Sayga's bakery school
February 01, 2007
by Arvin Donley
Sayga Flour Mills, which has produced wheat flour since entering the milling industry in 1996, realized shortly after it began doing business that many of its end users had little, if any, formal training in bread-making. Therefore, they were not always attaining optimal results from Sayga flour.
After extensive discussions with government officials, members of the Sudanese baking industry and bakery owners, the parties agreed that there was an urgent need for bakery training.
In response, Sayga opened a bakery school in November 2000 within the company’s main flour milling complex in Khartoum North. The bakery school was upgraded to a state-of-the-art, standalone facility in 2006. It is a fully operational bakery that includes the most modern baking equipment catering to bread-making, cake and pastry training.
The company can train up to 50 students per week, and there are plans to significantly increase that number in 2007, according to Sayga General Manager Keith Sutherland.
The bakery school is open to baking industry employees and is completely free of tuition fees or charges normally associated with this type of facility. During the past five years, the bakery school in Khartoum has trained more than 6,000 students while its mobile bakery school, which is sent into remote regions of Sudan, has trained 3,000.
Because the students train for free, Sayga does not enjoy a direct financial benefit from the bakery school, but Sutherland emphasized that the company does reap many other benefits, such as:
• improving the quality of bread nationally;
• raising the bar for flour quality that its competitors "find difficult to
match." having a constant dialogue with representatives in the baking industry;
• introducing change within the industry and making customers and potential customers "Sayga-minded."