Economic and technological aspects of increasing the efficiency of the production of functional bakery products
Year: 2026
Type: article
Abstract: The purpose of the research is to assess the economic efficiency of the production of bakery products enriched with powders from recycled phytomaterials and to make recommendations for reducing their cost. The scientific work was carried out in 2024-2025 on the basis of the Tver State Agricultural Academy. The economic assessment of the production of products was carried out taking into account the calculation of current wholesale prices for raw materials, the cost of resources, services and other items. As a result, the economic efficiency of bakery products enriched with powdered products from secondary plant resources (cakes) of raspberries, sea buckthorn, strawberries, carrots, beets, pumpkins, jerusalem artichokes, apples, pears and cherries in a ratio of 90% (wheat flour) was calculated : 10% (phytopowder). It has been established that the cost of introducing enriching additives into the formulation schemes of wheat bread is usually compensated by the higher selling price of the manufactured products, formed in particular due to the growth of competitive and consumer characteristics of products due to a functional increase in their nutritional value and improved sensory properties. The profitability of the production of functional wheat bread ranges on average from 66 to 84%. An effective way to optimize the cost structure of raw materials in the production of enriched products is to create our own laboratory and production site for powdered products from recycled phytochemicals, which is on average 6-7 times cheaper than ready-made powders. The organization of the site also makes it possible to ensure the uninterrupted supply of technological lines with materials and significantly increase the ability to maneuver the product range. The amount of capital investments in the creation of the site will be about 1333 thousand rubles. The results of this work can be successfully used by enterprises of the bakery and food industries, as well as public catering, to expand the range of products and optimize the cost structure of baked goods.
Institution: Tver State Agricultural Academy
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W7128809351