Q2687155 (Q2687155): Difference between revisions
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(Created claim: summary (P836): SA 42799(2015/X) At the request of the Applicant, Prof. Wacław Dąbrowski Institute of Agricultural and Food Industry Biotechnology – the leading research unit in the field of bakery in the country – carried out research and development work aimed at developing a new product – breads with an increased content of nutrients and health-promoting substances. The tests carried out in accordance with the applicant’s concept have been successful. Produc...) |
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SA 42799(2015/X) At the request of the Applicant, Prof. Wacław Dąbrowski Institute of Agricultural and Food Industry Biotechnology – the leading research unit in the field of bakery in the country – carried out research and development work aimed at developing a new product – breads with an increased content of nutrients and health-promoting substances. The tests carried out in accordance with the applicant’s concept have been successful. Products with increased nutritional value have been obtained, which at the same time have high organoleptic values. The applicant analysed the production resources at its disposal and compared them to the forecast market demand. In order to implement a new product and at the same time to ensure a demand-based productivity, it is necessary to purchase a line for the production of rolls. One permanent agent will be purchased, the device will be new. As a result of the implementation of the project, a product innovation will be implemented. The new type of bread is characterised by health-promoting characteristics and contains more nutrients (in particular protein and fibre), which is different from the company’s current offer, as well as from products available on the market. These benefits will be achieved while maintaining high flavours. Bread will be based on natural ingredients and natural processes (based on baker’s acid). (English) | |||||||||||||||
| Property / summary: SA 42799(2015/X) At the request of the Applicant, Prof. Wacław Dąbrowski Institute of Agricultural and Food Industry Biotechnology – the leading research unit in the field of bakery in the country – carried out research and development work aimed at developing a new product – breads with an increased content of nutrients and health-promoting substances. The tests carried out in accordance with the applicant’s concept have been successful. Products with increased nutritional value have been obtained, which at the same time have high organoleptic values. The applicant analysed the production resources at its disposal and compared them to the forecast market demand. In order to implement a new product and at the same time to ensure a demand-based productivity, it is necessary to purchase a line for the production of rolls. One permanent agent will be purchased, the device will be new. As a result of the implementation of the project, a product innovation will be implemented. The new type of bread is characterised by health-promoting characteristics and contains more nutrients (in particular protein and fibre), which is different from the company’s current offer, as well as from products available on the market. These benefits will be achieved while maintaining high flavours. Bread will be based on natural ingredients and natural processes (based on baker’s acid). (English) / rank | |||||||||||||||
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| Property / summary: SA 42799(2015/X) At the request of the Applicant, Prof. Wacław Dąbrowski Institute of Agricultural and Food Industry Biotechnology – the leading research unit in the field of bakery in the country – carried out research and development work aimed at developing a new product – breads with an increased content of nutrients and health-promoting substances. The tests carried out in accordance with the applicant’s concept have been successful. Products with increased nutritional value have been obtained, which at the same time have high organoleptic values. The applicant analysed the production resources at its disposal and compared them to the forecast market demand. In order to implement a new product and at the same time to ensure a demand-based productivity, it is necessary to purchase a line for the production of rolls. One permanent agent will be purchased, the device will be new. As a result of the implementation of the project, a product innovation will be implemented. The new type of bread is characterised by health-promoting characteristics and contains more nutrients (in particular protein and fibre), which is different from the company’s current offer, as well as from products available on the market. These benefits will be achieved while maintaining high flavours. Bread will be based on natural ingredients and natural processes (based on baker’s acid). (English) / qualifier | |||||||||||||||
point in time: 7 July 2021
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Revision as of 12:17, 7 July 2021
Project Q2687155 in Poland
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q2687155 in Poland |
Statements
Q2524466 (Deleted Item)
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440,000.0 zloty
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800,000.0 zloty
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55.0 percent
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8 July 2020
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31 December 2021
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PIEKARNIA TOMASZ NOSEK
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49°58'56.6"N, 20°3'36.7"E
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SA 42799(2015/X) Na zlecenie Wnioskodawcy Instytut Biotechnologii Przemysłu Rolno – Spożywczego im. Prof. Wacława Dąbrowskiego – czołowa w kraju jednostka zajmująca się badaniami w zakresie piekarnictwa - wykonał prace badawczo-rozwojowe mające na celu opracowanie nowego wyrobu – pieczywa o podniesionej zawartości substancji żywieniowych i prozdrowotnych. Badania przeprowadzone zgodnie z koncepcją wnioskodawcy zakończyły się wynikiem pozytywnym. Uzyskano produkty cechujące się podniesioną wartością żywieniową, które jednocześnie posiadają wysokie walory organoleptyczne. Wnioskodawca przeanalizował posiadane zasoby produkcyjne i zestawił je z prognozowanym zapotrzebowaniem rynkowym. W celu wdrożenia nowego produktu i jednocześnie zapewnienia produktywności odpowiadającej na występujące zapotrzebowanie występuje konieczność zakupu linii do produkcji bułek. Zostanie zakupiony jeden środek trwały, urządzenie będzie nowe. W wyniku realizacji projektu zostanie wdrożona innowacja produktowa. Nowy rodzaj pieczywa charakteryzuje się cechami prozdrowotnymi i zawiera więcej substancji odżywczych (w szczególności białka i błonnika), czym odróżnia się od obecnej oferty firmy, jak również od wyrobów dostępnych na rynku. Korzyści te osiągnięte będą przy zachowaniu wysokich walorów smakowych. Pieczywo opierać się będzie na naturalnych składnikach i naturalnych procesach (na bazie zakwasu piekarskiego). (Polish)
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SA 42799(2015/X) At the request of the Applicant, Prof. Wacław Dąbrowski Institute of Agricultural and Food Industry Biotechnology – the leading research unit in the field of bakery in the country – carried out research and development work aimed at developing a new product – breads with an increased content of nutrients and health-promoting substances. The tests carried out in accordance with the applicant’s concept have been successful. Products with increased nutritional value have been obtained, which at the same time have high organoleptic values. The applicant analysed the production resources at its disposal and compared them to the forecast market demand. In order to implement a new product and at the same time to ensure a demand-based productivity, it is necessary to purchase a line for the production of rolls. One permanent agent will be purchased, the device will be new. As a result of the implementation of the project, a product innovation will be implemented. The new type of bread is characterised by health-promoting characteristics and contains more nutrients (in particular protein and fibre), which is different from the company’s current offer, as well as from products available on the market. These benefits will be achieved while maintaining high flavours. Bread will be based on natural ingredients and natural processes (based on baker’s acid). (English)
7 July 2021
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Identifiers
POIR.02.03.02-12-0055/20
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