BREAD CRUMB MARKET AND PROCESSING

Bread Crumb Market and Processing

[Name of the Institute]

Bread Crumb Market and Processing

CHAPTER 1 INTRODUCTION

Bread crumb is widely used in coating on surface of meat steak, fish steak, pumpkin pie and other fried food, which can reduce loss of inside water to make fried food more crisp and tender. Many companies have cancelled old traditional baking techniques and adopted advanced electrode baking technology to process Japanese crumb with high capacity and low consumption. Japanese bread crumb looks like prickling shape and tastes more loosen. Coated with Japanese crumb, fried food would be warmly welcomed by all clients with golden shining skin and without brown color. Bread crumb is widely used food supplementary material, mainly used for dressing on fried food, like beefsteak, chicken leg, chicken wing, etc. The specially designed bread crumb process line has improved from the traditional one. From mixing materials to final crumb shaping, it only needs less workers, and the left material can be reused, which can lower the production cost and raise the production efficiency. Bread crumb is the widespread use food increase supplementary material, mainly uses in the western-style food exploding the beefsteak, exploding the chicken leg and so on to fry in oil the supplementary material. Our company develops the development "bread crumb" special-purpose production line production changed the traditional bread crumb technique of production, invests from the lining to destroys the formation is the production-runs, the personnel are few, the excess stock might duplicate uses, does not have the waste material, to reduce the production cost, to raise the labor productivity. Like other high-carbohydrate food industries, the Bread Production industry has faced some difficult challenges from 2007 to 2012. The increased availability of substitute foods and rapidly changing dietary trends and lifestyle patterns have significantly threatened sales and growth prospects. Furthermore, wildly fluctuating commodity prices, especially for flour and sugar, put additional pressure on production costs and squeezed profit. In the five years to 2012, industry revenue is expected to decrease at an average annual rate of 0.1% to $36.5 billion (Crowley, 2004, pp. 89).

In an effort to combat fierce volatility, producers have attempted to boost production efficiency through various means. Producers are increasing their capital intensity and investing in product innovation to include healthier alternatives and functional breads that appeal to changing consumer preferences. Because of improved efficiencies, employment and wage costs are expected to grow only marginally. Despite these innovation and efficiency efforts, the industry could not avoid 2.5% declines in revenue during 2009 and 2010, the result of plummeting consumer demand for dessert products, which are considered discretionary goods. Revenue began to recover slightly in 2011 and is expected to increase 0.2% in 2012, as consumers increase their overall spending.

The Bread Production industry's level of globalization is relatively low. The industry is heavily focused on the domestic market because of the perishable nature of bread and bakery products that make transportation over long distances unfeasible. Furthermore, there is little foreign investment in the domestic industry, though ...