ANALYSIS OF TECHNOLOGICAL RISKS AND THE MAIN PROBLEMS OF GLUTENFREE BREAD PRODUCTION, WAYS TO SOLVE THEM

Abstract

The analysis of technological risks when planning the production of an innovative product
should primarily include issues related to the process of managing these risks. The implementation
of this stage carries half of the success. This is due to the fact that it is at this stage that the most
significant risks for the manufacturer are identified and analyzed. When developing new types of
special-purpose bread from non-traditional raw materials, certain technological risks also arise, the
analysis of which will exclude the production of low-quality products.