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Bakers Summit

Elevating Baking to New Heights

In the world of baking, ingredients are the foundation of every delicious creation. The choice of flour alone can make or break a bread or pastry recipe. To shed light on this crucial aspect of the baking process, we had the privilege of speaking with Esther Ngugi, a Senior Bakery Application Specialist at Mühlenchemie, subsidiary of the Stern-Wywiol Group, Germany. Join us as we delve into the wisdom shared by Esther at the recent Bakery Expo, where she discussed the importance of high-quality ingredients and the latest advancements in baking technology.

Choosing the Best Flour for Unbeatable Results:

Esther emphasized that selecting the right flour is paramount to achieving exceptional baking results. She highlighted the significance of understanding the different types of flour available for bread and pastry baking. From all-purpose flour to bread flour, cake flour to whole wheat flour, each has its properties that impact the texture, taste, and overall quality of the final product.Esther articulated that bakers must not overlook the role of gluten in flour. She explained that the protein content in flour determines the elasticity and structure of dough, which greatly influences the final outcome. Whether you desire a light and fluffy cake or a chewy and crusty bread, choosing the appropriate flour with the ideal gluten content is pivotal.

Bridging Technology and Baking Flour:

With a keen eye on technological advancements, Esther emphasized how Mühlenchemie harnesses the power of innovation to improve both the lives of millers and the quality of ingredients for bakers.Through extensive research and development, Mühlenchemie has created ingredients that ensure consistent flour quality, facilitating the smooth production of high-quality baked goods. These ingredients help enhance gluten development, improve dough stability, and extend the shelf life of baked products. Bakers across the globe have attested to the transformative impact of Mühlenchemie‘s  ingredients on their baking results.

Driving Collaboration and Knowledge Sharing:

Esther’s presence at the Bakery Expo was not only to educate bakers but also to foster collaboration and knowledge sharing within the industry. She believes that platforms like the expo provide an invaluable opportunity for bakers to learn from one another, exchange insights, and improve their skills. In her discussions with bakers and industry stakeholders, Esther discovered a shared passion for elevating the art of baking and a collective drive to push the boundaries of what is possible.

Stern Ingredients East Africa: Pioneering Baking Excellence in Kenya:

During our conversation, Esther highlighted the work of Stern Ingredients East Africa, the Kenyan branch of the Stern-Wywiol Group. She shared how their offices, laboratory, and bakery in Westlands, Nairobi, serve as a hub for innovation, product development, and training. With their finger on the pulse of the local baking industry, Stern Ingredients East Africa is dedicated to providing bakers and millers across the country with the highest quality ingredients and technical support. 

Esther Ngugi’s presence at the Bakers Summit shed light on the vital role that high-quality ingredients play in the baking process. Her expertise and passion for baking education and ingredient development were evident in her discussions with bakers and industry stakeholders. Through the work of Stern Ingredients East Africa, bakers and millers are equipped with the tools and knowledge to take their baking to new heights. As the baking industry continues to evolve, Esther’s inspiring insights remind us that excellence is attainable when we prioritize the proper selection of ingredients and embrace the potential of innovative technologies.

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