Wide range of innovative new gluten-free and dairy-free bakery products

MAGORAINN

Detalles del proyecto

Abbreviation: MAGORAINN

Start date: 2021-10-01End date: 2022-12-31

Budget: 49.002 €

Centre bugdet: 11.600 €

Funding: I+G+b | I+D+i | R&D+i [2021] Ayudas a la investigación, desarrollo e innovación de los sectores agrícola, forestal y de los productos de la pesca y la acuicultura de la CAE 2021

Description

Development of a wide range of innovative new gluten-free and dairy-free bakery products.

Participants
  • MAGORA BAKERY SL
  • LEARTIKER SCOOP
Activities carried out by Leartiker
  • Project management and coordination
  • Formulation and process design
  • Development of prototypes on a pilot scale
  • Quality assessment of the products developed
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