The research aims to analyze the directions of using innovations in bread production. Innovations used in baking include the use of new ingredients in technology and special additives to improve the quality of products, expand the range, give bakery products new consumer properties, and allow for the production of bread with given functional and health properties. One of the problems in baking is the poor quality of the raw materials – grain and flour. Additionally, during the COVID-19 pandemic, the work of small bakeries was limited, the demand for bakery products decreased, and many small bakeries had financial difficulties. During the research, the authors analyzed statistical data of bakery enterprises on the volume of output, financial condition, and organizational and legal form. An overview of innovations offered by scientific organizations for bakery production was carried out. The authors developed proposals to increase the efficiency of bakery production based on the proposed innovative solutions.
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