Purchase of machinery at JOKICA Kft. (Q3919488): Difference between revisions
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In the framework of this project, JOKICA Ltd. intends to purchase 1 TREZZAFORNI souring machine, 1 TREZZAFORNI breadcrumb grinder and 1 TREZZAFORNI packaging machine for 3041 Héhalom, St. Stephen Street 24. He plans to employ 1 new female worker to use machines. The purchase of machinery is necessary for the introduction of a new manufacturing activity. No other element will be realised during the project. The management of the new machinery plans to recruit 1 female employee after the investment has been completed. The ‘pre-pasta’ made from flour, water and yeast is maturated to prepare the maturation processes of the dough. When the leaven is prepared, the flour is mixed with appropriate temperature water and yeast. If fermentation is bakery yeast, then we are talking about yeast leaven. And if the fermenter is of plant origin, then yeast is free of leaven. Only part of the materials to be processed are used for leavenage. Add the rest to it when you're stuck. Salt is never added to the leaven because it inhibits micro-organisms. The purpose of leaven production is to propagate yeasts. Yeasts, which have grown in leavenation, are accustomed to the conditions, the nutrients of the flour and the dough will have a more relaxing effect. Once the leaven has been prepared, it is a fermentation process, during which part of the resulting carbon dioxide is removed from the leaven. A little of the ripe leaven is removed and used for the preparation of bread dough. The rest of the mature leaven is set aside and worked later in production. The TREZZAFORNI Leaving Machine is a stainless, 12 knives powered 8 kW machine. Breadcrumbs are used to prepare a variety of dishes: breadcrumbs, breadcrumbs, fried ears, noodles, fried foods, etc. are made from dried bread or other salty baker’s wares. The fastest and most reliable form of this is the breadcrumb grinder machine. The TREZZAFORNI breadcrumb grinder with 80 kg capacity and 5 kW engine power is capable of producing around 5 000 kg of breadcrumbs per month. It has a manual control panel. Breadcrumbs should be placed on the market only when packaged using food packaging that complies with health requirements. The TREZZAFORNI packer with 0.75 kW capacity is suitable for the production of 110-140 packets per hour. Value added is the difference between the value of production and the inputs purchased. Value added in the process of production of goods at a given step means the positive difference between the inputs used and the value of the output produced. The increase in value added is based on productivity growth. High productivity is an effort to ensure that capital, labour and other inputs generate economic results, i.e. goods and services, in the most efficient way possible. (English) | |||||||||||||||
| Property / summary: In the framework of this project, JOKICA Ltd. intends to purchase 1 TREZZAFORNI souring machine, 1 TREZZAFORNI breadcrumb grinder and 1 TREZZAFORNI packaging machine for 3041 Héhalom, St. Stephen Street 24. He plans to employ 1 new female worker to use machines. The purchase of machinery is necessary for the introduction of a new manufacturing activity. No other element will be realised during the project. The management of the new machinery plans to recruit 1 female employee after the investment has been completed. The ‘pre-pasta’ made from flour, water and yeast is maturated to prepare the maturation processes of the dough. When the leaven is prepared, the flour is mixed with appropriate temperature water and yeast. If fermentation is bakery yeast, then we are talking about yeast leaven. And if the fermenter is of plant origin, then yeast is free of leaven. Only part of the materials to be processed are used for leavenage. Add the rest to it when you're stuck. Salt is never added to the leaven because it inhibits micro-organisms. The purpose of leaven production is to propagate yeasts. Yeasts, which have grown in leavenation, are accustomed to the conditions, the nutrients of the flour and the dough will have a more relaxing effect. Once the leaven has been prepared, it is a fermentation process, during which part of the resulting carbon dioxide is removed from the leaven. A little of the ripe leaven is removed and used for the preparation of bread dough. The rest of the mature leaven is set aside and worked later in production. The TREZZAFORNI Leaving Machine is a stainless, 12 knives powered 8 kW machine. Breadcrumbs are used to prepare a variety of dishes: breadcrumbs, breadcrumbs, fried ears, noodles, fried foods, etc. are made from dried bread or other salty baker’s wares. The fastest and most reliable form of this is the breadcrumb grinder machine. The TREZZAFORNI breadcrumb grinder with 80 kg capacity and 5 kW engine power is capable of producing around 5 000 kg of breadcrumbs per month. It has a manual control panel. Breadcrumbs should be placed on the market only when packaged using food packaging that complies with health requirements. The TREZZAFORNI packer with 0.75 kW capacity is suitable for the production of 110-140 packets per hour. Value added is the difference between the value of production and the inputs purchased. Value added in the process of production of goods at a given step means the positive difference between the inputs used and the value of the output produced. The increase in value added is based on productivity growth. High productivity is an effort to ensure that capital, labour and other inputs generate economic results, i.e. goods and services, in the most efficient way possible. (English) / rank | |||||||||||||||
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| Property / summary: In the framework of this project, JOKICA Ltd. intends to purchase 1 TREZZAFORNI souring machine, 1 TREZZAFORNI breadcrumb grinder and 1 TREZZAFORNI packaging machine for 3041 Héhalom, St. Stephen Street 24. He plans to employ 1 new female worker to use machines. The purchase of machinery is necessary for the introduction of a new manufacturing activity. No other element will be realised during the project. The management of the new machinery plans to recruit 1 female employee after the investment has been completed. The ‘pre-pasta’ made from flour, water and yeast is maturated to prepare the maturation processes of the dough. When the leaven is prepared, the flour is mixed with appropriate temperature water and yeast. If fermentation is bakery yeast, then we are talking about yeast leaven. And if the fermenter is of plant origin, then yeast is free of leaven. Only part of the materials to be processed are used for leavenage. Add the rest to it when you're stuck. Salt is never added to the leaven because it inhibits micro-organisms. The purpose of leaven production is to propagate yeasts. Yeasts, which have grown in leavenation, are accustomed to the conditions, the nutrients of the flour and the dough will have a more relaxing effect. Once the leaven has been prepared, it is a fermentation process, during which part of the resulting carbon dioxide is removed from the leaven. A little of the ripe leaven is removed and used for the preparation of bread dough. The rest of the mature leaven is set aside and worked later in production. The TREZZAFORNI Leaving Machine is a stainless, 12 knives powered 8 kW machine. Breadcrumbs are used to prepare a variety of dishes: breadcrumbs, breadcrumbs, fried ears, noodles, fried foods, etc. are made from dried bread or other salty baker’s wares. The fastest and most reliable form of this is the breadcrumb grinder machine. The TREZZAFORNI breadcrumb grinder with 80 kg capacity and 5 kW engine power is capable of producing around 5 000 kg of breadcrumbs per month. It has a manual control panel. Breadcrumbs should be placed on the market only when packaged using food packaging that complies with health requirements. The TREZZAFORNI packer with 0.75 kW capacity is suitable for the production of 110-140 packets per hour. Value added is the difference between the value of production and the inputs purchased. Value added in the process of production of goods at a given step means the positive difference between the inputs used and the value of the output produced. The increase in value added is based on productivity growth. High productivity is an effort to ensure that capital, labour and other inputs generate economic results, i.e. goods and services, in the most efficient way possible. (English) / qualifier | |||||||||||||||
point in time: 8 February 2022
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Revision as of 16:30, 8 February 2022
Project Q3919488 in Hungary
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Purchase of machinery at JOKICA Kft. |
Project Q3919488 in Hungary |
Statements
10,200,000 forint
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14,571,428.571 forint
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70.0 percent
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26 May 2016
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1 July 2016
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Jokica Kereskedelmi és Szolgáltató Korlátolt Felelősségű Társaság
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47°46'1.99"N, 19°35'38.72"E
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A JOKICA Kft. jelen projekt keretében 3041 Héhalom, Szent István utca 24. alatti telephelyére, 1 db TREZZAFORNI kovászoló gépet, 1 db TREZZAFORNI zsemlemorzsa darálót és 1 db TREZZAFORNI csomagoló gépet kíván beszerezni. A gépek kezeléséhez 1 fő új női munkavállaló alkalmazását tervezi. A gépek beszerzésére új gyártó tevékenység bevezetéséhez van szükség. Egyéb elem a projekt során nem valósul meg. Az új gépek kezeléséhez 1 fő női munkavállaló felvételét tervezi a Kft. vezetése a beruházás megvalósítását követően. A kovász lisztből, vízből és élesztőből készített „előtészta”, amelynek érlelésével a tészta érési folyamatait készítik elő. A kovász készítésekor a lisztet megfelelő hőfokú vízzel és élesztővel keverik össze. Ha az erjesztő sütőipari élesztő, akkor élesztős kovászról beszélünk. Ha pedig növényi eredetű az erjesztő, akkor élesztő nélküli a kovász. A kovászhoz a feldolgozásra kerülő anyagoknak csak egy részét használják fel. Dagasztáskor adagolják hozzá a többit. A kovászba sohasem tesznek sót, mert a só gátolja a mikro-organizmusok működését. A kovászkészítés célja az élesztőgombák elszaporítása. A kovászban elszaporodott élesztőgombák hozzászoknak a körülményekhez, a liszt tápanyagaihoz és a tésztába kerülve lazító hatásuk erősebb lesz. A kovász elkészítése után érni kezd, ez egy erjedési folyamat, amelynek során a keletkező szén-dioxid egy része eltávozik a kovászból. Az érett kovászból egy keveset kiemelnek, és a készülő kenyértésztához használják fel. A már érett kovász többi részét félreteszik, és a termelés későbbi szakaszában dolgoznak vele. A TREZZAFORNI kovászoló gép egy rozsdamentes, 12 késes, 8 kW teljesítményű gép. Zsemlemorzsát használják számos étel elkészítéséhez: császármorzsa, barátfüle, nudli, panírozott ételek, stb. Zsemlemorzsát szikkadt, kiszárított zsemléből vagy más sós pékáruból állítjuk elő. Ennek a leggyorsabb és legmegbízhatóbb formája a zsemlemorzsa daráló gép. A TREZZAFORNI zsemlemorzsa daráló 80 kg kapacitással és 5 kW motor teljesítménnyel havonta mintegy 5000 kg zsemlemorzsa előállítására képes. Manuális kezelőpulttal rendelkezik. A zsemlemorzsát csak csomagolva szabad forgalomba hozni az élelmezés egészségügyi előírásoknak megfelelő csomagolóanyag felhasználásával. A TREZZAFORNI csomagoló 0.75 kW teljesítménnyel mintegy 110-140 db csomag előállítására alkalmas óránként. A hozzáadott érték a termelési érték és a vásárolt ráfordítások különbözete. A hozzáadott érték a javak előállításának folyamatában egy adott lépésnél a felhasznált inputok és az előállított output értéke közti pozitív különbséget takarja. A hozzáadott érték növekedésének alapja a termelékenység növekedése. A magas termelékenység az arra való törekvést takarja, hogy a tőke, munkaerő, egyéb ráfordítások a lehető leghatékonyabb módon generáljanak gazdasági értelemben vett eredményt, azaz árukat és szolgáltatásokat. (Hungarian)
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In the framework of this project, JOKICA Ltd. intends to purchase 1 TREZZAFORNI souring machine, 1 TREZZAFORNI breadcrumb grinder and 1 TREZZAFORNI packaging machine for 3041 Héhalom, St. Stephen Street 24. He plans to employ 1 new female worker to use machines. The purchase of machinery is necessary for the introduction of a new manufacturing activity. No other element will be realised during the project. The management of the new machinery plans to recruit 1 female employee after the investment has been completed. The ‘pre-pasta’ made from flour, water and yeast is maturated to prepare the maturation processes of the dough. When the leaven is prepared, the flour is mixed with appropriate temperature water and yeast. If fermentation is bakery yeast, then we are talking about yeast leaven. And if the fermenter is of plant origin, then yeast is free of leaven. Only part of the materials to be processed are used for leavenage. Add the rest to it when you're stuck. Salt is never added to the leaven because it inhibits micro-organisms. The purpose of leaven production is to propagate yeasts. Yeasts, which have grown in leavenation, are accustomed to the conditions, the nutrients of the flour and the dough will have a more relaxing effect. Once the leaven has been prepared, it is a fermentation process, during which part of the resulting carbon dioxide is removed from the leaven. A little of the ripe leaven is removed and used for the preparation of bread dough. The rest of the mature leaven is set aside and worked later in production. The TREZZAFORNI Leaving Machine is a stainless, 12 knives powered 8 kW machine. Breadcrumbs are used to prepare a variety of dishes: breadcrumbs, breadcrumbs, fried ears, noodles, fried foods, etc. are made from dried bread or other salty baker’s wares. The fastest and most reliable form of this is the breadcrumb grinder machine. The TREZZAFORNI breadcrumb grinder with 80 kg capacity and 5 kW engine power is capable of producing around 5 000 kg of breadcrumbs per month. It has a manual control panel. Breadcrumbs should be placed on the market only when packaged using food packaging that complies with health requirements. The TREZZAFORNI packer with 0.75 kW capacity is suitable for the production of 110-140 packets per hour. Value added is the difference between the value of production and the inputs purchased. Value added in the process of production of goods at a given step means the positive difference between the inputs used and the value of the output produced. The increase in value added is based on productivity growth. High productivity is an effort to ensure that capital, labour and other inputs generate economic results, i.e. goods and services, in the most efficient way possible. (English)
8 February 2022
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Héhalom, Nógrád
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Identifiers
GINOP-1.2.2-15-2015-01525
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