Developing Safe Foods as a Competitive Mechanism

This article presents the results of a study safety indicators, nutritional value and sales bakery products obtained using progressive baking technologies. The purpose research is to determine feasibility production sale made improved technologies, ensure products. methods used in commodity science determined quality indicators products, established terms implementation food safety. Marketing studies use malt preparations dough have shown limited range malts: fermented rye malt, roasted flour extract. market for large retail chains holdings, mini-bakeries bakeries selling this group limited. Consumers aged 18 35 are demand certain bread, characteristic types malt: soy, pea, triticale, rye, wheat, barley. Bread process fermentation acquire non-traditional organoleptic characteristics inherent legumes cereals. Each developed type bread buns has found its consumer with specific, individual preferences.