People consume less bread

This season’s domestic flour innovations were presented at the season-ending meeting of millers and bakers. Among the biggest innovations are Siberian rye flour and stone-ground buckwheat flour. In addition, hemp seed bread was highlighted, which is known as a functional food due to its strong content values, especially due to its high iron and magnesium content. Siberian rye flour can also be found in the wild and is rich in fiber and has a stronger flavor than traditional rye flour.

Buckwheat flour is especially recommended for people with gluten sensitivity, but it can also be consumed by people with diabetes and insulin resistance. It is also a rich source of potassium and magnesium. The Hungarian baking industry is currently struggling with a labor shortage, and wage costs have also risen. Rising energy prices are also putting pressure on the sector. Although there were earlier concerns about a wave of bankruptcies, this has not yet occurred and businesses have tried to operate more economically.

Wages have risen in the baking industry, but many bakers still choose to work abroad in the hope of better pay. The current annual bread consumption per capita is 50-52 kilograms, while it used to be 72 kilograms.