Kenyans confused over oversized breads sold for cheap

upepo

upepo

Elder Lister
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All four loaves weigh the same (400 grams) but have different volumes

The above picture of bread in different sizes but the same grammes that was shared on Twitter by Gathoni K @QueenGathoni has elicited mixed reactions.

Festive Bread which has been in the cross-hairs over poor quality, was in the cross-hairs the most.
“Ebu kujeni hapa kidogo. How are the bakers of Kingsmill kubwa 400g and this other bread achieving this size here? What am I missing? What are they adding?”,

The replies posted beneath her tweet ranged from shock, to cheer to hesitation on what might be the ingredient in the two oversized breads as the price of wheat is currently high.

Bread wars
Recently, Bakers sliced bread prices by Sh5 on the stiff competition by supermarket in-store bakeries. The likes of Festive and Supa Loaf had increased their prices but the supermarket bakers hadn’t. 400 gramme loaf of Superloaf and Festive is now retailing at Sh50 from Sh55 previously with 800-gramme Festive brand selling at Sh92 from Sh100, depending on the point of purchase. Kingsmill and Selecta also saw an opportunity in the market and started making giant breads to the further detriment of the big firms, Festive and Supa Loaf.

Selecta and Kingsmill are new entrants into the market and are up and about marketing every left, right and center boasting of a quantity size over other competitors like hybrid chicken get plumbed with harmful chemicals to fatten in a nick of time to cop up with market demand— this could be the situation in size matter campaign of these two baking companies. Further pressure was put on Festive which had in the past year been called out for low quality bread, bread that took too long to expire raising suspicion of harmful chemicals being used and dirty factory that is used to prepare the bread.

Someone roped in the Kenya Bureau of Standards (KeBS) over the issue. The agency whose staff take home salaries but don’t help Kenyans was quick to respond.

“Thank you for being a keen observer. @KEBS_ke is mainly concerned with the quality of the bread as our mandate. Matters weight is the mandate of the weights and measures department,” KeBS wrote

Obviously, the deal is just too sweet which Kenyans ought to think twice. Consumers aren’t protected at all when such gamble is tolerated and not investigated in the wake of rising cases of cancer in Kenya.
 
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different recipes.. different baking methods.. hapa sioni shida yeyote.. the bigger breads probably have bigger bread holes.. thus increase in volume
 
emali said:
different recipes.. different baking methods.. hapa sioni shida yeyote.. the bigger breads probably have bigger bread holes.. thus increase in volume
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nope hiyo selecta haina hizo mashimo, they're very tiny, I actually used to think they're fake but it's very sweet , hata hiyo Kingsmill, ukipata ikiwa fresh.
 
upepo said:
View attachment 46736
All four loaves weigh the same (400 grams) but have different volumes

The above picture of bread in different sizes but the same grammes that was shared on Twitter by Gathoni K @QueenGathoni has elicited mixed reactions.

Festive Bread which has been in the cross-hairs over poor quality, was in the cross-hairs the most.
“Ebu kujeni hapa kidogo. How are the bakers of Kingsmill kubwa 400g and this other bread achieving this size here? What am I missing? What are they adding?”,

The replies posted beneath her tweet ranged from shock, to cheer to hesitation on what might be the ingredient in the two oversized breads as the price of wheat is currently high.

Bread wars
Recently, Bakers sliced bread prices by Sh5 on the stiff competition by supermarket in-store bakeries. The likes of Festive and Supa Loaf had increased their prices but the supermarket bakers hadn’t. 400 gramme loaf of Superloaf and Festive is now retailing at Sh50 from Sh55 previously with 800-gramme Festive brand selling at Sh92 from Sh100, depending on the point of purchase. Kingsmill and Selecta also saw an opportunity in the market and started making giant breads to the further detriment of the big firms, Festive and Supa Loaf.

Selecta and Kingsmill are new entrants into the market and are up and about marketing every left, right and center boasting of a quantity size over other competitors like hybrid chicken get plumbed with harmful chemicals to fatten in a nick of time to cop up with market demand— this could be the situation in size matter campaign of these two baking companies. Further pressure was put on Festive which had in the past year been called out for low quality bread, bread that took too long to expire raising suspicion of harmful chemicals being used and dirty factory that is used to prepare the bread.

Someone roped in the Kenya Bureau of Standards (KeBS) over the issue. The agency whose staff take home salaries but don’t help Kenyans was quick to respond.

“Thank you for being a keen observer. @KEBS_ke is mainly concerned with the quality of the bread as our mandate. Matters weight is the mandate of the weights and measures department,” KeBS wrote

Obviously, the deal is just too sweet which Kenyans ought to think twice. Consumers aren’t protected at all when such gamble is tolerated and not investigated in the wake of rising cases of cancer in Kenya.
Click to expand...


the answer is right there, selecta and kingsmil are new entrants, they're capturing the market by offering same thing only bigger. They're also employing below the line marketing strategy.


also selecta have shorter slices but many
 
Source

Chorleywood Baking Process

What is the Chorleywood Baking Process?
The Chorleywood Baking Process (CBP) is a no-time dough system combined with an enclosed high-speed mixer that is used in large-scale production of yeast-leavened bakery products such as white pan bread and buns.

The aim of the CBP is to modify the dough protein structure and improve its ability to stretch and retain gas during yeast fermentation in a short period of time. This is achieved by using dough conditioners and a high-speed mixing process of less than 5 minutes by using a mixer that operates at hundreds of revolutions per minute.1,2



Origin
The Chorleywood Baking Process (CBP) was developed by the British Baking Industries Research Association (BBIRA) in 1962 in Chorleywood, United Kingdom. It was discovered that the amount of mechanical work expended on the dough during mixing and development had an important effect on bread quality. It was meant to speed up traditional long bulk fermentation baking processes in which pre-ferments such as the sponge and dough are used.1

How it works
CBP is based on the well-known principle that mechanical and biochemical development of dough are somewhat interchangeable. Dough needs to have a proper balance of development from mechanical action and fermentation reactions. The longer the fermentation time, the shorter the dough should be mixed (e.g. in a sponge and dough process).

With mechanical dough development, there is no bulk fermentation period, and dough development is achieved in a short space of time in the mixer with the addition of dough conditioners and some formulation adjustments.1,2

Application
Characteristics and some considerations when using the CBP include:3,4

  • Mixing and dough development in a single operation that lasts 2–5 min at a fixed energy input (KW/Kg) are carried out with a closed high-speed (i.e. high rpm) Tweedy mixer.
  • A work input of 11–13 Wh/kg is typical; this is equal to 5–8 times the energy expended during mixing in a normal straight dough method.
  • As the level of energy per load of dough in mixer increases, so does bread volume; with this comes a reduction in cell size and increased crumb grain uniformity due to improved subdivision of air cells.
  • Addition of a dough conditioner mix known as improver or concentrate (at 0.3–1.0% based on flour weight), commonly containing oxidizing agents such ascorbic acid or potassium bromate (to improve gas retention of dough during proofing), a high melting point fat, emulsifiers (to provide dough strength and extend shelf-life) and enzymes (proteases and amylases to boost yeast activity and ease dough expansion during proof). This dough improver helps to shorten batch times and comply with the no-time dough concept.
  • Addition of extra water to adjust dough consistency (attain good extensibility, reduced resistance to deformation and just enough elasticity) to be comparable with that from bulk fermentation. Another goal is to increase yeast activity by lowering osmotic pressure within the system.
  • More water is needed when making a dough using the CBP because of better hydration and water binding effect of flour during intensive mixing.
  • Addition of extra yeast (usually double that of the straight dough method) to maintain comparable final proof times, increase gas levels and give the same dough volume increase during final proof as the straight dough method.
  • Control of mixer headspace atmosphere (higher or lower pressures) to achieve optimum crumb grain (cell structure). Function of ascorbic acid may change depending on the availability of oxygen in air.
  • Intensive mixing causes dough temperature rise of 14–15°C (57–59°F), thus a cooling mechanism (e.g. water jacket around the mixing bowl or use of flaked ice) is needed to maintain dough temperature of 28–30°C to keep proper yeast activity and dough handling properties.
  • It is advisable to delay fat or oil addition to avoid lubrication effect and provide as much friction as possible during first stages of mixing.
Compared to dough systems that make use of bulk fermentation, CBP offers the following advantages:
  • Reduction in processing time
  • Space savings from eliminating bulk fermentation equipment (troughs, tanks for liquid sponges)
  • Improved process control
  • More consistent product quality
  • Financial savings from higher dough yield through the addition of extra water
  • Modification of pressures in the mixing chamber (above and below atmospheric conditions) allows the production of a wide range of product cell structures
References
  1. Cauvain, S.P., and Young, L.S. The Chorleywood Bread Process, Woodhead Publishing Limited and CRC Press LLC, 2006.
  2. Cauvain, S.P. “Bread: Breadmaking Processes.” Encyclopedia of Food and Health, Volume 1, Academic Press, Elsevier Ltd., 2016, pp. 478–483.
  3. Sievert, D., Hoseney, R.C., and Delcour, J.A. “Bread and Other Baked Products.” Ullmann’s Food and Feed, Volume 2, Wiley-VCH Verlag GmbH & Co., 2017, pp. 462–482.
  4. Hsi-Mei, L., and Tze-Ching, L. “Bakery Products.” Handbook of Food Science, Technology, and Engineering, Volume 4, CRC Press, Taylor & Francis Group, LLC, 2006, pp. 148.1–148.47.
 
KenBlest, The baker responsible for those large loaves of bread are most likely using this method to increase the volume of the loaves they sell.

KenBlest is a British owned company. The method above is of British design.
 
In short:

  1. Addition of low protein wheat (typically used as animal fee or for biscuits)
  2. Double the amount of wheat
  3. Double the amount of water.
  4. Improved mechanics that are able to beat the bread faster.
  5. Reduction in amount of oil used (especially during the beating process)
And there you have it. more bread => cheaper bread => benefits to consumer => increase competitive advantage.
 
Young_Turk said:
KenBlest, The baker responsible for those large loaves of bread are most likely using this method to increase the volume of the loaves they sell.

KenBlest is a British owned company. The method above is of British design.
Click to expand...

Please apply your ngungu speed equally on everything you ask him...haisaidii kuoneka clever one minute and dumber the next.

Kenblest Seeks Sh. 1 Billion IFC Loan to Fund Expansion - Ministry of Industrialization, Trade and Enterprise Development (MoITED)

KENBLEST SEEKS SH. 1 BILLION IFC LOAN TO FUND EXPANSION
www.industrialization.go.ke www.industrialization.go.ke
 
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