KWS

KWS Zyatt is the real deal, says Rank Hovis Milling

Fully recommended Group 1 variety KWS Zyatt has received the backing of one of the UK’s leading flour millers just a week after being awarded full breadmaking status from nabim.

Shaun Taylor, LR

above: Shaun Taylor, Rank Hovis Milling

Shaun Taylor, technical director for Rank Hovis Milling, explained that KWS Zyatt impressed with its baking performance and versatility across a range of applications.

“KWS Zyatt is a solid Group 1 variety.† It has some unique qualities which extend its appeal to those categories which are growing such as sandwich thins, brioche and bagels. We need varieties that perform across all applications rather than just the white loaf that we are used to.”

Rank Hovis tested flour made from KWS Zyatt in a range of applications including white and wholemeal bread, morning rolls, pizza bases and bagels. It was also tested in a mix of flour to assess its suitability in blended grists.

“We were impressed with its versatility across a range of products where it either matched or outperformed the commercial flour controls. In the bagels and morning rolls it tended to deliver a finer texture than the control, but with the desired soft crumb and good flavour.”

The white and wholemeal bread bakes investigated its performance in two processes: the Artisian Bake and the Hi-speed Chlorleywood baking process. In both tests, bread colour and texture was in line with industry standards producing “finished product quality comparable with the top performing nabim Group 1 wheat types”.

Although lower in protein loaf oven spring was above that produced by both the baking control and the best-performing Group 1 varieties suggesting flour milled from KWS Zyatt has the potential to perform at lower natural protein levels.

This will expand its appeal to applications beyond that of the traditional farmhouse loaf, he explained.

Changes in the bakery market are leading bakers and millers to take a more detailed approach to variety assessment that considers performance across a range of products. Whereas the nabim assessment focuses on producing a sliced white loaf, commercial bakers want to know if a variety is suited to specialist products or processes. Characteristics such as stickiness and elasticity of the dough or product texture and volume have different levels of importance depending on the process followed or products being produced. It's why bakers are increasingly talking about varieties rather than nabim groups, said Shaun Taylor.

“Bagel production is one of the most complex manufacturing processes in baking so specific performance considerations for this application is particularly important.

“KWS Zyatt is the only UK variety I have seen that shown the level of tolerance needed to pass through the (bagel) production process and deliver the quality of finished product that our customers are looking for. That is unique and in this way unique can be good,” he said.

Bakers, explained Shaun Taylor, prize consistency of performance and he was confident the Group 1 had the characteristics to deliver across seasons.

“The work we have done on KWS Zyatt gives me the confidence that it will produce a level of quality that it has is consistent across seasons. The samples we have seen so far have come from favourable seasons where protein levels have been high, but baking tests suggest a level of protein functionality beyond that of other Group 1 varieties which gives me confidence it will be consistent across different seasons.

“If I had a choice I would not buy grain based on its stated protein content, but on a measure of its protein characteristics as these are more important to our business. The problem is that I can't test its characteristics in 15 minutes so I am relying on a variety's genetic profile to deliver those attributes, hence the stated interest in named varieties.”


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