| Abstract [eng] |
In the master's final degree work, the reconstruction of bakery is designed to increase its productivity till 2.5 t/day, where 5 production lines are planned: bread 0.3 t/day, baton products 0.9 t/day, yeast buns 0.6 t/day, crispy biscuits and cakes 0.5 t/day, and puff pastry 0.2 t/day. The range of healthier pastries is also being expanded., The raw materials used in the production of baked goods are described, the recipes of bread, batons, yeast buns and cakes, crispy biscuits and puff pastries are calculated, the line performances and production stages are described, the equipments are selected and calculated in this work. Equipment work schedules are formed. Process-controlled indicators are analyzed, and important control points are identified. Graphically designed schemes of production lines are presented. Calculations of energy consumption of the reconstructed company, requirements for safe work, evacuation plan are presented. The construction solutions of the reconstructed company, the plan of the reconstructed building and the equipment located in it, the sections of the building and the plot plan are presented graphically. The economic and financial solutions of the bakery reconstruction project are calculated, the risk of the project are assessed. A review of the literature about the influence of different treatments of grain bran on their functional and nutritional properties is presented. |
