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2026-11-01 19:44:26Aktualitet SHKRUAR NGA REDAKSIA VOX

Cheaper flour, intended for cakes and cookies, is also used for bread production, while brown bread may get its color from dyes rather than natural bran flour.

These are some of the issues raised by cereal expert Abdyl Sinani, with 40 years of experience in this sector.

Serbia ranks first in terms of the amount of cereals imported into our country, while more than 60% of wheat for human consumption originates from this country.

According to Sinan, the problem does not lie in the origin of the wheat, but in the quality that Albanian factories choose. He says that traders buy wheat with a lower percentage of gluten and protein, which costs less, while the flour produced from it is then used for bread.

"There is a fraud or forgery here. We accept flour for low-gluten cakes and use it for bread, and then we add additives to it to make it puffy. This wheat always has a lower price on the world market and that is why they also use it for bread," says Abdyl Sinani.

The expert also raises concerns about the way black bread is produced. According to him, in some cases, white flour is used, to which coloring is added to give it the appearance of black bread.

"They use coloring in brown bread. They take this coloring and add coloring to white flour, which is 70 degrees, which makes it dark," says Sinani.

Another problem that the expert highlights is related to the storage conditions of wheat and flour coming from Serbia. Sinani says that storage in inappropriate conditions can favor the creation of mycotoxins.

"There have been many problems with flour coming from Serbia, because poor storage results in the formation of mycotoxins that are carcinogenic, and this needs to be looked at and analyzed," the expert states.

Sinani also talks about problems that can arise when flour is not processed properly, citing cases in Lushnje and Berat.

"It is possible that flour that is not processed properly can then cause a disease, the potato disease, and this has happened in Lushnja, in Berat. This bread should be thrown away, or they fix it by adding acidity," he says.

Faced with these problems, Sinani demands that wheat and flour entering Albania be controlled and analyzed, while raising questions about the controls carried out by the institutions responsible for food safety. (TCH)


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