Biscuit manufacturers from Morocco, Algeria, Spain and
Portugal recently attended a biscuit making workshop, organised by HGCA’s
export team and held at Chipping Campden.
The two-day event helped international millers and
biscuit manufacturers learn more about the quality and properties of uks and ukp, HGCA’s soft and hard wheat export
classifications, and also gave delegates the opportunity to learn about the UK
wheat industry and latest technologies used in biscuit making and evaluation.
HGCA’s export team, along with HGCA Export Chairman Mike Hambly, were on hand
to answer delegates’ questions.
The workshop combined both the practical element of
baking and technical presentations from Campden BRI and HGCA. On the first day,
delegates had the opportunity to bake their national biscuits and breads
with uks and
also ukp, and later
had the chance to conduct objective assessments where they could compare and
contrast the quality of the two types of wheat.
Paolo Cardoso, a miller from Moagem Ceres in Portugal,
said: “It is really interesting to learn more about uks in relation to both biscuits
and bread. I found the whole workshop very interesting and useful,
particularly when we learned how to assess the quality of biscuits.”
The second day provided delegates with a range of
technical information and allowed them to conduct a sensory evaluation of
products baked on the first day, which was a new and insightful experience for
most delegates. They also gained an insight into how UK plant breeders produce
new varieties, and presented feedback on their biscuits and breads baked withuks wheat flour.
Hicham Najme, Factory Manager from Group Tria in Morocco,
said: “I have learnt a lot over the two days, and now I have a better
understanding of the specifications of wheat from the UK. I now have more
information for our customers and I can share best practice about how to
use uks in the factory
with my colleagues.”
Sarah Mann, HGCA Export Manager, commented: “It is
essential that we regularly showcase our export varieties of uks and ukp and help international
buyers, bakers and millers understand the quality of our wheat for export. The
workshop aimed to help international biscuit makers become more familiar
with uks and the
facilities we have in the UK. We also used ukp to demonstrate the difference in properties and show that
the flour is so versatile.”
HGCA’s export team will be celebrating uks and ukp’s 10th anniversary at the 2014 Cereals event,
which will be held in Cambridgeshire in June. Visitors will have the chance to
sample a choice of Moroccan biscuits made with uks flour. HGCA’s export team will be meeting growers on the
HGCA stand (K-1203-12).
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine GFMT which is published by Perendale Publishers Limited.
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