The development of a new product in the bakery sector (Q81181): Difference between revisions
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(Created claim: summary (P836): SA 42799 (2015/X) The project is intended to carry out research and development (R & D) to develop a new product (bread with elevated dietary and nutritional content).The implementation of the R & D work will be outsourced to an external research and research unit with appropriate expertise and equipment to meet this objective.The implementation of the project will be divided into the following steps:1.The choice of nutrients to be enriched with...) |
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| Property / summary | |||
SA 42799 (2015/X) The project is intended to carry out research and development (R & D) to develop a new product (bread with elevated dietary and nutritional content).The implementation of the R & D work will be outsourced to an external research and research unit with appropriate expertise and equipment to meet this objective.The implementation of the project will be divided into the following steps:1.The choice of nutrients to be enriched with the composition of the composition of the bread 2.Optimisation of the technology of selected bread options 3.A study of bread received according to recipe and technology to verify the established technological parameters, organoleptic and nutritional properties and quality confirmation in the Consumer Assessment Survey will allow the product to be developed in a precise manner that fits into the trends in the market (introduction of product innovations).The new type of bread is characterised by health characteristics and contains more nutrients which will be distinguished from the company’s current bid, as well as from products available on the market.These benefits will be achieved in a manner consistent with the high values of taste.The bread will be based on the natural ingredients and natural processes (based on the baking sector). (English) | |||
| Property / summary: SA 42799 (2015/X) The project is intended to carry out research and development (R & D) to develop a new product (bread with elevated dietary and nutritional content).The implementation of the R & D work will be outsourced to an external research and research unit with appropriate expertise and equipment to meet this objective.The implementation of the project will be divided into the following steps:1.The choice of nutrients to be enriched with the composition of the composition of the bread 2.Optimisation of the technology of selected bread options 3.A study of bread received according to recipe and technology to verify the established technological parameters, organoleptic and nutritional properties and quality confirmation in the Consumer Assessment Survey will allow the product to be developed in a precise manner that fits into the trends in the market (introduction of product innovations).The new type of bread is characterised by health characteristics and contains more nutrients which will be distinguished from the company’s current bid, as well as from products available on the market.These benefits will be achieved in a manner consistent with the high values of taste.The bread will be based on the natural ingredients and natural processes (based on the baking sector). (English) / rank | |||
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Revision as of 09:26, 4 March 2020
Project in Poland financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | The development of a new product in the bakery sector |
Project in Poland financed by DG Regio |
Statements
55,250.0 zloty
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79,950.0 zloty
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85.0 percent
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27 May 2019
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31 December 2019
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PIEKARNIA TOMASZ NOSEK
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SA 42799(2015/X) W ramach realizacji projektu planowane jest przeprowadzenie prac badawczo-rozwojowych mających na celu opracowanie nowego wyrobu – pieczywa o podniesionej zawartości substancji żywieniowych i prozdrowotnych. Realizacja prac B+R zostanie zlecona zewnętrznej jednostce badawczo-naukowej posiadającej odpowiednią wiedze doświadczenie i wyposażenie pozwalające na zrealizowanie tego celu. Realizacja projektu podzielona zostanie na następujące etapy: 1. Wybór substancji odżywczych, o które wzbogacany będzie skład pieczywa 2. Optymalizacja technologii wybranych wariantów pieczywa 3. Badania pieczywa otrzymanego zgodnie z opracowaną receptura i technologią w celu weryfikacji ustalonych parametrów technologicznych, właściwości organoleptycznych i wartości odżywczej oraz potwierdzenia jakości w ocenie konsumenckiej Przeprowadzone badania pozwolą na opracowanie produktu w precyzyjny sposób dopasowanego do występujących na rynku trendów (wprowadzenie innowacji produktowej). Nowy rodzaj pieczywa charakteryzował się będzie cechami prozdrowotnymi i zawierał będzie więcej substancji odżywczych, czym odróżniać się będzie 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) The project is intended to carry out research and development (R & D) to develop a new product (bread with elevated dietary and nutritional content).The implementation of the R & D work will be outsourced to an external research and research unit with appropriate expertise and equipment to meet this objective.The implementation of the project will be divided into the following steps:1.The choice of nutrients to be enriched with the composition of the composition of the bread 2.Optimisation of the technology of selected bread options 3.A study of bread received according to recipe and technology to verify the established technological parameters, organoleptic and nutritional properties and quality confirmation in the Consumer Assessment Survey will allow the product to be developed in a precise manner that fits into the trends in the market (introduction of product innovations).The new type of bread is characterised by health characteristics and contains more nutrients which will be distinguished from the company’s current bid, as well as from products available on the market.These benefits will be achieved in a manner consistent with the high values of taste.The bread will be based on the natural ingredients and natural processes (based on the baking sector). (English)
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Identifiers
POIR.02.03.02-12-0015/19
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