(1888PressRelease)
September 24, 2009 - PAVA is joining efforts with manufacturers across the country on testing various uses of “Zhitnitsa” flour, examining its impact on the finished products. In August, a number of confectionery makers nationwide incorporated “Zhitnitsa” in gingerbreads production. The results have shown that confectionery made by a new recipe can retain freshness for 35-40 days, which is an extremely important advantage.
Gingerbreads were produced from 100% “Zhitnitsa”, and some manufacturers used a flour blending strategy. Each option proved a nutritious alternative to the traditional products, and allowed them to remain fresh and tasty for much longer time than the typical expiration. “It is a new step in the process of studying unique qualities of “Zhitnitsa”, says Andrey Ananin. “Tentatively, we attribute it to the unparalleled richness of product content, including its own sugars transferred from grain”.
Extended shelf-life resulting in better margins appears a great benefit for manufacturers and retailers, as well as consumers. According to the multiple feedback, the pastry from new flour gains full-bodied aroma and is perfectly compatible with traditional icing techniques.
###
