Brittle and spaghetti made from sprouted green buckwheat were developed by scientists from Mogilev

The Belarusian market of proper nutrition will be replenished with products from Mogilev scientists who have developed and launched the production of spaghetti and brittle from sprouted buckwheat. These products are intended for people with gluten or nut intolerance. Scientists of the Belarusian State University of Food and Chemical Technologies have been working with sprouted grain for more than 20 years, proving its potential to create competitive products. The university's technologists cooperate with food industry enterprises. Belarusians can already find bread made from fermented wheat grains of high nutritional value, developed by domestic scientists, on the shelves. New products from green buckwheat will bring treats and side dishes to a new level of health benefits.