Bakers in Nigeria have been enjoined to be more creative by embracing innovative ingredients for the production of bread across the country.
This comes as the crisis in Ukraine and Russia keeps pushing many to be worried by the current challenges facing the country’s baking industry.
Managing Director, Spectra Industries Limited, Duro Kuteyi, gave the advice during the opening of a model of Spectra factory shop, designed to bring his products nearer to residents of Suco community, Oko-Oba, Agege, Lagos.
He lamented that the bread crisis is making bread to gradually disappear from the breakfast table of many Nigerians.
It would be recalled that a few weeks ago, bakers embarked on a four-day warning strike to draw public attention to the escalating cost of producing bread and other pastries.
After the strike, the price of bread was reviewed upward making bread, which is supposed to be a necessity unaffordable to many Nigerians.
Kuteyi noted that for bread to continue to remain on the breakfast table of average Nigerians in the face of the skyrocketing price of imported flour, bakers must begin to look inward by embracing domestic and made-in-Nigeria ingredients that will not only improve their profitability but also bring down the cost of production of bread to the barest minimum.
His words “A lot of bakers are going out of business and the few resilient ones have increased the price of bread, which is making bread a luxury and unaffordable to a lot of Nigerians. This is mainly due to the scarce forex and the crisis in Ukraine, which is outside the control of bakers. But bakers can be creative about it by looking at local innovative ingredients such as Sobake – defatted soya flour produced indigenously by Spectra.”
Kuteyi said by embracing local ingredients, the cost of production will reduce significantly, as well as improve profitability.
He revealed that 1kilogram of Sobake in 50kilogram of wheat flour with extra 1.5 litre of water in the recipe of bread will give bakers extra yield by 5x500g loaves.
Aside the high amount of protein the product contains, he said the lower fat content of the defatted soya helps to increase the shelf life of bread, adding that from the feedback of bakers using Sobake, the product has become a welcome relief for bakers.