Initiating the Production of Long Shelf-Life Semifinished and Whole Grain Bakery Products through Freezing Technology
- March 26, 2024
| Project number | DP21681363 |
| name of the project | Initiating the Production of Long Shelf-Life Semifinished and Whole Grain Bakery Products through Freezing Technology |
| Applicant | Kazakh Scientific Research Institute of Processing and Food Industry LLP |
| Grantee | “Almatynan Bakery Plant” LLP |
| Private Partner | |
| Implementation period | 2023-2025 |
| Place of sale (city/region) | Almaty |
| Industry | Agro-industrial complex and processing of agricultural raw materials |
| Implementation status | в реализации |
| Objective of the project | Development and production of semi-finished products and whole-grain bakery products for long-term storage, through the use of freezing technology |
| Project Description | Development and consistent implementation of the process of freezing whole-grain semi-finished products, followed by the production of finished goods. This step will enable extending the shelf life of the finished products, thereby allowing for expanding the geographical distribution of whole-grain products. |
| Website | on development |
| List of products sold with prices | Whole grain bread “Healthy wheat” – 290 tenge Whole grain bread “Healthy rye” – 290 tenge Whole grain bread “Rye with raisins” – 320 tenge Whole grain bread “Scandinavian” – 320 tenge Whole grain bread “The other you White” – 320 tenge Whole grain bread “The other you are Black” – 320 tenge |
| Project team (full name) | Project manager — Baimukhanov A.M. Commercialization specialist Maksumova S.R. Accountant – Sedysheva O.P. Chief technologist — Kharina G.D. Consultant technologist, VNC – Morialieva L.B. Technologist – Halmukhamedova M. |