Main trends
Characterizing 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 different forms of ownership, 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 a fairly prosperous year 1990 - the volume of bread production and consumption 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 throughout the country increased by 8% compared to 1998, and in some regions it was significantly more. In the Northern region, for example, the increase in production over the year was 16.5%, in the Volga region - 11.0%, in the Urals - 12.0%, and in the North Caucasus region it reached 24.5%. The production of bakery products was increased by over 20% of the volume in the Lipetsk, Belgorod, Kaluga and Chelyabinsk regions, in the Krasnodar and Stavropol territories, and in Kabardino-Balkaria. An increase in bread production occurred in 78 regions, and only in 11 regions the decline continued.
The progressive trend towards increasing production continued last year, especially in the North Caucasus, Volga region, 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 territories. The process of increasing production in the Murmansk, Voronezh and Astrakhan regions has begun.
Based on the norms of the approved consumer basket, then, according to GosNIIHP calculations, the overall increase should continue until the level of bread production and consumption reaches 16.0 million tons per year. This is quite possible: the powerful production base of the Russian baking industry, created by the labor of several generations, can and should be used to the fullest.
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 became key components of their success. This is, for example, the Arkhangelskkhleb enterprise, which in recent years has used profits to reconstruct production facilities, used loans to purchase new equipment, and expanded its product range. For sustainable sales, our own sales network was organized; the production of bakery products at the plant in just one year increased by 11%, pasta - three times, production profitability more than doubled. Voronezh Bread Factory No. 2, which had previously reduced production by more than 50%, restored and exceeded the previous volumes of production of bakery products, using modern management methods, organizing production and sales, completely repaid debts, organized a bakery and confectionery shop, introduced advanced technologies and new equipment. In difficult competitive conditions, the four bakeries of Ryazanhleb JSC produce a wide range of products, the volume of which reached 105 million rubles in 2004 alone, 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 Plant of the Research Institute of the Baking Industry is steadily developing, nevertheless, the range is constantly expanding and updating, new production facilities are opening, and intensive technical renovation of the enterprise is underway. It is gratifying that there are more and more such examples every year.
Industry problems
We should not forget that the positive trend in production occurs against the backdrop of an extremely disordered market for raw materials, aging of fixed assets, non-payments, problems in the engineering complex and many others.
Under these conditions, many mill enterprises purchase grain in advance and provide bakery enterprises with high-quality flour. This is what, for example, mills do in Moscow, St. Petersburg, Krasnodar Territory and a number of other regions.
But there is another experience. 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 explained mainly by the fact that a regional grain fund has not been created; in the fall it is exported from the region to other regions and at the beginning of the year mill enterprises are forced to purchase 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 feed and other purposes. In 2000, for example, when the bakery industry needed 10 million tons of wheat and rye and the country’s resources were more than 35 million tons, flour from low-quality humanitarian aid grain and feed grain were used to bake bread. The shortage of grain of the required conditions gives rise to speculation, exorbitant prices of intermediaries, and reduces the possibility of selecting grain based on 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 them to process low-quality grain produced locally. For example, in one of the regions they require that bread be baked from flour made from local grains that are unsuitable for baking. At the same time, the regional grain inspection gives a positive conclusion about the quality of flour. Basically, the activity of local authorities is aimed at limiting the profitability of enterprises and inter-farm or inter-regional connections. The federal government does not prevent regional authorities from establishing bans on grain exports.
Many bakery enterprises themselves are forced to purchase grain and process it in mills on a toll basis. This is what they do, for example, in Rostov, Voronezh, Samara and other cities of the country. In the Irkutsk region, infrastructure development also occurs not from raw materials to production, but from production to raw materials. To solve the grain problem, the Irkutsk bakery finances the process from field to counter, becoming at the same time an agricultural producer, a grain procurer, a grain processor, and a bread producer.
This problem should not be considered simply among others. In the near future, it should be recognized as of primary importance for the country’s bakery industry as a whole. And this cannot be done without the participation of the state. In this case, it is desirable to rely more explicitly on the Russian Union of Bakers, the Grain Union and the Union of Flour and Cereal Enterprises of Russia, on the scientific potential of the GosNIIHP and the All-Russian Research Institute of Grain.
There are also problems with the supply of other resources, for example, gas and electricity. Due to the vicious organization of supply, when one organization carries out payments, and another - 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 and the lack of an effective regional policy in the field of baking, 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%. In such conditions, it is impossible to accumulate funds to replace equipment, and the work of some enterprises generally becomes hopeless.
The fixed assets of bakery factories are a separate and very painful problem. In recent years, there has been a progressive degradation of fixed assets. Their physical and moral wear and tear reached 60%, and in some cases - 80% or more.
Today it is clear to everyone that the need for investment to replace outdated equipment exceeds the real financial capabilities of many enterprises. The main obstacles, as is known, are in the areas of taxation, credit and financial relations, investment, and the practice of corporatizing enterprises. But first of all, these are 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 profit 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, helping to ensure a maximum tax rate not exceeding 45-50% of the enterprise’s profit.
The new Tax Code adopted by the State Duma will to some extent solve this problem, and the practice of working in the new tax conditions will show the need for additional measures.
Now more than ever we need a 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, “On state control over the quality and rational use of grain and its processed products,” where bakery and pasta products were immediately classified as grain processed products.
As practice has shown, the number of inspectors has never determined the quality of products, and their number has little to do with the real interests of the population. No one denies that there should be reasonable government control, but the organized bureaucratic system that we have now and the arbitrariness of controllers only cause harm to the industry. The main factors ensuring the quality of bread should be its competitiveness, high quality flour, modern technology, professionalism of workers, internal control and, most importantly, public demand. 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 bread baking is turning into a powerless industry, and such concepts as investment, tax and customs policies, reliable provision 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 taken into account by Goskomstat in terms of profitability, 342 enterprises, i.e. 26% were unprofitable.
Thus, we have to admit that the legally established social obligations of bakery enterprises to the population of the country are not fully consistent with their raw materials, logistics, financial and legal resources.
Ways to solve problems
Nevertheless, there are examples of a reasonable approach to organizing the work 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 industry, directing all income taxes going to the local budget into it. This allows for active work to expand and technically update bakery production. In some periods, the renewal rate reaches 12% or more per year.
Other regions have also begun to act more actively. In the Samara region, where the city bakery with a capacity of 55 tons per day has closed, the construction of new bakeries has been stopped, and where the material and technical base has developed over the past 10 years only at the expense of small bakeries, the state enterprise Samarahlebprom has developed a program for the technical re-equipment of the region's baking industry. The program found understanding among the regional authorities: it was accepted by the board of the Department of Agriculture, received support from the Department of Economics, and approved by the governor. If it is implemented, the region will receive an additional 20 thousand tons of bakery products and up to 7 thousand tons of confectionery products per year.
The bakery and confectionery plant in Kazan, the Kolomensky and Serpukhov bakeries in the Moscow region, enterprises in the Lipetsk region, the Krasnodar Territory and other regions are actively and independently developing and implementing development programs that ensure production reaches a new technical and technological level and the development of new types of products.
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 produce better results than even competition.
The collapse of production territorial associations and technologically and economically related enterprises in the early 90s led to the formation of obviously weak bakeries in the bakery industry and, as a result, to the formation of an imaginary competitive environment. The lack of a balanced mechanism of interaction between bread factories and bakeries in the regions gives rise to mutual claims and unnecessary rivalry in most cases. The collapse of demand and production volumes, lack of investment and working capital, and 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 must be accompanied by the high intellectual potential of science and production, which cannot exist separately. Without the introduction of the latest technologies and modern equipment, many bakery enterprises will gradually turn into uncompetitive even on the domestic market. Problems with financing science, and we are not only talking about scientific research in the field of bread, inevitably lead and have already led the baking industry to a significant slowdown in its renewal. The country must have a clear technical policy in the field of food engineering and, in particular, for the baking industry. When analyzing the prospects for its development, one cannot remain within just one industry. Any development programs will begin to stall precisely because they will not be provided with the appropriate technology, and this will inevitably be accompanied by large financial costs. The time has come to move in the domestic mechanical engineering from spontaneous policy, which has shown its inconsistency, to state policy.
Tax policies for the industry must be fair and clear; the raw material market is stable and accessible; the system of state control over the quality of bakery products is not excessive, but appropriate.
We must finally make up our minds and make a decision on mandatory contributions to science, because voluntariness in this matter is nothing more than empty words.
To do this, the Government of the country, the State Duma, and other government bodies and departments must review the list of criteria in assessing the baking industry and its role in solving the country’s socio-economic problems. New government decisions and government practices are needed that will 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.
Bakery industry Russia is one of the leading food industries of the agro-industrial complex. Currently there are more than 10 thousand in Russia. bakeries(including 1.5 thousand large ones) and bakeries, producing about 70 thousand tons of bread every day 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 year per person.
Average per capita consumption level 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, and climatic characteristics of places of residence.
Modern bakery is a highly mechanized enterprise. At present, the problems of mechanization of production processes, starting from the acceptance of raw materials and ending with loading bread into 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 of transporting bulk raw materials based on flexible elements were introduced. Further introduction of progressive methods of transportation and storage main and additional raw materials in bakeries is an urgent task.
The introduction of more advanced methods is of great importance preparing the dough. A feature of such methods is the reduction in duration fermentation of dough, which allows you to reduce the cost of flour dry substances, reduce the need for containers for fermentation, reduce the energy consumption of equipment. Process intensification fermentation of dough achieved by increasing the dosage of compressed yeast, using instant yeast, increasing the intensity of mechanical processing of the dough when kneading, the use of various improvers that speed up the maturation of the dough.
Traditional methods are widely used preparing wheat and rye dough on large thick doughs and starter cultures, on liquid doughs and starter cultures, ensuring high quality of finished products, including taste and aroma, highly valued both in Russia and abroad. Use of enhanced machining when kneading allows you to reduce the duration fermentation of dough prepared using these methods. There is appropriate hardware design for these technologies, ensuring comprehensive mechanization of production, complete mechanization of a labor-intensive process preparing the dough.
Currently in Russia approximately 60% of all bakery products produced on complex mechanized lines. These are production lines tin bread, round bread, loaves, as well as bakery and pastry products. Manipulators play an important role in the mechanization of processes on production lines: dividing and landing machines, belt and other landing devices. One complex mechanized line can be serviced by one person. At advanced enterprises, one person operates 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 also used cutting dough, when placing dough pieces into the final cabinet proofing, replanting the spaced workpieces on the furnace floor, laying out baked goods in trays and transporting trolleys and containers. Therefore, an important task is the technical re-equipment of such enterprises.
For domestic baking industry characterized by high concentration of production, which makes it difficult to maintain freshness bakery products and prompt delivery to the retail chain.
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 enterprises. On bakeries Market relations take shape and the laws of competition begin to operate.
In the new operating conditions of the baking industry, new approaches to the development of assortment products. If earlier range was determined mainly by production conditions and the dictates of mechanized lines, now production conditions and the composition of equipment are determined assortment and demand. At the same time, the demand and needs of different groups of the population should be taken into account more than before.
The task of increasing the volume of bread consumption requires special attention and studying the problems of improving its quality.
In the new economic conditions there are prerequisites for the implementation bakeries, producing a wide range of bakery products and flour confectionery products. Currently, the production of domestic equipment For bakeries with a productivity of 0.2–5.0 tons per day. These enterprises make it possible to produce a wide range of range of bakery products and sell them fresh directly in stores at these bakeries. To provide this production with equipment, new machines have been developed and included in the equipment kits for bakeries low power.
Some of the most important areas for increasing production efficiency and improving product quality baking industry– creation of a rational structure of enterprises in the industry, mechanization and automation of production processes based on the latest technologies.
Solving the main problems of scientific and technological progress in the baking industry is closely related to the development of modern technologies storage of bakery products and creation of automated devices for monitoring properties raw materials, semi-finished bakery products and quality of finished products.
According to current trends in nutrition science range bakery products should be expanded by producing products of improved quality and nutritional value, dietary bakery products And low humidity products.
Output volume 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 areas of environmental distress 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, emergency situations, special contingents, etc.
To produce such products, special composite flour mixtures with bran, germ meal, crushed and flattened grain, vitamin and mineral components, and biologically active additives are used.
In the new conditions, development becomes of great importance packaging of bakery products, which protects them from premature drying, preserves consumer freshness, increases the sanitary and hygienic conditions of their storage and increases the time of sale.
One of the main tasks of the industry is technical renewal, since wear and tear equipment V baking industry, including bakeries, reaches 80%.
A characteristic feature of the modern period is a critical approach to the technology of producing dough in a continuous manner and in many cases restoring classical technology, which makes it possible to improve the taste of bread, enhance its aroma and the ability to maintain freshness for a longer time.
An important role in providing for the population bakery products play bakeries low power. They produce annually approximately 20–25% of the total volume of bakery products produced in Russia. One of the priority areas in the development of technological processes in small enterprises is baking products from frozen dough pieces.
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.
During the 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 of the technological process of 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 obtain 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 sales volumes 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 in per capita cash income, reorientation of population demand towards 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 of the appearance of bread with the requirements of 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 with expired sales dates;
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 food products, 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 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 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.
Honorary President of the Russian Union of Bakers, Director of the Federal State Budgetary Institution Scientific Research Institute of the Baking Industry Anatoly Kosovan noted in his speech that the congress began to be held at the time of the formation of the Russian market economy, and together with this event, manufacturers went through the path of formation and adaptation to changing economic realities.
Advisor to the Strategic Planning Department of the Domestic Trade Development Department of the Ministry of Industry and Trade of the Russian Federation, Georgy Ignatiev, expressed hope that participation in the congress will allow representatives of government, industry associations and business to form a common understanding of the current problems of the industry, jointly find ways to solve them, and determine the potential and prospects for the development of the industry.
The state of bread baking in Russia: successes and difficulties
According to all the congress speakers, in the current economic conditions it is more important than ever to provide the market with Russian-made products. Director of the Department for Regulation of the Agro-Food Market, Food and Processing Industry of the Ministry of Agriculture of the Russian Federation, Alexander Sirotkin, noted the positive dynamics of development of the Russian baking industry towards import substitution and expressed hope that this development will continue.
The development of the industry is facilitated by a number of government programs adopted in recent years to assist bakers. Among them " Development of the baking industry of the Russian Federation for 213-215" And “Development of the flour and cereal industry of the Russian Federation for 214-216.” The implementation, albeit partial, of these programs gave a number of bakery and flour mills the opportunity to update their material and technical base and expand their range.
Anatoly Kosovan noted that a serious attempt has been made at the federal level to formulate the concept of sectoral scientific, technical and production policy. In addition to the mentioned programs, it is reflected in such policy documents as “Strategy for the development of the food and processing industry of the Russian Federation for the period up to 22”, “State program for the development of agriculture and regulation of markets for agricultural products, raw materials and food for 213-22” and “ Strategy for the development of mechanical engineering for the food and processing industry until 22." In the first two documents, proposals for the development of the baking industry occupy a significant place, and the program for the development of mechanical engineering takes into account the proposals of the RSP in terms of baking equipment.
Anatoly Kosovan also drew the attention of the congress participants to the fact that the baking business has become more focused on meeting the demand of the population and the innovative focus of scientific research at specialized institutes has increased and their information capacity has increased.
It is especially worth highlighting the achievements in the field of import substitution of Russian manufacturers of baking equipment. The vice-president of the Russian Union of Bakers, General Director of Shebekinsky Machine-Building Plant OJSC Vitaly Minkin spoke about them. He noted that Russian machine builders, as part of the implementation of the import substitution program, together with the RSP, have done serious work and in the future will be able to fully provide bakers with high-tech equipment. According to him, today domestic specialists are developing technical solutions based on foreign technology and preparing turnkey solutions. Shebekinsky Machine-Building Plant presented several developments at the iba exhibition held in September 215, and all of them, Vitaly Minkin noted, were sold. Including a multifunctional oven that allows you to make rye-wheat breads and loaves. “Today we can produce stoves based on the German model under the supervision of the best foreign specialists, and they will cost half as much as imported ones,” said Vitaly Minkin.
However, there are a number of factors that do not contribute to the development of the industry. In particular, according to Anatoly Kosovan, the mentioned strategies and development programs have a significant drawback. It lies in the fact that documents are not interconnected by a common conceptual format. After all, in order for the documents to take the form of an accurate state decision, they initially had to be combined into a balanced, integral block for all types of resources - financial and time. “Before making such serious decisions, an analysis of the current situation is required, which has not been done fully. In this work, federal bodies and departments need to rely on RSP and GosNIIHP as organizations that can provide objective development targets,” noted Anatoly Kosovan.
A number of difficulties that bakers have faced in the last year are caused by the negative macroeconomic situation that has developed over the past two years. The depreciation of the national currency does not allow many manufacturers to timely update their material and technical base, which, according to RSP data, is worn out by an average of 7-8% across the country. In addition, prices for basic baking raw materials and ingredients are rising. In particular, Member of the Board of the RSP, General Director of JSC "Khleb" (Tver)Nina Bolgova noted that over the past two months, flour alone has risen in price by a thousand rubles per ton, and prices for this type of raw material, according to her, have already significantly exceeded the European average.
As a result of these factors, according to market participants, the average profitability of Russian bakery enterprises today ranges from 1 to 5%. The most reasonable solution in this situation is to increase the cost of products. Let us recall that in October last year in one of his speeches Head of the Ministry of Agriculture of the Russian Federation Alexander Tkachev noted that the price of bread could rise by 17-2% in the near future, and this statement would seem to give producers who are afraid to raise prices for social products due to government restrictions a “green light.” However, bakers themselves are not ready to sell their products at a more favorable price. President of the Russian Union of Bakers Valery Cheshinsky noted in his report that the reason for this is inter-industry competition. “Bread bakers are not ready to sell their products at an adequate price due to fears that competitors will offer a lower price,” he explained. This approach, according to the RSP president, does not at all contribute to the development of the industry. Valery Cheshinsky called on producers to set the price for their products based on the cost of resources: “In Russia, bread costs about 4-5 euro cents per kilogram - this is 5-7 times less than in Europe,” he emphasized.
Industry experts consider the extremely low volume of functional products to be another significant shortcoming of representatives of the baking industry. According to RSP data, recently it has remained steadily at around 1 thousand tons of products per year. Despite the fact that the country needs up to 1.5 million tons of such products per year.
According to Anatoly Kosovan, it is possible to achieve such indicators by simplifying the procedure for introducing new dietary bakery products to the market and organizing government procurement of this category of products for medical, health resort and social institutions.
Torment with flour
All manufacturers understand that to produce high-quality bakery products, you need high-quality raw materials - flour. However, as noted President of the Russian Union of Flour and Cereal Enterprises Arkady Gurevich, the quality of flour supplied to bakeries often leaves much to be desired.
The problem is that in our country, the production volumes of wheat of the third and higher classes are decreasing from year to year, and that which is grown in the Krasnodar, Stavropol and North Caucasus regions is mainly exported. In addition, according to Arkady Gurevich, today in Russia about 45% of the flour produced is not taken into account in any way and is produced on artisanal lines.
According to estimates by specialists from the Union of Flour and Cereal Enterprises, there are now 7 thousand flour producers in Russia. For comparison, under Soviet rule there were only 38 of them.
Arkady Gurevich noted that falsified flour ends up in enterprises, including large bakeries, and producers of flour products may not even know that they have to work with low-quality raw materials.
“We don’t know what quality of flour we will receive from our suppliers and therefore we cannot calculate how much water to add to it to produce the final product. Moreover, when working with low-quality flour, we are often forced to use improvers and additives, which leads to increased costs and an increase in the cost of products,” says Nina Bolgova.
According to specialists from the Union of Flour and Cereal Enterprises, the fight against counterfeit products is possible if flour mills are legally required to undergo state registration, and bakeries are required to work only with suppliers who have passed this registration. Last fall, the Ministry of Agriculture prepared a draft law “On grain and products of its processing,” which includes a clause on mandatory state registration of flour mills, and industry experts hope that its adoption will improve the quality of flour supplied to bakeries and, accordingly, the final product. According to the congress participants, government procurement of high-quality grain for the baking industry will also help improve the quality of flour produced in Russia.
However, it is important for bakers not only to receive high-quality flour, but also to have an idea of how prices for it will change throughout the year - only in this case will enterprises be able to plan their expenses. Therefore, Nina Bolgova noted in her speech, it is necessary for the Ministry of Agriculture to make reliable price forecasts not only for grain, but also for flour.
Personnel issue
Providing the baking industry with qualified personnel is another problem that was discussed during the congress. According to the RSP, over the past seven years, the number of workers with higher education in the industry has decreased by 5 thousand people, and a number of departments have been abolished in specialized institutes, including those for the training of mechanical engineers.
“The problem of training highly qualified specialists to work in bakeries is becoming increasingly acute. There is a particular shortage of qualified engineering personnel at senior and middle levels. They are trained by both specialized and agricultural universities. However, according to statistics, no more than 15% of graduates of these educational institutions go to work at enterprises. Currently, the list of training areas does not include engineering and technical personnel at all. Another problem lies in the area of quality of vocational education. It is decreasing, among other things, due to a reduction in hours for practical training. As a result, graduates who go to work at enterprises have difficulty joining the production process,” says Olga Ilyina, vice-president of the Russian Union of Bakers, first vice-rector of the International Industrial Academy.
To solve this problem, some congress participants proposed restoring the practice of inviting representatives of specialized universities to such events, as well as to meetings of industry committees for joint discussion of current issues.
In addition, according to representatives of science, it is possible to solve the problem of training professional personnel by increasing accessibility and providing the opportunity for additional professional education. Its implementation takes place both within the framework of intensive courses to improve the skills of bakers at specialized institutes, and at educational seminars and master classes regularly held during specialized exhibitions. Unfortunately, Olga Ilyina noted, it is becoming increasingly difficult to convince specialists to take part in such events, as enterprise management is reducing funding for retraining and advanced training of workers.
Some conference participants noted that one of the effective methods of attracting new specialists to bakery enterprises is to increase interest in the baker profession. President of the Association "Bread Bakers of St. Petersburg" Alexander Zorin told the participants of the congress about the region’s experience of introducing the “Healing Power of Bread” program into educational institutions. Within its framework, bread lessons were held in several schools in St. Petersburg, where the benefits of this product were taught, and excursions to bakeries with product tastings and to educational institutions where bakers and confectioners are trained were organized. And during bread lessons, seventh and higher grade schoolchildren could try to make their own baked goods.
Sales
Another pressing issue that was discussed during the congress was product sales. As is known, the largest volumes of food products in general and bakery products in particular are sold through networks. However, these distribution channels are more suitable for large manufacturers who can provide the required supply volumes. But what about enterprises that produce small batches of products?
Georgy Ignatiev noted in his report that the Ministry of Industry and Trade is carrying out constant and systematic work on the development of small trading enterprises, which are one of the main sales channels for local producers. “Currently in Russia, the law “On the Fundamentals of State Regulation of Trade Activities of the Russian Federation” is being finalized in terms of mobile trade, the purpose of which is to create the necessary conditions for the development of non-stationary delivery trade,” the official emphasized, calling on representatives of regional authorities to develop various trade formats, ensure an increase in the number of trading places at fairs and retail markets. According to a representative of the Ministry of Industry and Trade, the implementation of these recommendations will allow producers of bakery products to have the opportunity to sell their goods in a guaranteed and timely manner.
Is it possible to bargain with retailers?
Of course, networks remain an effective distribution channel through which enterprises sell most of their products. However, cooperation with retailers often occurs on unfavorable terms for suppliers. The most painful issues for manufacturers are retro bonuses and product returns. In particular, according to Nina Bolgova, the enterprises of ZAO Khleb have lost about 1 million rubles over the past three years on such returns.
Valery Cheshinsky noted that chains receive about 2 trillion rubles from manufacturers and processors, and about 6 billion directly from bakers. Such figures clearly demonstrate that it is profitable for retailers to cooperate with suppliers of bakery products, which means that manufacturers should defend their own interests when concluding contracts with networks. According to the president of the RSP, some manufacturers manage to sell their products through chain stores without providing them with retro bonuses. However, the congress participants are sure that it is possible to defend one’s own interests only if one consolidates with colleagues in the region. Valery Cheshinsky assured that the Russian Union of Bakers is ready to provide assistance to bakers in case of unresolvable issues.
He shared his experience of coordinated work in the region and its results with the participants of the congress member of the board of directors of the RSP, chairman of the board of directors of OJSC Kazan BPC Bulat Kutdusov. According to him, at the moment there are 13 large producers of bakery products operating in the Republic of Tatarstan, who jointly defend their interests by coordinating actions. As a result, the republic's bakers managed to achieve an increase in the average price for 1 kg of bread - now in the region it is 48 rubles. “We are actively working with the Ministry of Agriculture of the Republic of Tatarstan, inviting its representatives to all our meetings, explaining our needs and problems, and today the Ministry of Agriculture is compensating us for the price of 1st grade flour for the production of social bread. In addition, we achieved compensation for 4% of the cost of equipment without VAT - in total, we received 55 million rubles for these needs this year, and next year we plan to receive 1 million rubles,” noted Bulat Kudtusov.
Tatarstan bakers, according to the specialist, jointly defend their own interests when working with chains: if retailers begin to dictate unfavorable conditions for producers, shipments from all bakeries in the republic to stores stop. As a result of this consolidation, entrepreneurs managed to achieve returns of unsold products at the level of 3-5%. Manufacturers work with some chains without returns at all, and the total retrobonuses, together with the marketing fee for bakers in the republic’s chain stores, do not exceed 6%.
Unfortunately, Anatoly Kosovan noted, consolidation is not yet systemic, but local in nature, and in Russia as a whole has not reached the level where competitive intra-industry struggle is complemented by partnership.
Industry development vectors
All participants of the congress agreed that only by joining forces, bakers will be able to solve many problems, including those related to working with retailers, as well as attract the attention of federal and local authorities. In addition, industry experts noted that the national goal should be the development of the baking industry in the field of innovative transformations. Also, according to the event participants, the formation of the assortment should take into account market requirements.
Some speakers placed particular emphasis on the need for joint work between representatives of government, business, industry and university science. “Until a real mechanism for such a partnership is formed, the baking industry will not improve,” noted Anatoly Kosovan.
The congress participants agreed that producers of grain, flour and bakery products need to develop a consolidated position in the field of pricing, quality policy, improvement of the legislative framework, formation of reserve funds and financial and credit policy.
Finally, during the event, an opinion was expressed on the need to create an industry expert group, which will include representatives of leading bakery enterprises and which will influence the content of adopted regulations affecting the interests of bakers.
All these measures, according to industry experts, will help eliminate negative and develop positive trends in the baking industry.
Bakery industry, 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.
The baking industry in Russia is one of the leading food sectors of 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 an 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 bread factories and bakeries became privatized joint-stock enterprises. Market relations are taking shape at bakeries, and the laws of competition begin to apply.
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.
If we consider the sales volumes 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.
A decrease in bread consumption may be a consequence of the following factors:
b reduction of raw materials for the baking industry;
b “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;
b 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);
b growth in per capita cash income, reorientation of the population's demand for the purchase of more expensive and nutritious food products.
At the same time, the analysis shows that since 1991 there has been a decrease in bread production; by 1995, annual bread consumption per person fell to 70 kg. Bread consumption is already significantly below the rational nutritional norm, which will undoubtedly affect the health of the population.
This situation causes irreversible processes in the baking industry: bakeries are forced to mothball production lines, cut jobs, increase production and sales costs, and stop investments.
In the new operating conditions of the baking industry, new approaches to the development of a range of products are required, the role of which in organizing consumption should increase significantly. If previously the assortment was determined mainly by production conditions and the dictates of mechanized lines, now production conditions and the composition of equipment are determined by assortment and demand. At the same time, the demand and needs of different groups of the population should be taken into account more than before.
The task of increasing the volume of bread consumption requires special attention and studying the problems of improving its quality.
In the new economic conditions, there are prerequisites for the introduction of bakeries producing a wide range of bakery and flour confectionery products. Currently, the production of domestic equipment for bakeries with a productivity 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 at these bakeries. To provide this production with equipment, new machines have been developed, which are included in the equipment sets A2-KhPO, L4-KhPM-500 and others for low-power bakeries.
Some of the most important areas for increasing production efficiency and improving the quality of products in the baking industry are the creation of a rational structure of enterprises in the industry, mechanization and automation of production processes based on the latest technologies.
Solving the main problems of scientific and technological progress in the baking industry is closely related to the development of advanced packaging technologies and automated instruments for monitoring the properties of raw materials, semi-finished products and the quality of 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 areas of environmental distress, 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, emergencies, special contingents, etc. is low.
Solving 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 the following will be implemented:
b ensuring the safety of agricultural and food raw materials, food products;
b reduction in the level of morbidity among children due to malnutrition and environmental pollution;
b reduction of Russia’s food and raw materials dependence on foreign countries;
b environmental protection during food production;
ь 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 help speed up the process;
b scientific basis for creating technological processes for the production of new generation baby food products.
The creation of an assortment of bread products from the “Health” group is carried out in two directions:
b modeling of a rational assortment of grain products for individual regions, taking into account their climatic, demographic and other characteristics;
b development of a diverse range of products for preventive and therapeutic nutrition.
To produce 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 is gaining great importance and development. Packaging bread protects it from premature drying, preserves its consumer freshness, increases the sanitary and hygienic conditions of its storage and increases the time of sale.
Loading...
