Enterprise "Beltechnohleb" offers bakery product manufacturers Technologies for the production reduced sodium bakery products under a commercial agreement with technical assistance and/or a licensing agreement and is looking for partners to conclude a technical cooperation agreement.

A technology for producing bakery products with reduced sodium content intended for all population groups has been developed and is proposed for implementation in the production process.

For the first time in the Republic of Belarus, a technology for producing bakery products from a mixture of rye and wheat flour with reduced sodium content has been developed. This technology has optimized the use of table salt and ensures that bakery products made from a mixture of rye and wheat flour have a sodium content of no more than 0.12 g/100 g. The developed products help reduce risk factors for non-communicable diseases.
Scope: bakery industry.

The information is published in the "Catalog of the Latest Practice-Oriented Developments of Organizations of the National Academy of Sciences of Belarus for the Agro-Industrial Complex of the Republic of Belarus," 2025, p. 138. (in Russian)

Original recipes for nutrition of all population groups.

The Scientific and Production Republican Subsidiary Unitary Enterprise "Beltechnokhleb" is a leading organization in the Republic of Belarus in the field of scientific support for the bakery, confectionery, and pasta industries.

Activities:
Beltechnokhleb aims to improve the organization and technology of bakery, confectionery, and pasta production in order to provide the population with healthy, high-quality products. To achieve this primary objective, the enterprise develops specific proposals for improving technology, introducing new methods of physicochemical, microbiological, toxicological, and radiometric control, expanding the product range, and improving the quality of products manufactured by Belarusian bakeries. Beltechnokhleb provides external oversight of the production and technological laboratories of bakery enterprises, ensuring compliance with standards and regulations.

The enterprise's activities include the following main areas:
- Scientific support for the bakery, confectionery, and pasta industries;
- Development of technologies and new types of specialized products, including dietary therapeutic and preventive nutrition, and fortified products, for the bakery, confectionery, and pasta industries;
- Development of national standards and technical specifications for food products, as well as participation in the development of interstate standards and technical regulations of the Customs Union;
- Development and improvement of methodological and technological documentation, including recipes for new types of bakery, confectionery, and pasta products;
- Development and implementation of new methods for the physicochemical and microbiological testing of raw materials and products;
- Conducting control tests to determine the physicochemical and safety indicators of raw materials, semi-finished products, and finished products using an accredited testing laboratory;
- Maintaining a pure culture museum and providing bakeries with starter cultures.

Products and Services:
- Research and development in the bakery, confectionery, and pasta industries; Technical testing and research (conducting control tests to determine the physicochemical and safety parameters of raw materials, semi-finished products, and finished products in the bakery, confectionery, and pasta industries);
- Development of national standards and specifications for bakery, confectionery, pasta, and other products;
- Development and improvement of methodological and technological documentation, including recipes for new types of bakery, confectionery, and pasta products;
- Providing bakeries with starters;
- Information services on the production of bakery, flour confectionery, and pasta products; conducting trial production and laboratory baking to study new types of raw materials, quality improvers, food additives, semi-finished products, and providing practical and advisory assistance to enterprises on improving technology and product quality in the bakery industry;
- Testing flour baking properties using a MIXOLAB CHOРIN instrument, and dough gas-forming and gas-retaining capacity using a Rheofermentometer F3 instrument; assistance in establishing loss and cost standards for new products when installing new equipment, establishing product expiration dates, etc.

The company operates a testing laboratory accredited by the Belarusian State Accreditation Center for compliance with GOST ISO/IEC 17025. The scope of accreditation covers 91 types of tests for food quality and safety indicators. The testing laboratory is also accredited to conduct safety testing for 12 types of tests in accordance with TR CU 0211-2011 "On Food Safety."

Bakery product manufacturers interested in purchasing the reduced sodium bakery Technology under a commercial agreement with technical assistance and/or a licensing agreement.

Partners interested in commercializing the reduced sodium bakery Technology under a technical cooperation agreement.