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Foods and Raw Materials, 2018, vol. 6, no. 2
ISSN 2308-4057 (Print) ISSN 2310-9599 (Online)
Research Article DOI: http://doi.org/10.21603/2308-4057-2018-2-474-482
Open Access Available online at http:jfrm.ru
Economic effect of innovative flour-based functional foods production
Vladimir G. Lobanov3 , Yuliya I. Slepokurovab , Irina M. Zharkovab , Tat'yana N. Kolevab , Yuriy F. Roslyakov3'* , and Ana P. Krasteva0
a Kuban State Technological University, Moskovskaya Str. 2, Krasnodar 350072, Russian Federation
b Voronezh State University of Engineering Technologies, Revolution Str. 19, Voronezh 394036, Russian Federation
c University of Food Technologies, Maritsa Str. 26, Plovdiv 4020, Bulgaria
*e-mail: [email protected]
Received July 5, 2018; Accepted in revised form August 28, 2018; Published December 20, 2018
Abstract: 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 - 7,62516,990 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
Please cite this article in press as: Lobanov V.G., Slepokurova Yu.I., Zharkova I.M., et al. Economic effect of innovative flour-based functional foods production. Foods and Raw Materials, 2018, vol. 6, no. 2, pp. 474-482. DOI: http://doi.org/10.21603/2308-4057-2018-2-474-482.
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
Copyright © 2018, Lobanov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
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).
Gluten-free breads and flour confectionary foods k: For dietary therapeutic nutrition
Fig. 1. Components for the production of innovative functional products.
Lobanov V.G. et al. Foods and Raw Materials, 2018, vol. 6, no. 2, pp. 474-482 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 Dark wheat flour (4% of wheat)
non-fermented rye malt (0.5-1.5% of wheat flour) non-fermented rye malt (1%),
soya flour (1%)
Stages 1. Sourdough with lentil flour making, adding non-fermented rye malt 1. Wheat flour sourdough, adding non-
2. Yeast activation for 20-30 minutes fermented rye malt and more wheat and
soya flour
2. Yeast activation for 1-2 hours
Effect 1. 25-30% less use of pressed yeast 25-30% 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
Table 2. Cost estimates and projected wholesale price for lentil breads (0.5 kg)
Calculation items Unit costs, rbls:
Wheat Native Hydrolyzed Hydrolyzed lentil Lentil flour Hydrolyzed
(control) lentil flour lentil flour flour (1/3NaCl substituted KCl) sourdough lentil flour sourdough
Primary products, basic 13,274 16,130 16,415 16,584 16,130 16,673
and supporting materials
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).
□ Primary products, basic and supporting materials, 0 Trasportation and purchasing costs, Q Energy consumption, □ Salary, E3 Social insurance costs, □ Maintenance expenses, □
0 Fuel material. General expenses
(a)
(b)
Fig. 2. Input costs, %. (a) - wheat bread; (b) - and hydrolyzed lentil flour (1/3 NaCl was substituted with KCl).
m
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%, Ca, Mg, K, and P - by 15.1%, 22.8%, 14.8%, and 14.7% respectively; p-carotene - 3.42; Bj and B2 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%), p-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 24,734 43,448
supporting materials
Transportation and 2,473 4,345
purchasing costs
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 "Lecitinochka "Lecitinoch
(control) " bun ka" bun
withclactulose with carob
Primary products, 47,241 67,003 72,822
basic and
supporting
materials
Transportation and 4,724 6,700 7,282
purchasing costs
Fuel 4,724 4,724 4,724
Energy 4,724 4,724 4,724
consumption
Salary 9,448 9,448 9,448
Social insurance 2,853 2,853 2,853
costs
Maintenance 2,362 2,362 2,362
expenses
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 20.86 24.43 25.99
(0.2 kg), rbls
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 muchpromising 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 lifelong 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/catalo g/ 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- sample No.1 sample No.2 ny" cake (wheat and (gluten-free chufa flour) chufa flour) 85,783 139,404
4,210 4,210
4,210 4,210
8,421 8,421
2,543 2,543
2,105 2,105
2,105 2,105
109,377 162,998
842 1,255
110,220 164,253
10 10
11,022 16,425
121,242 180,678
21,823 32,522
143,065 213,200
7.15 10.66
Primary products, 42,103
basic and
supporting
materials
Fuel 4,210
Energy 4,210
consumption
Salary 8,421
Social insurance 2,543
costs
Maintenance 2,105
expenses
General expenses 2,105
Input costs 65,697
Selling expenses 506
Total cost 66,203
Cost effect, % 20
Profit 13,241
Wholesale price 79,444
VAT 14,300
Retail price, VAT 93,744
incl.
Price per one 4.68
(0.05 kg), rbls
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" "Vdokhvenie" "Vdokhvenie" cake "Vdokhvenie" cake "Vdokhvenie"
cake cake with molasses with an emulsifier cake with pectin
Primary products, basic and 89,344 116,745 116,612 110,798 118,347
supporting materials
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 9.94 10.91 10.90 10.52 11.01
(0.05 kg), rbls
Lobanov V.G. et al. Foods and Raw Materials, 2018, vol. 6, no. 2, pp. 474-482 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 Crispy bread "Elizaveta" Crisps
honey cakes (control) sample No.1 sample No.2
Primary products, basic and 80,730 24,246 72,008 72,493
supporting materials
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 Gluten-free Gluten-reduced
(flour mix Mix B by Dr. Schar) "Amarantovy" "Amarantovy"
Primary products, basic and 333,703 96,393 104,941
supporting materials
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 2011-2016); 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. 1.1.1620, for 2016-2020).
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ORCID IDs
Vladimir G. Lobanov https://orcid.org/0000-0003-2838-3253 Yuliya I. Slepokurova https://orcid.org/0000-0002-3707-3882 Irina M. Zharkova https://orcid.org/0000-0001-8662-4559 Tat'yana N. Koleva https://orcid.org/0000-0001-5943-4784 Yuriy F. Roslyakov https://orcid.org/0000-0003-1431-4804 Ana P. Krasteva https://orcid.org/0000-0002-6910-7274
