Development of technology for the production of functional production of pastry goods with an increased nutritional value. (Q81247): Difference between revisions
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(Removed claim: summary (P836): Reference_reference_programme_aids:SA.42799 (2015/X), aid_de_de minimis:§ 42 of the Regulation of the Minister of Infrastructure and Development of 10 July 2015 on the provision of financial assistance by the Polish Agency for Enterprise Development in the framework of the Operational Programme Smart Growth 2014-2020.The project will include the development of bio-fatty products with natural hopes of high nutritional value, including frozen pr...) |
(Created claim: summary (P836): Reference number of the aid programme: SA.42799(2015/X), help_de_minimis: §42 of the Regulation of the Minister of Infrastructure and Development of 10 July 2015 on the granting by the Polish Agency for Enterprise Development financial assistance under the Operational Programme Intelligent Development 2014-2020.The subject of the project is the development of innovative products (including the technology of their production) – functional pastry...) |
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Reference number of the aid programme: SA.42799(2015/X), help_de_minimis: §42 of the Regulation of the Minister of Infrastructure and Development of 10 July 2015 on the granting by the Polish Agency for Enterprise Development financial assistance under the Operational Programme Intelligent Development 2014-2020.The subject of the project is the development of innovative products (including the technology of their production) – functional pastry products that meet the requirements of the market for products with high nutritional value and for people with special nutritional needs. The project will include the development of biscuit-fat products with natural fillings – creams with high nutritional value, including frozen products, including recipes for the production of these products together with the production process, including an indication of the assumptions for the production line necessary in the process of commercialising R & D results. The project will aim at two key results, corresponding to specific tasks: 1. Development of the production technology (including the recipe and manufacturing process) of functional pastry products in the form of biscuits without and with stable fillings at cold and freezer temperatures, intended mainly for physically active persons; 2: Development of the production technology (including recipe and manufacturing process) of functional biscuit cakes in the form of biscuits without and with stable fillings at cold and freezer temperatures intended for children and adolescents, as well as diabetics and people who want to maintain normal body weight. The product innovation resulting from the project will be based on obtaining the essential characteristic/functionality of products in the form of a combination of high sensory qualities, specific to confectionery with a nutritionally unfavourable composition with increased nutritional value and ProZ properties (English) | |||||||||||||||
| Property / summary: Reference number of the aid programme: SA.42799(2015/X), help_de_minimis: §42 of the Regulation of the Minister of Infrastructure and Development of 10 July 2015 on the granting by the Polish Agency for Enterprise Development financial assistance under the Operational Programme Intelligent Development 2014-2020.The subject of the project is the development of innovative products (including the technology of their production) – functional pastry products that meet the requirements of the market for products with high nutritional value and for people with special nutritional needs. The project will include the development of biscuit-fat products with natural fillings – creams with high nutritional value, including frozen products, including recipes for the production of these products together with the production process, including an indication of the assumptions for the production line necessary in the process of commercialising R & D results. The project will aim at two key results, corresponding to specific tasks: 1. Development of the production technology (including the recipe and manufacturing process) of functional pastry products in the form of biscuits without and with stable fillings at cold and freezer temperatures, intended mainly for physically active persons; 2: Development of the production technology (including recipe and manufacturing process) of functional biscuit cakes in the form of biscuits without and with stable fillings at cold and freezer temperatures intended for children and adolescents, as well as diabetics and people who want to maintain normal body weight. The product innovation resulting from the project will be based on obtaining the essential characteristic/functionality of products in the form of a combination of high sensory qualities, specific to confectionery with a nutritionally unfavourable composition with increased nutritional value and ProZ properties (English) / rank | |||||||||||||||
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| Property / summary: Reference number of the aid programme: SA.42799(2015/X), help_de_minimis: §42 of the Regulation of the Minister of Infrastructure and Development of 10 July 2015 on the granting by the Polish Agency for Enterprise Development financial assistance under the Operational Programme Intelligent Development 2014-2020.The subject of the project is the development of innovative products (including the technology of their production) – functional pastry products that meet the requirements of the market for products with high nutritional value and for people with special nutritional needs. The project will include the development of biscuit-fat products with natural fillings – creams with high nutritional value, including frozen products, including recipes for the production of these products together with the production process, including an indication of the assumptions for the production line necessary in the process of commercialising R & D results. The project will aim at two key results, corresponding to specific tasks: 1. Development of the production technology (including the recipe and manufacturing process) of functional pastry products in the form of biscuits without and with stable fillings at cold and freezer temperatures, intended mainly for physically active persons; 2: Development of the production technology (including recipe and manufacturing process) of functional biscuit cakes in the form of biscuits without and with stable fillings at cold and freezer temperatures intended for children and adolescents, as well as diabetics and people who want to maintain normal body weight. The product innovation resulting from the project will be based on obtaining the essential characteristic/functionality of products in the form of a combination of high sensory qualities, specific to confectionery with a nutritionally unfavourable composition with increased nutritional value and ProZ properties (English) / qualifier | |||||||||||||||
point in time: 14 October 2020
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Revision as of 11:37, 14 October 2020
Project in Poland financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Development of technology for the production of functional production of pastry goods with an increased nutritional value. |
Project in Poland financed by DG Regio |
Statements
92,000.0 zloty
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115,000.0 zloty
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80.0 percent
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12 June 2017
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15 December 2017
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WÓJCIK SPÓŁKA JAWNA
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Numer_referencyjny_programu_pomocowego: SA.42799(2015/X), pomoc_de_minimis: §42 rozporządzenia Ministra Infrastruktury i Rozwoju z dnia 10 lipca 2015 r. w sprawie udzielania przez Polską Agencję Rozwoju Przedsiębiorczości pomocy finansowej w ramach Programu Operacyjnego Inteligentny Rozwój 2014–2020.Przedmiotem projektu jest opracowanie innowacyjnych wyrobów (wraz z technologią ich produkcji) - funkcjonalnych wyrobów ciastkarskich, które spełniałyby wymagania rynku stawiane wyrobom o podwyższonej wartości odżywczej oraz dla osób o szczególnych potrzebach żywieniowych. Projekt będzie obejmował opracowanie wyrobów biszkoptowo-tłuszczowych z naturalnymi nadzieniami – kremami o wysokiej wartości odżywczej, w tym wyrobów mrożonych, obejmujące receptury produkcji tych wyrobów wraz z procesem ich produkcji, w tym wskazaniem założeń dla linii produkcyjnej niezbędnej w procesie komercjalizacji wyników B+R. Realizacja projektu zmierzać będzie do dwóch kluczowych rezultatów, odpowiadających wyodrębnionym zadaniom: 1. Opracowanie technologii produkcji (obejmującej recepturę oraz proces produkcji) funkcjonalnych wyrobów ciastkarskich w postaci ciast biszkoptowo-tłuszczowych bez i z nadzieniami stabilnymi w temperaturach chłodniczych i zamrażalniczych, przeznaczonych głównie dla osób aktywnych fizycznie; 2: Opracowanie technologii produkcji (obejmującej recepturę oraz proces produkcji) funkcjonalnych wyrobów ciastkarskich w postaci ciast biszkoptowo-tłuszczowych bez i z nadzieniami stabilnymi w temperaturach chłodniczych i zamrażalniczych, przeznaczonych dla dzieci i młodzieży oraz diabetyków i osób pragnących zachować prawidłową masę ciała. Innowacja produktowa będąca rezultatem projektu opierać się będzie na uzyskaniu zasadniczej cechy/funkcjonalności produktów w postaci połączenia wysokich walorów sensorycznych, właściwych dla wyrobów cukierniczych cechujących się niekorzystnym z punktu widzenia żywieniowego składem z podwyższoną wartością odżywczą oraz właściwościami proz (Polish)
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Reference number of the aid programme: SA.42799(2015/X), help_de_minimis: §42 of the Regulation of the Minister of Infrastructure and Development of 10 July 2015 on the granting by the Polish Agency for Enterprise Development financial assistance under the Operational Programme Intelligent Development 2014-2020.The subject of the project is the development of innovative products (including the technology of their production) – functional pastry products that meet the requirements of the market for products with high nutritional value and for people with special nutritional needs. The project will include the development of biscuit-fat products with natural fillings – creams with high nutritional value, including frozen products, including recipes for the production of these products together with the production process, including an indication of the assumptions for the production line necessary in the process of commercialising R & D results. The project will aim at two key results, corresponding to specific tasks: 1. Development of the production technology (including the recipe and manufacturing process) of functional pastry products in the form of biscuits without and with stable fillings at cold and freezer temperatures, intended mainly for physically active persons; 2: Development of the production technology (including recipe and manufacturing process) of functional biscuit cakes in the form of biscuits without and with stable fillings at cold and freezer temperatures intended for children and adolescents, as well as diabetics and people who want to maintain normal body weight. The product innovation resulting from the project will be based on obtaining the essential characteristic/functionality of products in the form of a combination of high sensory qualities, specific to confectionery with a nutritionally unfavourable composition with increased nutritional value and ProZ properties (English)
14 October 2020
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Identifiers
POIR.02.03.02-14-0040/17
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