Manufacture of bakery and farinaceous products
NACE v2.0 Code: C10.7
About manufacture of bakery and farinaceous products
NACE code 10.7 covers the manufacture of bakery and farinaceous products, an essential industry that plays a vital role in the global food supply chain. This sector encompasses the production of a wide range of goods, from bread and pastries to pasta and other cereal-based foods. As a key component of the food and beverage industry, the manufacture of bakery and farinaceous products is a significant contributor to the overall economy, providing employment opportunities and meeting the dietary needs of consumers worldwide.
Production process
The production of bakery and farinaceous products typically involves a series of well-established techniques. Flour, the primary raw material, is combined with other ingredients such as water, yeast, and various flavorings. Mixing and kneading processes are used to develop the dough, which is then shaped and baked at high temperatures to create the final products. For pasta and other farinaceous goods, the dough may be extruded or rolled into sheets before being cut and dried. Automation and specialized equipment play a crucial role in ensuring efficiency and consistency throughout the manufacturing process.
Production inputs
The manufacture of bakery and farinaceous products relies on a variety of inputs, including 10.6 Manufacture of grain mill products, 10.8 Manufacture of other food products, and 20.1 Manufacture of basic chemicals, fertilizers and nitrogen compounds, plastics and synthetic rubber in primary forms. Key raw materials include wheat flour, water, yeast, and various other ingredients and additives. Additionally, the industry requires specialized equipment such as mixers, ovens, and extruders, as well as packaging materials to ensure the safe and efficient delivery of the final products.
Production outputs
The primary outputs of the bakery and farinaceous products industry include a wide range of goods, such as bread, pastries, cookies, crackers, pasta, and other cereal-based foods. These products are then consumed by a diverse range of 10.8 Manufacture of other food products, 47.2 Retail sale of food, beverages and tobacco in specialized stores, and 56.1 Restaurants and mobile food service activities industries, as well as individual consumers. The versatility and ubiquity of bakery and farinaceous products make them an integral part of the global food system.
Revisions to 10.7
Classification codes are adjusted frequently. The code may have been revised or replaced between system versions. The table below shows the history (newest to oldest) of the code 10.7. The most recent 2 versions of this code (10.7) is in the NACE v2.1 system:
This page shows a legacy version of code 10.7 ( NACE v2.0).
Newer versions
- NACE v2.1 (Latest revision):
Related ISIC Codes
These isic codes are related to this econ code: (10.7).
ISIC code | ISIC Version | ISIC title |
---|---|---|
107 | ISIC v4.0 | Manufacture of other food products |
Family tree for manufacture of bakery and farinaceous products
graph LR A["<a href='/classifications/nace/v2/C'>C: MANUFACTURING</a>"] A --> B["<a href='/classifications/nace/v2/C/10'>10: Manufacture of food products</a>"] B --> C["<a href='/classifications/nace/v2/C/10/7'>10.7: Manufacture of bakery and farinaceous products</a>"] B --> D["<a href='/classifications/nace/v2/C/10/1'>10.1: Processing and preserving of meat and production of meat products</a>"] B --> E["<a href='/classifications/nace/v2/C/10/2'>10.2: Processing and preserving of fish, crustaceans and molluscs</a>"] B --> F["<a href='/classifications/nace/v2/C/10/3'>10.3: Processing and preserving of fruit and vegetables</a>"] B --> G["<a href='/classifications/nace/v2/C/10/4'>10.4: Manufacture of vegetable and animal oils and fats</a>"] B --> H["<a href='/classifications/nace/v2/C/10/5'>10.5: Manufacture of dairy products</a>"] B --> I["<a href='/classifications/nace/v2/C/10/6'>10.6: Manufacture of grain mill products, starches and starch products</a>"] B --> J["<a href='/classifications/nace/v2/C/10/8'>10.8: Manufacture of other food products</a>"] B --> K["<a href='/classifications/nace/v2/C/10/9'>10.9: Manufacture of prepared animal feeds</a>"] C --> L["<a href='/classifications/nace/v2/C/10/71'>10.71: Manufacture of bread; manufacture of fresh pastry goods and cakes</a>"] C --> M["<a href='/classifications/nace/v2/C/10/72'>10.72: Manufacture of rusks and biscuits; manufacture of preserved pastry goods and cakes</a>"] C --> N["<a href='/classifications/nace/v2/C/10/73'>10.73: Manufacture of macaroni, noodles, couscous and similar farinaceous products</a>"] %% Color coordination by level classDef level1 color:#000,fill:#a8f9ff,stroke:#333,stroke-width:2px classDef level2 color:#000,fill:#e0a458,stroke:#333,stroke-width:1px classDef level3 color:#000,fill:#419d78,stroke:#333,stroke-width:1px classDef level4 color:#000,fill:#c04abc,stroke:#333,stroke-width:1px classDef level5 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px %% Apply classes class A level1 class B level2 class C level3 class D level3 class E level3 class F level3 class G level3 class H level3 class I level3 class J level3 class K level3 class L level4 class M level4 class N level4 class C highlight %% class A level1 %% class B,C level2 %% class D,E,F,G,H,I level2 %% class J,K,L,M,N,O,P level3 %% class C highlight