This document discusses the bakery industry and key factors for bakery product quality. It notes that bakeries produce flour-based goods baked in ovens, and that bakery products are fast-moving consumer goods that play a major economic role. Asia is a major consumer of bakery products. The document outlines past issues with Asian bakery exports around quality, packaging, variety and price. It describes improvements in quality through technology upgrades and automation. Key customer expectations for bakery products are also listed, such as advertising, branding, variety, appearance, taste and texture. Color, taste, and foreign contamination control are important factors for product quality. Bread consumption trends and global bakery product trade and demand figures are also presented.

1. G.C University FSD

2.  The bakery industry is an imp segment within the
Europe & Asia.
 What should a bakery Sell?
 A bakery is an establishment that produce and sells
flour based food baked in an oven such as bread,
cookies, pastries, biscuits and morning goods.

3. Economic contribution of Bakery
Products
 One of the fast moving consumer products in food
manufacturing is bakery.
 Bakery plays a major role in economic factors and
made new technological improvement on building the
nations growth.
 Next to African and European countries Asia is the
major consumer of the bakery products

4.  On exporting the bakery manufacturing in past, Asian
countries are far behind because of:-
 Quality of product
 Quality of packaging
 Less varities
 Product price
 This gap was slowly dropping on recent economic
policies derived in food distribution on export and
import.

5. Key expectations
 Key expectation of customer when he wants to
buy a products:-
 Advertising the product
 Brand name
 New verities
 Color
 Taste
 Texture
 Appearance of product
 Recent improvement in the bakery industries created a major
vibration in the export sales of the bakery products within the
standard quality.

6. On Product Quality
Color:-
 In the bakery industry with the consistent
temperature can deliver the standard color.
 This has re-modified with indirect firing oven to
direct firing oven and heat distribution through radient
tubes with controlled automations.

7. Taste:-
Customer feels the organoleptics only if the product
taste is good.
 Major problems are causes for the taste is due to
recipe weighment variation.
 This can be improved by avoiding the manual
weighment of raw material.

8. Foreign body contamination control:-
 Handling of equipments.
 Utensils are of high grade stainless steel to avoid
metal contamination through corrosion.
 Raw material undergoes to testing before processing.

9. Bread
 Bread is the one of the oldest basic food.
 Wheat bread is the most imp food product today in sense
of production and nutrition.
 Bread unsuprizing sales diagram can be resulted from fact
that it has been consumed daily as basic product in every
house.
 Raised the consumer demand on whole wheat, light, 100%
natural and additives free products.
 In the recent years, the growth in sales of packed whole
wheat, whole meal, gluten free & natural products is most
important.

10. World Bread Consumption & Demand
 Bread which is a source of carbohydrates, protein,
Vitamin B & E increasingly consumed.
 It is seen that the demand is mainly on the whole
wheat product.
 Population having healthy eating awareness &
minimizing carbohydrates, fats and cholesterol.
 And maximizing the complex carbohydrates, dietary
fiber & protein.

11.  According to data of Euromonitor international:-
 70% of global bread sales in 2011 was packed bread &
30% was unpacked bread.
 The growth rate of consumption of packed bread b/w
2006 to 2011 was 5% and unpacked was 2%.
 The sale volume of bread in global market in 2006 is
122 millions tons & in 2011 it rose to 125 millions tons.

12. World Bakery Product trade &
Demand
 According to various industrial analyzes,
Bakery product globally exceed to over 310 millions
$ in 2015.
 According to data of Global industry analysts report,
world bakery products market showed a growth rate
of 3.9% b/w 2001 to 2010.

13.  In bakery product market Europe is dominat & Asia
growth rate is 6.93%.
 The rapid growth is a sign of fact that the potential in
Asia as an emerging market catch the attention.
 the product are offered to consumer with different
appearance & added flavors plays an imp role in
growing interest.

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