Development of a business project «Functional bread»

The goal of the research is to develop a business project for the production of functional bread using vegetable additives. The following tasks have been solved: analysis of the assortment of dietary and therapeutic-and-prophylactic bakery products; development of a business idea for organizing an enterprise; analysis of the target audience and competitors; drawing up a production and financial plan for a business project, testing a business idea in the production environment. The use of vegetable juices and purees in baking technology will help improve bread and increase its nutritional and functional value. The article examines the volume of production of functional (enriched) and dietary bakery products produced in the Southern Federal District. It has been shown that the volume of production in the Southern Federal District is below the all-Russian level – 0.44%, in the Krasnodar Territory it is 0.74%. The bakery products produced and sold in the region have been analyzed. The range of bakery products produced in Maikop have been studied. The absence of fortified bakery products on the shelves has confirmed the need for such developments. A business model for the production of functional wheat bread using vegetable additives has been developed. The indicators of the financial model of the business project have been presented. A production and financial plan for a mini-bakery business project for the production of functional bread has been prepared, the investment needs of the business project assessed, the maximum marginal profit calculated, the return on investment assessed, and the average price of one loaf of functional bread determined. The business idea was tested in the production conditions of Tulsky Bakery LLC (the Maikop district, the Republic of Adygea). A prototype of bread with vegetable additives was tasted and factors for the successful promotion of a new product to the market were discussed.

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