PRO-GRAIN: Pan Barcos investigates a bread with whole grain and sourdough.

At Pan Barcos, we continue to invest in innovation as a tool for evolving within the professional bakery sector. Thanks to the support of the Government of Navarre and the ERDF funds, through the 2024 call for R&D project grants, we have developed the project PRO-GRAIN.

The objective of this initiative has been to research and develop internally a new ciabatta-type bread loaf capable of preserving the maximum nutritional and organoleptic properties of the whole cereal grain, while maintaining a high-quality consumption experience.

As a result of the project, work has been done on a product with a more balanced and natural profile, incorporating more than 50% real whole grain, cereals infused in sourdough and a formulation focused on improving both the digestibility and freshness of the bread, without the need for additives.

In addition to technical and nutritional development, PRO-GRAIN reflects Pan Barcos' commitment to continue moving towards a more innovative, sustainable bakery adapted to the new demands of the consumer and the horeca channel.

With initiatives like this, the company reaffirms its commitment to continuous improvement, product quality, and the combination of baking tradition and food innovation.