Revision history of "Growth of the competitiveness of Bakery “Warowny” s.c." (Q104290)

22 March 2024

• curprev 12:0112:01, 22 March 2024‎ DG Regio talk contribs‎ 78,302 bytes +287‎ ‎Added qualifier: readability score (P590521): 0.225033860136559

15 January 2024

• curprev 10:1310:13, 15 January 2024‎ DG Regio talk contribs‎ 78,015 bytes +722‎ ‎Changed an Item

12 June 2023

• curprev 00:1600:16, 12 June 2023‎ Admin talk contribs‎ 77,293 bytes +436‎ BatchIngestion

24 May 2023

• curprev 17:4017:40, 24 May 2023‎ DG Regio talk contribs‎ 76,857 bytes +951‎ ‎Changed an Item

3 March 2023

• curprev 00:2700:27, 3 March 2023‎ DG Regio talk contribs‎ 75,906 bytes +560‎ ‎Changed label, description and/or aliases in sl, lv, pt, fi, et, de, it, nl, hr, fr, el, sk, sv, bg, ga, mt, hu, cs, da, lt, es, ro, and other parts

27 October 2022

• curprev 13:3613:36, 27 October 2022‎ DG Regio talk contribs‎ 75,346 bytes +432‎ ‎Changed an Item: Edited by the materialized bot - inferring region from the coordinates

26 October 2022

• curprev 14:5014:50, 26 October 2022‎ DG Regio talk contribs‎ 74,914 bytes +2,557‎ ‎Changed an Item: Import item from Poland

21 October 2022

• curprev 11:1411:14, 21 October 2022‎ DG Regio talk contribs‎ 72,357 bytes +1,934‎ ‎Changed an Item: Import item from Poland
• curprev 11:1411:14, 21 October 2022‎ DG Regio talk contribs‎ 70,423 bytes −419‎ ‎Removed claim: co-financing rate (P837): 60.0 percentage

27 July 2022

• curprev 11:1911:19, 27 July 2022‎ DG Regio talk contribs‎ 70,842 bytes +45,059‎ ‎Changed label, description and/or aliases in et, lt, hr, el, sk, fi, hu, cs, lv, ga, sl, bg, mt, pt, da, ro, sv, nl, fr, de, it, es, and other parts: Adding translations: et, lt, hr, el, sk, fi, hu, cs, lv, ga, sl, bg, mt, pt, da, ro, sv,

18 January 2022

• curprev 07:1707:17, 18 January 2022‎ DG Regio talk contribs‎ 25,783 bytes +2,477‎ ‎Changed label, description and/or aliases in es, and other parts: Adding Spanish translations

15 January 2022

• curprev 09:1809:18, 15 January 2022‎ DG Regio talk contribs‎ 23,306 bytes +2,480‎ ‎Changed label, description and/or aliases in it, and other parts: Adding Italian translations

17 December 2021

• curprev 06:5106:51, 17 December 2021‎ DG Regio talk contribs‎ 20,826 bytes +2,525‎ ‎Changed label, description and/or aliases in nl, and other parts: Adding Dutch translations

7 December 2021

• curprev 14:3914:39, 7 December 2021‎ DG Regio talk contribs‎ 18,301 bytes +2,539‎ ‎Changed label, description and/or aliases in de, and other parts: Adding German translations

1 December 2021

• curprev 09:1109:11, 1 December 2021‎ DG Regio talk contribs‎ 15,762 bytes +2,537‎ ‎Created claim: summary (P836): La requérante dispose de ses propres résultats en matière de R & D indiquant que le système de remontée froide n’entraîne pas de changements négatifs dans le processus de culture de la pâte, de sorte que le pain ne se rétrécit pas, que sa surface ne se fissure pas et qu’il ne perd pas sa valeur nutritionnelle. Il est plus aromatique et pendant longtemps frais. L’avantage le plus important de cette méthode est la possibilité de reporter la cuisso...
• curprev 09:1109:11, 1 December 2021‎ DG Regio talk contribs‎ 13,225 bytes +128‎ ‎Changed label, description and/or aliases in fr: translated_label

29 October 2020

• curprev 10:5210:52, 29 October 2020‎ DG Regio talk contribs‎ 13,097 bytes −407‎ ‎Removed claim: financed by (P890): Directorate-General for Regional and Urban Policy (Q8361), Removing unnecessary financed by statement
• curprev 10:5210:52, 29 October 2020‎ DG Regio talk contribs‎ 13,504 bytes −32‎ ‎Changed label, description and/or aliases in 2 languages: Changing unique label-description pair

17 October 2020

• curprev 16:4516:45, 17 October 2020‎ DG Regio talk contribs‎ 13,536 bytes +117‎ ‎Changed label, description and/or aliases in 1 language: translated_label
• curprev 16:4516:45, 17 October 2020‎ DG Regio talk contribs‎ 13,419 bytes −112‎ ‎Changed label, description and/or aliases in 1 language: remove_english_label
• curprev 16:4516:45, 17 October 2020‎ DG Regio talk contribs‎ 13,531 bytes +2,238‎ ‎Created claim: summary (P836): The applicant has the results of its own R & D work showing that the cool rising system does not cause adverse changes in the process of dough growth, so that the bread does not shrink, its surface does not break and it does not lose its nutritional qualities. It is more aromatic and for a long time fresh. The most important advantage of this method is the option of deferring baking for up to 36 hours and carrying it at the customer, which has a...
• curprev 16:4516:45, 17 October 2020‎ DG Regio talk contribs‎ 11,293 bytes −1,792‎ ‎Removed claim: summary (P836): The applicant has the results of its own R & D work pointing to the fact that the milk crumb system does not cause any adverse changes in the process of dough spreading, which means that the bread is not loosened and that it does not lose its nutritive value. It is more aromatic and for a long time fresh. The most important advantage of this method is the option to postpone the baking even by 36 hours and to be carried out at the customer’s ba...

23 September 2020

• curprev 22:2622:26, 23 September 2020‎ DG Regio talk contribs‎ 13,085 bytes +1,160‎ ‎Changed an Item: Fixing rounding issue
• curprev 22:2622:26, 23 September 2020‎ DG Regio talk contribs‎ 11,925 bytes −1,162‎ ‎Removed claim: EU contribution (P835): 363,793.8816 euro

22 June 2020

• curprev 17:4217:42, 22 June 2020‎ DG Regio talk contribs‎ 13,087 bytes +1,585‎ ‎Changed an Item
• curprev 17:4217:42, 22 June 2020‎ DG Regio talk contribs‎ 11,502 bytes −1,588‎ ‎Removed claims

10 June 2020

• curprev 13:1113:11, 10 June 2020‎ DG Regio talk contribs‎ 13,090 bytes +430‎ ‎Changed an Item

7 June 2020

• curprev 12:3312:33, 7 June 2020‎ DG Regio talk contribs‎ 12,660 bytes +432‎ ‎Changed an Item

26 March 2020

• curprev 18:0518:05, 26 March 2020‎ DG Regio talk contribs‎ 12,228 bytes +432‎ ‎Changed an Item

9 March 2020

• curprev 09:1509:15, 9 March 2020‎ DG Regio talk contribs‎ 11,796 bytes +1,792‎ ‎Created claim: summary (P836): The applicant has the results of its own R & D work pointing to the fact that the milk crumb system does not cause any adverse changes in the process of dough spreading, which means that the bread is not loosened and that it does not lose its nutritive value. It is more aromatic and for a long time fresh. The most important advantage of this method is the option to postpone the baking even by 36 hours and to be carried out at the customer’s baki...

24 February 2020

• curprev 13:1313:13, 24 February 2020‎ DG Regio talk contribs‎ 10,004 bytes +825‎ ‎Changed an Item
• curprev 13:1313:13, 24 February 2020‎ DG Regio talk contribs‎ 9,179 bytes −418‎ ‎Removed claim: financed by (P890): European Union (Q1)

18 February 2020

• curprev 10:1210:12, 18 February 2020‎ DG Regio talk contribs‎ 9,597 bytes +112‎ ‎Changed an Item: Label in wikidata changed

31 January 2020

• curprev 11:5311:53, 31 January 2020‎ DG Regio talk contribs‎ 9,485 bytes +846‎ ‎Changed an Item

14 January 2020

• curprev 14:4214:42, 14 January 2020‎ DG Regio talk contribs‎ 8,639 bytes +8,639‎ ‎Created a new Item