Community Research and Development Information Service - CORDIS

Technical modernization in the European bakery trade

The overall objective of the CRAFT project was to strengthen the competitiveness of small and midsize bakeries in Europe. The participating SME bakeries were supplied with the state-of-the-art, bakery know-how in Europe. Due to the very different markets, product ranges, technical standards, as well as financial opportunities in the several countries, very specific solutions were developed.
All bakeries are in strong competition with supermarkets and big retail centres. To improve their market position, their product quality must be enhanced, as well as their portfolio and production processes, or customers will prefer the cooled or frozen articles sold by supermarkets.
The following were performed to meet these demands:
- Improvement in process as well as production technologies
- Enhancement of dough quality by analyzing the raw materials
- Development and introduction of new mixing, fermentation, retarding, freezing and baking techniques
- Development and introduction of special additives and improvers
- Optimization of the combination of tools, technical equipment and work organization
- Improvement in management and training aspects of bakery staff, as well as product quality, attention to safety, quality and environment
Following the demands of the bakeries, two products were developed. First, a range of recipes was chosen, developed, enhanced, documented, given to the partners and implemented by on-the-spot assistance of engineers. The second product is stock management software, which particularly suits the needs of small European bakeries.

Reported by

Bremerhavener Institut für Lebensmittel-technologie und Bioverfahrenstechnik (BILB)
Am Lunedeich 12
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