The bakers that are in charge of baking the bread represents the labor factor of production. They are the ones who makes it possible for the bakery to earn revenue.
Land is incorrect since bakers are people so they would not be counted as the land factor of production.
Capital is incorrect since capital stands for capital goods and capital goods are man made objects, humans are not built by humans so therefore they are not capital. However, they can also be known as human capital for the human workers in which the entrepreneurs have invested in.
Entrepreneurship is incorrect since the bakers are merely employees, they were hired and did not in fact start the bakery business.
Therefore, the answer is B. labor.
Answer:
Realistic Thinking
Explanation:
Based on the information provided within the question it can be said that this scenario is displaying what is known as Realistic Thinking. This refers to analyzing situations by looking at all the aspects that can affect it before actually making a decision regarding it. This leads you to see the situation in a balanced and pragmatic way.
<span>Internet </span>
<span>Demographics </span>
<span>Political </span>
<span>Social and Culture
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Answer:
Explanation:
Chocolate products are the most essential products of candy that are popular with a lot, especially children, and as a source of energy and its high nutritional value. In the chocolate industry, many ingredients such as cocoa, sugar, cocoa butter, fats, emulsifiers, and flavorings play an essential role in product quality. This research aims to assess the fatty replacement and its impact on the organoleptic and rheological characteristics of chocolate for the treatment of some problems that arise during marketing thereby increasing the economic returns of these products. Novel functional chocolate spreads were formulated by replacing palm oil in conventional soft chocolate spread with palm olein and cottonseed oil at 25%, 50%, 75%, and 100% levels. Physical, chemical, and rheological properties such as particle size distribution, apparent viscosity, flow behavior constants, hysteresis behavior, and sensory evaluation such as smoothness, melt rate, cocoa flavor, and milk flavor were measured in soft chocolate samples. Rheological properties indicated that the lower replacement rate of 25% of palm olein was closest to the control sample and increasing the ratio of fat replacer had a significant advanced effect on the rheological properties of investigated chocolate. Sensory evaluation revealed that chocolate made from 25% palm olein was more accepted than conventional chocolate.
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