Most domestic enterprises, as a result of the uncompetitiveness of their products on the world and domestic markets, especially due to 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 standpoint of 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.
In Russia there are more than 10 thousand bakeries (including 1.5 thousand large ones) and bakeries, capable of producing about 70 thousand tons of bread every day, or 500 g of bread per person. At the same time, up to 90% of the industry’s production capacity is concentrated at 990 enterprises.
One of the features of the baking industry is the concentration of production capacity in large enterprises and, at the same time, the presence of a large number of small enterprises of various forms of ownership. The industry is represented by both newcomers - private bakeries, and former state bakeries, which were corporatized during privatization. In Russia, the main volume of bread production is concentrated in large enterprises. More than 80% of all bakery products are produced here. However, the drop in output at enterprises in this group amounted to 2.8% in 2006.
Baking enterprises of relatively small capacity, which are commonly called mini-bakeries, have become widespread. At the same time, at small bakeries, production increased by 11% (from 715 thousand tons to 772 thousand tons), but this volume is less than 10% of the total production in Russia.
In the last decade, approximately 200 bakeries out of 1,500 have ceased to exist. Some bakeries found themselves in a very difficult situation; a number of enterprises in the regions have been repurposed for the production of vodka; many dozens of bakeries have reduced bread production several times.
The production of bakery products, according to official statistics, has been declining in recent years: in 2000, 9.1 million tons were produced. products, in 2003 - 7.8 million tons. In 2004–2005 there is an increase in production volumes, albeit insignificant (8.1 million tons and 8.4 million tons, respectively). However, in 2006, there was again a drop in the analyzed indicator to 7.7 million tons.
A decrease in the production of bakery products throughout the country, a drop in demand and rising costs, naturally, negatively affects the economic performance of enterprises. The profitability of bakery production in 2006 was less than 10%, and the number of unprofitable enterprises, that is, essentially bankrupt, is constantly increasing. Low profitability directly affects the development prospects of the industry as a whole. Thus, there is a tendency for the performance indicators of the Russian baking industry to deteriorate.
The main reasons that determined this development of the baking industry were:
1. A fall in consumer demand for bakery products, primarily for low-grade bread due to the cessation of feeding it to livestock feed.
Consumption of bread and bakery products in Russia is traditionally at a high level. Bread contains many of the most important nutrients needed by humans; among them are proteins, carbohydrates, vitamins, minerals, and dietary fiber. By consuming bread, a person satisfies almost half of his need for carbohydrates, a third for proteins, and more than half for B vitamins, phosphorus and iron salts. For most peoples of the world, bread has moral significance, and has always been a measure of human values.
Bread consumption in Russia has been declining for several years (due to declining living standards) and reached a minimum in 2006, when there was only 45 kg of bread per person per year, while the consumption rate for this product is 100 kg per year for one person. Consequently, average per capita consumption is 55% less than the standard level.
2. Rising prices, a decrease in the purchasing power of the population's cash income, as well as more economical spending of bread and bakery products due to their high cost.
In market conditions, bread baking must develop in strict accordance with the needs of potential consumers of bread - residents of cities, towns, and other populated areas. When planning production volumes of bakery products, it is necessary to take into account that each category of consumers has “its own” quality requirements, focuses on “its own” assortment and considers a certain price level acceptable for itself.
Despite the fact that the baking industry, like the entire industry, is in market conditions, and at the federal level there are no legislative acts providing for state influence on the pricing policy of bakery enterprises. However, in Russia, where bread traditionally occupies an important place in the diet, bread prices are a matter of politics.
Prices for bread and bakery products made from wheat flour, the most commonly used in baking, almost doubled from 2000 to 2006, which was caused by rising costs of raw materials, electricity and services. The rise in prices for flour is the main factor that influenced the rise in prices for bread, while the rate of increase in prices for bread is significantly lower than the increase in prices for flour and other types of raw materials
Average market prices for grain in Russian regions over the period under review had a steady upward trend. The dynamics of flour prices is directly dependent on changes in grain prices. To reduce non-production costs, most bakeries and bakeries sell products through their own distribution network. This speeds up the movement of goods to the buyer and reduces retail prices.
3. The rapid development of small bakeries in urban and rural areas, producing products that are more competitive in price due to the use of cheap low-quality flour and often deviations from the standard technology for preparing bread and bakery products.
Methods of high-quality competition, which reduce the importance of price as a factor determining the demand of the population, are associated with guaranteeing the impeccable quality of products, their originality and uniqueness. In recent years, enterprises in the Russian baking industry have often faced problems with the quality of flour. In recent years, the structure of grain, flour and bread production, as well as their quality and consumption, has changed significantly.
To obtain baking flour that meets all the requirements of the state standard, it is necessary to have a weighted average gluten content of at least 24% in the grinding batch. Only in this case, by strictly observing the technological process of grinding wheat, it is possible to obtain baking flour with a gluten content in the highest grade of at least 28%, in the first grade - at least 30%. If the grinding batch contains less than 24% wheat gluten, then flour is produced according to technical specifications with a gluten content of 23% to 27%. In recent years, there has been a downward trend in the main quality indicators of wheat - protein and gluten.
In these circumstances, flour mills are forced to work in conditions of limited choice, since only a number of regions produce flour according to technical conditions. In Russia as a whole, approximately 30% of the total volume of such flour is produced.
The high price of flour and the ability to produce bread from flour according to technical conditions led to a decrease in the profitability of bakery enterprises, the suspension of work on technical renovation of production, the departure of highly professional personnel and, as a consequence, a reduction in the range and some deterioration in quality. However, this state of affairs does not stop the leaders of many regions, who demand, including from low-profit enterprises and those close to bankruptcy, to maintain bread prices.
To create high-quality varieties for various purposes, it is necessary to strengthen scientific research into the molecular genetic foundations of the gluten complex of grain, to develop a system for assessing, forecasting and quality management along the entire technological chain: seeds - grain - flour - bread. It is advisable to unite the efforts of scientists, practical breeders, seed growers, grain producers and processors, representatives of professional associations and government quality control bodies to solve this problem.
A certain role in solving this problem is given to the creation of high-quality, adequate regulations. The outdated database of documents regulating the use of resources (output standards, consumption of packaging materials, fuel, electricity and much more) requires revision. The technical regulation system will improve the management culture and will contribute to the formation of an effective process management system for production, supply, sales, and service. This is directly related to the formation of a network of business processes and the construction of a process management system, including regulations for the implementation of business processes, the development of regulations on departments, job and work instructions that meet the requirements of business processes. As a result, it can be assumed that the quality of bread and bakery products will improve. Transformations in the field of management are necessary, as they are the basis for the dynamic development of enterprises.
4. The crisis state of the economy, expressed in the lack of real opportunities for investing in production, imperfect taxation, the use of unfair competition methods, and the imperfection of the legislative framework, which do not contribute to the stable and efficient functioning of industries and enterprises.
The current state of technological equipment in bakeries and bakeries is alarming. The amount of wear and tear on equipment in bakeries and bakeries is 65–75%, and these percentages continue to increase. Only 30% of enterprises are in satisfactory condition; a significant part of the technological equipment has been in operation for more than 20 years. The main equipment (baking ovens) was developed back in the 30s.
One of the serious problems of baking enterprises is the acute lack of investment, while the baking industry is one of the least attractive sectors of the food industry for investment. Despite the stable demand for bread and bakery products, the effect of such negative factors as the relatively low efficiency indicators of large baking businesses and the policy of containing prices for mass varieties of bread (grades 1 and 2), which are practiced by regional authorities, do not lead to an increase in investment activity in this sector. industry.
Thus, due to the decline in production over the past 10 years, the production of bakery products has decreased significantly, and also due to restrictions on profitability (in the regions), most enterprises do not have the funds not only for technical re-equipment, but also for replacing worn-out equipment. Since equipment for the baking industry is constantly being improved, its wear and tear at enterprises and limited financial capabilities predetermine the industry's lag in its development.
5. Low level of use of existing production capacities, caused by a drop in production volumes and sales of products. Due to the growing number of bakery enterprises, increased competition, and a decrease in production volumes, the use of production capacity is decreasing.
Capacity of industry enterprises as of the end of 2006. is 25 million tons. in year. In 2006, enterprises produced 7.702 million tons. bread and bakery products. Thus, the capacity of most bakery enterprises is used at 30-40%. This negatively affects the price competitiveness of manufactured products, since the share of semi-fixed costs (depreciation of fixed assets, salaries of management personnel, costs of maintaining buildings and equipment, repairs, etc.) in the cost of a unit of production increases. Accordingly, prices for bakery products are rising.
The reduction in the use of production capacity at bakery enterprises is caused by a number of reasons:
The lack of flexible technological chains that allow stopping equipment in the event of a drop in demand, as well as the impossibility of baking products of different weights in one oven, which reduces their load and productivity;
High energy intensity of furnace equipment operating in a continuous cycle;
The capacity of the existing equipment is designed to produce a large daily volume of products, which makes it difficult to effectively use it for the production of small batches;
Lack of rhythm in the delivery of raw materials, which leads to a stop in production and failure to fulfill orders from trade organizations;
Liberalization of prices and the lack of control by the state allowed enterprises to increase profit margins and profitability of production not by increasing production output, introducing new technologies, but by increasing prices;
The lack of a strategy for behavior in the market has led to the deformation of production, i.e. bakery enterprises operate as a handicraft workshop with low economic efficiency and a weak technical and technological base.
Theoretically, the task of finding solutions to the problems of low efficiency in the baking industry can be reduced to developing various options for marketing strategies for enterprises in this industry. The peculiarity of the development of marketing strategies of enterprises in the baking industry is determined by the discrepancy between the production process and the consumption process. In this regard, when forming strategies, it is important to take into account the dialectics of consumer demand, the possibility of satisfying it based on monitoring, knowledge of market trends, etc.
Another significant feature of the marketing strategies of enterprises in the baking industry is the unevenness, unequal importance and different levels of development of the marketing system, which includes research of consumer demand, production, storage, processing, and sale of goods to the end consumer in accordance with his needs, requirements, and demands. An insufficient level of marketing support in only one link of the chain leads to unsatisfactory results and significantly reduces business efficiency. For example, it is quite difficult to respond in a timely manner to the prospect of changes in consumer demand at the stage of developing a production program.
Consequently, the role of marketing strategy in the development of bread production is that it contributes not only to improving the quality of products, expanding the range and updating production, but also to the introduction of new forms of management, improving the image of the enterprise and business ethics in order to maximize consumer satisfaction.
Thus, marketing is necessary in conditions of rapid change of tasks and the corresponding reaction of enterprises to change the directions of capital investments, organizational forms of management, etc. within a certain direction of development of the enterprise. Marketing strategies become relevant in the absence of developed formalized schemes and procedures for solving stable tactical and strategic problems in the development of the consumer market, and, accordingly, the enterprise. The development and implementation of science-based marketing strategies for enterprises in the baking industry will further contribute to their development and increase the efficiency of their activities.
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 baking industry in Russia is one of the leading food sectors of the agro-industrial complex. The production base of the baking industry of the Russian Federation includes about 1,500 bread 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.
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 day 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.
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 capacity of 0.2-5.0 tons per day has been established. These enterprises make it possible to produce a wide range of bakery products and sell them fresh directly in the stores 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.
According to modern trends in nutrition science, the range of bakery products should be expanded by producing products of increased quality and nutritional value, for preventive and therapeutic purposes.
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:
- ensuring the safety of agricultural and food raw materials, food products;
- reducing the level of morbidity among children due to malnutrition and environmental pollution;
- reducing Russia’s food and raw materials dependence on foreign countries;
- environmental protection in food production;
- environmentally friendly food products of a new generation for mass and dietary purposes, taking into account modern hygienic requirements;
- fundamentally new technologies based on the use of non-traditional methods that help speed up the process;
- 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:
- modeling a rational assortment of bread products for individual regions, taking into account their climatic, demographic and other characteristics;
- 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. The following packaging machines of foreign and domestic production are used at bakery enterprises: HARTMANN, IBONHART, RSE, FINPAK, TAYRAC, “Terminal”, “Laura”, etc.
The profound transformations that took place in the Russian economy in the 90s of the 20th century affected all sectors of the food industry, including the bakery industry.
During this period, enterprises produced about 18 million tons of bread per year, including state-owned ones on average 12 million tons. The latter were part of territorial production associations of the baking industry of all constituent entities of the Russian Federation. About 1,500 bakeries had strong production, technical and financial ties and a sales network.
Currently, enterprises that were part of the public sector have become joint-stock companies. Despite this, they have not changed their profile and purpose and continue to provide the population with bread.
In 2002, Russia produced 8.66 million tons of bakery products, of which 7.02 million tons were produced by bakery enterprises on their own balance sheet. Low-power enterprises (bakeries) produced 715 thousand tons, or 10.2% of the output of independent production, or 8.8% of the total volume of products produced in the country. Significant production volumes of bakery products - 1.37 million tons, or almost 16%, are concentrated in large industrial enterprises and mini-bakeries. Individual entrepreneurs produced 277 thousand tons of products, which amounted to 3.2% of the total volume of their production in the country.
From the above it follows that almost 28% of all products produced were produced in bakeries by individual entrepreneurs and in non-core industries.
Taking into account the current state of the industry, changes have occurred in the assortment, which led to the repurposing of part of the lines for the production of pan and hearth bread to the production of bakery and butter products. At the same time, changing the assortment does not always contribute to solving the problem of healthy nutrition of the population,
The production of bread from rye flour has sharply decreased; in many regions it is not produced at all. The production of rye bread has been replaced by the production of bread from a mixture of rye and wheat flour. In general, the production of rye bread and bread from a mixture of rye and wheat flour in 2002 amounted to 36.2% of the total production of bakery products. Moreover, the production of bread from rye flour is constantly decreasing. This decrease is explained by a shortage of rye flour.
It should be noted that there is a steady increase in the production of bakery products from bakery wheat flour of the first and highest grades, and from bakery wheat flour of the second grade - a constant reduction (in 2002, 236 thousand tons were produced, or 2.7% of the total volume of bakery products sold), which contradicts the traditional tastes of the population and the science of healthy eating. The most widespread is bread made from first-grade wheat flour, the nutritional value of which is lower than products made from second-grade wheat flour, both in protein content and in the content of vitamins and microelements. The situation with the production of dietary bakery products has not changed. Their production in 2002 amounted to 46 thousand tons, or 0.6%, and currently does not satisfy the needs of the population. The share of bakery products has increased significantly and amounts to about 20% of the total production volume, and the production of baked goods with a significant content of sugar and fat increases annually by almost 10%, which is not approved by doctors.
A positive trend in the change in the assortment is the increase in the production of bakery products of low humidity - crackers and bagel products. In 2002-2003. The market for cracked products increased by 30% per year and their production exceeded 2.2% of the total production of bakery products.
In 2003, serious changes occurred in the bakery products market. Bakery enterprises found themselves in conditions in which positive development trends slowed down; many bakeries and bakeries became unprofitable or went bankrupt. The reason is the increase in prices for grain and flour, as well as for other types of raw materials, electricity, gas, etc., as a result, selling prices for bakery products increased by 32%. All this had a negative impact on production volumes. The cost of bread production increased by an average of 2 times across all cost items.
This situation led to a significant decrease in production profitability, and in some cases to its negative value, the suspension of work on technical renovation of production and, as a consequence, a reduction in the range and deterioration in the quality of products. As a result, about 200 out of 1,500 enterprises ceased to exist. But in the industry there are also strong enterprises with a strong material and technical base, established sales markets, constant active work to expand them, a competent and far-sighted leader; preservation of professional personnel and their gradual renewal at the expense of young specialists; good business contacts with local authorities, extensive use of scientific developments of the State Research Institute of Baking Industry, close interaction with partners within the Russian Union of Bakers. Such enterprises include JSC Lipetskhlebmakaronprom, an experimental bakery of the State Research Institute of Baking Industry, JSC Irkutsk Bakery Plant, JSC Bakery and Confectionery Plant in Kazan, State Unitary Enterprise Ekaterinburg Bread Processing Plant, JSC Arkhangelskkhleb, JSC Serpukhovkhleb, JSC Bread" Novocherkassk and a number of others. These enterprises have entered the market system and, using a balanced and accurate accounting of their capabilities, operate and develop sustainably.
The future of the baking industry depends on the continuity of generations, on the training and acquisition of professional skills by the younger generation and ensuring close contact with highly professional workers of the older generation and scientists from industry research institutes and universities.
1. General characteristics of the baking industry
1.1 History of the development of the baking industry
The baking industry is one of the largest sectors of the food industry. Mechanized baking production in our country was created during the years of Soviet power. Only under the conditions of the socialist mode of production was it possible to radically reorganize the artisanal bakery production that had developed over centuries and bring it onto the path of industrial development. The construction of bakeries equipped with mechanical equipment was first carried out in the largest cities of the country - Moscow and Leningrad.
In 1925, the first Moscow bakery with five ovens was put into operation, equipped with some types of mechanical equipment: metal bowls, dough mixing and dividing machines, sifting devices, etc.
In the same year, the first Kharkov bakery was put into operation in Ukraine, equipped with ten domestic ovens with retractable hearths, bakeries in Kyiv (with ten ovens), Donetsk (with six ovens) and Dnepropetrovsk. At these bakeries, dough was kneaded using dough mixing machines with rolling bowls with a capacity of 600 liters.
Widespread construction of bakeries began in 1930-1933. By this time, factories were created that manufactured mechanical equipment for the baking industry (Melstroy, Glavprodmash, etc.).
Until 1928, 74 bakeries were built and put into operation throughout the country. From 1929 to 1940, 280 new bakeries with a daily design capacity of 17 thousand tons were put into operation at existing enterprises.
In 1927-1928 Soviet designer G.P. Marsakov began developing a new type of bakery with a rigid ring conveyor. The first such pilot plant was built in Moscow in 1929. In 1931, a ring bakery with a capacity of 250 tons of bread per day was built in Moscow, which in terms of technical equipment far exceeded all existing factories in Europe and America. At this time, a movement of advanced workers and production innovators began to widely develop in bakeries, which became an inexhaustible source of creative initiative aimed at improving bakery production.
During World War II, the baking industry suffered significant damage; Most of the enterprises located in the temporarily occupied territory were destroyed.
In the post-war years, the baking industry began to develop rapidly after restoration. New baking technology made it possible to organize continuous dough preparation and begin to create continuous production lines.
In the last two years there has been a steady increase in bread production. Exactly ten 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.
2.2 Types and importance of the baking industry in the Russian food complex
Baking is one of the leading branches of the food industry. 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. 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.
Currently, the industry produces about 5 thousand types of confectionery products.
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.
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 the reconstruction and technical re-equipment of existing enterprises, renewal and modernization of equipment, acceleration of the replacement of obsolete equipment, the rapid introduction into production of the latest achievements of science and technology, construction 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.
2. Activities of the enterprise CJSC Traktorozavodsky Bread Factory No. 8
2.1 Location of the enterprise and a brief description of its activities
CJSC Traktorozavodsky Bread Factory unites two bakeries. Bakery No. 4 was built in 1931, in 1942 it was destroyed during a Nazi air raid. Restored in 1943 by the bakery team. Located in the Traktorozavodsky district of Volgograd.
Bakery No. 8 was built in 1963 and is also located in the Traktorozavodsky district.
Since 2002, Traktorozavodsky Bread Factory CJSC has been part of the UK Volgo-Don Bread CJSC.
The total area of the land plot of bakery plant No. 4 is 819 sq.m. On the territory there is a production building with an area of 2593 sq.m., garages and repair bays with a total area of 391 sq.m., warehouse and utility rooms with a total area of 483 sq.m., and a plant management building with an area of 230 sq.m. The plant was focused on the production of loaves, small-piece products and hearth rye bread.
Bakery plant 8 total land area 15846 sq.m. On the territory there is a production building with a total area of 3009 sq.m., a workshop for the production of corn products with a total area of 458.9 sq.m., a workshop for straw and flour confectionery products with a total area. 297 sq.m., warehouse and utility building with a total area of 576 sq.m., garages with an area of 139 sq.m. and detached warehouses with a total area of 739 sq.m., a shelter area of 94 sq.m. Equipment: 4 FTL-2 furnaces, 3 Monsoon-Rotor furnaces, one PIK-8 type furnace for the production of straw, one A2-ShPZ furnace, one PKE-9 furnace. The plant was focused on the production of molded breads, extruded products, straws, cookies and gingerbread.
In 2004, the reconstruction of production began. Bakery No. 4 was stopped, part of the equipment was transported to bakery No. 8. At bakery No. 8, the 1st line based on the FTL-2 oven for the production of loaves was launched, with a capacity of 5 tons per day. The production of small-piece products was organized on the basis of 2 Monsoon-Rotor 99 furnaces with a capacity of up to 2.5 tons per day. All this made it possible to produce competitive products that are in demand among consumers.
The main task facing Traktorozavodsky Bread Factory CJSC is to expand the sales market and strengthen the positions gained by expanding the range and quality of products. Thus, in order to follow the enterprise development strategy for 2006-2007, the plan of necessary activities is as follows:
Increasing production volumes and quality of bakery products.
Reducing energy costs by replacing the electric furnace in the straw production shop with a gas furnace and increasing the volume of straw production to 3 tons per day.
Organization of production of gingerbread, cookies and crackers at bakery No. 4 up to 10 tons per day.
Use of branded packaging of finished products.
2.2 Production capacity of CJSC Traktorozavodsky Bread Factory No. 8
Production capacity is the maximum possible output per year (day, shift), which can be achieved with the fullest use of the means of labor assigned to the enterprise in accordance with the established specialization and operating mode. Production capacity is also determined by individual workshops, units, lines, and installations. Production capacity is calculated for the entire product range in the planning period. For each type of product, power is determined in natural units of measurement, for certain types of products - in physical and value terms. Production capacity is determined by the capacity of the leading workshops of the main production, where the main technological processes are carried out and which are crucial for ensuring the production of finished products.
The presence of bottlenecks, i.e. workshops, sections, groups of equipment, the throughput of which does not correspond to the capacity of the leading production links, is not a reason for reducing the production capacity of the enterprise. It must develop and implement measures to eliminate bottlenecks. The calculation of production capacity includes all equipment of the enterprise, except for reserve equipment and equipment for experimental sections. Capacity reserves facilitate the timely preparation of production and the development of new types of products, increase production flexibility, and help eliminate imbalances that arise during the implementation of the plan.
For enterprises with a continuous production process, capacity is calculated based on the number of calendar days per year and 24 working hours per day (minus the standardized time for all types of repairs). For enterprises whose main workshops operate in two shifts or less than two shifts, the capacity is determined based on the two-shift operating mode of the equipment, and the unique one - on the three-shift operating mode.
Material incentives for workers also have a significant impact. For improving the use of production capacity.
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