Along the way

An excursion into Uzbek bakery technology

Uzbekistan is one of five former Central Asian soviet republics, and after gaining its independence in 1991 it is an economically ambitious nation whose efforts to make progress are supported by the Federal Republic of Germany. In this respect the focus is on assistance for medium-sized artisan businesses.
In the context of an assignment for the Senior Experts Service, Bonn, at a long-life baked products manufacturer in Namangan/Uzbekistan, SES Expert Hauch had an opportunity to visit a factory producing typical Uzbek breads. Namangan is situated in the northern part of the Fergana Valley, and with its present-day population of approx. 500,000 it is one of Uzbekistan’s biggest cities. In addition to growing cotton (Uzbekistan’s principal export commodity), light industry and food industry are important economic mainstays of this region.
Bread plays a special role in the Uzbek diet. It is an inexpensive food available almost everywhere in the country, and is served at nearly all mealtimes. The method of manufacture and appearance of the breads differ markedly from baked products manufactured in Central Europe. A medium-firm dough is prepared by hand from wheat flour corresponding roughly to Type 550, together with dried yeast, salt, water and a small amount of fat. After a short proofing, the dough is made up and the dough pieces round-molded.

The author:
Hans-Herbert Dörfner works on a voluntary basis, in this country and abroad, as an Expert for the Senior Experts Service in the Foundation of German Industry for International Cooperation, Bonn/Germany. You can also find out more about the SES and the author in our article in baking+biscuit international, Issue 1/2016, from Page 40 onwards.

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