MC Mühlenchemie, a global leader in flour treatment, standardization, and fortification, hosted an exclusive workshop on October 16-17, 2024, for mills in French-speaking countries across West Africa. Held in Douala, Cameroon, the “Understanding Flour” symposium provided participants with deep insights into the latest developments in flour treatment for baked goods and pasta, with a focus on regional challenges and opportunities tailored to the West African milling industry.
Focusing on Regional Challenges and Opportunities
The event gathered a broad array of attendees: “We had the pleasure to welcome more than 140 participants: top managers, R&D managers, lab managers, and quality managers – everyone playing a critical role in the local flour industry. We were also delighted to have members from various ministries, such as the Ministry of Agriculture and Development, as well as ANOR, Cameroon’s quality control authority,” summarized Fanny Berthe, MC’s local sales manager.
In light of volatile raw material markets and increasing demand for affordable food, optimizing flour processing remains crucial for the region. The workshop aimed to equip local mills with knowledge to adapt their products flexibly to meet evolving requirements. “Our goal was to offer insights into flour and pasta production tailored to regional realities, proposing solutions that help adapt products flexibly to changing demands,” explained Peter Steiner, MC’s Global Head of Business. “Innovative approaches, like flour made from cassava, potatoes, yams, and plantains, present significant opportunities for local economies, reducing the need for currency exports and strengthening the economy.”
Composite Flour Solutions for Baked Goods and Pasta
The two-day program featured presentations and practical demonstrations, with a primary focus on wheat processing and the introduction of composite flour—a blend of wheat and locally sourced crops like cassava and maize. This alternative to conventional wheat flour was highlighted by Dr. Lutz Popper, MC’s Scientific Director, who presented the latest advancements in flour enrichment. MC’s technologists shared findings on treatment concepts for baguettes, beignets, tortillas, croissants, and biscuits, bringing fresh perspectives to the flour industry.
The second day was dedicated to pasta production, where MC experts demonstrated practical solutions in flour improvement for pasta using composite flours. A live cooking session rounded out the program, providing hands-on examples of composite flour in action.
Enhanced Production Capabilities and Insights into the Latest Technology
“Organizing this workshop took months of work. But they were worth it,” as Joffrey Campion MC’S Area Sales Manager France & Northern, West & Central Africa summarized, “This event went exactly as we had planned, and even better. The workshop was a platform of encounters, exchanges and very serious discussions during the day, and of great conviviality and entertainment in the evening. Always in a friendly, professional atmosphere. The workshop was all related to our business and how we can provide solutions to our clients in this region but extended the focus far beyond our own services. The attendance and inputs of our partners, FAVA, Bühler, Chopin, HTDS Perten, and Anton Paar enriched the event.”
