Industry
according to the Classifier of Types of Economic Activities
(KVED)
10.7
Description
Wheat-rye bread, in which part of the first grade wheat flour (20%) is replaced with spelt wholemeal flour
Novelty
Flour of ancient (wild) wheat – spelt was used, which has a balanced chemical composition, allows you to improve the nutritional value of bakery products with a high content of varietal wheat flour
Advantages
The use of spelt wholemeal flour increases the content of complete proteins, dietary fiber and reduces the energy value of the product by reducing the amount of carbohydrates, in particular, starch
Outlook
Production of health-improving and preventive products for all categories of consumers
Regulatory or patent documentation
The formula (РЦУ 00419880.012:2017) and manufacturing instructions for production (ТІУ 00419880.012:2017) have been developed
The product was approved by the expert taste panel of Ukrkhlibprom (Ukrainian bread making industry) Institution
Institution
Institute of Food Resources of the National Academy of Sciences of Ukraine
Contact person