Proton Bakers Turns 60, Still Counting T’S a Milestone! 60 Years of Baking the Best of the Erning Laws Meant He Couldn’T Best

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Celebrating 60 Years of baking The Best of Best... Proton Bakers turns 60, still counting T’S a milestone! 60 Years of Baking The Best Of The erning laws meant he couldn’t Best. expand the business in town and The origins of the com- so purchased a piece of land in pany the Marondera industrial area. It IThe family-owned Proton Bak- was not long before his business ers was established in Maronde- was developing into a large com- ra 60 years ago. The bakery was pany. The present bakery, Proton founded by Peter Tselentis born Bakers was built from scratch in on the Greek Island of Kefalonia. 1959 driven by Tselentis’ long- He left Greek at the age of 13 term plans for his bakery. to find employment to assist his Bread soon became the core family who could not make ends business at Proton, and with in- meet. Tselentis arrived in Zimba- creased competition from Hara- bwe in 1947 and worked for sever- re based bakeries, he decided to al bakeries in Harare where his purchase a plant with a capac- entrepreneurial spirit was driv- ity of 900 loaves an hour. He in- ing his passion for work. stalled a Baker Perkins plant ln 1947, he left Harare to settle with a single burner turbo radi- in Marondera where he worked ant oven. for the Model Bakery which was In those days such an extrav- owned by the Vandoros broth- agant purchase was complete ers, Anthony and Gerasimos, who madness! also owned a general dealing com- Mutare Bakery to be completed in it and gave him the opportunity become the sole owner of Model However, Tselentis was company. 1951, Tselentis found employment to rent Model Bakery from them. Bakery. In time, Tselentis would mitted to the bakery’s success, After working at The Model at the original London Bakery in He left Mutare Bakery to settle buy out Standard Bakery situated so much that there were many Bakery for four years, Tselentis Rezende Street, where he worked in Marondera. Tselentis ran the in Marondera as well. nights when he slept in the was approached to run a new bak- as a baker and confectioner. In business successfully for a couple Although Tselentis recognised bakery to monitor the bakery ery, Mutare Bakery for the Zam- 1953, the Vandoros brothers rec- of years before he offered to buy there was great potential for ex- belis family. While waiting for ognised his entrepreneurial spir- out the Vandoros brothers and pansion, the municipality’s gov-  TO P02 P02 NewsDay | Friday June 25 2021 PROTON @ 60 SUPPLEMENT

Proton Bakers turns 60, still counting  FROM P01 Harare and Bulawayo depots. Pro- operations. ton Bakers now have representation Running the bakery was hard dur- nationally through the various retail ing those difficult days — there were and wholesale partners. shortages of plant equipment and Proton Bakers is driven by inno- raw materials. Suppliers such as vative culture which has seen the Rhodesian Milling (National Foods introduction of the Proton caramel Limited) were supportive of his busi- crunch cookies and the Proton choc- ness, as were many other suppli- olate select cookies to bring a smile ers. Strong relationships and loyalty to the consumers. Another highly-in- were formed and are still in place to novative product, the Proton sponge this day. cake mix was introduced in Decem- In the late 1970’s, Spooner ovens ber 2020 well in time for the Christ- were allowed to be manufactured un- mas baking period. Goldtech Electronics congratulates Proton bakeries der licence in Zimbabwe. Tselentis The consumers are highly-satisfied purchased a B900 Spooner oven ca- with this product and have brought on their momentous achievement of pable of 900 loaves an hour to com- a lot of relief to domestic and indus- plement the existing Baker Perkins trial bakers who used to rely on im- 60 successful years in business. plant, which could not meet demand. ports. Over the past 60 years, the com- This Spooner oven is still in oper- pany has been refreshing its brand to ation and is currently used as a con- adjust and adapt to the ever-changing fectionery plant. In these times bak- consumer needs. This has led to the ing equipment — other than Spoon- company being recognised through er ovens — was difficult to source in various awards including top posi- Zimbabwe. Tselentis and Pat Cody an tions in the Marketers Association of expert engineer, spent three months Zimbabwe Super brands, Exception- looking for old equipment in the al Marketers Awards, the Buy Zimba- United Kingdom. bwe campaign awards, The CEO Afri- They managed to source a plant ca Round Table as well as Mega Fest with a loaf capacity of 1 600 per Business awards. hour, from Cork and Jersey Island. The company product range has The plant was exported to Zimbabwe grown over the past 60 years to in- and fully reconditioned in Harare by clude a wide range of bread, confec- Congratulations ! Makorokoto ! Amhlope ! Cody between 1979 and 1981. tionary, cookies and sponge cake mix. This same entrepreneurial flair re- These include: mains in the new generation of the Proton superior white loaf Tselentis family with Peter’s vast ex- Proton superior wholemeal loaf perience as a strong foundation cas- Proton superior seeded loaf caded to the new generation of man- Proton burger buns agement led by Gerry and Spiros Tse- Proton twisted rolls lentis. The organisational structure Proton mini rolls, has also revolved to adjust to the cur- Proton sweet buns rent business environment. This has Proton hot cross buns resulted in enhanced competitive- Proton jumbo buns ness and following an ambitious busi- Proton candy cake ness growth strategy. Proton ramba waraira crunch A strong sense of pride and pas- cookies, sion was instilled in the family busi- Proton caramel select cookies, ness and this will continue to be cas- Proton chocolate select cookies caded to the new generation of lead- and ership driven by high quality expec- Proton sponge cake mix. tations across all aspects of product Proton Bakers would like to thank and service delivery excellence. all the customers and key stakehold- How company developed to be- ers who have made the 60-year jour- 7 Kuwirirana House, George Silundika Ave, Harare come national force ney possible. Tel: 0242 773815/ 0772 913 821 www.goldtechelectronics.co.zw Proton Bakers head office is in Their support is enough motiva- Twitter : @ GoldtechZim Marondera where all the manufac- tion to drive the Proton brand for an- Facebook: Goldtech Electronics turing takes place and then distrib- other 60 years and beyond of provid- Instagram: goldtechelectronics utes its products through the ing the best of the best products. NewsDay | Friday June 25 2021 P03 PROTON @ 60 SUPPLEMENT

President tours

Proton President Emmerson Mnangagwa and Vice-President Constantino Chiwenga during a tour of Proton Bakery in Marondera in November last year resident Emmerson Mnangagwa and his deputy Constantino Chiwenga last November toured Proton Bakery in Maraondera where they were briefed on the operations of the business by chiefP finance officer Kelvin Mundeta. Mundeta indicated that the company has in- stalled capacity of 140 000 loaves a day and is op- erating at 78% of capacity. “The company has been constrained by a short- age of wheat in the country considering that the company requires 60 tonnes of flour to operate at full capacity,” he said. Proton Bakery, however, lauded efforts being made by the government in stabilising the country’s economy, particularly the introduction of the foreign currency exchange system which has played an important role in economic stability. “The introduction of the foreign exchange auc- tion market has brought stability and sanity to the markets and thus has enabled us to source raw materials and machinery spares. The reduction of corporate tax from 25% to 24 % together with value-added tax reduction from 15% to 14,5%, help the business to retain funds to continue funding its working requirements,” he said. The company also commended the government for bringing peace and stability which is enabling National Employment Council businesses to operate without hindrances and in- terferences. “Reduction of electricity power cuts which for have significantly reduced the cost of expensive back-up power, the pro-business policies by the Food and Allied Industries government make the macro-economic environment more predictable and planning easier.” Proton employs in excess of 1 000 people and requires lots of wheat to ensure the business runs throughout the year. Mashonaland East prov- ince is better positioned to increase the production of wheat in the country. This year, Zimbabwe expects to achieve 250 000 tonnes of wheat, more than doubling last year’s production and thus inching nearer the goal of national wheat self-sufficiency. Mnangagwa noted with satisfaction that funda- mentals in the economy were in place. He also noted that 2020’s wheat production had moved from three months national supply to over eight months of national needs, with prospects of reaching national self-sufficiency in the next three years owing to expanded irrigation capacity. The National Employment Council for Food and Allied Industries would like to congratulate Proton Bakeries (Pvt) Ltd for attaining 60 years since inception.

You are truly a valued associate and may you continue the journey of success with pride!

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Bakeries usually need to obtain permits, and may be subject to inspection About the bakery industry?

HE bakery industry wholesale or retail bakeries. Along usually refers to the with delivering products, they grain-based food indus- may also be tasked with stocking Established 1893 try. shelves, tracking inventory, and Grain-based foods recommending products. mayT include breads, cakes, pies, In many nations and regions, the pastries, baked pet treats, and sim- bakery industry is highly regulat- ilar foods. ed. Along with bakeries, the indus- Bakeries usually need to obtain try consists of the equipment, sup- permits, and may be subject to in- Honey & Blanckenberg plies, and delivery drivers used to spection. support the industry. The bakery may need to keep Bakeries are the main compo- careful track of its ingredients in wishes to congratulate and celebrate with nent of the bakery industry, and the case of recalls. produce the actual goods. A bakery will likely need to com- Bakery sales may be retail, ply with labelling laws to ensure wholesale, or a combination of the product is represented fairly. both. Labelling regulations may The bakery may produce goods change, so the bakery should be Proton Bakers (Pvt) Ltd for humans or pets. aware of potential updates. It may sell its products locally, The labelling laws vary by na- th regionally or nationally, or export tion, so bakeries that export their on its 60 Anniversary them to other countries. products need to ensure their la- A retail bakery usually sells its bels comply. goods directly to the consumer. Worker safety is also important Many retail bakeries have physical for this industry. Workers may be We are proud to be associated with a stores, but some have online out- subject to injuries ranging from lets. burns to repetitive stress injuries. company which demonstrates such excellent Wholesale bakeries supply or- Nations may regulate worker safe- ganisations such as restaurants, ty standards. grocery stores, schools, and com- People seeking careers as bak- service in the baking and confectionary pany cafeterias. ers may attend technical schools They may also supply retail bak- or colleges to obtain the necessary industry. ery stores. skills. Along with the bakeries, the bak- High-end bakeries, especially ery industry includes vendors for those selling pastries and cakes, ingredients, equipment, and sup- may prefer to hire highly skilled We look forward to our continued working plies. staff. Ingredients include flour, butter, Smaller bakeries may be more eggs, and other food items needed willing to hire employees without relationship and wish you success in all your to produce baked goods. formal training. Equipment includes industrial Small, home-based businesses future endeavours! ovens, scales, mixers, and refriger- may be subject to less rigorous re- ators. quirements that larger businesses. Each region, however, may have Bakery supplies are items such as food-grade packaging, pans, and unique requirements. Address: 200 Herbert Chitepo Avenue, Harare utensils. Regulations may also vary based Tel: (+263 24) 225133, 2251334, 2251339, 2251388, 2251412, Another component of the bak- on whether the bakery products ery industry consists of delivery are for human or animal consump- Cell: (+263) 733436165 drivers. tion. Email: [email protected] The drivers may work for either — delightedcooking.com NewsDay | Friday June 25 2021 P05 PROTON @ 60 SUPPLEMENT Improving bakery process efficiency By Emilie A Lachance strate the results that can be achieved for bakery process efficiency using lean n a 2020 report, State of the Baking Indus- methods. try, we learned that bakery products is a Planning and documentation growth sector within food manufacturing General tips by researchers have re- and that one of the most significant trends viewed some useful steps including em- is the “changing palate of the consumer”. bracing lean manufacturing techniques IThe average spending on bakery products per such as just in time inventory manage- household is expected to increase this year. ment. They recommend having a well Most of this spending will be on bread, with the documented production process for second-most being cakes and cupcakes. each product that includes an ingredi- Health-conscious consumers are moving to ents plan for each production run. You “artisan” breads made from ancient and whole cannot only compare total production grains, all natural ingredients and no added pre- costs against planned production costs, servatives. you can also calculate actual yield vs In Food Industry Executive, when asked planned yield for each set of ingredi- “What bakery trends do you think will arise in ents. the next 10 years?”: “We’ll see a continued trend Measuring actual vs planned produc- toward more natural bread. Twenty years ago, tion and bakery product yield is an ide- the trend was to process faster and faster. Now, Market forces are causing industrial bakers to have to adjust their products and as a result adapt their manufacturing al application for smart factory analyt- it’s reversing so that bakers are doing it more operations and logistics to compete ics technology like Worxmity’s. like their fathers and grandfathers were 40 or 50 There’s also an interesting observa- years ago.” gy to reduce waste and increase process which recommend implementing a lean tion about overproduction which is These market forces are causing industrial efficiency. Below are several resources manufacturing process or that demon- unique to the baking industry. bakers to have to adjust their products and as a result adapt their manufacturing operations and logistics to compete. This adaptation creates a host of issues for bakery process efficiency. Among these issues are the obvious macro-impacts of removing pre- servatives, which means that products need to reliably get from the baker to the consumer in shorter time frames and usually more frequently and in smaller batch sizes. This means that production runs may have to be smaller and more frequent, with changeovers occurring more frequently. This can be devas- tating to bakery profit margins if not managed well. “Agile” is a word from the technology industry that bakers are going to need to embrace. There are also a range of smaller, but still significant issues that impact bakery process efficiency. Artisan products often mean soft doughs with high hydration, long dough resting time, use of sourdoughs, and little or no baking improvers. Processing soft doughs can be a challenge because they tend to be stickier and thus are hard- er to process over various modules of a make- The Board, Management and Staﬀ of Forthport up line. As the demands of consumers evolve, bakers will have to evolve with them, while maintain- would like to congratulate ing profitability. This has profound implications for bakery process efficiency. How can industrial bakers respond and Proton Bakers on their 60th anniversary improve bakery process efficiency? Baking is largely about well baking! The demand for ovens and proofers is strong, outpacing gross domestic product growth, with an annual CAGR (compound annual growth rate) of 7% projected from 2019 to 2025. Part of this strong growth is because baking is an energy intensive process. Ovens are at the heart of every baking process and ovens consume mas- sive amounts of energy, meaning that they are a large component of the baking industry cost structure. Replacing older ovens with newer types that are more energy efficient is a cost- reduction strategy. However, the change in demand towards other types of breads also drives this demand as well, as some oven technologies adapt better to products like artisan breads, which require a unique crust and interior texture. As noted above, baking consumes a lot of energy which is costly. In a super interesting study on Industrial Oven Improvement for Energy Reduction and Enhanced Process Performance, the researchers We are proud to be associated with you. speak to the necessary balance between baking process efficiency and product quality. Producing product rejects not only wastes Wishing you many years of successful business! the raw materials and labour that went into the product, it also wastes the energy used, which without careful accounting can be a significant hidden cost. In this article, they propose an oven optimisa- tion methodology which resulted in an 87,5% reduction in cooling time for baked goods, which saved 202 hours of annual oven downtime per year and a reduction in oven gas consumption of 20-30%. Beyond optimising baking oven efficiency and the packaging line, what else can bakers do to improve bakery process efficiency? We recommend a three phase approach: Specialists in supply chain management for food manufacturing and industrial manufacturing Embrace lean manufacturing Improve planning and documentation Tel: +263 242 661964, 661978 and 663236. Institute benchmarking Learn to test and optimise Address:1 Mitchell St., Ardbennie, Harare Lean manufacturing Lean manufacturing is a proven methodolo- Email: [email protected]; Website: www.forthport.com P06 NewsDay | Friday June 25 2021 PROTON @ 60 SUPPLEMENT Nutritional properties of bread

READ supplies a significant portion of the nutrients required for growth, maintenance of health and well-being. It is an excellent source of protein, vitamins, minerals, fibre and carbohydrates.B It is also low in fat and cholesterol. Bread is quite bulky, so it takes longer to digest and is more satisfying. All breads are nutritious and the differences between them in nutritional value are not significant if we eat a balanced diet. Chemical composition of wheat The composition of the dry matter of wheat varies widely depending on soil, climate and ge- netic variations between wheat types. For example, wheat in New Zealand has a protein content that ranges on average from 8% to 13%. It has a high carbohydrate content of about 83% of the weight of a kernel. Other components of the wheat grain include bran and germ. Bran, the outer coating or “shell”, is rich in B vitamins and minerals. The wheat germ or embryo is a rich source of B vitamins, oil, vitamin E and fat. It needs to be discarded during milling because the fat is liable to become rancid during storage. It is still very valuable and is used in many products. Minerals contained in wheat include calci- um, phosphorous, potassium, iron, magnesium and sodium. Vitamins such as thiamine (B1), riboflavin (B2), pantothenic acid, inosotol, P-aminobenzoic acid, folic acid and vitamin B6 are also distributed throughout the wheat grain. All the nutrients contained in wheat make bread an essential part of the diet. Bread is one of the cheapest, high quality nutritious foods and not only provides many essential nutrients but is also low in fat, cholesterol and sugar. Did you know that all bread is nutritious? White bread has approximately the same carbo- Συγχαρητήρια hydrate and protein content as wholemeal bread, contains soluble and insoluble dietary fibre, and a good percentage of the whole wheat nutrients. It is made from unbleached flour made from the Makorokoto inner 78% of the wheat grain. If you prefer white bread to wholegrain breads, you can get your ex- tra fibre from other foods such as wholegrain ce- Congratulations reals. In most countries wholemeal bread is made from at least 90% wholemeal flour. White flour may be added to wholemeal flour to make wheat- Amhlophe meal products. It is often added to improve the baking quality of breads made with wholemeal flour because of its gluten protein content. Wheatmeal breads are not subject to food reg- Indale Enterprises (Pvt) Ltd, wishes you a ulations and so the quantity of wholemeal flour used may vary. Nutritional comparisons are therefore difficult to make. Happy 60th Anniversary! How does bread meet our nutritional needs? Comparisons of bread with other commonly eaten foods important in one's diet show that WWee look forward to many more successful years bread provides a greater range of nutrients than any of the other food products like cheese, milk, working with you. meat or potatoes. It is essential to maintain adequate levels of vitamins, minerals and protein in our diets if we Happy Anniversary from the team at … want to remain healthy. The average percentage of our daily nutrient requirements supplied by 100g of any bread show that bread is an excellent source of many nutrients that are necessary for a healthy diet. 100g of bread is two to four slices depending on type and slice size. A healthy diet with bread Substitution of bread for fats maintains the energy we need to get from our diet by providing carbohydrates rather than fats for energy production. Worldwide, nutritionists and dieticians support Bay 2, 40 Martin Drive, Msasa, Harare this recommendation, and advise that the follow- Ofﬁce Sales: +263 242 486200 / 486161 / 486147 / 486116 ing plan for good eating is used: Sales Cell: + 263 772 143080 / 0772 604070 Eat a wide variety of foods to get a good bal- Email: [email protected] / [email protected] ance of vitamins and minerals. Eat mostly cereals, vegetables and fruit. Eat more complex carbohydrates and dietary fibre. Eat less fats, refined sugar, salt and alcohol. PROUD SUPPLIERS OF LEADING WORLD BRANDS ……. When its composition is considered along with its relatively low cost, bread is an ideal food to complement the nutritious fillings we may choose to balance our diet. Four to six slices daily is the intake often recom- mended for people of normal weight and health. Always remember though, that overall we are encouraged to eat a variety of foods and that these foods should include breads (4-6 slices of wholemeal and/or white per day), pasta, fruit (5 portions), vegetables (6 portions), fish, chicken, legumes, nuts, dried peas/beans, dairy produce including trim milk, cheeses and yoghurts (pref- erably low fat), eggs and meats. NewsDay | Friday June 25 2021 P07 PROTON @ 60 SUPPLEMENT Africa’s most amazing breads frica is well-known It’s usually split down the middle for its wide variety or hollowed out and stuffed with of exotic dishes. But ground meat. It has a semi-sweet often overlooked is and delightfully crispy outside the daily staple that that’s deep fried, with a dense and goesA with almost any meal: bread. chewy inside. Once you try them, So if you’re headed to the conti- these might be your new favourite nent, here are 10 fluffy, crunchy, burger buns! nutty, doughy, flaky and amazing South African seed bread breads for you to try while you’re For those that like a real- there. ly hearty, dense, and nutritious East African chapati bread, you’ll love this recipe. You’ve probably heard about In- South African seed bread is load- dian chapati, but a variety of it ed with different types of high- is also eaten in Uganda, Kenya, nutrient flours and seeds, like Burundi, and Tanzania. Chapa- wheat bran, sesame seeds, flax ti is a heavenly bread that is sort seeds and wholewheat flour for of like a hybrid between a crepe a bread that’s rich in flavour. It and a pita, with a really doughy tastes equally good toasted with and bubbly outside, and fluffy in- some deli meats or heated up and side. It tastes amazing with cur- smothered with jam and butter. ries, or even just rolled up, sprin- South African rusks kled with some salt or sugar, and Rusks are South Africa’s ver- even eaten solo. Just one side of sion of the dinner roll or bis- the chapati is browned, while the cuit. They’re buttery, flaky, and other remains soft and doughy fill your kitchen with an incredi- Injera bly tempting aroma. What makes Injera is the super thin and them really good is the drinking spongy bread you’ll find lining yoghurt that’s often used instead the bottom of the platters of Ethi- of butter, giving them a sweet and opian food. It’s usually brown be- salty flavour and moist dough. cause it’s made from the nutri- Liberian rice bread tious teff flour, which also gives Liberian rice bread is the coun- it a nice nutty flavour. The tiny try’s version of banana bread: it’s holes in the bread make it great sweetened with ripe plantains, Coconut bread Puff puffs for soaking in the generous sauc- very dense, and can easily be eat- es of Ethiopian food, and it’s used en for breakfast or dessert. Tra- Puff puffs a little nutmeg giving them their with a little kick from the carda- in place of utensils. ditional recipes use country rice Puff puffs are a popular street unique flavour. They are often mom, and is often compared to a Vetkoek — a starchy, unprocessed version food and snack in Tanzania, sim- served for dessert with a bit of doughnut because it’s very light Vetkoek is used like a burger found in Liberian markets, but ilar to slightly savoury dough- fresh cream. and fluffy on the inside, but deep- bun, and in many cases like a ho- are sometimes substituted with nut holes. They’re made of sim- East African coconut bread fried on the outside. agie roll in South African food. cream of rice. ple dough, then sweetened with This yummy bread is sweet l TO P08 P08 NewsDay | Friday June 25 2021 PROTON @ 60 SUPPLEMENT

Congratulations

Kisra

We extend our heartiest congratulation to Proton for 60 years of excellence and soaring to new heights. We wish you continued success. Krachel

49 Barking Road,Willowvale Harare Tel: +263 8677 008 269

Nicolas Scale Company

Lahoh Wishes to Africa’s most amazing breads  FROM P07 as a spoon for scooping up other food. The It can be eaten for breakfast, but because bread can also be ripped into chunks and of its coconut avour, goes well with a light, placed in soups or porridges, when it is tra- creamy curry for lunch or dinner. ditionally accompanied by a vegetable and Coconut rolls meat stew known as mullah. Here is another delicious coconut a- Lahoh voured dish that could not be left out. While Lahoh is a spongy atbread popular technically a pastry, coconut rolls are lled throughout Somalia, Ethiopia, and Djibou- with a decadent lling of grated coconut, ti, among others. It is characterised by its cir- evaporated milk, vanilla essence, margarine, cular shape with numerous holes on the sur- and nutmeg. The nal product is a creamy face. This pancake-like bread is made with and slightly custardy concoction. You may plain our, unlike its cousin injera which is never buy another cinnamon roll again after usually made with te our. trying these. Lahoh can be consumed with both sweet Durban naan bread and savoury ingredients and dishes such as Book-ending our list is another bread usu- honey, sugar, stews, or soups. ally associated with Indian food, naan, but Krachel South Africa has its own version that’s quite These traditional Moroccan bread rolls are delicious. Very di erent from the at Indian prepared with a yeasted, brioche-like dough naan, Durban naan comes out round and that is enriched with aniseed. They also in- WEIGHING EQUIPMENT SERVICE, REPAIR AND SUPPLY u y, like a large roll or round bread loaf. corporate toasted sesame seeds and are There is a good amount of melted butter usually avoured with orange blossom wa- and yoghurt in the dough, making it excep- ter. Before baking, krachel are brushed with www.nicolasscale.co.zw tionally moist. Finally, it’s topped o with a egg wash, while the top is sprinkled with 0242-485681 / 0772216643 Email: [email protected] hefty amount of crunchy poppy seeds. Use it toasted sesame seeds or pearl sugar. to dunk into sauces, or slice it in half to make The buns can be enjoyed plain, but they a large sandwich. are also commonly served with cheese and Kisra savoury or sweet spreads such as butter, Kisra is a traditional spongy atbread from jams, or chocolate spreads. They perfectly South Sudan, made with sorghum (millet) pair with co ee or tea. ACCURACY - QUALITY - VARIETY - EXPERTISE our. It is often used for dipping into stews or — AFKTravel/ eatbread90.com NewsDay | Friday June 25 2021 P09 PROTON @ 60 SUPPLEMENT Africa’s bakers rise to new challenges FRICAN consumers want more bread and baked goods that last longer, but flour quality, bread recipes, and consumer tastes vary widely. Novozymes is working to bring new solutions andA options to the continent’s bakers. The types of bread vary significantly across Af- rica: packaged, white sandwich bread in South Africa, pao (buns) in Mozambique, baguettes in west Africa, flat bread in north Africa. The one thing they have in common is enzymes for baking, which present new opportunities to the continent's industrial and artisanal bakers. Enzymes help improve the volume, structure and quality of dough, and ensure the bread stays fresher for longer. That’s especially good for Afri- ca’s industrial bakers and formulators who want solutions for packaged and sliced bread. How enhancing freshness can help fight food waste The amount of food wasted in the developed world can be staggering. In industrialized countries, consumers annually throw away 286 mil- lion tonnes of cereal products, a category that includes bread cakes and biscuits. “Novozymes engages with customers and local partners in several sub-regions across Africa,” says Esra Özcömlekci, industry sales manager – baking, Novozymes. “We work with a combination of bread improvers, flour mills, baking customers and big inte- grated food companies that produce bread as well as other food products, which offer opportunities for us to help our customers and the wider baking industry.” Improving flour, building insights Novozymes’ larger baking customers in Afri- ca typically have their own mills and bakeries. In close collaboration with the customer, Novo- zymes’ improves their flour through use of specific enzymes and implements the solution in the customer's production facilities. “Many of our African customers also want to learn from European trends in food and beverag- es, and want us to help them localise those trends for their consumers,” Esra says. Novozymes brings such market and technology insight to customers through workshops, and in turn, learns more about the needs and tastes of African consumers. That helps Novozymes develop innovation specific to the African market. For instance, Novozymes is exploring enzymat- Congratulations to Proton Bakers ic solutions for flat breads and how to bake bread using local grains such as corn (maize), sorghum and cassava. on your 60th Anniversary. We look forward to being your preferred PPE supplier for many moremore yearsyears toto ccome.ome. Visit www.reallygreatsite.comreatsite.com forfor thethe completecomplete details.details. For inquiries or concerns,oncerns, pleaseplease callcall (123)(123) 456456 78907890 oror email [email protected].

WWW.TSELENTISGROUP.COM

P10 NewsDay | Friday June 25 2021 PROTON @ 60 SUPPLEMENT

Exochic would like to congratulate Proton Bakeries on their 60th anniversary.

We wish you continued success as we continue working together.

Proton sta awards

Congratulations! Makorokoto! Amhlope!

Proton clean-up campaign

Exochic (Private) Limited | Unit 22, 247 Williams Way|Msasa |Harare I (0242) 480584 | 485619 Why does the bakery Pan Cleaning Services trade remain so Private Limited male-dominated? We would like to congratulate Proton Bakeries (Pvt) Ltd for reaching 60 years doing business in Zimbabwe. We are truly OPHIE Braker, test bak- look to for advice and support as I er at Zeelandia, asks why, entered the industry. grateful to be part of your journey and we look forward to many more despite women account- This could be the key to pro- years of greatness. ing for the majority of moting young women within bak- bakery students, men ac- ing, but not all students are given Scount for such a large proportion that support, and they aren’t all in of the industry touch with women working in in- It has become obvious in re- dustry. cent years that the conversation This needs to change — what- about gender equality at work has ever path a baker chooses to take, changed in tone, and more is ex- women supporting women is inval- pected of businesses. uable. It is a change happening in eve- Organisations such as the Alli- ry industry, so why does bakery re- ance for Bakery Students & Train- main so male-dominated? ees (ABST) are working to empow- One reason could be that good er young bakers and to educate change takes time. While steps are both men and women about what being made in the right direction, they can do to create a more equal it feels like the change is stalling. workplace in the future. Businesses need to take a firm There is, of course, already a stance on gender equality and lot to be said about how far women make it known they support the have come in the baking industry. women they employ. Even though there is room for Moreover, this must be about improvement, the women in bak- more than generating positive pub- ing are here and they are unapol- lic relations, for businesses need to ogetic. be aware that failure to offer sup- They will stand their ground and port could lead to the new genera- show their skills and not be afraid tion of female bakers turning their to do so. backs on a potential employer, cus- They are loyal to each other and tomer or client. are some of the most supportive The admission of bakery stu- around — it’s almost as if there is Get your Bread Pans and Baking equipment cleaned by Pan Cleaning Services dents to various colleges would an unspoken agreement and that (Pvt) Ltd, contact Morgan on 0772572280 for a quote. argue against the idea that bak- they are all working together to a ery is male-dominated as women common goal. make up the majority of students In this, there is hope for a more Pan Cleaning Services (Pvt) Ltd in many classes. equal workplace in the future, but This, of course, begs the ques- there must be a focus on support Factory: Stand 609 Muzhanje Road, Ruwa tion: where are the women in in- and empowerment. Admin: Unit 17 Harrow Road Business Park, Msasa, Harare dustry roles? Not only for the sake of the fu- Telephone: +263242 446955 - 7 In my experience, I benefited ture generation of female bakers, Email: [email protected] hugely from having female men- but also to keep bakery moving for- tors and role models, whom I could ward as an industry. — Bakery Info NewsDay | Friday June 25 2021 P11 PROTON @ 60 SUPPLEMENT Improving bread production in Zimbabwe

ANDWICH loaf production requires high-protein wheat flour. But since mills in Zimbabwe constantly con- tend with shortages of strong imported wheat, a promising alter- Snative is mixing imported with homegrown wheat or even gluten-free maize or cassava flour. The poorer baking properties of these flours can be compensated for with special enzyme systems. The most common staple food in Zimbabwe is sadza — a nutritious maize porridge served with almost every hot meal. But bread plays an important role in the diet, too. Best of all, consumers like fluffy-soft slices of wheat bread, which they enjoy as toast for breakfast and as a succulent filled sandwich for lunch. However, the availability of sandwich loaves cannot be taken for granted in Zimbabwe. Since the country’s own farms are far from being able to cover the total demand for wheat, and because the local varieties do not have op- timum baking properties for the production of pan bread with high-baking volumes, wheat with high protein quality has to be imported. Because of the permanent recession, however, the country is repeatedly faced with foreign exchange shortages that interfere with imports and push up the price of food. The crisis reached its peak in the autumn of 2019 when Zimbabwe introduced a new currency and bread prices suddenly tripled. Raw material challenges For the milling industry, the volatile situation with the procurement of raw materials poses a major challenge. In many other African states besides Zimba- bwe, mills are looking for new strategies and concepts to make themselves less dependent on fluctuating prices, qualities and availability. One cost-saving option is to mix high-protein lots with cheaper batches or local wheat varieties. In the production of sandwich loaves, though, this practice can result in loss of quality. Among other things, weaker flour mixtures impair fermentation stability, the appearance and texture of the crumb and the size of the baked product. On the other hand, consumers’ expectations concerning their favourite bread are clearly defined: the loaves must have a high volume, a Triptec Enterprises Pvt Ltd wishes you a Happy fine, even texture and a soft, fluffy crumb. Individualised flour treatment When the proportion of quality wheat in the grist is reduced, fine-tuning of the flour with 60th anniversary! We greatly appreciate and value enzymes such as amylases, hemicellulases, li- pases or glucose oxidases is essential in order to maintain the expected quality standard. The Mühlenchemie toolbox holds innovative you. Congratulations on your corporate solutions that make it possible to use weaker flours and nevertheless meet the sophisticated demands of sandwich loaf production. The lower gluten and protein levels can be anniversary with the team! We look forward to compensated for with the hemicellulase Al- phamalt HC and the lipase EFX Swift, for example. The specific enzymes and quantities to be many more successful years with you. used in a particular case will depend on indi- vidual requirements, indicated by the results of rheological analyses and laboratory-scale baking trials. Happy Anniversary! The Enzyme Designers draw up a separate master plan for each flour. Whereas the fine- ly adjusted enzyme system of Alphamalt HC 13045, for instance, results in high volume yields and extremely extensible doughs, the lipolytic esterases of EFX Swift have the effect of stabilizing the gas retention and improving the stability of the dough and hence increas- ing the volume and the texture. Alphamalt Gloxy is a tried-and-tested quality booster for “on top” treatment of flour for sandwich loaves. This glucose oxidase has a strengthening and stabilising effect on the gluten strands and is beneficial for the overall baking process. The doughs have a drier, silkier surface and are easier to work either by hand or mechan- ically. Moreover, they have much better fermentation stability and are less sensitive to long proof times and mechanical stress. Reducing raw material costs Economic considerations are prompting the African milling industry to turn its attention to composite flour, in addition to the l TO P12 P12 NewsDay | Friday June 25 2021 PROTON @ 60 SUPPLEMENT Improving bread production in Zimbabwe l FROM PAGE 1 tein diminishes the water absorption and fer- loaves with those flours. the baking industry, too. possibility of adding locally grown wheat or im- mentation stability of the dough and results in It became possible to improve important qual- The main problems in the production of sandwich loaves ported, low-cost and, therefore, often low-pro- sandwich loaves with a denser crumb structure ity parameters such as volume, water binding ca- are the unsatisfactory formation of the crumb structure tein wheat. and a lower volume. The colour, taste and shelf pacity, machinability, oven rise and crumb elas- and the shape of the loaf. Flours from starchy tubers like cassava, yams life of the bread are different, too. ticity so significantly that 10% of maize flour, for In some cases, a specific analysis of all process parame- or sweet potatoes are being considered as well To prevent such losses of quality, millers need example, could be used without causing prob- ters is necessary to find the source of the faults. as non-bread cereal flours from, for example, a sure instinct in determining the right ratio lems. Nevertheless, it is possible to give some basic recom- corn, rice and millet. when mixing bread and non-bread flours. Powerzym also showed itself to be highly ef- mendations that may help to avoid such product defects. Zimbabwe has a long tradition of growing and Moreover, it is essential to compensate for the fective in trials with cassava. — World Grain processing maize, so the use of maize flour is the poorer baking properties with suitable enzymes In this case, up to 30% of the wheat flour could obvious choice. and flour treatment agents. be replaced with the high-starch alternative flour. For mills with flexible plant systems that are Boosting baking performance Problems and solutions able to grind maize as well as wheat grains, the At the Mühlenchemie Technology Centre, the In many emerging and developing countries, About Bakels . . . production of maize flours is an interesting niche company’s raw material experts have carried out the partial use of non-bread flours or domestic application. comprehensive application trials with compos- wheat varieties may be a promising way toward Bakels history On one hand, this option gives the mills great- ite flours. more independence in the supply of raw mate- Bakels has over 110 years of history, which has shaped er scope for using different grain varieties, but on Their main objective was to produce flours for rials. today’s global organisation. the other, it widens their profit margin, since do- sandwich loaves that differed very little in respect Whether such milling strategies lead to suc- 1900s mestic maize is usually cheaper than imported of processing properties and bread appearance cess or failure is not just a matter for the mills Hendrik Adrianus and Bernardus Johannes Bakels regis- wheat from the United States, Canada or Europe. from products made solely from wheat. Products alone, it also depends on those who work with tered the Bakels company in Amsterdam in 1904, known However, from the point of view of baking, a from the Powerzym range proved to be the op- the flours on the spot. as Bakels Senior, which traded out of the heart of the city. large proportion of maize flour has a negative ef- timal choice. Since novel flour mixtures may often result in 1940s fect on the processability of the doughs and the With modifications geared specifically to the differences in processing properties and fluctua- Bernard J Bakels JR established Nordbakels as a manu- quality of the baked products. particular composite flour, the experts devised tions in product quality at bakeries, Mühlenche- facturing company in Gothenburg in 1943, supplying in- The lack of the gluten component in the pro- highly functional solutions for the production of mie’s technologists are ready to help and advise gredients to bakers and patissiers. South Bakels, Irish Bakels and British Bakels founded. 1950s Launch of some of today’s favourite brands such as Mas- terfat, Rollex, Balec, Bacom, Voltem and Lecitex, many of which have technologically evolved to suit today’s markets. 1950s saw Bakels start companies in New Zealand, Zim- babwe and Australia. Head Oﬃce 1960s 8 Birkenhead Road Depot: EMU AG in Switzerland established. 28 Woodland Road Introduction of Data Esters, firstly into Voltem. Belmont The early 1960s saw custards, Bavarian Supreme and In- Bulawayo Mukuvisi Park, Msasa stant Kramess launched. Tel: 09-470610 Harare Pettinice was introduced as a stabiliser for soft icings, lat- Tel: 04-487026 er appearing as an RTU version. Ovalett, used by many bakers around the world, launch in the mid-1960s. 1970s Bakels launched confectionery premixes at IBA in 1971, with Pettina Cheesecake added in 1972. Bakels congratulates Proton on their 60th anniversary. Formation of Bakels in Shanghai, China in 1976. Introduction of Tinglide, especially developed for greas- ing cake and sponge tins, Swiss roll plants and other equip- We celebrate this milestone with you. ment. 1980s Congratulations, Makorokoto, Amhlophe The EMU Foundation is activated in 1986 following the death of Bernard Bakels, ensuring the financial security of the group, a key milestone and cementing the strategy of long term growth. Bakels establishes itself in multiple continents with companies starting in Singapore, Malaysia, Fiji and Finland. Launch of bulk liquid ingredients, a packaging innovation for customers. Bakels introduce enzymes into bread improvers, giving benefits to volume, shelf life and consistency of baking. 1990s A busy decade for Bakels, who entered diverse markets. Bakels Edible Oils specialising in oil blends and fats began in 1990, while companies were also started in Poland, In- dia and Russia. Lecitem launched in a pumpable format in 1998, reducing the issue of dust in craft bakeries. Enzymes were increasingly used throughout the 1990s, which, without the use of in the UK baking industry, could not have moved to the use of softer European wheats for bread making. 2000s Bakels launches companies throughout Latin America in Chile, Ecuador, Peru and Brazil, while presence in Indone- sia, Thailand, Philippines, Belgium and Africa allowed customers to quickly obtain Bakels products around the globe. Masterfat, among other long-established emulsifiers, was available in bag-in-box. 2004 also saw the Bakels Group mark 100 years of trad- ing. 2010s Further Bakels companies continue to open to this day, acquisitions of Aromatic and Nutribake strengthen Ba- kels’ position in technical scratch ingredients and speciality bread markets respectively. A new manufacturing plant in Dalian, China emphasises Bakels’ strategy of “going where the growth is”. EMU and Bakels Nutribake relocate to Rothenburg, Swit- zerland. Services Over 110 years of continuous research and develop- ment, innovation and investment in our people and facilities has given Bakels the reputation it has today. A combination of all these qualities allows us to build unrivalled partnerships across global markets. Global centres of competence A global network of centres allow us to call upon spe- Suppliers of: cialist knowledge and expertise to support our customers locally. Ÿ Bread Premixes Ÿ Tincol Pan Release Agent Ÿ Bun Mixes Products Ÿ Bread Improvers Ÿ Roll Mixes Ÿ Hercules Baking Powder Bakels develop, manufacture and distribute innovative ingredients and solutions for bakers and patissiers across all five continents. All our products are developed to suit local consumer demands and customer processes. NewsDay | Friday June 25 2021 P13 PROTON @ 60 SUPPLEMENT

Brands Africa merchandisers performance recognition

Brands Africa participates in various events

Brands Africa van sales team Who is Brands PROUD DISTRIBUTORS OF THESE BRANDS Africa Zimbabwe? RANDS Africa Zimba- kets. bwe represents Brands Our partners Consumer Group as Brands Africa distributes a wide their in-country distri- array of branded FMCG [fast-mov- bution partner by pro- ing consumer goods] products, ex- vidingB local solutions for global clusively in the formal retail and partners. wholesale trade. We represent both regional and Seeing the needs and demands of international brands. We are one our selected target market popula- of the leading distributors of fast- tion, Brands Africa has established moving consumer goods in Zimba- relationships with the follow- bwe. ing partners and distributes their We distribute to products throughout the coun- a wide and di- tries we have a pres- verse network ence in, for onward of retail, sales through the wholesale various trade and the in- channels, for our formal trade target market sector across and the masses the country. in general. Brands Afri- Brands Afri- ca has a prov- ca prides itself en track record of on represent- best in class in ing principals delivery and ex- with premi- ecution. um brands, Our business that are either was established in Hara- market leaders or re and has a branch in Bulawayo. in the secondary po- Over the years, we have built sition, with the poten- strong relationships with formal tial to grow to a leader- retail and wholesale chains, and ship position, in the vari- we believe we are an integral part ous categories. of their supply chain. We also believe in distributing We represent several interna- niche products that require a high- tional companies exclusively with er attention to detail where we can strong recognisable brands, thus execute our brand building capa- giving us leverage in all the mar- bilities. P14 NewsDay | Friday June 25 2021 PROTON @ 60 SUPPLEMENT

Personal Professional Insurance Brokers

We congratulate Proton Bakers reaching 60 years of baking the best!

We are proud to be your business partner.

For Personal Professional Service please contact us at: 2 Beit Avenue, Milton Park, Harare. Telefax: Harare 2251551-5 Marondera 2321641-2 Email : [email protected] www.hrib.co.zw

Congratulations

Popular sandwiches Alpha Media Holdings congratulates Proton for clocking HERE are many types of flavours, mango chutney and spring sandwiches across the onions. 60 years of excellent service. world, but there are pop- Pack into a lunchbox and be the We wish you a progressive future. ular ones that have stood envy of your workmates. the test of time. Triple decker steak sandwich TBelow are a few with thrilling The king of sandwiches, this fillings and tasty toppings ideal meaty skyscraper is a Ramsay gas- for family picnics, school and even tro classic, perfect with a glass of work or just a quick snack. peppery Pinotage Egg and cress club sandwich Club sandwich Enjoy these toasted egg and cress This layered sandwich, a favour- Congratulations! Makorokoto! Amhlophe! club sandwiches as part of a sum- ite of gastro-pubs across the coun- mer family picnic. Skewer each try, makes a tasty meal for one sandwich with a sandwich pick and Egg-in-hole bacon sandwich serve with crisps Who says fillings have to be on the Coronation egg mayo sand- inside? An old favourite is given a wich modern twist in this egg and bacon Transform an egg mayo sandwich sandwich as the egg is served with- into something special with curry in the bread. NewsDay | Friday June 25 2021 P15 PROTON @ 60 SUPPLEMENT Adapting bakery services in times of COVID-19

VEN as they scram- fer communication by using bled to keep supermar- WhatsApp for Business or Face- ket shelves filled, sell- book live. If you choose to do so, ing more bread than ever please be aware that messages Ein many instances bakers over should be handled adequately. the past year have been planning Of course, you and your staff for the future. A future after the members know your customers COVID-19 pandemic. the best. Rather than add to their prod- Team up and start thinking out uct lines, many bakers were of the box to generate creative forced for parts or much of the ideas to adapt your services even past year to reduce stock-keeping more and please share with us to units in order to streamline oper- update this list. ations, maximise production and Communicate, openly and keep supermarket shelves filled. honestly This pressure eased as the year These are extremely uncer- progressed and virtually all bak- tain and - for some even anxious - ers in 2020 either introduced new times. You can help your custom- products or planned for signifi- ers by being open and honest in cant new product introductions your communication. for 2021 or beyond. More than ever, it is essential Under the current circumstanc- to put yourself in your custom- es, consumers’ needs and behav- ers’ shoes and try to understand iours are changing rapidly. what type of information they This, especially, applies to food are seeking. You can think of: demand. The situation requires Hygiene and safety measures a different approach to the usual Availability of products way of doing business. Adapted product range In this article, you will find a Additional services handful of aspects you can take Proton management Changed opening hours into consideration to continues Analyse your product range business while facing COVID-19 Pick-up and delivery at home goods in a timely manner and all livery, review and communicate Take a thorough look at your and post-pandemic . Offer your customers the possi- payments are managed digitally, your health and safety measures product range, taking into ac- Adapt opening hours bility to order and pick-up at their which will help in maintaining accordingly. count how your customers’ buy- Making sure your shop is open, convenience or to have their order hygiene measures and social dis- Keep in touch ing behaviours have changed clean and stocked can be a de- delivered at home. tancing. While social distancing is di- since the beginning of the out- manding task these days. Apart from servicing your cus- Interested in such a service? minishing contact, find other break. To keep your service up and tomers by being able to order 24/7, Note that you can create your ways to connect to your custom- Check what changes you can running, consider rearranging online ordering will make it eas- webshop for free, no strings at- ers. To keep them informed, make make to meet these needs. your opening hours to allow your- ier for you to manage orders and tached, with Bakeronline, a tech- sure your company website and At the same time, you may self sufficient time to follow up react to customer demand. nology that allows bakeries to cre- Facebook page are updated regu- also want to minimise your usu- on hygiene measures, restock and Furthermore, customers do not ate a personalised webshop where larly. al bread range to stay focused and keep your team members healthy need to queue. They then show consumers can easily order. To open up to your customers’ keep your services up. as well. the order number, collect their If you start offering home de- questions and ideas, you may of- — Puratos

Congratulations Proton Bakeries

Natpak (Pvt) Ltd would like to congratulate Proton Bakeries (Pvt) Ltd for reaching 60 years doing business in Zimbabwe. We are truly grateful to be part of your journey and we look forward to many more years of greatness. HAPPY ANNIVERSARY ! ! ! The Best of The Best THE FUTURE’S IN THE BAG P16 NewsDay | Friday June 25 2021 PROTON @ 60 SUPPLEMENT

Proton sales managers receive the Superbrands rst runners-up award Proton chief sales o cer Daniel Chipato (right) receiving the New Product of the Year award

GOOD CUSTOMERS EXPECT GOOD QUALITY GREAT CUSTOMERS EXPECT EVEN MORE PARAGON PRINTING AND PACKAGING is proud to be associated and congratulates PROTON on 60 years of providing quality products to the nation!

Fresh bread NewsDay | Friday June 25 2021 P17 PROTON @ 60 SUPPLEMENT

Cake mix recipe

Dustbin donation to Southlea Park Primary School

Congratulations to Proton on turning 60 years in business this year. You are a distinct example of a business built on hard work and quality products.

May your journey of success continue in the years to come.

PROTON -THE QUALITY YOU DESERVE P18 NewsDay | Friday June 25 2021