In the course of time, grains have been and will always be a group plants utmost importance to human existence activity. Among these, wheat is main crop used as raw material in milling-bakery sector (basic food sector). I considered it appropriate develop study Teleorman county on bakery quality varieties wheat. We analyzed production by several indices for 4 (Boema, Dropia, Flamura 85, Fundule...

EVALUATION OF EXPOSURE TO FLOUR DUST AND RESPIRATORY COMPLICATIONS IN BAKERY WORKERS URMIA 2021

PT. Bapak Bakery is a food processing company, especially bread with various types of products. The product defects that are often encountered inappropriate shape, size and charred. purposes this study were to determine the level defect in products at Bakery, know factors cause defective occur as well formulate recommendation improvement efforts overcome Bakery. Data analysis used six sigma met...

The inflation in the UK has been increasingly serious, reaching approximately 10%. This directly causes rise price of daily-used goods, including fresh and chilled, food cupboard bakery, household items. growth living costs cut shopping desire for customers, pushing them to altering their original consumption habits. It is interesting research behavior retailers during downturn economy. paper c...

Pengolahan bakery termasuk industry mikro pangan yang tetap bertahan berproduksi di masa Pandemi Covid 19. Industri berpotensi besar menjadi salah satu rantai penyebaran Covid-19. Zat gizi dalam produk makanan akan media pertumbuhan bagi virus tertinggal melalui droplet. Pembinaan terhadap industri skala kecil Bogor, dilakukan terkait dengan penerapan Cara Produksi Makanan Baik (CPMB) dipadukan...

ABSTRAKTanaman empon-empon merupakan tanaman yang banyak tumbuh di Indonesia, akan tetapi pemanfaatan masih sangat terbatas. Kebanyakan masyarakat menjual produk rimpang tersebut dalam bentuk segar dan sebagian kecil diolah menjadi minuman berkhasiat (jamu) bersifat tidak awet. Oleh sebab itu, dapat dilakukan dengan pengolahan lebih lanjut yaitu menginovasi kedalam pangan fungsional seperti bak...

According to the result of study based on a comprehensive multidimensional comparative assessment and rating Vologda enterprises – producers bakery products participating in system voluntary certification food "Real Product", authors have analyzed prospects for development this industry region. They used following research methods: questionnaire survey methods, overall assessment, assessment. T...