15.12.2025
Buckwheat bread displaces traditional wheat on the European market step by step. Twenty years ago, almost no one knew about buckwheat bread. It was considered a ‘delicacy’ ten years ago, and now it can be found on the shelves of every supermarket. In spite of Ukraine is rich in grain crops, the first buckwheat and blended bread was imported from Europe, specifically from the Baltic Countries.
In 2019, one of the most well-known grain processing companies in Lithuania expanded its fleet of technological equipment and purchased a mill from a Ukrainian brand «AGRO-SIMO-MASHBUD». The entire production line is designed to produce high-quality buckwheat flour and other types of flour from various grains for blending. After the launch (commissioning) of new technological line, the producer has significantly increased its exports of buckwheat and blended flour, including to Ukraine. Thus, with our own high-quality raw materials in Ukraine and Ukrainian-brand technological equipment, we purchase this type of flour abroad. And considering that today bread made from blended flour mixtures is several times more expensive than wheat bread!
Therefore, in 2024–2025, the market share of wheat-free bread, including buckwheat bread, grew by 15–20%. Now demand for it continues to grow. So what is the reason? It is not only related to climate change, which affects the harvest, or to taste favourites, and not to the reduction in wheat-growing land due to the war in Ukraine. This global trend is associated with health concerns. This is because bread made from buckwheat and mixed flour is very healthy!
It's true - regular consumption of bread made from 100% wheat flour can be harmful to your health. It affects not only overweight, but also a number of other health indicators. The lack of fibre in white bread can lead to digestive problems, namely, it slows down the digestive process and negatively affects energy levels. White bread has a high glycaemic index, which causes a sharp and significant rise in blood sugar levels. This, in turn, leads to an increased risk of developing diabetes. Young people may not feel this. But for those aged 50+, it has a more significant impact on health, and sometimes it is irreversible.
As opposed to wheat bread, buckwheat flour bread is low in calories, gluten-free, and an important source of biologically active components that promote good health. Mixing different types of flour allows you to balance the characteristics of bread and get a more interesting taste. The result is bread that combines the beneficial properties of each of the components – you can come up with the perfect formula for a delicious and healthy product! For example, adding corn flour provides additional vitamins B1 and B2, potassium, phosphorus, magnesium, calcium and iron. The presence of corn flour in dishes has a positive effect on the heart muscle and helps lower blood pressure. Rye flour enriches bread with fibre, etc. Buckwheat bread or blended bread with buckwheat partly is considered more dietary and nutritious, which is why it is recommended as a healthier alternative to wheat bread.
Take care and stay well!
Case start-up for entrepreneurs:
- Turnkey buckwheat mill with productivity of 28-32 t/d of grain;
- Aggregate roller mill with productivity 15 t/d in case of two-sort grinding of grain;
- Technological line flour blending of for various type cereals – productivity for cycle is from 500 to 1 500 kg.
