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.

ASSESSMENT AND DEVELOPMENT PROSPECTS OF THE RUSSIAN BAKERY INDUSTRY

Labur Elena Alexandrovna

2nd year student, specialty “Commodity science and examination of the quality of consumer goods” Charitable Branch of the Russian State Technical University, Russian Federation, Bryansk

Nikitina Elena Vladimirovna

scientific supervisor, teacher of the highest category of the Charitable Branch of the Russian State Technical University, Russian Federation, Bryansk

The food industry in Russia unites about 30 industries, which are characterized by certain manufacturing technologies and different organization of production. From the position of priority of national interests, the main goal of the development of this type of industry is to meet the needs of the country's population for high-quality food products, therefore the food industry is a strategic sector of the state.

The baking industry is one of the leading food sectors of the agro-industrial complex and fulfills the task of producing essential products, and also provides about 10% of the revenue of the entire food industry. In 2013, the volume of the retail market for the sale of bakery products amounted to over 500 billion rubles. According to these data, bread production ranks 4th among food products after meat products, dairy products and confectionery.

Bread is the most important food product for the majority of Russians, and therefore the number of bakery enterprises in the country’s food market is constantly growing, and, as a result, competition in this sector of the food industry is growing.

The baking industry is represented by a large number of business entities, different in potential, volumes and range of products, financial components, etc.

Currently, there are more than 10 thousand bakeries and bakeries operating in Russia. However, due to the increase in prices for raw materials, the continued increase in energy tariffs (18-25% per year), wear and tear of equipment and the use of low-tech production systems, the individual costs of enterprises are increasing. As a result, there is a partial decrease in labor productivity, insufficiently efficient use of raw materials, human, time, financial, energy and other resources.

The profitability of many bakery enterprises is currently very low. Thus, the average annual profitability of the baking industry in 2012 was 3%, in 2013 it did not exceed 5%, which is not enough for competitive management and threatens the further development of the industry.

According to experts, Russian bread baking is 98% medium and small business, and 80% of enterprises employ from 15 to 100 people.

The level of competition in the baking market, according to experts, is low, based on the ratio of the number of bakery entities to the number of residents. It is important to note that while in large cities the situation with bread is quite good, small villages experience a shortage of bread, so experts believe that the bakery segment has huge potential for growth.

The baking industry is one of the most labor-intensive branches of the food industry. To produce 7 million tons of bread, 5.5 million tons of flour are processed annually, and significant amounts of other raw materials, electricity and gas are used.

Behind these figures lies, first of all, the work of 300 thousand workers and specialists, 80% of whom are women. Are their working conditions consistent with the tasks we set for ourselves? If we consider the personnel potential of the bakery industry to be the highest value, then, of course, yes. However, at the moment, the level of manual labor in the baking industry is 50%, and in some areas - 100% and is no different from manual operations in the 20-30s of the twentieth century. The reasons include the lack of funds to purchase equipment and the lack of domestically produced equipment.

In Russia today, automatic technological systems with a high degree of production diversification for the production of bakery products are not produced at all. Of course, there are such lines abroad.

As a result, to produce 1 ton of bakery products of 7-10 items, 3 people are employed on foreign equipment, while we employ 6-8 people with higher fuel and electricity consumption. The development of the baking industry should be based on innovations that give Russian firms a competitive advantage. The industry is in dire need of the development of science, the introduction of scientific and technological progress, mechanical engineering developments, and modern management. A necessary condition for the successful integration of Russian enterprises into the international economic space is the active use of world experience and the latest scientific developments. The latest achievements of the industry were presented at the exhibition “Modern Baking”, while the undisputed discovery of 2012 was the innovative development of the Soyuz Corporation - cocoa butter equivalents.

The Russian equivalent of cocoa butter is an absolute novelty, since so far no domestic enterprise has been able to produce an equivalent. In addition to the Soyuz corporation, foreign specialists also took part in its creation, using advanced and unique food technologies in the production process.

Cocoa butter equivalent has been developed as a high-tech replacement for cocoa butter and opens up new opportunities for expanding the range and increasing the economic efficiency of confectionery products. The product is made from rare types of natural vegetable oils and has the characteristics of the best varieties of cocoa butter. The invention of this equivalent is intended to remove the dependence of bakery enterprises on imported raw materials and to realize the country’s potential for growth in the production of chocolate products, increasing their competitiveness in the world market.

This innovation allows us to solve one of the key issues that arise during Russia's participation in the WTO - increasing the safety of manufactured products. This problem is particularly acute, primarily due to the presence of trans-isomers in domestic confectionery and bakery products. Banned for use in developed countries of the world, trans-isomers of fatty acids remain the most pressing issue of food safety in Russia, which can only be resolved by abandoning obsolete ingredients.

Thus, the active use of developments available in the country is a natural approach for strategically thinking enterprises and the key to the successful development of the industry and the adaptation of Russian confectioners and bakers to changing market conditions.

However, at present, the development of the Russian baking industry is associated with a number of objective and subjective problems. During 2007-2012. There is a tendency for the production volume of bakery products to decrease by 1.5-3% annually, which is reflected in Table 1. This is due to the following reasons: the financial situation of many enterprises remains unstable, industry profitability does not exceed 2.5-3%, the level of average wages 25%-30% below the economic average; there is no regional bakery infrastructure. In addition, bakery enterprises are not classified as agricultural producers and are not subject to government support measures.

Table 1.

Production volumes of bakery products in Russia, tons

Table 2 presents the production value of the baking industry for 2010-2011.

Table 2.

Production volumes of bakery products by individual assortment groups, tons

In accordance with the data presented in Table 2, it is clear that the main share in production (about 80%) is made up of mass varieties of bread with low added value. In addition, there is an insufficient production of dietary bakery products with an emerging trend towards its decline.

Changes in diet and consumer demands make adjustments to the structure of the assortment and the quality of bread and bakery products. Despite the fact that domestic bakery enterprises can offer customers a wide range of products (over 700 items), new products in the industry do not exceed 5% of the total volume. Therefore, one of the promising tasks for the development of the baking industry is to expand the range of bread and bakery products through the development of new technologies and recipes. In order to improve the range of bakery products, it is necessary to monitor changes in the needs of the population in order to better satisfy them.

Consumers pay special attention to the quality of bakery products. Improving product quality depends on measures taken to improve safety, strengthen control of technological processes, introduce new and improve traditional technologies, ensure packaging sealing, use modern environmentally friendly packaging materials, etc.

It is necessary to introduce strict requirements to ensure that gray bread with additives and made in unsanitary conditions does not appear on sale. In this regard, it is necessary to accelerate the adoption of the technical regulations of the Customs Union “On the safety of flour”.

The lack of necessary state control over the quality of grain has led to the use of feed grain to produce baking flour with the use of improvers - various additives of a chemical nature. Bread baked from such flour can cause irreparable harm to the health of consumers due to the presence of harmful chemicals, residual elements from the use of plant protection products, microbiological contaminants and other harmful impurities that accumulate in the body and lead to serious diseases.

According to Nadezhda Shkolkina, Deputy Chairman of the State Duma Committee on Agrarian Issues, state support for the development of the baking industry is currently insufficient. Thus, the only measure of state support for the industry provided for by the State Program for the Development of Agriculture and Regulation of Markets for Agricultural Products, Raw Materials and Food for 2013-2020 is subsidizing the interest rate on loans from commercial banks for investment purposes, which is insufficient.

In this regard, in order to create high-quality varieties of bakery products for various purposes, more attention should be paid to scientific research into the molecular genetic foundations of the gluten complex of grain, and to develop a system for forecasting, assessment and quality management in the entire technological chain: seeds-grain-flour-bread. To solve this problem, it is advisable to combine the efforts of scientists, experts, breeders, grain producers and processors, representatives of professional associations and government quality control authorities.

Russia's accession to the WTO has increased the requirements for the competitiveness of domestic bakery enterprises, and therefore the country needs comprehensive modernization in the bakery industry. The transition to sustainable economic growth in all areas of industry and agricultural production is possible only if a full-fledged innovation system is created, all components of which - science, innovation and new technologies - must be in close interaction with each other and actively supported by the state at the legislative level.

Comprehensive modernization involves:

· creation of a new mechanism for financing and attracting investments;

· improvement of the assortment;

· improving the level of organization of all elements of the management system, including economics, logistics, marketing;

· continuous improvement of personnel qualifications;

· increasing the level of environmental safety of bakery enterprises.

These conditions will create certain competitive advantages for Russian producers in the domestic and foreign agri-food markets.

Bibliography:

1. Kovalev V.S. Strategy for increasing the efficiency of management of food industry enterprises: textbook. allowance. M.: AgroNIITEIPP, 2013. - 27 p.
2. Kvasova S.A. Increasing the efficiency of domestic enterprises in the baking industry and the influence of the WTO // Management of economic systems. - 2013. - No. 12. [Electronic resource] - Access mode. - URL: http://www.uecs.ru (accessed March 10, 2014).
3. Morozov N.G. Current state of the baking industry in Russia // Young scientist. - 2008. - No. 1. [Electronic resource] - Access mode. - URL: http://www.moluch.ru (accessed March 10, 2014).
4. Prokofiev V.E. Analysis of the bakery products market // Food Industry. - 2012. - No. 5. [Electronic resource] - Access mode. - URL: http://www.foodprom.ru (date accessed 03/10/2014).
5. Strategy and management [Electronic resource] - Access mode. - URL: http://www.strategplann.ru (date accessed 03/10/2014).
6. Bread baker [Electronic resource] - Access mode. - URL: http://www.hlebopek.by (date accessed 03/10/2014).
7. Exposphere [Electronic resource] - Access mode. - URL: http://www.exposfera.com (accessed March 10, 2014).

Test

on the topic of:

"Baking industry"

4th year student of the correspondence faculty

economic specialty 060808

Kolyada V. A.

code 4834 K

St. Petersburg 2002

Bakery industry.

The place of the baking industry in the structure of the economy.

Industry structure and main product range.

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 products of the baking industry are very diverse. In the total volume of gross output of the food industry, the share of the baking industry is more than 15%; the share of its production fixed assets in the fixed assets of the food industry is 8%. The baking industry is characterized by high transportability of the main raw material - flour, low transportability of finished products: the impossibility of long-term storage of most types of bread products (due to their staleness) and, as a result, work on the daily (changing in size and assortment) orders of trading organizations.

The baking industry occupies one of the leading places in the agro-industrial complex, because fulfills the task of producing traditionally important essential products for the population. The industry is engaged in the production of bread, bakery products, lamb products, and crackers. However, along with these main products, in order to increase production efficiency through diversification of production, products similar in technology and main raw materials are produced. These are mainly some floury confectionery products, such as cakes, pastries, pastries, gingerbreads, and pasta. The industry produces products in more than 300 product categories. There are more than 800 varieties of bakery products. The group nomenclature of the industry’s products includes 13 main items:

1. Bread made from rye flour.

2. Rye bread made from peeled flour.

3. Bread made from rye-wheat, wheat-rye flour.

4. Bread made from 2nd grade wheat flour.

5. Bread made from 1st grade wheat flour.

6. Bread made from premium wheat flour.

7. Bakery products made from 2nd grade flour.

8. Bakery products made from 1st grade flour.

9. Bakery products made from premium flour.

10. Lamb products.

11. Sweet bakery products.

12. Rusks, crispbread, croutons...

13. Pies, pies, donuts.

Bakery industry enterprises vary greatly in size (scale). In Soviet times, giant bakeries and bakeries with a capacity of up to 500 tons of products per day were built. At the same time, there are a large number of medium and small bakeries producing several dozen or just tons per day. In recent years, many small bakeries have appeared with very small production volumes, which are focused on local markets. The share of the baking industry in the gross output of the entire food industry is 15%. The share of its production fixed assets in the fixed assets of the food industry is 8%.

Bread is highly nutritious, easily digestible, easy to prepare, stores well, and is relatively inexpensive. This explains its popularity in many countries with middle and lower middle income levels. Bread contains: proteins, fats, carbohydrates, minerals, fiber, vitamins (mainly vitamin B). However, there are few amino acids, little calcium, sodium, but a lot of phosphorus, potassium, magnesium, sulfur. As you know, for better heart function, potassium is needed, which is found in large quantities in wheat bread. Wheat bread also contains the highest amounts of calcium, potassium and iron than other types of bread. 1/3 of the daily requirement of the human body for proteins is provided by 500 grams of bread.

The baking industry in Russia is represented by about 18 thousand enterprises with a total capacity of 54.4 thousand tons per day, including over 10 thousand small-capacity bakeries.
The demand for bread and bakery products was satisfied everywhere. The capacity utilization factor in 1999 will be approximately 55%.

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 been established for 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 standard 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.

INTRODUCTION

The development of industrial bread production in Russia is constantly accompanied by scientific developments that take into account national traditions, professional and demographic composition of the population. This approach to the development of industry in our country predetermined the high modern level of bakery production and created a serious foundation for the future.

Modern science of bread is based on a system analysis of baking production, which allows us to determine optimal technologies for the production of bakery products of a wide range, high and stable quality. Based on this assessment, in the industry development strategy, the problem of raw materials comes first in modern conditions, which becomes a key factor in the formation of quality, range and virtually all technological systems.

Among the latest developments recommended for implementation are new improvers that prevent the disease of bread with “potato disease,” which has become widespread due to technology violations in flour-grinding production. Existing methods of combating bacterial damage to grain, primarily washing grain before grinding, are, as a rule, not used, and enterprises are forced to deal with contamination already in the process of preparing dough and throughout the entire baking production cycle.

No less significant for the practice of bread baking are studies aimed at improving the biotechnological properties of baker's yeast, the quality of which does not fully meet the requirements of bread baking.

Recently, consumers have shown increased interest in the organization of dietary nutrition, and medical science makes certain demands on the industry, with a view to increasing the nutritional value of bakery products and the use of special additives in bread.

Of the scientific research carried out in this direction, the most promising should be considered the creation of technologies for bakery products based on sprouted and dispersed grains, in particular wheat, rye, and legumes. New and modernized technologies using non-traditional raw materials as a new order system open up wide potential opportunities for updating the range, first of all, creating conditions for the production of dietary products; production volumes in the country are clearly insufficient.

Thus, the application of new solutions, based based on scientific developments, has allowed the State Scientific Research Institute of Chemical Industry only in recent years to create and introduce 58 new technologies and more than 180 new types of bakery and pasta products.

Among the important technological solutions of recent times, it should be noted the creation at GOSNIIHP of new compact sources of compressed air, a flour sifting system and a system for transporting bulk raw materials with a complex trajectory. Such systems have received industry approval and are successfully used in enterprises.

1.2. Brief description of the enterprise, development prospects

OJSC Khlebodar (formerly bakery No. 4) is the largest bakery enterprise in the city of Omsk. Located at the address: 19 Party Congress No. 34. At the beginning of the 50s, due to the rapid growth and expansion of the Neftyanikov village, the problem of providing residents with bakery products became acute. By decision of the city and regional leadership, construction of a bakery plant began on the territory of the Neftyanikov village. The customer and developer was the Omsk Oil Refinery. By the fall of 1955, the plant began production.

In this regard, the oldest employees of the enterprise consider November 25, 1955 to be the founding day of the plant. But officially, the act of the state commission on acceptance of the bakery for industrial operation was approved by the Executive Committee of the Omsk State Council of Workers' Deputies on July 20, 1956 (Decision No. 20/43O of July 31, 1956). In May 1998, the enterprise was renamed OJSC Khlebodar, which was registered by the city registration chamber of the city of Omsk (state registration certificate No. 38002342168 dated May 26, 1998).

The range of products is wide and is constantly updated. Until 1996, JSC Khlebodar was engaged in the production of only one type of bread – “Urozhaynoye” mixed roll and dry kvass “Novy”. In 1996, the company began producing “Wheat bread made from first-grade flour.” In 1997, the production of Borodinsky bread was mastered.

Now the bakery produces several types of bread: “Urozhayny”, “Wheat from 1st grade flour”, “Borodinsky”, “Malt”, “Belgorodsky with seaweed”, “Wheat bread with bran”, “Suvorovsky”, “Zhito”, “ Ramensky", "Toast".

At JSC Khlebodar, organizational changes occurred simultaneously with the expansion of activities. New products were released. The company has been producing bakery products since 1999. OJSC Khlebodar produces loaves, cones, and puff pastries. The production of sweet and salty crackers has been established.

Currently, the production of confectionery products has been mastered on the basis of the bankrupt enterprise OJSC Lakomka, acquired at an auction in 1999.

There were several reasons for purchasing the company. Firstly, the plant's production capacity was not large - there was no opportunity to expand. Secondly, it was necessary to master a new type of activity and expand the range of products.

The confectionery shop began operating on April 2, 2001, the new products were already presented to Omsk residents at the Hot Expo 2001 exhibition, and are now sold in many stores in the city and region.

The quality of OJSC Khlebodar products is known to Omsk residents and is recognized as one of the highest not only in Omsk and the Omsk region, but also throughout the country. This is confirmed by numerous awards at exhibitions held within the Omsk region and the award of the competition “One Hundred Best Products of Russia - 2001”. And also the preferences of customers, whose opinions are regularly studied by both our specialists and independent experts in the field of marketing research.

The importance of the enterprise for the region is evidenced by the fact that OJSC Khlebodar has been among the ten most efficient enterprises in the Omsk region for several years, since 1998. Based on the results of 2000, JSC Khlebodar was recognized as the second among industrial enterprises in our region in terms of production efficiency.

The company's products are sold in more than 1,300 retail outlets in Omsk and the region. Khlebodar's main clients are the city's grocery stores. About 220 clients sell Khlebodara confectionery products. Products are presented in the largest stores in the city: the Omsky shopping center, the Our Store, Desyatochka chains, the Sever supermarket, the Omsk Trade Alliance chain of stores and others, and in small rural stores located more than 300 km from cities. The longest flights are made by clients who deliver products (Borodinsky bread, confectionery, crackers) to Noyabrsk, Kurgan, Salekhard. Khlebodarovsky bread wins tenders for the supply of products for healthcare institutions and children's institutions.

The branded trade of JSC Khlebodar in 38 retail outlets in Omsk is represented by 4 stores, retail spaces in markets, mini markets in the city, and branded kiosks.

Thus, the enterprise has a wide range and high quality of products and has a well-developed sales network.

The trust of the buyer allows JSC Khlebodar to act as one of the leading enterprises in the Omsk market of confectionery and bakery products.

Products are delivered by 58 specialized vehicles. The production volume to date has exceeded 60 tons daily. Bread shipments have almost reached 50 tons, bakery products have exceeded 10 tons, sales of confectionery products have exceeded 1.5 tons, crackers also exceed 1 ton daily.

The team of OJSC Khlebodar consists of more than 800 people, most of whom are involved in production. The company constantly takes care of the well-being of its employees and veterans: it has maintained social benefits and is constantly increasing the number of jobs for our fellow countrymen.

“Hlebodarovtsy” are known not only for their professional skills and achievements, but are also famous for their sporting successes. The team of JSC Khlebodar invariably takes prizes in sports competitions held between enterprises of the food and processing industry of the Omsk region.