Cover Image
close this bookBoiling Point No. 22 - August 1990 (ITDG - ITDG, 1990, 44 p.)
View the document(introduction...)
View the documentSTOVES - OTHER USES
View the documentOther Uses of Stoves
View the documentPuffing Rice
View the documentBiogas Properties, Stoves and Lamps
View the documentBellerive Develops Bakery Oven for Kenya
View the documentThe Bakery Programme - A Successful Way of Food Commercialization
View the documentExpanded Coal Utilization Project
View the documentHousehold Cooking Fuel
View the documentCompany House Kitchens
View the documentKeep Your Wood Dry
View the documentSelf-help For Forests
View the documentThe Clay Testing Centre for Improved Stoves in the Sudan
View the documentPromotion Of The Duma Institutional Wood Stove In Tanzania
View the document''REDI'' Stove Trials in Haiti
View the documentSolar Box Cooker Demonstration in Somalia
View the documentThe Kelly Kettle
View the documentExtentionists' Blues !
View the documentTHAI BUCKET
View the documentGATE/GTZ NEWS
View the documentEDUCATION
View the documentNEWS
View the documentLetters to the Editor

Bellerive Develops Bakery Oven for Kenya

An improved, wood-fired baking oven has been developed by the BeIIerive Foundation for use in small scale bakeries in rural areas. Following a survey of small bakeries and of existing oven designs, Bellerive's technical team in Kenya, led by Harun Baiya, designed a new oven which has proved to be efficient and thermally balanced. With a capacity of 27 loaves, it bakes one batch of evenly browned loaves every 15 minutes.

The research and development has been done at the Kiambu Institute of Science and Technology (KIST) Bakery Unit with two Dutch bakers, Messrs. Jan Bosch of KIST and Jan Teesterg of Nakuru Catholic Diocese, offering the benefit of their experience in using and testing the design. Subsequently, Mr Teesterg has set up a bakery unit with eight ovens, based on the model being tested at KIST, for women's groups in the Development Programme of the Catholic Church in Rift Valley. Two of the first prototypes there, in use for the last six months, are baking about 180 loaves of bread daily. Mr Bosch called the Bellerive design "the best I have seen". One feature which he noted as unique to the Bellerive oven and especially useful is the side proffer, or "rising ovens' for activating yeast In the uncooked loaves.

The survey had shown that many of the small scale rural bakers were struggling and a number had collapsed despite the increased popularity of bread in Kenya. With fuelwood cited as the most expensive input of their operation, they indicated that an oven using substantially less fuelwood would make their businesses more viable. The Bellerive oven offers new hope for them.

Contact: Barry Gilbert-Miguet, Chief, External Relations, Bellerive Foundation,

PO Box 6, CH-1211 Geneva 3, SWITZERLAND.