Moscow, Russia, 4 April 2006 — Cargill is to open the first vital wheat gluten production facility in Russia at the company's industrial complex in Efremov, Tula region. The facility will be part of a previously announced US$60 million investment in wheat processing.
With this development, Cargill will be able to provide bakery customers with a domestic product that can significantly improve the quality of their baked goods and effectively reduce production costs. Comments Andrew Glass, head of Cargill’s operations in Russia: “We are pleased to be able to provide bakers and flour millers with a local supply of this critical ingredient, especially at a time when the market is experiencing increased quality requirements and consumer demands for variation.”
The wheat processing facility is supplied both with local wheat purchased from agricultural producers in the Tula and neighbouring regions. In addition to vital wheat gluten, the facility will provide wheat starch that is further processed to make glucose at the Efremov complex.
Vital wheat gluten is the dried, insoluble protein that has been separated from the starch and other soluble components of wheat flour. It has a range of applications for the bakery market such as breads, rolls, pizza, tortillas, frozen foods, and noodles.
“The addition of vital wheat gluten to flour will provide many benefits for bakers, including improved dough strength, larger baking volumes, enhanced taste and appearance and improved shelf-life”, says Jon Lauritzen, Cargill’s vital wheat gluten sales manager in Russia. “Whilst the Cargill facility in Efremov marks the first vital wheat gluten production in Russia, the company has significant expertise in the European market, with vital wheat gluten facilities in Germany, the Netherlands (two facilities) and Poland.”
With over US$300 million invested in the Russian agricultural and food processing sectors, Cargill is one of the leading agricultural investor in Russia. In total, Cargill Russia employs over 1,500 people.