The increase in bran extraction of flour will be implemented in Meshginshahr from the first of November

Meshginshahr- The governor of Meshginshahr announced the implementation of the plan to increase the bran extraction of flour from the first of November at the same time as the whole country in this city.

Mehdi Bakshi said in a conversation with Mehr reporter: The plan to increase the amount of bran in flour will be implemented throughout the country and Meshginshahr city from the first of November.

He added: The implementation of this plan is done with the aim of increasing the nutritional quality of bread and improving the general health of the society, and bakeries should also adapt to the new conditions of flour and its baking process.

Referring to the possibility of some changes in the first days of the implementation of the project, the governor of Meshginshahr said: "The change in the amount of bran in the flour in the first days may affect the appearance, color and texture of the bread and create challenges for the bakers, but gradually the baking conditions will adapt to the new flour and a better quality will be achieved."

Bakhshi continued: According to nutrition experts, bread made from wholemeal flour has more fiber and its consumption can be effective in improving the function of the digestive system and reducing the risk of some diseases.

He added: The fiber in whole grain bread can also help control weight by increasing the feeling of satiety and play a role in blood sugar regulation and cholesterol level control.

The governor of Mashginshahr emphasized the importance of the cooperation of bakers and related institutions in the implementation of this plan and stated: informing and informing people and bakers can facilitate the process of implementing the plan and provide the basis for better acceptance of changes.

Based on this plan, the amount of bran used for bread will also change; So that the bran removal rate of Berber flour is reduced from 18% to 13%, Sangak from 12% to 6%, and Lavash from 15% to 10%.

This change means that more bran remains in the flour and thus increases the nutritional value of the produced bread.