How Asha Batenga Jumba of Cakely Bakery is Transforming Ugandan Baking through the Soy Flour

Asha Batenga Jumba, The Visionary Ceo Of Cakely Uganda Bakery

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In the heart of Uganda's bustling baking scene, a quiet revolution is taking place. Asha Batenga Jumba, the visionary CEO of Cakely Uganda Bakery, is spearheading a transformation that promises to reshape the way Ugandans experience the art of baking. Her secret ingredient? Soy flour from SESACO Limited, a game-changing addition that is bringing a delightful twist to traditional recipes.

Meet Asha Batenga Jumba, a passionate entrepreneur with a flair for innovation. As the driving force behind Cakely Uganda Bakery, she has dedicated herself to elevating baking standards and offering delightful confections that go beyond the ordinary. With an unwavering commitment to quality and creativity, Asha has embarked on a journey that has caught the attention of both bakers and enthusiasts across the nation.

At the heart of Asha's baking revolution lies SESACO Uganda Limited, a leading name in the world of soy-based products. Recognizing the untapped potential of soy flour, Asha partnered with SESACO to introduce a groundbreaking shift in her bakery's offerings. The result? A range of delectable treats that boast enhanced nutritional value, superior texture, increased profits through better yield and longer shelf life with an unforgettable taste.

We had a conversation with Asha Batenga Jumba and below are the highlights:

Walk-ins at Cakely Uganda Bakery have seen an upsurge, with customers specifically requesting soy-enhanced bread. Asha Batenga Jumba noted that due to the soy flour she purchases from SESACO Limited at Kyengera in Uganda for baking, consumer attitudes have shifted positively, and there is now a better understanding of soy-based products. She credited her discovery of bakers' soy flour to bakers training she attended during the soy flour modern baking campaign organised by SESACO, The Little Cow and Amercian Soybean Association through the World Initiative for Soy in Human Health.

When asked about the specific benefits of soy flour in baking, Jumba stated, "the advantages of soy flour are numerous. It enhances texture, improves moisture retention, and contributes significantly to the nutritional value of the final product."

She further explained that mixing bakers' soy flour to regular flour for baking increases water absorption in dough, is time efficient, improves moisture content, creates better crumb and crust, and results in higher yields and additional loaves. Soy flour when used for baking, reduces mixing time and fermentation time, optimizing the baking process; doughnuts formulated with 3% soy flour exhibit reduced oil pickup and achieve a desirable crust colour. Soy enhanced baked goods also retain moisture better ensuring a fresher and more delicious product; have an extended shelf life and presents a more practical and economical choice for bakers.

Asha advises bakers to maintain soy flour within the range of 3% to 5% when incorporating it into their recipes. However, she also encourages bakers to experiment and explore soy flour usage based on their individual recipes and preferences, "baking is an art, and now we have the opportunity to infuse health benefits into our creations. With the world embracing wellness, starting the day with a healthy snack is becoming a priority." 

Looking towards the future, Asha envisions a positive long-term impact on the baking industry and soy consumption in Uganda. She believes that the global trend towards health and wellness will continue to drive the demand for high-protein bread options and plant-based protein alternatives. With innovative food processing technologies, Ugandan bakers can tap into the potential of soy flour to create an array of new and improved products that cater to the evolving preferences of consumers.

Asha is therefore encouraging all bakers in Uganda to attend the Soy Nutrient Training by American Soybean Association on Saturday 23^rd September 2023 at Africana Hotel from 9am to 3pm. You can register for the Soy Food Festival here - https://soyfoodfestival.org/registration/

About SESACO:

SESACO LIMITED is a soya-based food processing company located in Kyengera -Uganda. Not only have these soya enhanced products been carefully formulated to taste outstandingly delicious but also have a high biological nutritional composition that has been discovered essential to one’s diet. Some of the products on the market are soya millet, soya milk, soya cup, daddies, mummies, and bakers’ soy flour.

About WISHH:

The World Initiative for Soy in Human Health (WISHH) connects trade and development across global market systems towards improving food security. WISHH was founded 20 years ago, and has embarked on various campaigns in Africa, US, Asia to create trade opportunities in untapped markets. 

About TLC:

The Little Cow Consulting Ltd (TLC) is a strategy and full-service marketing consulting agency with offices in Ghana and Rwanda. TLC provides marketing services to both local and international brands across all major industries, including Financial Services, E-commerce, Manufacturing, FMCGs, Tourism, Entrepreneurship, Venture Acceleration, Water Technology, Climate Change, and Agro processing.

Contacts:

Cakely Uganda by Asha Batenga

Address: Plot 48 Naguru Avenue, Kampala, Uganda

+256 703 692310

SESACO Uganda Limited

Address: Kyengera, Town opposite orange city building

+256772409670 or +256702409670