in particular and the country as a whole is ensured. However, the problems that arise in it are contradictory and have not been sufficiently studied, and promising directions for improving development need to be systematized and are of particular interest.

The baking industry is the most important a branch of the food industry that produces various types of bread, bakery and lamb products, medicinal and dietary bread products, butter and simple crackers. Bread is the oldest human food that consists of several ingredients and requires a lot of labor to prepare. Perhaps it was the need to grow bread that forced man to move to a sedentary life from hunting and gathering. The importance of bread and bakery products in human nutrition is actually enormous. Bread contains many vital nutrients, such as: proteins, carbohydrates, fats, vitamins, mineral compounds, dietary fiber. With daily consumption of bread, a person can fully satisfy the need for dietary fiber, half for carbohydrates and B vitamins, iron and phosphorus salts, and a third for proteins and calories. The chosen topic is of particular relevance for Russians. Historically, bread is the basis of our nutrition; it’s not for nothing that our ancestors said: “If there is bread, there will be lunch.”

The object of study is the development process of the baking industry. The subject of the study is the bakery industry.

The purpose of the work is to study the state of the baking industry and the prospects for its development in the Russian Federation.

For implementation specified purpose We set the following tasks:

· consider the need for the baking industry;

· give its characteristics;

· become familiar with the problems of the baking industry and ways to solve them;

· explore the prospects for its development

In this regard, we use methods such as analysis of documentary sources, observation, comparison and modeling.

Chapter 1. The importance of the baking industry in the food complex of Russia

Most domestic enterprises, as a result of the uncompetitiveness of their products in the global and domestic markets, especially in connection with the appearance on the market of higher quality products from Western companies, are poorly adapted to the requirements of the modern market. Problems of business efficiency are of particular importance for socially significant industries focused directly on meeting the needs of the population: food and light industries, housing and communal services, etc.

The Russian food industry unites about 30 industries, which are characterized by certain biotechnologies for manufacturing products and various organization of production. The economic and food security of the country and the health of the population largely depend on the results of the work of food industry enterprises. The goal of developing the food industry from the perspective national interests is to meet the needs of the country's population for high-quality food products. Thus, the food industry is a strategic industry.

The baking industry is one of the leading food sectors of the agro-industrial complex and performs the task of producing essential products. In Russia, bread is an essential product; everyone buys it regularly, everywhere. The supply of the most affordable food product for all segments of the population depends on how efficiently the industry functions and develops.

Bread as a staple food product can satisfy up to 30% of a person’s caloric needs and serves as a source of proteins, vitamins, dietary fiber and minerals. Doctors assign a special place to the importance of bread and bakery products in human nutrition. They argue that the average daily bread consumption should be at least 250–350 g, depending on the age and body weight of the person. Thanks to various calculations, scientists have determined that currently people in different countries of the world consume bread products from 150 g to 500 g per day.

Thus, bread baking is a socially significant sector of the economy. Most bakeries that produce basic types of bread solve the important strategic task of providing cheap bread to as many people as possible. There are about 18 thousand enterprises in this industry, of which more than 50% are small bakeries. Today, large bakeries are able to satisfy the population's need for bread almost everywhere, since today their capacities are not fully utilized. However, the growing demand of the population for freshly baked products, dietary and therapeutic-and-prophylactic products makes it necessary and expedient to build small workshops and bakeries with a small distribution radius of products.

Chapter 2. Current state of the baking industry and indicators of its development

State of the Baking Industry

Now on the Russian bread market there is both the legacy of the USSR - traditional types of bread - black, white, round, loaf and loaf, and the premium category that has been emerging in recent years - bakery products with a limited shelf life, content of minerals and organic elements, low-calorie varieties, etc. .P. The consumption of bread and bakery products is primarily related to the well-being of the population, with the growth of which the Russian consumer is moving from cheap and high-calorie food to more expensive products.

According to the Institute of Nutrition of the Russian Academy of Medical Sciences, the level of consumption of this important food product in our country was not the same in different years and depended, first of all, on economic situation in the country and the income level of the population.

Figure 1. Bread consumption per capita.

Thus, as can be seen from Figure 1, during periods of crisis (for example, 1998 and 2010), there is an increase in the consumption of bread products.

Currently, the industry produces about 7.089 million tons of bakery products of 5 thousand items. Flour confectionery products occupy second place in terms of production volume. In addition, they are produced in significant quantities by the baking industry. The range of flour confectionery products is extremely diverse. Thus, the cake and pastry industry produces more than 400 items.

In general, the Russian market of bread and bakery products is conditionally divided into two segments: a segment that includes products with long-term storage (products with low humidity, semi-finished products), and a segment of products with short-term storage (main varieties of wheat, rye, rye-wheat bread, pies and so on.).

As of the beginning of 2012, the market structure according to the given segmentation remained practically unchanged compared to the previous year: the share of the segment of non-perishable bakery products was slightly more than 94%; the share of the shelf-stable bakery products segment was at the level of 5.5% of the total market volume (Fig. 2).

Figure 2. Structure of the bread and bakery products market by segment in physical terms in 2011, %.

The market is segmented in more detail by types of bread and bakery products. The following segments are distinguished on the Russian market of bread and bakery products: baked goods made from wheat flour, bread made from a mixture of rye and wheat flour, baked goods made from rye flour, rich bakery products, low-moisture bakery products (crusted lamb products), dietary bakery products, pies, pies, donuts and other baked goods. (Fig.3)

Figure 3. Segmentation of bakery products, %

The segment of products made from wheat flour is the largest in the Russian market of bread and bakery products: its share in the production structure in 2010 exceeded 47%. Rye-wheat and wheat-rye products formed more than a quarter of the supply of bakery products on the market. Sweet bakery products and rye flour products accounted for 4.5 and 4.7% in the production structure, respectively. The share of low-moisture products (crackers, bread rolls, bagels, breadsticks, straws) accounted for a little more than 3%. Dietary products in the total production amounted to 1.2%, and pies, pies and donuts - about 0.6%.

The most popular types on the market of bread and bakery products are still rye bread, bread made from first-grade wheat flour, bakery products from premium wheat flour and wheat bread from premium flour, which account for about 80% of the total volume of this market.

In 2010, retail sales of bread and bakery products increased by 8.5% in value terms compared to 2009. Retail sales increased by 29.7 billion rubles and in the fourth quarter of 2010 reached 128.7 billion rubles. In the first three quarters of 2011, retail sales fluctuated between 95.2-98.7 billion rubles (Fig. 4), and by the end of the year they reached 145.7 billion rubles.

Figure 4. Dynamics retail sales bread and bakery products by quarter in 2010-2011, billion rubles.

Thus, in general, in 2011 sales increased by 15.1% and amounted to 436.1 billion rubles.

In 2011, there was a slight increase in the population's effective demand for bread and bakery products. However, demand continued to shift towards simple mass-produced varieties of bread. As before, the main criterion for consumers when choosing bread is its freshness. In second place are the price and the specific manufacturer. Buyers pay great attention to the presence of various additives in the product. The weight, size, shape of the bread and any recommendations for its purchase are much less important.

The annual significant increase in sales in the fourth quarter is explained by the fact that in the summer months of the year, bread consumption is partially replaced by the consumption of new harvest fruits and vegetables. While in the fourth quarter, consumers have a need to replenish the body's energy reserves, which is associated with a gradual decrease in air temperature, and it is bread and bakery products that act as a source of replenishing this energy. In addition, during this period, citizens and public catering establishments accumulate bread reserves for the long New Year holidays.

The increase in production volume, change and improvement of the assortment is ensured by a corresponding increase in capacity, which is planned to be carried out primarily as a result of reconstruction and technical re-equipment operating enterprises, updating and modernization of equipment, accelerating the replacement of obsolete equipment, rapid introduction into production of the latest achievements of science and technology, construction of new large enterprises.

Workers in the confectionery industry have done a lot to create and implement advanced modern equipment and technology that ensures the creation of complex mechanized production lines, which are the most advanced form of production organization and provide conditions for the creation of automated enterprises.
Further production of confectionery products should be associated with a regime of saving raw materials, material and fuel and energy resources. Saving raw materials, in turn, is aimed at reducing the sugar intensity of flour confectionery products as a result of revising recipes to reduce losses of raw materials, reducing the production of sugar-intensive products, and using local and non-traditional raw materials.

In 2011, manufacturing companies produced 6.6 million tons of non-perishable bakery products, which is 97.8% of the 2010 figure.

Regions with largest volumes production of flour products in 2011 was St. Petersburg, Kemerovo region, Krasnodar region and Chelyabinsk region. St. Petersburg's share in the structure Russian production flour confectionery products amounted to 7.5%, Kemerovo region - 6.0%, Krasnodar Territory - 4.7% and Chelyabinsk region- more than 4%; The shares of the Moscow, Omsk regions and Moscow are in the range of 3.4 - 3.5%.

In June 2012, 544 thousand tons of non-durable bakery products were produced, which is 98.4% by June 2011. As for the production index, in the first half of 2012 compared to the corresponding period in 2011, it stood at 98.4%.

Almost the entire market volume in physical terms is represented by products of domestic manufacturers. The share of foreign products was 0.15%. During 2009-2011, the share of imports on the Russian market of bread and bakery products ranged from 0.11 to 0.15%. In the current year 2012, after Russia's actual accession to the WTO, the share of imports in the market is projected to increase to 0.18% (Fig. 5).

Figure 5. Dynamics of the share of imports in the market of bread and bakery products in physical terms in 2009-2012, %

Russia's entry into the World Trade Organization will undoubtedly affect further development Russian market bread and bakery products.

The baking industry of Kazakhstan was entirely created during the years of Soviet power. At the initial stage of development, the industry was dominated by small enterprises with a production capacity of up to 3 tons per day, which, accounting for 78.3% of the total number of enterprises, produced only 14.1% of all bakery products. The growth of the urban population of the republic required the transformation of baking production from a handicraft into a mechanized industry. In the context of the transition to a market economy in the baking industry, compared with other food industries, there was rapid growth small businesses due to a number of reasons. First of all, the consumption of bread and bakery products grew as the most affordable product in conditions of low purchasing power of the population, which required an increase in the output of bakery products. According to statistics, per capita consumption of bread products increased to 200 kg by 2005, with a significant reduction in the consumption of other food products (meat, dairy, fish, eggs, vegetables and fruits). In 2000 There was a decrease in the level of consumption of bakery products, which is not a progressive trend, since there was no simultaneous increase in the consumption of other food products. In 2005-2011, there was an increase in the consumption of most essential food products, as a result of which in 2011, per capita consumption of bread products amounted to 10.4 kg per month (1.2 kg or 13% more normative level), oils and fats - 1.6 kg (by 0.85 kg or by 113.3% more than standard), meat and meat products - 5.5 kg (1.3 kg or 19.1% less than the standard), fish and seafood - 0.6 kg (0.7 kg or 40% less than the standard), milk and dairy products - 19 kg (14.75 kg or 43.7% less than the standard), eggs - 12.5 pcs. (11.8 pieces or 48.6% less than the standard), fruits - 4.5 kg (5.4 kg or 47.8% less than the standard), vegetables - 7.3 kg (4.9 kg or 40.2% less than the standard), potatoes - 4 kg (4.1 kg or 50.6% less than the standard), sugar, jam, chocolate, confectionery - 3.2 kg (0.1 kg or 3.2% less than the standard). Thus, for only two of the ten most important food products there was an excess of consumption standards, which indicates the presence of serious problems with ensuring food security in the republic.

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

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

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

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

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

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

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

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

In this regard, the wheat grinding scheme has been improved to obtain high-vitamin flour. Since it was shown that the scutellum and germ are especially rich in vitamin B1, flour millers sought to build a technological scheme for grinding grain in such a way that, if possible, the maximum amount of these parts of the grain would end up in flour.

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

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

The nutritional value of bread can also be increased by using cereal germs and gluten preparations.

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

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

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

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

There is a known technology for the production of bread using sprouted wheat sprouts. This technology includes washing whole wheat grains, soaking the grain in water, sprouting until sprouts 3-5 cm high appear, grinding, adding water to the crushed mass at a ratio of 1:2-1:5, separating the aqueous extract from the crushed mass. The dough is kneaded using the resulting aqueous extract with the addition of flour, salt, yeast, dry wheat gluten 10-20% by weight of flour, whey protein concentrate 5-10% by weight of flour. Then fermentation, cutting, shaping, proofing and baking are carried out. This method bread production allows you to improve the quality of bread, increase the protein content in it, and also enrich the bread with dietary fiber, without deteriorating in quality.

Among the promising areas in the baking industry, I would like to bring to your attention the use of dry wheat gluten in baked goods.

The food and processing industry of 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 products.

Bread has been and remains one of the main food products 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 more than 50% of the daily energy requirement and up to 75% of the vegetable protein requirement.

IN transition period at the regional level, the prerequisites were created for a radical modernization of the technical base of bread baking, increasing the nutritional value and taste of bread. Currently, bakeries have the opportunity to purchase any types of raw materials, materials, food additives, improvers; have well-trained personnel of managers, specialists, and workers; are capable (subject to the availability of investment resources) of installing modern technological equipment in a short time.

However, at present, bakery enterprises are faced with serious problems that hinder their development. This includes the rise in price of raw materials, 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 increase 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 technological process bread production - which negatively affects the quality of the finished product, and consequently, the health of the population.

The correct organization of the production of bakery products and the economical use of resources in baking are the priority tasks of the industry, the solution of which determines the quality of the product 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 can an enterprise get positive results.

By consuming bread and bakery products, a person satisfies his energy needs by 40-50%, protein needs by 30-40%, B vitamins by 50-60% and vitamin E by up to 80%. According to estimates by the Russian State Statistics Committee, about 70 million people satisfy 80% of their food needs 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 types of wheat and rye flour contains 40-50% moisture and 50-60% dry matter. 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, replenish more than 40% of the body's daily energy needs.

The nutritional value of bread is higher, the more fully it satisfies the body's needs for nutrients and the more accurately its chemical composition corresponds to the formula for a balanced diet. Bakery products provide one third of the body's protein needs and a significant part of the body's need for carbohydrates and B vitamins.

At the same time, bread proteins are not complete: they are low in the essential amino acids lysine and methionine. Therefore, during the production of bread, its protein value is increased by enriching it with dairy products, proteins from legumes and oilseeds (soybeans, sunflowers). Thus, bread is a source of many essential amino acids for the human body: through it, the need for lysine is satisfied by 19-21%, methionine by 20-22%, and tryptophan by 36-40%.

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

In baking, one of the oldest branches of the food industry, the terminology and main groups of goods have historically developed by now. Over time, these concepts and definitions have moved beyond 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 range of bakery products, but also a range of characteristics characterizing 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 basic raw materials. The group includes pan and hearth bread made from rye, wheat flour and mixtures thereof.

2) Bakery products - made from wheat flour weighing no 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 loaves, buns, challahs, braids, saikas, rolls, rush cakes, etc.

3) Butter products - from premium and first grade wheat flour; 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 baked goods, bakery mixes, bars, flat cakes, puff pastries, etc. Products of the group differ sharply in the types of additional raw materials and the content of sugar (from 7 to 30%) and fat (from 7 to 25%), and are specific to the type (grade) shape and finish.

4) Lamb products - low humidity (no more than 19%) with a characteristic ring-shaped (or ellipsoidal) shape; cooking ends with baking. The group includes bagels (weight of one product 20-40 g), dryers (weight 4-10 g) and bagels (weight 80-100 g).

5) Straws and breadsticks - low-humidity products, the preparation of which requires, after baking, holding for many hours at a certain temperature and humidity, cutting into slices and drying to a given humidity (8-12%). The group includes crackers (product weight not less than 5 g) , simple and rich, and crackers (product weight no more than 5 g).

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

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

If we consider the volumes 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 standards for wheat and rye bread established by Russian Government Decree 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 consumption of wheat and rye bread in the regions

A decrease in bread consumption may be a consequence of the following factors:

Decrease in raw materials resources of the baking industry;

- “underconsumption”, due to a significant decline in the standard of living of the population, in which it is impossible even to purchase the required quantity of everyday goods to maintain the vital functions 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 vehicle delivering goods to rural stores brings bags of flour instead of bread);

Growth of average per capita cash income, reorientation of the population’s demand for the purchase of more expensive and nutritious food products.

The volume of bread production in Russia is decreasing to volumes that are unacceptable from the point of view of the population’s nutrition. The population does not receive the required amount of bread, although they spend up to 10% of their income on its purchase, compared to 4-5% 15 years ago. In addition, there is a widespread increase in flour consumption per ton of bread due to a decrease in the weight 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 rising costs for raw materials, electricity and services, enterprises everywhere are reducing the weight of a loaf or loaf so that the price increase is not so noticeable.

At all times, the dynamics of consumption of bread and bakery products was considered an indicator of the standard of living of the people. On the one hand, if consumption decreased, this indicated that the population began to eat more rationally. On the other hand, the actual current level 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 baking. 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 recommended consumption rate, and the difference in production - 6 million tons - is made up of unaccounted products from mini-bakeries.” This “lost” bread is eaten by the population.

Based on the results of inspections carried out 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 weight of the products is not indicated in the shipping documents (during weighing, the fact of a difference in weight was established);

Deviation from the mass established according to GOST to a lesser extent;

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

Inconsistency appearance bread according to GOST; the invoices do not indicate the time of removal of products from the oven;

Production of bread in violation of sanitary regulations;

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

Violation of flour storage standards.

2) In the retail network:

Availability of bakery products for sale expired implementation;

Dirty shelves on which bread is stored;

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

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

No agreements have been concluded 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. Positive consequences can be considered the emergence of new business entities that bake high-quality bread and compete with bakeries, an increase in the range and availability of bread throughout the day, the absence of queues for bread, improved customer service - the emergence of a large number of retail outlets.

Taking into account changes in the structure of the baking 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 main foodstuffs, it is rational to balance the chemical composition and energy value of bakery products. Taking this into account, the creation of a wide range of new bakery products of reduced energy value, which have preventive value, is very important.

In conditions where in a number of regions the environmental situation is unfavorable (soil contamination with radioactive substances, grain contains pesticides, microscopic toxic fungi are found in certain batches of grain, etc.), in order to protect the health of consumers of bread and bakery products, regular production and strict state control for 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 low-quality flour, and the uncontrolled use of quality improvers for bread and bakery products. The latter need special attention. 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 ripening of the dough are violated. The result is bread of good presentation and voluminous shape, but inside there is crumbling crumb; This kind of bread cannot be cut with a knife; the taste leaves much to be desired.

It also often turns out that, despite the recipes and complete products tested in practice, it will not be possible to obtain good quality bread. All failures, as a rule, are associated with a violation of the temperature regime during dough preparation and baking. Therefore, it is necessary to strictly adhere to the recipes and given modes, and accurately measure and weigh the consumed products - only then can the high quality of the bread be guaranteed.

Introduction

The Russian Federation has been seeking accession to the WTO for a long time, which required restructuring public policy in the field of support agriculture. However, the current shortage budget funds limits funding options government programs. The economical and efficient use of budget support funds is mandatory. The situation is aggravated by the economic sanctions of some Western countries, adopted for political reasons, affecting the areas of investment and technology. The Russian Federation's response measures were limited to a ban on the import of food products and agricultural raw materials, which requires an accelerated solution to the problem of food security. Import substitution, which is becoming comprehensive, concerns primarily the food market. Increasing food production is only possible through sustainable development agricultural sector of the economy. This development should be innovative in nature, associated with the introduction of achievements of science and technology. New technologies need to be introduced into the production of agricultural products and their processing.

Methodology

The monographic method was used, which made it possible to conduct a comprehensive analysis and detailing of the categorical apparatus used in the bakery products market.

Results and discussions

Currently, the segmentation of the baking industry is presented as follows: large bakeries produce approximately 71% of the total volume; bakeries in supermarkets - 14% (with a growth trend of up to 20% by 2018) and small bakeries - 12% (with a growth trend of up to 16% by 2018) and others -3%.

Main trends in the development of the baking market:

1. maintaining the volume of consumption of traditional products;

2. globalization of the range of manufactured products at almost every enterprise (price list over 100 SKU);

3. growth in consumption of European bakery products: ciabatta, baguettes, “rustic” baked goods;

4. increased consumption of toasted breads;

5. expansion of the range of custard bakery products.

The bakery market in Russia can be compared to American market. Yes, for a share industrial production in the USA it accounts for about 80% of all bread produced. If in Soviet times 100% of the bread production came from industrial baking, then after perestroika, artisan bread baking in Russia occupied its niche. Today, the share of this segment remains unchanged. The most developing sector in the Russian bakery industry over the past ten years is point-of-sale bakeries (especially in chain retail), whose volume growth is 0.5–1% annually. According to Rosstat, there are about 1,000 modern bakery enterprises in Russia, but in 2015, 20 of them went bankrupt.

Due to the economic situation, a slowdown can be observed investment investments in technical re-equipment of enterprises. Accordingly, the drop in sales of imported equipment in 2015 was almost 40%. All products made from wheat flour, with the exception of loaves, account for about 35% of the market. Loaves account for about 28%, rye bread and bread from mixtures – 27%, buns and puff pastries – the remaining 10%. These are average figures for Russia.

The consumer of bakery products in Europe differs from the domestic one: for him, bread is a food that is subject to two conditions: freshness and cheapness. For Europeans, bread is a product for pleasure, hence the requirements for it: first of all, taste and ease of use. The area of ​​product purity is also intensively developing, i.e. clean label, and using whole grains from a variety of cereals. Recently, the idea of ​​gluten-free bread has become increasingly widespread in European countries, which is more a tribute to fashion than a necessity. This is happening in the wake of advertising propaganda that imposes the perception of the harmfulness of consuming traditional bread and the benefits of gluten-free bread, although this statement is only true for a small part of the population suffering from celiac disease. Some trends in European baking overlap with Russian ones, but during a crisis, the price of the product becomes decisive, and not its benefits, especially hypothetical ones. The main trends are related to the recent trend of import substitution and cost optimization. In 2015-2016 At Russian bakery enterprises, the following were observed: active substitution of imported raw materials, rationalization of recipes (for example, replacement of sugar with glucose-fructose syrup, developments in the fat component, etc.). The main reasons that led to these problems include the unstable exchange rate of the ruble and an increase in production costs due to the rising cost of raw materials used. According to forecasts, in 2017 the situation will continue to develop in the same direction, but at a moderate pace. It is clearly visible that companies that imported imported ingredients for baking and confectionery production to Russia have significantly lost their supply volumes. The same companies that moved production to Russian territory, were insured against large losses during the crisis.

Let's consider relatively new markets for the production of certain bakery products.

Market of semi-finished sandwich products. Recently, this segment has become attractive. Moreover, in Russia this segment is at the very beginning of its development. There are already enterprises in our country that daily produce up to 4–5 tons of sandwiches packaged in a modified environment. In 2015-2016 the production of sandwich bases (hamburger bun, hot dog, French dog) showed strong growth. Stimulators of segment growth: reduction in imports of similar products, development of the “street food” and “fast food” trend, as well as increased sales of sandwiches at gas stations, etc. In 2017, continued saturation of this market is predicted . The risks of this direction, due to its economic attractiveness, primarily include the emergence of new, major players, which will be able to fill the market volume in a short time.

Club sandwich market. In 2015-2016 The active growth in the production of club sandwiches and other types of sandwiches packaged in a modified environment is a consequence of the changing style of urban life. Therefore, bakeries, if they want to participate in this segment, must adjust their production plan taking into account the production of sandwich bases. According to Lesaffre estimates, this market will demonstrate active growth in the near future, as it has great development potential. For reference. In France, more than 1.5 billion sandwiches are produced annually, valued at €5.5 billion.

Market for partially baked bread and frozen semi-finished products. This segment in 2015-2016 demonstrates active growth (about 10–15%), with the absolute volume of these products being 1.8% of the total volume of the bread and bakery products market. Stimulators of growth in this segment are the replacement of imports, optimization of chain retail, i.e. its transition from purchasing to the production of semi-finished products and the stable development of the HoReCa market, as well as the street food and fast food segment. According to forecasts, in 2017 the growth of this market will be 8–10%.

Today, the development of chain boutiques, shops selling pies, and sales from drive-thrus is also becoming popular. Today this type of business is developed mainly in major cities. In 2015, a new format was formed - a bakery-cafe-confectionery of the economy segment, which received a significant impetus for development due to the availability, low cost of products and guaranteed freshness of baked goods. Such bread boutiques do not replace bakeries, they are created for a pleasant pastime - to come, drink coffee, eat a cake, chat and buy some unusual bread with you. In general, this format expects a 2–3% share of the bread market. In 2017, this format will continue active development and in the regions.

conclusions

Currently, several clearly defined trends can be traced in the field of baking:

1) economic crisis in the period from 2014 to 2015. strengthened the ousting of weak players from the market by leaders, which is expressed in a reduction in market share until the closure of the enterprise. During the same period, the number of bakeries in chain retail continued to grow and the process of re-equipping enterprises was significantly reduced;

2) consumer attention to the freshness of bread has led to the development of the following formats: tandoor bread, economy-class bakery-confectionery, development of bakeries in chain retail;

3) development of territories, consolidation of enterprises and, as a consequence, increased requirements for increasing the shelf life of bread. Due to the growth of small bakeries and bakeries in chain retail, industrial enterprises are forced to rebuild their development strategy.

4) from 2016 to 2018. the systematic development of the market for frozen semi-finished products, toast bread and sandwich bases is predicted.