In a strategic move to revitalize Uganda’s baking sector, Dei Group of Companies has unveiled Bella Grain Wheat Flour—a premium product crafted to meet the dynamic needs of both commercial and home bakers.
The launch event, held at the Kampala Sheraton Hotel, marked a significant milestone for the company, underscoring its commitment to quality, innovation, and consistency in local food production.
Ronald Ssemakula Katali, General Manager of Dei Group, described Bella Grain as a timely response to the long-standing challenges faced by bakers nationwide.
“Bella Grain is more than just flour—it’s a game-changer for Uganda’s baking scene. We developed it to address persistent quality concerns while improving efficiency and increasing yields per kilo,” he said.
Produced under Dei Industries International Ltd, Bella Grain meets international quality standards and is available in specialized variants: Bakers’ Flour for professional use and Home Baking Flour for everyday favorites like chapatis and mandazi.
This new product expands Dei Group’s growing portfolio, which already includes Dei Organics and Dei Biopharma—the latter operating Africa’s largest pharmaceutical facility.
“This launch is also a thank-you to our loyal clients. We’ve rebranded and reimagined our flour to raise the bar in the market,” Katali added.
Dr. Mathias Magoola, Managing Director of Dei Group, emphasized the broader national impact the company envisions.
“With continued client support and a favorable business environment, our goal is to create over 40,000 jobs and become one of Uganda’s top taxpayers in the near future,” he stated.
Executive Director Kellen Magoola expressed confidence in the company’s renewed focus on flour production.
“Our roots in flour go deep. After a decade in the business, we’re returning stronger—ready to set new standards and stir up the competition,” she said.
With Bella Grain now officially on the market, Dei Group is positioning itself at the forefront of Uganda’s food processing industry—paving the way for growth, innovation, and a stronger baking economy
