ECONOMIC EFFECT OF INNOVATIVE FLOUR-BASED FUNCTIONAL FOODS PRODUCTION
Rubrics: ECONOMICS
Abstract and keywords
Abstract (English):
The article presents the analysis of economic effect for the innovative flour-based functional foods production incorporation. Based on the analysis of the current state and prospects for the bakery industry development, the authors propose to expand the range of flour-based foods meant for dietary preventive and dietary therapeutic nutrition using diversification methods. For this, they used alternative recipe ingredients of plant origin, such as amaranth seeds, lentil and lupine seeds, chufa, and carob beans. The innovative technologies improve the chemical composition and consumer characteristics of the foods, provide meeting the market requirements, and increase the efficiency of financial and material resources, which, as a result, facilitates the food competitiveness and leads to the bakery industry effective development. We propose to evaluate the economic effect of innovative foods by determining the retail price and profit with a minimum 10% cost effect. The calculations of economic indicators for traditional and new flour-based foods are presented. Estimated economic efficiency of 1 tonne bakery foods for the standard and high-protein diets (according to therapeutic nutrition diet classification) is 5,030–10,740 rbls, flour confectionary foods – 11,022 rbls, gluten-free breads – 7,625–16,990 rbls, depending on the constituents and bakery technology. The results provide strong evidence of economic effect and the advantages of functional flour-based foods introduction.

Keywords:
Bakery industry, innovative technologies, functional flour-based foods, diversification, competitiveness, economic effect
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INTRODUCTION

In the current unsteady market conditions the world experience shows that product diversification is one of the most effective means to stabilize the bakery business, as well as a tool to eliminate imbalances in production and resource redistribution. Diversification is the process of expanding the activity of the enterprise, which uses its own savings not only to maintain and develop the business, but also to direct them to the development of new types of products, the creation of new types of foods, and the provision of all kinds of services [1]. A reasonable choice of diversification techniques provides companies with a real opportunity to strengthen their economic and financial position, to increase product competitiveness, to guarantee companies’ efficient performance, and to meet the people's demand for foods; eventually, it will become the pillar of stability in the market and lay the groundwork for companies’ further development.

In the bakery industry the same products are being produced for decades. It does not boost companies’ development. Every deviation from traditional recipes, as adding one or more ingredients, is considered an innovative solution. Taking into account consumers’ requirements and changes in the diet, bakers change the range of bakery products. Despite the fact that local bakery enterprises can offer a wide range of products (over 700), the total volume of novelties does not exceed 5%. Therefore, bakery product diversification through innovative technologies and recipes seems to be a long-term objective. It is important to develop and introduce alternative foods with higher economic effect [2].

In view of diversification and innovative development, brand new strategies for technological modernization and product-line expansion are needed. The whole technological cycle should be activated: from a scientific innovative idea to the commercial introduction of the research results, their optimization and effective introduction into the practice. The share of innovative ideas in the bakery industry has, until recently, remained low and ineffective for various reasons, and research that can radically change and improve the situation in many cases remain unwanted or ineffective. Most bakery companies are cautious about the development of new foods, since they do not take into account that product diversification and innovations will give them undeniable advantages in the market expansion, provide lower production costs, extra profit, and more economic efficiency [2].

When planning to diversify and innovate, a detailed demand study and a clear demand forecasting for innovative technologies and new foods, as well as for their introduction are essential.

 

STUDY OBJECTS AND METHODS

Today consumers are becoming more and more demanding: they are interested in unique and healthy foods. Much attention is paid to product quality characteristics, its storage conditions, esthetics and packaging. In this regard, the aim of the research is the theoretical and economic justification for the development of technologies for functional breads, flour confectionary foods based on the correction of their nutrient composition through the use of alternative products of plant raw materials containing biologically valuable ingredients.

We analyzed the current functional breads market in the Russian Federation. A choice of raw materials for the main recipe ingredients used in functional breads making, namely amaranth seeds, lentil and lupine seeds, chufa, carob beans, lactulose and lecithin is explained and experimentally confirmed. We developed a method for preparing bakery in-process products for the reduced technological cycle for functional bakery products making (activated bakery
 

yeast, a modified sourdough for liquid yeast making) with improved biotechnological characteristics of yeast biomass, and also reducing the baking flour use.

We developed the recipes for functional breads and buns and provided the overall effect of ingredient properties on the consumer and medical-biological characteristics of the products. Also the cost of production the expected economic effect was calculated.

The creation and production of innovative functional flour-based products is currently a promising direction for the effective development of enterprises in the industry, since it allows them to compete and to occupy a niche in the new or existing markets that are not yet largely filled [1, 2]. Expansion of the flour products range intended for dietary – preventive and therapeutic – nutrition is proposed to be realized through the use of the ingredients shown in Fig. 1.

The analysis of new foods economic effect was done by standard cost estimate and projected retail prices per 1 tonne of ready-made traditional products (control sample) and new foods (experimental samples). The latter included bread with lentil seeds; “Magiya” roll with amaranth and lupine flour and lactulose prebiotic; “Lecitin” bun with a changed glycemic index with amaranth flour; cakes made with chufa seeds flour; gluten-free foods made with amaranth flour (cakes, crisps, honey cakes and breads).

 

RESULTS AND DISCUSSION

To demonstrate the perspectives for new foods introduction we calculated the economic effect of lentil flour use meant for technological cycle reduction both: on the stage of pressed yeast activation and on that of liquid yeast making.  

Economic effect of lentil flour use at the stage of yeast activation includes bakery flour economizing, simplifying process of yeast activation, reducing activation and dough fermentation, and improving nutritional value and physical and chemical characteristics of the foods (Table 1).

 

Breads, flour confectionary foods fortified with vitamins, minerals, and enriched protein

For athletes’ nutrition

For dietary preventive nutrition

For dietary therapeutic nutrition

Gluten-free breads and flour confectionary foods 

Lentil flour

Bio-activated lentil seeds

Lentil seeds after processing

Chufa seeds flour

Amaranth flour

Lupine flour

Lactulose

Carob

Ingredients for functional flour-based food production

 

 

Fig. 1. Components for the production of innovative functional products.

Table 1. Comparison of bakery yeast activation

 

Criteria

Mixture for bakery yeast activation

New

Traditional*

Ingredients

Lentil flour (5% of wheat flour in dough) and

non-fermented rye malt (0.5–1.5% of wheat flour)

Dark wheat flour (4% of wheat)

non-fermented rye malt (1%),

soya flour (1%)

Stages

  1. Sourdough with lentil flour making, adding non-fermented rye malt
  2. Yeast activation for 2030 minutes
  1. Wheat flour sourdough, adding non-fermented rye malt and more wheat and soya flour
  2. Yeast activation for 12 hours

Effect

  1. 2530% less use of pressed yeast
  2. Improved yeast quality
  3. Less bakery flour used for activation, increased bread yield
  4. Decreased dough fermentation (1.3 times) due to more intense acid accumulation
  5. Increased biological protein value and the whole food value
  6. Breadcrumb porosity is 4.3% higher

25–30% less use of pressed yeast

 

Table 2. Cost estimates and projected wholesale price for lentil breads (0.5 kg)

 

Calculation items

Unit costs, rbls:

Wheat (control)

Native lentil flour

Hydrolyzed lentil flour

Hydrolyzed lentil flour (1/3NaCl substituted KCl)

Lentil flour sourdough

Hydrolyzed lentil flour sourdough

Primary products, basic
and supporting materials

13,274

16,130

16,415

16,584

16,130

16,673

Transportation and purchasing costs

1,327

1,290

1,313

1,327

1,290

1,334

Fuel

1,327

806

821

663

645

834

Energy consumption

1,327

806

821

663

645

834

Salary

2,655

2,505

2,505

2,505

2,505

2,505

Social insurance costs

802

756

756

756

756

756

Maintenance expenses

664

626

626

626

626

626

General expenses

664

626

626

626

626

626

Input costs

22,040

23,817

24,154

24,021

23,494

24,459

Selling expenses

170

183

186

185

181

188

Total cost

22,210

23,545

23,883

23,750

23,223

24,188

Cost effect, %

20

10

10

10

10

10

Profit

4,442

2,355

2,388

2,375

2,322

2,419

Wholesale price

26,651

25,900

26,271

26,125

25,545

26,607

VAT

2,665

2,590

2,627

2,613

2,555

2,661

Retail price

29.32

28.49

28.90

28.74

28.10

29.27

 

 

The use of lentil flour at the stage of liquid yeast production allows saving basic raw materials, rye flour, as well as improving biotechnological characteristics of yeast: yeast grown on lentil leaven grows 7 minute faster in comparison with yeast grown on rye leaven; the output is 30% higher.

Making liquid yeast with lentil flour
promotes significant mix enrichment with digestible monosaccharide and disaccharide, as well as nitrogenous compounds preserving traditional production operations. The nutrients are enough to accumulate biomass and intensify the processes of dough maturation: targeted dough acidity is reached within 120 min., the whole technological process is
30 min shorter.

The new way of liquid yeast making demonstrated that cut-straight flour use 100 t of bread per day on traditional liquid yeast is 414 kg. Lentil flour makes it possible to get 600 kg bread per day. The results are obtained at Bread-baking plant № 1, Voronezh, Russia.  

Lentil flour incorporation in wheat dough is possible in a native or hydrolyzed way, as well as a compound of sourdough. We calculated the requirements and costs of raw materials and supporting materials. The results of cost estimates and projected retail price are given in Table 2.

There is a slight increase of expenses share for raw materials and supporting materials (60.23% for control samples vs. 64.92% for experimental samples). Expenses for electricity and fuel are double less, due to the reduction of sourdough making and dough fermentation as a result of microbiological and biochemical process intensification.

Salary costs were fixed for a control sample, as more production staff was not needed. The calculations demonstrate that input costs of the new product and a retail price (20% cost effect) is insignificantly higher than those of a control sample (Table 2, Fig.3).

 

 

Описание: D:\Марина\журнал\FR\2018\2 FR\Лобанов 2.tif

 Primary products, basic and supporting materials,  Trasportation and purchasing costs,   Fuel material, 
 Energy consumption,   Salary,   Social insurance costs,   Maintenance expenses,   General expenses

(а)

(b)

 

Fig. 2. Input costs, %. (a) – wheat bread; (b) – and hydrolyzed lentil flour (1/3 NaCl was substituted with KCl).

 

 

Wheat (control)

Native lentil flour

Hydrolyzed lentil flour

Hydrolyzed lentil flour

(1/3 NaCl substituted KCl)

Lentil flour sourdough

Hydrolyzed lentil flour sourdough

Подпись: Wheat (control)
Native lentil flour
Hydrolyzed lentil flour
Hydrolyzed lentil flour 
(1/3 NaCl substituted KCl)
Lentil flour sourdough
Hydrolyzed lentil flour sourdough

 

 

Fig. 3. Retail price for wheat bread with lentil
flour (0.5 kg).

 

Bread with lentil flour does not involve extra expenses for staff and basic resources, which makes it possible to utilize existing equipment. Economic effect calculations offer a gradual market introduction for a new product, as it allows reducing the risks connected with a lack of demand. A manufacturer bears the costs for the in-parallel production of a familiar product and a new one with improved consumer properties and increased productivity though.

The increased output of the product to the level of line capacity allows a manufacturer to improve profitability and profit due to competitive product of a high quality which is in demand with different segments of the population.

Production efficiency of 1 tonne bread sales with lentil flour is 5,030–5,239 rbls (10% cost effect) and can be significantly increased in case of production volume growth and corresponding cost effect growth.

Valuable properties of amaranth grain make it a unique food in a modern world as the problem of protein intolerance of traditional cereals (wheat, rye, barley, oats) is getting more and more pressing. Besides, introduction of foods with amaranth seeds into antisclerotic diet has been proved effective due to their lipid-lowering effect [3]. The findings in [4] allow concluding that production of functional gluten-free foods from amaranth flour is possible.

The technology of functional flour-based foods allows using sweet lupine flour. Proportions of flours allow changing flour baking properties or/and improving products’ nutritional value. A considerable amount of potassium and magnesium in lupine flour makes it a perfect ingredient in foods, suitable for heart disease prevention. Fibre is good for obesity, diabetes and other diseases prevention. Lactulose is beneficial to the whole body; relieves the toxic liver disease, when ammonia is produced by putrefactive bacteria there [5, 6]. Besides, lactulose is best for atherosclerosis prevention by lowering cholesterol level in blood.

The requirements and cost of raw and supporting materials for “Magiya” roll with amaranth, lupine flour and lactulose (per 1 tonne) are calculated.  The results of cost budget and projected wholesale price per
1 tonne of end product are given in Table 3.

Production efficiency of 1 tonne “Magiya” roll bread sales is 6,213 rbls (10% cost effect) and can be significantly increased in case of production volume growth and corresponding cost effect growth. Amaranth and lupine flours together with lecithin and lactulose bring a vast improvement: protein content increased by 36.7%, Са, Mg, К, and Р – by 15.1%, 22.8%, 14.8%, and 14.7% respectively; β-carotene – 3.42; В1 and В2 vitamins – 7.0% and 4.29%. Energy increased value only – by 3.7%. The roll (100 gr) fills in the need in phospholipids (20.6%), phosphorus (15.1%), β-carotene (22.6%), and lactulose (100%).

Table 3. Cost estimates and projected wholesale prices for “Magiya” roll (per 1 tonne)

 

Calculation items

Costs per 1 tonne, rbls:

Twist roll

“Magiya” roll

Primary products, basic and supporting materials

24,734

43,448

Transportation and purchasing costs

2,473

4,345

Fuel

2,473

2,473

Energy consumption

2,473

2,473

Salary

4,947

4,947

Social insurance costs

1,494

1,494

Maintenance expenses

1,237

1,237

General expenses

1,237

1,237

Input costs

41,069

61,654

Selling expenses

316

475

Total cost

41,385

62,128

Cost effect, %

20

10

Profit

8,277

6,213

Wholesale price

49,662

68,341

VAT

4,966

6,834

Retail price

54,629

75,175

Price for one (0.4 kg), rbls

21.85

30.07

 

Table 4. Cost estimates and projected wholesale price for “Lecitinochka” bun (per 1 tonne)

 

Calculaton items

Costs per 1 tonne, rbls:

Bun (control)

“Lecitinochka” bun withсlactulose

“Lecitinochka” bun with carob

Primary products, basic and supporting materials

47,241

67,003

72,822

Transportation and purchasing costs

4,724

6,700

7,282

Fuel

4,724

4,724

4,724

Energy consumption

4,724

4,724

4,724

Salary

9,448

9,448

9,448

Social insurance costs

2,853

2,853

2,853

Maintenance expenses

2,362

2,362

2,362

General expenses

2,362

2,362

2,362

Input costs

78,438

100,177

106,578

Selling expenses

604

771

821

Total cost

79,042

100,948

107,399

Cost effect, %

20

10

10

Profit

15,808

10,095

10,740

Wholesale price

94,851

111,043

118,139

VAT

9,485

11,104

11,814

Retail price

104,336

122,148

129,953

Price per one
(0.2 kg), rbls

20.86

24.43

25.99

 

Market research conducted by I.B. Krasina [7] shows that flour-based confectionary foods, diabetic-friendly ones in particular, with chocolate taste are in great demand with population. Chocolate ingredients are unadvisable due to increasing blood glucose properties though. The problem can be solved by carob use. It can substitute cacao and sugar (chocolate) for diabetic patients and those with overweight.

Carob has much fibre, insoluble one in particular, and is classified as a food with low glicaemic index [9]. The requirements and cost for raw material suppporting materials for “Lecitinochka” bun (per 1 tonne) are calculated. The results of cost budget and projected wholesale price per 1 tonne of end product are given in Table 4.

Production efficiency of 1 tonne “Lecitinochka” bun with lactulose sales is 10,095 rbls, “Lecitinochka” with carob – 10,740 rbls, (10% cost effect) and can be significantly increased in case of production volume growth. 4% of carob in the recipe (Lecitin bun with carob) results in the following changes in nutritional value: the content of proteins increased by 27.09%, fats – by 11.11% (phospholipids – 49.82 times), and fibres – by 1.8 times, while the content of carbohydrates decreased by 2.78% (monosaccharides and disaccharides – 17.30%). The price of the carob bun is only 6% higher than the one without carob, which is 1.56 rbls for 0.2 kg.

Present-day market necessitates developing innovative functional foods. One of the much-promising market sectors is gluten-free foods, the demand for which is only rising. Statistics shows that annual average growth rate for gluten-free foods over a period of 2009–2014 is 12.3% (based on sales volume analytics in France, Germany, Italy, Netherlands, Russia, Spain, Sweden, the UK, Brazil, the USA, Australia, China, India, Japan, and Korea) [10]. By the year 2020, gluten-free food market is expected to expand and will grow by 1.7 compared to 2015, which means 11% annual increase. Demand growth is driven by the following factors:

  • Improved diagnostics allows detecting more cases of celiac and other gluten-sensitive diseases. The only treatment for these patients is strict long-lasting or life-long gluten-free dieting;
  • New consumer segment expansion – those people who consider gluten-free foods as an important constituent of healthy lifestyle [12].

Such a situation forces Russian companies
to introduce gluten-free foods into production, promoting imports replacement and expanding a customer base [11].

The crucial problem is a search of raw materials with high consumer properties [12, 13]. Our market study and calculations show that chufa seeds and amaranth grain for gluten-free breads and buns are economically viable.

Chufa seeds have a great amount of unsaturated fatty oils and vitamin E, which make them attractive for dietary, disease-preventive food making: they lower blood cholesterol. Besides, chufa is gluten-free, rich in potassium and phosphorus, low in sodium – good for nutrition of those with overweight, cardio-vascular diseases, high blood pressure, and kidney failure [4].

We chose “Stolychny” cake as a sample flour-based food with chufa seeds as it is a low-cost and absolute consumer favourite. We calculated requirement and cost of raw and supporting materials for cake production. “Stolychny” cake with wheat flour was as a control, sample No.1 contained 60:40 wheat and chufa wheat, sample No.2 – gluten-free chufa flour (per 1 tonne). The results of cost budget and projected wholesale prices are given in Table 5.

The estimated productive efficiency of 1 tonne cake sale a mix of wheat and chufa flour (60:40) is
11,022 rbls, while the sales of sample cakes No.2 reached 16,425 rbls. Retail price of sample cakes No.2 is 2 times higher than that of a “Stolychny” cake and equals to 143,065 rbls per 1 tonne or 7.15 rbls for a
0.05 kg. It is worth noting that it is a gluten-free food, the established price for gluten-free cakes is
364–465 rbls per a 170–250 gr per pack (e.g.
http://glutenfree.su/catalog/khleb/dr-schar: the price for “Magdalenas” muffins by Santiveri (Spain) is 364 rbls (170 g), gluten-free cakes with apricot jam  “Magdalenas” by Dr. Schar (Italy) is 370 rbls (200 g), gluten-free cake “Marmorkuchen” by Dr. Schar is
465 rbls (250 g).

So, the price of the chufa cake is much lower than that of its import equals. It is worth noting that there are no cakes with chufa seeds flour in the market and it is an additional competitive advantage.

We calculated requirement and cost of raw and supporting materials for gluten-free foods (cakes, honey-cakes, crisp breads, and bread). The results of cost budget and projected wholesale prices are given in Tables 6–8.

The estimated productive efficiency of 1 tonne gluten-free “Vdokhvenie” cakes is 16,211–16,971 rbls. Retail price of “Vdokhvenie” cakes is 1.1 times or by 9.7% higher than that of “Stolychny” cakes (price growth is due to raw materials costs). The price of “Vdokhvenie” cakes is 8 times lower than that of the gluten-free cakes from Italy and Spain, and 2 times lower than the price of “Chudesnitsa” cakes from Belarus. Russian and European gluten-free food markets lack cakes baked with amaranth flour.

Productive efficiency of 1 tonne sale of amaranth gluten-free bread is 16,128 rbls (10% cost effect),
 

retail price is 58.55–61.67 rbls (0.3 kg) (Table 8).

Gluten-free “Amarantovy” bread has a competitive advantage: its price is 4.6–8.1 times lower (according to http://glutenfree.su/catalog/ khleb/dr-schar, the price of Campagnard bread by
Dr. Schar, 380 rbls for 240 g; “MB Classic” bread by Dr. Schar (Italy), 370 rbls for 300 g; gluten-free white bread and low-protein bread by Bezgluten (Poland), 260 and 270 rbls for 260 and 300 g respectively.

 

Table 5. Cost estimates and projected wholesale prices for chufa seeds cakes (per 1 tonne)

 

Calculation items

Costs per 1 tonne, rbls:

“Stolych-ny” cake

sample No.1

(wheat and chufa flour)

sample No.2

(gluten-free chufa flour)

Primary products, basic and supporting materials

42,103

85,783

139,404

Fuel

4,210

4,210

4,210

Energy consumption

4,210

4,210

4,210

Salary

8,421

8,421

8,421

Social insurance costs

2,543

2,543

2,543

Maintenance expenses

2,105

2,105

2,105

General expenses

2,105

2,105

2,105

Input costs

65,697

109,377

162,998

Selling expenses

506

842

1,255

Total cost

66,203

110,220

164,253

Cost effect, %

20

10

10

Profit

13,241

11,022

16,425

Wholesale price

79,444

121,242

180,678

VAT

14,300

21,823

32,522

Retail price, VAT incl.

93,744

143,065

213,200

Price per one (0.05 kg), rbls

4.68

7.15

10.66

 

Table 6. Cost estimates and projected wholesale prices for gluten-free amaranth flour cakes (per 1 tonne)

 

Calculation items

Costs per 1 tonne, rbls:

“Stolychny” cake

“Vdokhvenie” cake

“Vdokhvenie” cake
with molasses

“Vdokhvenie” cake with an emulsifier

“Vdokhvenie” cake with pectin

Primary products, basic and supporting materials

89,344

116,745

116,612

110,798

118,347

Fuel

8,934

8,934

8,934

8,934

8,934

Energy consumption

8,934

8,934

8,934

8,934

8,934

Salary

17,869

17,869

17,869

17,869

17,869

Social insurance costs

5,396

5,396

5,396

5,396

5,396

Maintenance expenses

4,467

4,467

4,467

4,467

4,467

General expenses

4,467

4,467

4,467

4,467

4,467

Input costs

139,412

166,814

166,680

160,867

168,416

Selling expenses

1,073

1,284

1,283

1,239

1,297

Total cost

140,485

168,098

167,964

162,105

169,712

Cost effect, %

20

10

10

10

10

Profit

28,097

16,810

16,796

16,211

16,971

Wholesale price

168,583

184,908

184,760

178,316

186,684

VAT

30,345

33,283

33,257

32,097

33,603

Retail price, VAT incl.

198,927

218,191

218,017

210,413

220,287

Price per one
(0.05 kg), rbls

9.94

10.91

10.90

10.52

11.01

 

Table 7. Cost estimates and projected wholesale prices for gluten-free amaranth honey cakes and crisps (per 1 tonne)

 

Calculation items

Costs per 1 tonne, rbls:

Gluten-free amaranth honey cakes

Crispy bread “Elizaveta” (control)

Crisps

sample No.1

sample No.2

Primary products, basic and supporting materials

80,730

24,246

72,008

72,493

Fuel

8,073

2,425

2,425

2,425

Energy consumption

8,073

2,425

2,425

2,425

Salary

16,146

4,849

4,849

4,849

Social insurance costs

4,876

1,464

1,464

1,464

Maintenance expenses

4,037

1,212

1,212

1,212

General expenses

4,037

1,212

1,212

1,212

Input costs

125,971

37,834

85,595

86,081

Selling expenses

970

291

659

663

Total cost

126,941

38,125

86,254

86,744

Cost effect, %

10

20

10

10

Profit

12,694

7,625

8,625

8,674

Wholesale price

139,635

45,750

94,880

95,418

VAT

25,134

8,235

17,078

17,175

Retail price, VAT incl.

164,769

53,985

111,958

112,593

Price for one (per 1 kg), rbls

164.77

53.98

111.95

112.59

 

Table 8.Cost estimates and projected wholesale prices for amaranth bread (per 1 tonne)

 

Calculation item

Costs per 1 tonne, rbls:

 

Control

 (flour mix Mix B by Dr. Schar)

Gluten-free

“Amarantovy”

Gluten-reduced “Amarantovy”

 

Primary products, basic and supporting materials

333,703

96,393

104,941

 

Fuel

9,639

9,639

9,639

 

Energy consumption

9,639

9,639

9,639

 

Salary

19,279

19,279

19,279

 

Social insurance costs

5,822

5,822

5,822

 

Maintenance expenses

4,820

4,820

4,820

 

General expenses

4,820

4,820

4,820

 

Input costs

397,361

160,050

168,598

 

Selling expenses

3,060

1,232

1,298

 

Total cost

400,420

161,283

169,896

 

Cost effect, %

10

10

10

 

Profit

40,042

16,128

16,990

 

Wholesale price

440,462

177,411

186,886

 

VAT

44,046

17,741

18,689

 

Retail price, VAT incl.

484,508

195,152

205,575

 

Price for one (0.3 kg), rbls

145.35

58.55

61.67

 

 

 

CONCLUSION

In unsteady environment it is of utmost social importance to provide people with high quality local foods. The production of high quality innovative
foods is a basis for market development for all manufacturers, including the bakery industry.

One of the reasons for flour-based market contraction is considered to be people’s changing nutrition habits: their taste preferences, changing consumer needs, and, as a consequence, a changing list of basic foods. Bread and buns sales are connected with people’s prosperity growth: we can trace the transition from their buying cheap, high-calorie foods (usually of foreign production) to more costly, healthy, and high-quality local foods [14, 15].

In view of holding a share of the market, to make commercial breads is not enough, a wide range of such products as functional and dietary ones should be produced taking into consideration consumers’ prevailing habits. Besides, low profitability of bakery businesses objectively slows down their modernization. The problem of technical re-equipment is more pressing than ever before. Low-output, rundown, outdated equipment leads to products high cost prices as well as to low quality products. It is particularly vital today when the output of functional flour-based foods, enriched with vitamins, minerals and bioactive compounds is dramatically low.

Based on the research findings and technological and economical aspects of functional foods production, it may be deduced that our innovation foods do not know local and foreign equals.

We showed the possibility to increase bakery in-process parts production efficiency, meant for reduced technological cycle (blends for bakery pressed yeast activation liquid yeast making are patented) due to the improvement of yeast bio-technological characteristics as well as to the use of lentil flour in the recipe, which eventually leads to economic performance Product quality characteristics allow defining it as a highly competitive, innovative, in great demand in the dietary market. The foods can be recommended for commercial production at local enterprises.

The use of the above mentioned ingredients for functional flour-based foods will contribute toward product quality improvement, the expansion of product range, the use of local raw materials, the growth of target profit, and companies’ economic results improvement and their competitive growth. 

 

CONFLICT OF INTEREST

The authors state that they have no conflict of interest.

 

ACKNOWLEDGEMENTS

The authors are grateful to L.A. Miroshnichenko, Director of the “Russian Oliva” LLC (Voronezh, Russia) for many years of cooperation and providing samples of amaranth flour for research.

 

FUNDING

The work was carried out as part of the state budget research topic of the Bakery, Confectionery, Macaroni and Grain Processing Technologies Department of Voronezh State University of Engineering Technologies “Development of energy, resource-saving and environmentally friendly technologies for processing agricultural products into competitive bakery, confectionery, macaroni, cereals and cereals biomedical views” (No. 01201253868, for 20112016); state budgetary research work of the department of technology of grain, bread, food and subtropical products of Kuban State Technological University “Innovative technologies for the deep processing of vegetable raw materials” (No. 1.1.16-20, for 20162020).

 

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