Implementation of own technology for the production of pro-health flat bread enriched in ß-glucan and rapeseed oil. (Q82433): Difference between revisions
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(Created claim: summary (P836): ‘The project carried out by Dijo BAKING is intended to implement a new technology for the production of pro-health flat bread enriched in ß-glucan and rapeseed oil.The technology in the form of unpatented technical knowledge is the result of Dijo BAKING’s own research and development.The purpose of this work was to develop a recipe and a way of producing bread with clear health attributes.The positive outcome of the work has led to the developme...) |
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| Property / summary | |||
‘The project carried out by Dijo BAKING is intended to implement a new technology for the production of pro-health flat bread enriched in ß-glucan and rapeseed oil.The technology in the form of unpatented technical knowledge is the result of Dijo BAKING’s own research and development.The purpose of this work was to develop a recipe and a way of producing bread with clear health attributes.The positive outcome of the work has led to the development of technology and then to the definition of the parameters of the machines and equipment which are part of a technological sequence.Through the implementation of the new technology, Dijo BAKING will increase its innovation and competitiveness on the European market.The significantly improved product resulting from the project will have characteristics and properties that are not available to any of the national and European competitors of the company.A significantly improved product resulting from its own research and development work will enable the Company to compete effectively on the domestic and foreign markets.” (English) | |||
| Property / summary: ‘The project carried out by Dijo BAKING is intended to implement a new technology for the production of pro-health flat bread enriched in ß-glucan and rapeseed oil.The technology in the form of unpatented technical knowledge is the result of Dijo BAKING’s own research and development.The purpose of this work was to develop a recipe and a way of producing bread with clear health attributes.The positive outcome of the work has led to the development of technology and then to the definition of the parameters of the machines and equipment which are part of a technological sequence.Through the implementation of the new technology, Dijo BAKING will increase its innovation and competitiveness on the European market.The significantly improved product resulting from the project will have characteristics and properties that are not available to any of the national and European competitors of the company.A significantly improved product resulting from its own research and development work will enable the Company to compete effectively on the domestic and foreign markets.” (English) / rank | |||
Normal rank | |||
Revision as of 09:27, 4 March 2020
Project in Poland financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Implementation of own technology for the production of pro-health flat bread enriched in ß-glucan and rapeseed oil. |
Project in Poland financed by DG Regio |
Statements
6,000,000.0 zloty
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17,823,006.82 zloty
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4,277,521.6367999995 Euro
0.24 Euro
13 January 2020
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35.0 percent
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1 March 2016
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30 April 2018
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DIJO BAKING SPÓŁKA Z OGRANICZONĄ ODPOWIEDZIALNOŚCIĄ
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"Celem projektu realizowanego przez spółkę Dijo Baking jest wdrożenie nowej technologii produkcji prozdrowotnego pieczywa płaskiego wzbogaconego w ß-glukan i olej rzepakowy. Technologia w postaci nieopatentowanej wiedzy technicznej powstała w wyniku prowadzonych we własnym zakresie przez spółkę Dijo Baking prac badawczo-rozwojowych. Prace te miały na celu opracowanie receptury i sposobu wytwarzania pieczywa posiadającego wyraźne cechy prozdrowotne. Pozytywne wyniki prac pozwoliły na opracowanie technologii a następnie do określenia parametrów maszyn i urządzeń wchodzących w skład ciągu technologicznego. Dzięki wdrożeniu nowej technologii spółka Dijo Baking podniesie swoją innowacyjność i konkurencyjność na rynku Europejskim. Znacząco ulepszony produkt będący wynikiem realizacji projektu będzie posiadał cechy i właściwości, którymi nie dysponuje żaden z krajowych i europejskich konkurentów spółki. Znacząco ulepszony produkt powstały w wyniku przeprowadzenia we własnym zakresie prac badawczo - rozwojowych pozwoli Spółce efektywnie konkurować na rynku krajowym i rynkach zagranicznych." (Polish)
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‘The project carried out by Dijo BAKING is intended to implement a new technology for the production of pro-health flat bread enriched in ß-glucan and rapeseed oil.The technology in the form of unpatented technical knowledge is the result of Dijo BAKING’s own research and development.The purpose of this work was to develop a recipe and a way of producing bread with clear health attributes.The positive outcome of the work has led to the development of technology and then to the definition of the parameters of the machines and equipment which are part of a technological sequence.Through the implementation of the new technology, Dijo BAKING will increase its innovation and competitiveness on the European market.The significantly improved product resulting from the project will have characteristics and properties that are not available to any of the national and European competitors of the company.A significantly improved product resulting from its own research and development work will enable the Company to compete effectively on the domestic and foreign markets.” (English)
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Identifiers
POIR.03.02.02-00-0155/16
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