| The important merits of "flourless bread production are high profitableness and independence, it is the result of: utilization of different varieties of wheat and rye, including the mild ones; increase of wheat and rye grain utilization for 20%; expenditures upon acquirement, storage and transportation of grain are to a great extent lower, than upon flour (three times and more); prime cost reduction of ultimate product for 30 % at the expense of excluding the technological production cycle and flour storage.
It is confirmed by increased interest in "flourless bread" technology on the part of grain manufacturers, who have the opportunity to make bread independently without the operations of processing grain into flour. |
