AIBI, the International Association of Plant Bakers, announces that its major research project FLOURpower, supported by the EU with 1,3 million euros, will be continued under the new name FLOURplus.
The name change applies with immediate effect.
The “plus” in the new name stands for the project’s objective to make more out of flour. Furthermore, it symbolises the link between the stakeholders of the branch: Researchers and business actors, bakers and millers. The former project name is being discontinued to avoid confusion with existing product and company names.
In addition, AIBI is very pleased to welcome the Dutch company TOP bv within the FLOURplus consortium. TOP became a FLOURplus project partner on 1 August 2014. Its expertise in the field of inline dough monitoring will be highly valuable to the project’s process management activities. More information on FLOURplus, including publications and podcasts, is available at the new homepage www.flourplus.eu. In answer to the question, what can craft bakers, plant bakers and flour millers expect from this European research. An AIBI spokesman said the main project objective and vision behind FLOURplus was to exploit the full baking potential of every kilogram of flour in the baking process.
“The bakery production process can be fully adapted to the varying natural flour properties in real time and in a simple way. This leads to an improved, more constant bread quality. This will further enhance consumer satisfaction while at the same time help reducing food losses.”