Composed bread (valorization of local flour in breadmaking)


Problem that technology is supposed to solve :

Technical characteristics of the technology :

- She has use more than 10 cereals and legumes (millet, sorghum, cowpea, darey, onion, peanut, nutgrass, anza, gamsa, loubatou, dates, etc.) in the bread and pastry products

- Millet variety, sorghum and cowpea adapted to making bread with taste and acceptable texture for consumers    

Economic characteristics of the technology

- Acquisition cost :

- Economic profitability :

- Comparative advantage :

Limits of the technology :


Technical sheet