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PANICO

Bakery products with high nutritional value and high organoleptic quality.

Leader: CERELIA CENTRO DE INVESTIGACIÓN, S.L.

CENTRO NACIONAL DE TECNOLOGÍA Y SEGURIDAD ALIMENTARIA

The general objective of the project is to develop bakery products with:
High nutritional value (low glycemic index, rich in vitamins, fiber and minerals …)
High organoleptic quality

From the development of:
Healthy flour

Starter microbial cultures – culture mother masses with healthy functional potential

Therefore, all stages of the bread making chain are involved (raw materials, recipe, production process and final product).
CERELIA CI and CNTA believe that it is possible to develop high-quality bakery products from healthy flours with the same bread-developing qualities as normal white flour, but which provides the product with the differential nutritional, functional and healthy qualities of a wholemeal flour.

”CNTA has received 50% co-financed support from the Government of Navarra and the European Regional Development Fund through the FEDER 2014-2020 Operational Program in Navarra”

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