2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The Branch Chamber of Industrial Bakers and Confectioners in Bulgaria announced that only 10 percent of the companies in our country prepare bread according to the approved standard Bulgaria.
There are a total of 650 companies that prepare bread offered on the Bulgarian markets, 50 of which are designated as leading producers in Bulgaria.
Standard Bulgaria is not mandatory to produce a product, so only 77 of the country's bread producers make bread according to it.
The companies that own it work according to high criteria and go through a special procedure before placing the bread on the markets. Finally, the standard is approved by the Food Safety Agency if the company has met the necessary requirements.
The branch clarified that the bread of most large producers is produced according to the Bulgarian standard, although some small bakeries also use the certificate.
The templates for the production of flour and bread according to the Bulgarian standard have been in force since April 2011, and must certify the different types of bread - "Dobrudja", "White" and "Type".
The standard Bulgarian bread is available in 3 weights - - 500, 650 and 830 grams, and its shelf life is only 2 days. Recently, the bread producers demanded a gradual increase in the subsistence level, but their proposal was rejected by the Minister of Agriculture Dimitar Grekov.
In early December, the producers explained that some of them were in financial difficulties and might go bankrupt if the price of bread did not start to rise gradually.
But the minister said that the wheat he buys is at an extremely low price, so there is no real reason to increase the price of bread in the coming months.
In addition, electricity and other bread production costs have not changed since last year. According to Grekov, the normal profit for producers is from 5% to 10%.
At the same time, some food chains launched bread on promotion, with 650 grams of bread costing about 40 stotinki.
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