date:Jan 02, 2020
ient of almost all bakery products).
Along with this, the packaging norms for bakery products are not regularised. Bakery products do not have high shelf life and hence this proves to be the biggest threat to all bakers. The chances of bakery product getting worst in quality seem to be a big probability due to this character. The rising cost of operational functionality is also a major challenge to all bakery segments and poses a big challenge.
The customers of any food products have been hig