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Možnosti úpravy těst a jejich fortifikace při výrobě pekárenských výrobků
Samenova, Madina
The theoretical part focused on the history of bakery, traditional technological procedures, the legislative concept of bread types, requirements for their quality parameters and additives to improve the properties of pastry. Special attention was also paid to fortifications and non-traditional methods of fortifications in Kazakhstan. The practical part involved a baking experiment, where 5 different variants of bakery products were baked and evaluated. The fortified variants contained the additions of vegetable or fruit powder (10 % by weight of flour). The baked products were then subjected to sensory analysis, which was evaluated statistically and by the method of sensory profile. The variant with the addition of banana powder can be denoted as the best product in terms of sensory acceptability. The high evaluation of this variant can be ascribed to its approaching to the control variant (without fortifiers).
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"Fresh" pastries in retail sale of the Czech republic
MATĚJČKOVÁ, Jana
The diploma thesis identifies the attitude of the Czech public on the issue of fresh breads and pastries prepared from frozen semi-finished product based on consumer research. It is focused on the supply side, specifically on analysis of sales of fresh bread and bakery products prepared from frozen semi-finished products within the selected retail units. Further to the survey among Czech producers of bread, and also monitored supply of bread from frozen semi-finished products in selected retail chains.
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The evaluation of the company Pekárny a cukrárny Klatovy, Inc.
Zachová, Hana ; Marek, Petr (advisor) ; Bobek, Michal (referee)
The purpose of this master thesis is to evaluate the company Pekárny a cukrárny Klatovy, Inc. which is focused on bakery and confectionery. The master thesis is divided into several parts. The first part presents basic information about the evaluated company, the next part is focused on processing the strategic analysis with a focus on business competitiveness in the sector, this is followed by selected indicators of financial analysis. Furthermore, there is a financial plan prepared with a range of 4+ years and the final part summarizes all identified and planned facts, which is reflected in the determination of a company's value. Only publicly available information are used to meet the goals of this thesis.
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Business plan
Zahrádková, Martina ; Krause, Josef (advisor) ; Štamfestová, Petra (referee)
Thesis deals with making of a business plan for a bakery, which is focused rye and fermentation products. Main goal of this thesis is to evaluate operation efficiency and viability of a small bakery, which delivers only to five parts of Prague. Methods and techniques used to create a business plan are presented in theoretical part and used in practical part thereafter.
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Innovative products marketing of regional food market
KUDĚJOVÁ, Simona
The goal of my essay was to create and describe an effective method of introducing innovated products to regional food market using tools of marketing mix. The suggestion of new marketing mix tools application was processed in more versions. Product of the company Alimpek, Ltd. was chosen in a survey Pastry 2012. The current marketing mix of the product was analyzed. A new version of marketing mix corresponding to the possibilities of the company and a version of ideal marketing mix for a particular product.
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