OVER 40 individuals from bakeries across Guyana were schooled yesterday in modern techniques of good baking practices when the National Milling Company of Guyana Inc. (NAMILCO) hosted their ‘Future of Baking’ seminar at Doolsie’s Bakery, at Land of Canaan, East Bank Demerara.
At the opening of the two-day event, CEO of NAMILCO, Bert Sukhai declared that while the company has never actually seen a shortage of wheat in the past 21 years, they will, however, invest US$8M to add more storage space and a spanking new jetty to make their operations even smoother.

At the function, Mr. Sukhai noted that the venture was the third of its kind in five years and was been hosted under the theme, ‘Enhancing your Products, Maximising your Profits’. He indicated that while it is the trend of most Guyanese to wait and watch the success of others before venturing on such projects, he advised attendees to refrain from such a practice, since each of them had the opportunity to obtain their own niche, by adopting what was presented at the seminar to maximize their profits.
On the topic of bread-making, he noted that times are changing as well as customers’ tastes and needs. He noted, therefore, that bakers can earn more by producing the five types of bread that were discussed and baked during the practical aspect of the seminar.
Attendees at the seminar were allowed to participate in the mixing, dividing, baking and tasting in the Corona Dulce, Ciabatta, Multigrain, Wheat Germ, FlaxSeed, and Raisin Breads.
Continuing his presentation, the CEO noted that while they were not asking bakers to stop making their traditional products, they were however suggesting that they introduce a variety of breads to their product line that would cater for everyone.
NEW PRODUCT LINES
He emphasized that in the process of introducing new products, effort and cash must be inculcated in the process, adding that proper marketing techniques and suitable packaging are the keys to success.
In updating the gathering on the present happenings at NAMILCO, Mr. Sukhai explained that while his company’s products are used wide and far it takes detailed and expert processing to eventually arrive at the excellent quality of flour that is distributed to consumers. He added that his company has been investing large sums to ensure that they provide quality products in line with their ISO mandate.
The CEO indicated that at present his company is equipped with some of the latest technology, even as they are in the process of replacing some of their machinery. He said that their wheat-cleaning system is all computer controlled, ensuring accurate blending, and tempering of the wheat to arrive at the highest quality of flour. He further noted that new ‘state-of-the-art’ machinery has been added to the company, to ensure less package bursting, and to prevent quality levels from being compromised.
He said that while the company has never actually had a shortage of flour, they were however faced with a few close calls, citing last year when icy conditions in Canada caused a vessel to become stuck in ice, forcing the company to hurriedly secure a rushed shipment from the USA to avert a major shortage.
He said that to ensure this does not happen again, the company is adding more storage facilities to their present 14,2000 mt, and will in the near future tender the construction of a new jetty which should be completed early next year. This, he said, will allow them to take larger vessels into their port and give them more flexibility. They are projecting to invest in excess of US$8M.
Meanwhile, the seminar presenters, Didier Rosada (Red Brick Consulting), and Miguel Galdos of the Engrain Entity took the bakers through the paces, educating them on topics like fermentation, its advantages/disadvantages, dough processing, polishing, sponge theory, and tendencies in the baking world. Other topics discussed included bread consumption, its demand and formula/recipes for the five new bread types.
Please see full colour story on the two-day seminar in our Pepperpot issue this Sunday.

By Alex Wayne