FLOURPLUS

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

Coordinatore	ASSOCIATION INTERNATIONALE DE LA BOULANGERIE INDUSTRIELLE    more  Organization address address: GRAND PLACE 10 city: BRUXELLES postcode: 1000 contact info Titolo: Mrs Nome: Susanne Cognome: Döring Email: send email Telefono: 3223611900
Nazionalità Coordinatore	Belgium [BE]
Totale costo	1˙941˙792 €
EC contributo	1˙375˙701 €
Programma	FP7-SME Specific Programme "Capacities": Research for the benefit of SMEs
Code Call	FP7-SME-2013
Funding Scheme	BSG-SME-AG
Anno di inizio	2014
Periodo (anno-mese-giorno)	2014-02-01   -   2017-01-31

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	ASSOCIATION INTERNATIONALE DE LA BOULANGERIE INDUSTRIELLE  Organization address address: GRAND PLACE 10 city: BRUXELLES postcode: 1000 contact info Titolo: Mrs Nome: Susanne Cognome: Döring Email: send email Telefono: 3223611900	BE (BRUXELLES)	coordinator	117˙429.90
2	TOP BV  Organization address address: AGRO BUSINESS PARK 10 city: WAGENINGEN postcode: 6708 PW contact info Nome: Wouter Cognome: De Heij Email: send email Telefono: +31 317 466272 Fax: +31 317 450189	NL (WAGENINGEN)	participant	496˙890.80
3	BACKHAUS HAUSSLER GMBH & CO KG  Organization address address: ALPENSTRASSE 79 city: MEMMINGEN postcode: 87700 contact info Titolo: Mr. Nome: Herrmann Cognome: Häußler Email: send email Telefono: 4984423532	DE (MEMMINGEN)	participant	259˙887.00
4	FEDERATION DES ENTREPRISES DE BOULANGERIE ET PATISSERIE FRANCAISE ORGANISME PROFESSIONNEL  Organization address address: QUAI DE LA LOIRE 34 city: PARIS postcode: 75019 contact info Titolo: Mrs. Nome: Nicole Cognome: Watelet Email: send email Telefono: 33153207033 Fax: 33140239116	FR (PARIS)	participant	140˙153.00
5	VERBAND DEUTSCHER GROSSBAECKEREIEN EV  Organization address address: In den Diken 33 city: DUESSELDORF postcode: 40472 contact info Titolo: Mr. Nome: Armin Cognome: Juncker Email: send email Telefono: 49211653086	DE (DUESSELDORF)	participant	126˙723.10
6	"ASOCIACION ESPANOLA DE LA INDUSTRIADE PANADERIA, BOLLERIA Y PASTELERIA"  Organization address address: DIEGO DE LEON 54 city: MADRID postcode: 28006 contact info Titolo: Mrs. Nome: Virginia Cognome: Fernandez Email: send email Telefono: +34 91563 58 60 Fax: +34 91 561 59 92	ES (MADRID)	participant	123˙793.00
7	UNIVERSITAET BREMEN  Organization address address: Bibliothekstrasse 1 city: BREMEN postcode: 28359 contact info Titolo: Mr. Nome: Thomas Cognome: Flink Email: send email Telefono: 4942120000000	DE (BREMEN)	participant	39˙108.80
8	VEREIN ZUR FOERDERUNG DES TECHNOLOGIETRANSFERS AN DER HOCHSCHULE BREMERHAVEN E.V.  Organization address address: An der Karlstadt 10 city: BREMERHAVEN postcode: 27568 contact info Titolo: Mrs Nome: Marie Cognome: Shrestha Email: send email Telefono: +49 47180934530 Fax: +49 47180934599	DE (BREMERHAVEN)	participant	38˙180.20
9	UNIVERSITY COLLEGE CORK, NATIONAL UNIVERSITY OF IRELAND, CORK  Organization address address: Western Road city: CORK postcode: - contact info Titolo: Dr. Nome: David Cognome: O'connell Email: send email Telefono: +353 21 4205121	IE (CORK)	participant	33˙536.00

Mappa

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 Obiettivo del progetto (Objective)

'The FLOURplus proposal was initiated by concerned SMEs and industrial associations that have realized the fluctuations in wheat quantity and quality due to the progressing climate change. Their aim is to finally tackle the core problem of the increasingly varying, non-detectable and thus incontrollable flour quality – being aware that this requires a European-wide sector-solution supported throughout both, milling and bakery sector. The proposed project will deliver a modern and smart process control system (FLOURplus system) which enables to accurately determine the flour quality and to counterbalance varying qualities throughout the main processing steps and quality determining stages (fermentation, proofing, selection of yeast and other ingredients) in manufacturing. The pilot implementation will be performed on widely consumed white bread loaves (large volume product) and rolls (small volume). The system will be ready-to-use for more resource-efficiency and production safety in various scale manufacturing systems, and it will be ready to directly connect to existing and innovative analytical tools and processing equipment and to expand to further products for optimal market penetration. The proposing associations aim to further use the generated knowledge on versatile processing opportunities and correlated product quality and consumer preferences to support specifically their SME members by providing hands-on advice and training on how to manufacture custom-tailored core products to improve SME competitiveness in the market via quality properties (product appearance, sensory) rather than price-competition.'