Scientists of Academy of Sciences develop and introduce new technologies for bread-plants

20 октября 2016

Bread products are subjected to shock freezing. It allows for supplies of bread to Armenia, Jordan, Azerbaijan, Israel and Russia. Over the last year the Belarusian export of bread and confectionery products has increased by 1.5 times. Technologists and marketers develop a special packaging material as well. It keeps the product unchanged for 60 days.

Now scientists are working on another technology. Sterilization of packaging will enable storing fresh bread for up to sixty days.