Intelligent and easy tool to categorise and characterise flour quality for consumer-driven wheat baked goods in European SME-bakery and cereal sector

Project Information

FLOURPLUS

Grant agreement ID: 606198

Project closed

Start date 1 February 2014

End date 31 January 2017

Funded under

• Specific Programme "Capacities": Research for the benefit of SMEs

Total cost € 1 941 792,30

EU contribution € 1 375 701,80

Coordinated by

ASSOCIATION INTERNATIONALE DE LA BOULANGERIE INDUSTRIELLE
Belgium