In order to solve the problems existing in the baking food industry in China and promote the healthy development of the baking food industry, we must take active and effective innovation measures.

One is to increase the skill training for the production workers. People are the most active factors of production. Only by improving the quality of people can we do a good job. The roasted food enterprises should train the production workers from the basic knowledge of baking, the application of raw materials and the procedure of operation.

Two is to improve the treatment of employees, let employees share the benefits of enterprise development, in order to improve the enthusiasm of the staff. At the same time, enterprises should regularly to understand the ideological and psychological state of employees, to emotional irritability, complaining, psychological intervention should be of two minds of employees, employees in order to improve the ability of resisting pressure, let the staff have a good job and life attitude. In addition, the enterprise should also take a friendly management model to create a warm and harmonious working environment, so that employees have a sense of stability and a sense of belonging.

Three, we should adopt modern management mode, formulate scientific production and operation system, standardize employees' behavior and operation by system, rather than rely on the leaders of enterprises to manage enterprises at will.

The four is to use advanced production technology and equipment to achieve the goal of "energy saving and consumption reduction". For example, in baking food production, microwave equipment is used for ripening and sterilization. It has the advantages of high production efficiency, fast sterilization, clean and environmental protection, and can effectively reduce energy consumption.

Five, we should improve the sanitary condition of the production environment. We should use dual core ozone sterilization technology and dynamic disinfection technology to eliminate microbial contamination in the workshop, so as to improve the safety and quality of baked food.