SOUTH AFRICA – Eurogerm South Africa, an affiliate of Eurogerm France group, has just celebrated its 10th anniversary in a colorful event befitting the company’s 10 year service to the milling and baking industry in the country.   

Established in 2013, the company specializes in developing, producing, and selling bread improvers, premixes, confectionery premixes, and specialized solutions for the milling and baking industry. 

To mark its 10th year of service, Eurogerm South Africa held a conference in Durban to discuss wheat flour performance and baking trends.  

On the wheat flour performance, a presentation on world wheat exchanges and the wheat produced and supplied in South Africa was made by Japie Snyman from Olam Agri. 

Jeremy David, technical sales manager at Eurogerm South Africa made a presentation on how flour correctors can be used to enable more consistency and improvement in the flour’s performance for the millers. 

In his presentation, he explained that although different wheat quality varies from season to season, Eurogerm can assist with flour correctors to not only smooth the quality transition to a new grist but also optimize the grist and design a tailor-made solutions according to the miller’s specifications.  

Regarding the baking trends, after a scientific description of the clean Label approach by Thierry Mathey, Director of Conception and Application at Eurogerm. 

Pierre-Edouard Molina, the Managing Director of Eurogerm South Africa since inception made a presentation on the various baking trends such as ‘’Free from’’ (vegan, gluten free…), indulgence, and nutrition. 

Other trends he touched on include the rise of ancient seeds & grains and sourdough in the industry, sustainability (eco-responsible), and clean Label (additive free). 

The representative of the South African Chamber of Baking, Craig Binion, noted that although the baking industry faced challenges including the rising cost of energy, the toast bread production is still on the high with more than 2.3 billion loaves produced annually. 

The audience, mostly constituted of industrial bakers and millers from Southern Africa, were involved through live interactions. 

They agreed that though the wheat market is challenged by high volatility, the demand for baking goods is rising and the trends in the sector are offering significant opportunities. 

The gala event, conducted in true French style with a good touch of South African flair was the crown Jewel, highlighting a successful story on how French specialized technology in the bread industry can work for the South African market. 

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