Bakery Technology Section

The Bakery Technology Section is one of the four departments under the UIRI’s production systems Directorate (PS). The section’s purpose is to steer and conduct applied industrial research into the bakery industry and also address the needs of the local bakery industry specifically the micro and medium scale enterprises by generating appropriate bakery processing technologies.

As part of the bakery technology section activities, there is increased production of skilled manpower, increased investment, and job creation, reduction in wastage of raw materials, improved safety and quality.

Services Offered by the Bakery Department

  1. Training in all aspects of Bakery processing technologies.
  2. Product development and testing
  3. Design of production facilities
  4. Supervision of installation of Bakery equipment
  5. Supervision of trial production
  6. Supervision of trial production
  7. Promoting the adoption of modern quality management systems to micro and medium scale enterprises for example Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Hazard Analysis Critical Control Points (HACCP).

The bakery is equipped with machines such as proover, rotary ovens, mixers etc. for production of various products such as bread, buns, cookies, cakes and mandazi.

No. Type of product Status/ Brief Description Future Developments/plans
1. White sweet Bread Currently being produced in 1Kg and 500g packs by 2 incubatee companies Facilitate the manufacturing companies to acquire the relevant quality certificationDevelop quality products through substitution of wheat flour with cheaper locally produced flours such as cassava flour, soy flour etc
2. White sweet buns Currently being produced in 30g and 90g sizes and by 2 incubatee companies Facilitate the manufacturing companies to acquire the relevant quality certification.Develop quality products through substitution of wheat flour with cheaper locally produced flours such as cassava flour, soy flour etc.
3. Brown Salt Bread Currently being produced in 1Kg and 500g sizes by 3 incubatee companies. Whole grain flour is used and no sugar added making it a healthier option for the consumer. Facilitate the manufacturing companies to acquire the relevant quality certification
Develop quality products through substitution of wheat flour with cheaper locally produced flours such as cassava flour, soy flour etc.
4. Brown sweet bread Currently being produced in 1Kg and 500g sizes by one incubatee company. Whole grain flour is used and sugar is added. Facilitate the manufacturing companies to acquire the relevant quality certification
Develop quality products through substitution of wheat flour with cheaper locally produced flours such as cassava flour, soy flour etc.
5. Yellow Bread Currently being produced in 1Kg size by one incubatee company. This is sweet bread that is yellow in colour. Facilitate the manufacturing companies to acquire the relevant quality certification
Develop quality products through substitution of wheat flour with cheaper locally produced flours such as cassava flour, soy flour etc.
6. Queen Cakes Currently being produced by one incubatee company. Facilitate the manufacturing company to acquire the relevant quality certification
7. Lemon Cakes Currently being produced by one incubatee company. Facilitate the manufacturing company to acquire the relevant quality certification
8. Corn Bread Currently being produced by one incubatee company. It is made from a flour blend of wheat flour and maize flour. This slightly lowers the production cost and a more affordable product. It is packed in 2 sizes i.e. 500g and 1kg. Facilitate the manufacturing company to acquire the relevant quality certification
9. Twist Bread Currently being produced by one incubatee company. Facilitate the manufacturing company to acquire the relevant quality certification
10. Marble Cakes Currently being produced by one incubatee company. Facilitate the manufacturing company to acquire the relevant quality certification
11. Banana Bread Currently being produced by one incubatee company. This is a type of sweet bread made using mashed bananas as one of the ingredients.It is packed in 2 sizes i.e. 500g and 1kg. Facilitate the manufacturing company to acquire the relevant quality certification
12. Corn buns Currently being produced by one incubatee company.Like corn bread, it is made from a flour blend of wheat flour and maize flour. This slightly lowers the production cost and a more affordable product. It is packed in 2 sizes i.e. 90g and 30g. Facilitate the manufacturing company to acquire the relevant quality certification
13. Corn Doughnuts Currently being produced by one incubatee company. Like corn bread and corn buns, it is made from a flour blend of wheat flour and maize flour. This slightly lowers the production cost and a more affordable product. A packet contains 6 pieces. Facilitate the manufacturing company to acquire the relevant quality certification