Turkey's New Bread Developed in Konya

The "Whole Wheat Bread Promotion Campaign," initiated under the leadership of the Ministry of Agriculture and Forestry and supported by the Ministry of Health, began its pilot studies in Konya. In line with the project aimed at bringing bread production standards across Turkey to a healthier structure, significant research and development and testing processes were carried out in Konya.

Eksun Gıda Konya Un Fabrikası, among the project stakeholders, took an active role in the development process of the new bread standard. Within the scope of work lasting approximately 1.5 years under the coordination and supervision of Ministry of Agriculture and Forestry officials, production trials, recipe optimization, quality analyses and standardization tests were conducted meticulously.

With the new bread project, the aim is to increase the nutritional value of bread and reformulate it in a way that will contribute to public health. To this end, bakery bread sold is planned to contain at least 40 percent whole wheat flour, while the use of roasted malt flour, which gives bread its dark color, is targeted to be completely eliminated.

Hasan Abdullah Özkan, Chairman and CEO of Eksun Gıda Grubu, stated in his assessment of the project that they are pleased to have provided technical input to this process led by the Ministry of Agriculture and Forestry. Özkan highlighted that the new bread project will be an important turning point in terms of public health and thanked all stakeholders who contributed to the project.

Following the completion of the pilot implementation process, the new bread standard is planned to be first applied in public institution dining halls and subsequently rolled out across Turkey.