World Grain - February 2024 - 22

FEATURE: ZIMBABWE SEEKING FLOUR QUALITY SOLUTIONS
of clients, basic treatment at the mill
consists largely in
with individual enzymes such as amylases,
hemicellulases, lipases or glucose
oxidases.
Small artisan bakeries in the townships
have a need for more extensive
support in respect of raw materials.
For such cases, the mills use complex
enzyme systems or choose compounds
that contain ascorbic acid, hydrocolloids,
emulsifiers or wheat gluten as
well as enzymes.
The poorer gluten properties and
lower protein values of the local wheat
can be compensated for with the enzyme
systems and additives from MC
Mühlenchemie. The specification used
in a particular case will depend on the
customer's particular requirements and
the rheological analyses and baking trials
carried out at Mühlenchemie's laboratories.
The enzyme designers draw up
wheat grown in Zimbabwe has noticeably poorer baking
properties than hard red winter (or spring) wheat from
the United States or Canada, for example.
Where the baking industry is concerned, the partial
use of domestic wheat flour makes many demands on
the production of high-volume pan loaves. Mixing highperformance
imported wheat with lots that have weaker
protein results in changes, for example to the fermentation
stability, crumb structure and size of the loaves.
On the other hand, consumers have clearly defined
expectations regarding their favorite bread. Sandwich
loaves must have a large volume, a fine, even texture
and a soft, fluffy crumb.
Tailor-made flour treatment
If the proportion of imported wheat is reduced, fine
tuning of the flour with flour improvers is essential to
maintain the expected standard of the products. Since
the greater part of the flour will be used to produce
sandwich loaves, emphasis must be placed on quality
parameters such as volume, fermentation stability and
crumb formation.
MC Mühlenchemie has cooperated closely with the
milling industry of Zimbabwe for many years and supports
its clients with tailor-made solutions geared individually
to the needs of the mills and their customer
base. Which flour treatments are to be used depends not
least on the customer structure of the mills.
As a rule, Zimbabwe's industrial bakeries have a
good knowledge of flour treatment and often carry out
the fine tuning of the flour themselves. For this circle
22
an individual master plan for each flour.
Flour color a political issue
A further cause of discussion at Zimbabwe's mills is
currently the color of the local wheat. Since some domestic
wheat varieties result in flour with a slightly
yellowish color, the mills fear a loss of quality in the
products baked from it.
As the online service " Businessweekly.co.zw " reported
at the beginning of December 2023, the Grain
Millers Association of Zimbabwe (GMAZ) lodged an
official complaint with the Ministry of Agriculture and
requested the government authority to issue a statement
concerning the problem with this raw material.
As an acknowledged expert on flour, MC Mühlenchemie
offers practical solutions to problems of this kind, too. Its
wide range of products includes specific flour improvers
that have brightening properties and give flours with a yellowish
or greyish tinge a lighter appearance.
Composite flour reduces cost
Besides exploring new mixture ratios for imported and
locally grown wheat, the African milling industry is
currently turning its attention to the subject of " composite
flour " as an economical alternative.
In Zimbabwe, which has a long tradition of growing
and processing maize, the emphasis is on the use
of maize flour. Especially for mills with flexible plant
systems that can grind maize as well as wheat, the production
of flour mixtures promises to be an interesting
niche application. This option offers the mills greater
February 2024 / World Grain / World-Grain.com
standardization
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World Grain - February 2024

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