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Whole-wheat sprouted-grain bread

The project’s competitive edge concerns the new state-of-the-art technology for processing and milling of sprouted crops as its nutritive characteristics are not damaged. The production technology involves bread production directly from whole sprouted grain without milling into flour. This technology is based on own-developed specific machinery, equipment and know-how for production of whole-wheat sprouted-grain bread. The input grain is projected to be delivered from ecologically clean regions in Bulgaria in which the soil is not treated with different chemicals and pesticides. The technology could be used for production of bread from different crops such as rye, rice, corn and mixture of 6 to 9 crops (soy-bean, beans, lentils, barley, oats, millet, etc.).   The further diversification of the product mix gives the project company the opportunity to develop different kinds of pastry made from sprouted crops.
The project will be developed in regional scale. Its primary objective is to meet the market need for full-grainy foodstuffs (bread and paste products) on the regional market and partly on the Balkan Peninsula. The present project envisages the construction of new or reconstruction of already existing buildings into contemporary bakeries that will meet the requirements of the international standards for the food and beverage industry – CE and HACCP (ISO 22000: 2005). For the realization of the project are needed two bakeries located respectively in Western Bulgaria (near Sofia) and in Eastern Bulgaria (near Sliven).

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