In the first quarter of 2006, Consulting Agency Market Advice Ltd. carried out an all-round study of the market of flour aerated confectionery products and emulgators for them, and of the market of bread and frozen foods in dough coating in order to review the market in the context of activity of the main foreign and national players and their shares, competition and dynamics of its capacity.

The study included several stages. Its "desktop part" consisted in getting information from open sources where data of the leading consulting companies of Russia, analysts and experts of the branch, and Federal Customs Service of the Russian Federation were used. At the second stage, profound telephone interviewing of companies' directors, main technologists and direction managers of 50 Russian enterprises was performed.

 

1.      Overall review of modern condition of the market and prospects of its development, technologies of production of bread and bakery goods in Russia

2.      Agencies exercising control over baking enterprises of the Russian Federation

3.      Review of the market of frozen products in dough coating

4.      Main players in the market of flour aerated confectionery products and their share in the market in 2004-2005 (in physical values)

5.      Import and export of flour aerated confectionery products to the Russian Federation in the context of manufacturers for the period 2003-2005 (1^st half-year)

6.      Types of improvers used in production of flour aerated confectionery products (in particular sponge-cakes, rolls and cakes)

7.      Main foreign and national players in the market of emulgators and their shares for flour aerated confectionery products

8.      Purpose of using emulgators for production of flour aerated confectionery products in different manufacturers

9.      Technological difficulties in use of emulgators for flour aerated confectionery products

10.  Main marketing strategies effective for promoting emulgators for flour aerated confectionery products in the Russian Federation

11.  Factors constraining use of emulgators for flour aerated confectionery products at the Russian consuming enterprises

 

1.      Production patterns at the surveyed enterprises in 2005

2.      Shares of cakes, sponge-cakes, rolls and other flour aerated confectionery products in the total output of the surveyed enterprises in 2005

3.      The share of flour aerated confectionery products where emulgators were used at the surveyed enterprises in 2005

4.      Technological problems in use of emulgators for flour aerated confectionery products at the surveyed enterprises

5.      Main purposes of using emulgators for flour aerated confectionery products at the surveyed enterprises

6.      Comparison, by criteria, of various emulgators for flour aerated confectionery products at the surveyed enterprises in 2005