Sustainable production of healthy bread prototypes

Title: Sustainable production of healthy bread prototypes for the mass retail market

Project start date: 01.10.2017.

Project end date: 30.09.2019.

Project implementation method: Independent applicant

• ALBA-KENYÉR Sütőipari Zártkörűen működő Részványtársaság (https://albakenyer.hu/)

Professional and R&D providers

• Campden BRI Hungary Nonprofit Ltd (https://www.campdenbri.hu/en/en-magyarorszag.php)
• Seacon Europe Ltd (https://www.seacon.hu/en/)
• Rubin Information Technology Plc (https://www.rubin.hu/kezdokepernyo)

National program: GINOP-2.1.7-15

National code: GINOP-2.1.7-15-2016-00677

Project website: https://albakenyer.hu/ginop-2-1-7-15-2016-00677/

Short description:

The basic objective of the project is to produce a prototype of a new product based on the company's two current leading products, half-brown and whole-wheat breads, which, by replacing additives, increasing the fiber content, and reducing the salt content, has healthier content parameters for consumers in such a way that the it does not reduce their enjoyment value for consumers.

In addition to all this, by improving the quality and its uniformity, the process control of the current production is being developed with wireless sensors and IT-based data processing. By reducing the production costs (materials, water, energy, human resources) in different ways, the higher value-added prototype to be developed keeps its price at the same level as the half-brown/whole wheat bread currently on the market, produced by the applicant, thereby increasing its competitiveness.