KENYA- From the 26th of February to the 1st of March 2024, Bakels East Africa, a leading provider of baking solutions in the region, hosted an intensive Baking Technology Course in Kenya.
This week-long event, themed “From Grain to Final Baked Goods,” aimed to empower bakers and millers from prominent companies across Kenya.
The collaboration with the esteemed African Milling School marked the second edition of this transformative initiative, reinforcing Bakels East Africa’s commitment to fostering industry-wide excellence.
Eric Muraguri, the Managing Director of Bakels East Africa, emphasized the significance of understanding the entire baking process, from grain selection to the finished product.
“We collaborate with the African Milling School because we want people to understand the process from grain to baked products,” remarked Muraguri, underlining the holistic approach of the training.
Participants echoed the sentiment, acknowledging newfound insights into flour analysis, a crucial aspect of baking operations.
“Now I know to ask for a flour certificate of analysis from my flour suppliers to ensure I get the right flour for my operations,” shared one enthusiastic baker.
A certificate of analysis (COA) for bakery ingredients is a formal and official document that ingredient suppliers send, along with product shipments, to bakeries to provide analytical results that ideally conform with established technical specifications (quantitative and qualitative).
This attention to detail underscores the course’s practical relevance in enhancing product quality and consistency.
A highlight of the program was the introduction of contemporary baking recipes tailored to meet evolving consumer preferences.
Jonas Kammermann, representing the Swiss Bakels Group and serving as the primary trainer, emphasized the global exchange of baking trends.
“Globalization has necessitated the transfer of knowledge and skills in response to changing demand dynamics in different parts of the world ,” noted Kammermann.
Participants were exposed to innovative techniques, including the artisanal approach to breadmaking, characterized by extended fermentation and distinctive textures.
Moreover, the training encouraged participants to infuse their creativity, resulting in the emergence of unique, Kenya-inspired baked goods.
“The course participants took the concept of artisan bread and modified the recipe, adding new ingredients to create new products,” explained Kammermann, highlighting the fusion of traditional techniques with local preferences.
Looking ahead, Bakels East Africa envisions this training as a cornerstone of its commitment to industry advancement.
“We already decided that we want to continue doing this training every year. So we already are planning to fix it for the year 2025 because we see potential in the market,” affirmed Kammermann, underscoring the enduring value of investing in skill development and innovation within the baking sector.
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