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International Bread Baking Workshop Report21 and 22 February 2012

Welcome from BCE chairman George Forbes 3

Introduction 4

Objectives 4

Wheat brands 5

Practical session 5

Results

Algeria 6 - 7

Morocco 8 - 9

Portugal 10 - 11

Spain 12 - 13

Appendices

Conclusions 14

Delegate list 15

Flour analysis 16

BCE and wheat brands 17 - 18

Contents

2 International Bread Baking Workshop Report

International Bread Baking Workshop Report 3

George Forbes

The UK is continuing to build itsreputation as a leading globalsupplier of wheat.

2011 proved to be anothersuccessful year for the Britishcereal sector as we continue todevelop existing, as well asexpand into new, export markets.

This year we have harvestedmore than 15 million tonnes ofwheat across almost 2 millionhectares of land. UK wheat hascontinued to be competitive oncost and quality to meet therequirements of existing andemerging export markets.

BCE is an established linkbetween overseas customers andthe British cereal sector. It isessential that we use ourexperience and knowledge tofacilitate existing and newrelationships between the two, aswell as showcasing the benefitsof UK wheats.

We place a lot of importance onthe annual bread bakingworkshop. It is a key date in ourcalendar when overseas millersand buyers can come andexperiment with our wheats, findout the benefits of UK wheatsand ask us first-hand anyquestions that they have.

It is essential for us to have theopportunity to meet people faceto face so that we can fullyunderstand their requirementsfrom wheat to bread making sothat we can work together tomaximise the benefits for them.

The feedback from delegates inthis report demonstrates that thebread baking workshop continuesto be an extremely valuableexercise for people to test thesuitability of UK wheat inproducing high-quality products.

“The event also facilitates face-to-face talks with representativesof the whole UK exportsupply chain from growerto exporter, helping themto understand how best toadapt to their customersneeds.”

Welcome fromBCE chairman

International Bread Baking Workshop 4

Introduction and objectives

Introduction

The fourteenth annual breadbaking workshop saw 13delegates from four countries joinan ever increasing number ofpeople to have participated in thiscourse over the years.

Representatives from Algeria,Morocco, Portugal and Spain tookpart in the two-day workshop on21 and 22 February to examinethe bread baking characteristics ofUK wheats through a series ofpractical sessions.

The annual event gives delegatesthe opportunity to bake their ownnative breads using UK wheats atCampden BRI - a state-of-the-artfood technology centre inChipping Campden where bakingexperts are on hand to advise thebest way to achieve the resultsdelegates need.

The format of the workshop waschanged this year to maximisethe time that delegates spent inthe workshop. This year we alsoheld the feedback session todiscuss the bread produced overthe previous two days at ChippingBRI so delegates had more timein the workshop.

Then delegates were taken toexperience the UK supply chainthrough industry visits.

Delegates had the opportunity toproduce their national breadsusing either ukp (bread wheat) oruks (soft wheat) or a combinationof both flours on day one. Thedelegates then made adjustmentsto the blend, formulation orprocess used and repeated thetests on the second day toimprove the breads.

Feedback was gathered anddiscussed on the second day inChipping Campden, wheredelegates also gave presentationsabout their experiences.

Objectives

The aim of this successful annualevent is to demonstrate thequality of UK wheats to potentialbuyers. It is also to helpdelegates better understand howthese wheats will perform in theirbread and biscuit markets.

The objectives of the breadbaking workshop are to:

� Demonstrate the quality andsuitability of UK wheats andtheir potential to be used inoverseas bread production

� Educate overseas millers andbakers in the production ofquality breads and understandtheir needs

� Improve links with new andestablished markets for UKwheats

� Learn about the milling wheatrequirements and milling andbaking techniques of potentialnew markets for UK wheat

� Inform and educate UKgrowers about the potentialrequirements of new export markets

� Learn from experience inother markets

� Enable UK growers to satisfy customers.

Introduction and objectives

Thanks to staff at Campden BRI for their help andexpertise in the 2012 Bread Baking Workshop.


Wheat brands andpractical session

Wheat brands

The UK markets two brands ofwheat, ukp and uks. These areused for international trade andmake it easier to specify UKmilling wheat. Developed inresponse to customer feedback,they provide a clear classificationsystem to define quality wheatfrom the UK.

Full wheat and flour analysis wascarried out at Campden BRI andthis can be found on page 16 ofthe report.

All delegates had a choice of thetwo UK wheats to make theirbreads.

Practical session

The practical session alloweddelegates, along with the supportof baking experts at Campden BRI,to use UK wheat brands to maketheir own bread types usingpractices from their own countries.

Delegates started out by writingrecipes and submitting themalong with any information on theprocessing that they would like touse. Full recipe details for eachcountry are included in the report.

All delegates were enthusiastic totake part in the practical sessionsand adapt their initial recipes toimprove the end products.Feedback was also gathered onthe dough handling ability andconsistency during processing toensure a valid assessment of theflour quality.


Pain maounis method

� Blend salt into water for 2 minutes on slow speed.

� Add the flour and other dryingredients and mix for 6minutes on fast speed.

� Add egg and mix for 2 minuteson slow speed

� Laminate on Rondo for 17passes on setting 8 and 14passes on setting 6.

� Rest for 10 minutes under cover.

� Scale dough into 200g piecesand rest for a further 10minutes under cover.

� Final mould through the Frenchstick moulder.

� Final proof for 1 hour.

� Bake at 160°C in the deck ovenfor 20 minutes and then at200°C for a further 10 minutes.

Everyday bread method

� Mix all ingredients on 2 minutesslow speed and then 12 minutesfast speed.

� Rest undercover for 10 minutes.

� Scale dough into 190g pieces.

� Final mould through the Frenchstick moulder.

� Final proof at 25°C for 45 minutes.

� Bake in the deck oven at 200°Cfor 18 minutes.

Comments on day one:

The pain mounais gave a fineappearance with a golden crust andgood volume, very similar looking toa demi-baguette.

The cuts may have been a little toodeep but this didn't affect theappearance. The bake time had tobe extended and the temperatureraised due to a lack of colour on theproduct at the end of the originalbaking time.

There was excessive lamination ofthe dough, as the delegates wantedto see how far they could push thelamination limits with regard to howmany laminations were possible.

The everyday bread didn't turn outas expected. The volume was verypoor which could be due to anumber of factors. The dough wasvery tight on exit from the mixer soit would not have risen much in theprover or the oven as a result. It ispossible the yeast was missingfrom the recipe.

Results:Algeria

Algerian delegate Rafik Rebiai was pleased with their final product

Ingredients% g

ukp 100 2000

Salt 1.5 30

Eggs 4 Whole

Yeast 3 60

Milk Powder 2 40

Sugar 2 40

Water 50 1000

100%

Day 1 - Pain maounis

Ingredients% g

ukp 100 2000

Salt 2 40

Yeast 2 40

Improver 0.25 5

Water 50 1000

100%

Day 1 - Everydaybread


Baguette method

� Add yeast to water to activate it.

� Mix all ingredients together at 2minutes slow speed and 12minutes fast speed.

� Rest under cover for 10 minutes.


� Final mould on the French stickmoulder. Mould spare doughpieces by hand into variousshapes and patterns.

� Final proof at 30°C for 1 hour.


Everyday bread method

� Add yeast to water to activate it.

� Mix all ingredients together at 2minutes slow speed and 13minutes fast speed.

� Rest under cover for 10 minutes.


� Final mould on the French stick moulder.

� Mould spare dough pieces by hand into various shapes and patterns.

� Final proof at 30°C for 1 hour.

� Bake in the deck oven at 240°Cfor 20 minutes

Comments on day two:

The first baguette made with 70%ukp and 30% ukswas one of thebetter ones produced. The bake timewas perfect which gave a fine colourand volume. The reason why thisproduct turned out so well is that allthe mixing, processing and bakingsteps were as simple as possible.

The second version made with 60%ukp and 40% uks again gave a goodproduct. The volume was slightlydown compared to the previousproduct and the change in flourratios could have contributed to this.

Ingredients% g

ukp 70 700

uks 30 300

Instant Dry 4 40Yeast

Salt 2 20

Bread improver 1 10

Water 60 600

70%30%

Day 2 - Baguettes

Feedback

The first trial using 100% ukp flourdid not produce acceptable bread.This was not because of the flour butwas due to the removal of improverand the yeast reduction as anexperiment to see what costs couldpossibly be cut.

The results from both the 70% ukp,30% uks and 60% ukp, 40% ukswere favourably received.

The delegates would quite like to usethe uks flour for biscuit makingregardless of the cost andcommented on how UK wheat wasunique because it gives highextraction rates resulting in fine flour.

What the delegate told us

Mourad Ezzraimi said: “Our goal forthe workshop was to produce goodquality baguettes using UK wheat asthat would mean we can successfullyuse the wheat in Algeria. We havebeen very pleased with the standardof products we have baked.

“On the attempt to make everydaybread using 100% ukp we wanted totry to save on the cost of theimprover and yeast so didn’t put anyin. The bread wasn’t satisfactory dueto the lack of yeast.

“We are very happy with the qualityof the wheat and the experience ofcoming here to the bread bakingworkshop. Some of our delegateshave not had experience of baking soit is good that we have the team hereto help us with the testing.”

Ingredients% g

ukp 60 600

uks 40 400

Instant Dry 4 40Yeast

Salt 2 20

Improver 1 10

Water 60 600

60%40%

Day 2 - Everydaybread


Everyday baguette method

� Blend all dry ingredients in thespiral mixer on a slow speed forthree minutes.

� Mix on slow speed for 4minutes while gradually addingthe water. Mix for 6 minutes onfast speed. Achieve a doughtemperature of 27°C

� Rest dough under cover for 10 minutes.

� Scale each dough piece at 250g.

� Rest for a second period undercover for 20 minutes.

� Final mould on the French stickmoulder.

� Final proof at 35°C for 45 minutes.

� Brush egg yolk thinly onto topof the dough piece and sprinkleon sesame seeds.

� Bake at 220°C for 17 minutesin the convection oven.

Pain Maison method

� Mix on slow speed for 4minutes while gradually addingthe water. Mix for 8 minutes onfast speed. Achieve a doughtemperature of 25.5°C

� Rest the dough under cover witha damp cloth for 10 minutes.

� Heavily dust the dough andflatten out.

� Scale each dough piece at 300g, cut into squares andrandom shapes.

� Rest again for 10 minutes.

� Mould pieces into balls and thenflatten out into disc shapes.

� Final proof of 50 minutes at 25°C.

� On exit from the prover, markpieces a few times with a fork.

� Bake at 180°C for 42 minutes.


When making the everydaybaguettes it was noticed that, onexit from the prover, the dough hadskinned over. This caused a problemadding sesame seeds as a toppingas they would not stick. This wasovercome by lightly coating the topof the dough pieces with egg yolk.

The cuts on the baguette wereprobably not quite deep enough.This caused the final product tobulge in the middle and batchtogether. A slightly deeper cutwould remedy this problem.

The pain maison had a nice palebrown colour which pleased thedelegates.

The original proposed bake timeturned out to be too short, so thebake time was extended to 42minutes. A 30 minute bake wouldrequire a higher temperature.

Ingredients% g

ukp 100 2000

Yeast 2.2 44

Salt 2 40

Improver 0.2 4

Catser Sugar 1 20

Water 62 1240

Results:Morocco

Ingredients% g

ukp 90 1800

Bran 10 200

Salt 2 40

Bread improver 0.2 4

Yeast 2.5 50

Water 66 1320

100%

Day 1 - Pain maison(home bread)

100%

Day 1 - Everydaybaguettes

Moroccan delegate Nejlaa Biad looks at the finished glaze on the baguettes


Moroccan crêpe method

� Mix all ingredients in a bowl andthen allow to stand until therequired consistency is reached.


� Cut dough into random sizedough pieces, mould into smalldisc shapes and cover invegetable oil.

� Press discs out very thinly andfold them up ‘like an envelope’into squares and rectangles.

� Place half of them in a frying panand fry until golden brown oneach side.

� Place the other half in the deckoven on a tray at 200°C for 14minutes. After 7 minutes into thebake turn over all the pieces.


The delegates were fairly happy withthe final products from both thefrying pan and the oven. They felt theones in the pan took too long tocolour up and believe that theyneeded to have a hotter pan, whichcouldn't be achieved with theequipment available. Because thepan wasn't hot enough the doughdidn't blister to form pockets.Pockets did occur on the crêpes inthe oven process.

100%

Day 2 - Moroccancrêpe

Feedback

Our delegates from Morocco werevery pleased with the results they hadfrom using UK wheat. They felt thatthe uks flour was very suitable for theMoroccan crepes that they made onday 2. The only problem being thatthey felt they needed a much hotterpan or hot plate to achieve therequired ‘pocketing’ like a pitta breadfor the product to be perfect.

They also commented that theywould pass on all their findings fromthe workshop and the ukp and uksflour specifications to theircolleagues and hope to be able tosend more delegates on thisworkshop next year.


Mahjoub Sahaba from the MoroccanSchool of Milling said: “In Moroccowe have lots of varieties of wheatand we import some from France butwe need more so we can have agood combination of wheat.

Some millers have used UK wheatbut it isn’t used widely in Morocco.

“One of the benefits of UK wheat isthe high extraction rate. We canextract about 80% whereas withFrench wheat it is about 76%. Thedifference of 4% means it is a goodquality flour.

“The bread baking workshop hasbeen a good opportunity for me togather and transfer the knowledge tothe trainee millers. I will be able toinform them about the characteristicsof UK wheat and how they can use itif the country imports it.

“We are planning on setting up abaking school so it is useful to comeand see the facilities here.

“Our bakers in Morocco need to betrained in best practice in baking andthat includes being aware of the bestproducts, including UK wheat.

“We would like to explore what helpBCE can give us in this venture aswe will also be working with otherprofessional organisations inMorocco.”

Ingredients% g

uks 100 1000

Vegetable oil 25 250

Salt 2 20

Water 62 620


Water bread method

� Mix all the dry ingredients,except the yeast, with 60%water for 2 minutes slow speedand 14 minutes fast speed,adding the remaining 20%water slowly during mixing.

� Add the yeast and mix on fastspeed for 4 minutes. Achieve adough temperature of 27°C

� Rest dough for 30 minutesunder cover.

� Scale dough at 300g and 100gpieces and rest for a further 15 minutes.

� Mould round.

� Final proof for 60 minutes at35°C and 70% RH.

� Bake at 240°C for the first 3 minutes adjusting to 220°C forthe remaining 20-22 minutes.

“BARRA” method

� Mix all the dry ingredients,except the yeast, with 50%water for 2 minutes slow speedand 10 minutes fast speed,adding the remaining 20%water slowly during mixing.

� Add the yeast and mix on fastspeed for 4 minutes.


� Scale dough at 300g and restfor a further 30 minutes.

� Mould into a baguette-typeshape with pointed ends.


� Bake at 240°C for 20-22minutes.


The water bread dough producedwas well developed and extensiblebut possibly not as extensible as inthe previous year due to therebeing less water in the recipe.

A very appealing product wasproduced with a very open textureof the crumb, like that of Ciabatta.It was a very nice colour too.

The BARRA bread was again awell-developed extensible dough,giving an appealing rusticappearance.

Ingredients% g

ukp 100 2000

Yeast 4 80

Salt 2 40

Bread improver 1 20

Gluten 1 20

Water + Ice 80 1600

Day 1 - Water bread

Results:Portugal

Day 1 - "BARRA"Baguette-type bread

Ingredients% g

ukp 50 1000

uks 50 1000

Yeast 3 60

Salt 2 40

Bread improver 1 20

Water + Ice 70 1400

Eva Faria produces pleasing results using UK wheats

50%50%

100%


Regueita bread method

� Mix all ingredients on slowspeed for 14-18 mins. Achievedough temperature of 24°C.

� Laminate dough on the Rondofor 3 passes on setting 8 and 8passes on setting 6.

� Cut into thin sticks of dough andplait them together.


� Bake for 20-25 minutes at 200-220°C in the deck oven.


On initial viewing on exit from theoven, the product looked very paleas if it was very under baked andhad not risen in the oven. It wasnoted that the dough was verytight on exit from the mixer whichmay explain the lack of movementin the oven.

Ingredients% g

ukp 60 1200

uks 40 800

Salt 2 40

Bread improver 1 20

Fat 1 20

Yeast 3 60

Water 48 960

60%40%

Day 2 - Regueita bread

Feedback

Paulo was pleased to say that he toofound that he could quite easily useUK wheat for all of the breadproducts he would produce. Afterlast year where he used 100% waterwith ukp for his water bread, hedecided to reduce it to 80% waterthis time with 1% gluten.

He said that he added the gluten ashe felt that the flour would not havebeen able to hold 80% water withoutthe added help of the gluten.

The regueita bread made on day 2was a very tight dough and neededto be baked for longer. However, itwasn't possible to extend the baketime due to time constraints.


Paulo Cardoso said: “I am pleasedwith the water bread, it has locked inthe moisture so it will stay fresh for a few days. It has very good airpockets inside. We saw that thevolume of the dough more thandoubled which means that the flouris very good quality. With the glutenadded we were able to go from 80%to 100% water.

“I have been to the bread bakingworkshop here at Chipping Campdenfor six or seven years now. The flouris very consistent so it is interestingto compare different recipes year onyear and to try different variationsand to see how it performs.

“What I love about the bread bakingworkshop is that the facilities areperfect and the staff here know whatthey are doing and share theirknowledge to help improve ourtechniques - it is a great learningexperience.

“We all make different types of breadand use our own recipes so it is agreat way to share these but also toshare our thoughts on uks and ukp.

“There has been a good number ofdelegates this year and it is nice tosee new faces as well as people Ihave met before.”


Pan de cristal method

� Blend flour and salt for 30 seconds on slow speed.

� Add 1200g of water and mix for90 seconds on slow.

� Mix on fast speed for 20minutes and gradually add theremaining 600g water.

� Add the yeast halfway throughthe fast mixing stage.

� Rest at ambient temperature for90 minutes.

� Scale at random weights.

� Stretch the dough out into verythin pieces and flour heavily.

� Bake on base of the deck ovenat 250°C for 7-10 minutes.

Pan artesano method

� Blend flour and salt for 30seconds on slow speed.

� Add 1200g of water and mix for90 seconds on slow.

� Mix on fast speed for 13minutes and gradually add theremaining 800g water.

� Add the yeast halfway throughthe fast mixing stage.

� Rest at ambient temperature for90 minutes.

� Scale at random weights.

� Hand mould the dough intodifferent artisan shapes.

� Bake on base of the deck ovenat 220°C for 15 minutes andthen at 180°C for 35 minutes.

Comments on day one

On exit from the mixer, the pan decristal dough was very soft andsticky. This is because of the highwater content and the long mixingtime which probably over-developedthe dough. Reducing the mixingtime may overcome this problem.

It was also noted that it had verysimilar characteristics to a ciabattaby having a very open structure butwith a very flat looking appearance.

Visually, the pan artesano finalproduct was quite interesting. Thedifferent shapes were unusual andthey all showed a dark crust withan appealing aroma.

Ingredients% g

ukp 100 2000

Butter 5 100

Salt 2.3 46

Yeast 2 40

Water 90 1800

100%

Day 1 - Pan decristal

Results:Spain

Ingredients% g

ukp 100 2000

Yeast 2 40

Salt 2 40

Water 100 2000

100%

Day 1 - Pan artesano

Chris Morris, Katherine Fenton, Lot Roca and Eloy Angulo discuss a recipe


Pan blanco sevillanomethod

� Mix all ingredients together on 2 minutes slow and 5 minutesfast to give a very tight dough.

� Laminate on the Rondo for 8 passes on setting 6 without resting.

� Mould into required shape, again without resting.

� Final proof at 30°C for 90minutes.



Due to the dough being very tightthere was little movement in theprover resulting in a low volumeproduct which was what thedelegates wanted to achieve. The colour was also quite pale.

Feedback

The Spanish delegates were verypleased with the organisation of theworkshop and all the help they weregiven on it.

After all the trials, they came to aconclusion that all of their productscould be made using UK wheat. ukpwould be their preferred choice forbread making.


Delegate Lot Roca said: “For us, thebread baking workshop is anopportunity to come and see thequality of UK wheat. We are veryinterested in seeing the differentvarieties of wheat and their qualities.

“The quality of the UK wheat is clearbecause we don’t need to use anyadditives. We made two types ofbread, one with and one withoutadditives and the one without is amuch better quality. The bread holdsits shape naturally and looks fresh,whereas chemicals make the breadstick together and not spring back.”

Ingredients% g

ukp 85 1700

uks 15 300

Salt 2 40

Yeast 2 40

Water 50 100

85%15%

Day 2 - Pan blancosevillano


Conclusionsfrom Sarah Mann, BCE manager

We were delighted to see somany delegates attend our annualbread baking workshop.

We managed 15 mixes during thetwo-day workshop, which sawdelegates push the boundariesand make breads we hadn’t madeat the workshop before.

It was exciting to see thedelegates experiment with theirtraditional breads and to see thequality and strength of the flour inhow it responds.

We were delighted to see howuks and ukp performed in some ofthe most traditional breads, suchas a Spanish recipe for pan decristal and an Algerian pain de mie.

It was unusual to see Moroccancrêpes produced at a breadmaking workshop but it furtherdemonstrated the versatility ofUK wheat and its suitability formany different products.

Delegates also utilised theequipment and expertise availableto them to test differenttechniques. We saw the Algeriandelegates use excessive laminationon the bread dough to see howmany laminations were possible.

The enthusiasm shown byeveryone made it anothersuccessful and enjoyable year

and we are always pleased by thewillingness of people toparticipate, ask questions andlearn new things.

The bread baking workshop givesus and the buyers and millers theopportunity to see that, if all thevariables are right and theprocess is correct, UK wheatscan do the job and we only knowthat because that is what wehave been told.

We are always pleased with thefeedback we receive fromdelegates and understand thebread baking workshop is avaluable and beneficial event forthem to attend. Both the staff atBCE and Campden BRI invest alot of time and effort intoensuring that the event givesdelegates maximum benefit andthis commitment is testament toits success.

The UK wheat classifications weredeveloped over 8 years ago. Whilethe varieties may change over theyears, with ukp and uks you knowyou are getting consistentproducts and that they achieve theresults you desire and that isimportant in our industry.

Appendix one:

“It was exciting tosee the delegatesexperiment withtheir traditionalbreads and to seethe quality andstrength of the flourin how it responds.”


International Bread Baking Workshop 15

Appendix two:Delegate list

Country

Algeria

Names

Mourad EzzraimiRafik RebiaiAhmed BenamaraAsma Lemiti

SIM SPASIM SPAMoulin NeofarSarl Holding Grain Trade

Morocco Nejlaa BiadIbtissam SelmaniMahjoub SahabaAbdellatif Izem

Societe AmgalaIzda MillexMoroccan School of MillingNational Millers Federation

Company

Portugal Paulo CardosoEva Faria

Moagem CeresCerealis Moagens

Spain Pablo CarbajoLot RocaFrancisico ReboredoMartin SalazarEloy Angulo

Harinas CarbajoHarinera RocaReyes HermanosTolosa y ValientaHarinas La Giralda

James CarterAlex TurnerKatherine FentonYacine DelabMichel AmieuxSarah MannDorit Cohen-LewisGeorge ForbesSkye van Heyzen

Campden BRICampden BRIInterpreterInterpreterInterpreterBCEBCEBCE ChairmanKWS plant breeder

UK


Appendix three:Flour analysis

Protein %as is (dumas)

11.0 9.1

Moisture %

Moisture %

14.4 14.0

Damaged starch (Ferrand) 34 12

Hagberg falling number (s) 344 296

Brabender Farinograph (600 line)Water absorption (%) as is

Development time (min)

Stability (min)

Degree of softening (BU)

58.3

2.0

5.5

80

52.7

2.0

2.5

170

Ash % as is 0.45 0.44

Chopin AlveographP

L

G

W

P/L

Ie

61

116

24.0

227

0.53

58.2

39

106

22.9

95

0.37

37.1


Appendix four:BCE and wheat brandsThe UK cereal industry

In 2011, more than 15.25 milliontonnes of wheat were harvestedand UK wheat has beencompetitive on both price andquality in international marketsthis season.

The UK wheat is of an excellentquality with high specific weightsand good breadmakingcharacteristics ensuring itcontinues to meet the needs ofoverseas millers.

In the 2011 harvest, HagbergFalling Numbers (HFN) haveremained consistently high with anoverall UK average of 320 seconds.

Almost 2 million hectares of landin Great Britain were planted withwheat in 2011.

To find out more about the qualityof the latest harvest, please visitwww.hgca.com/bce

The UK is an important andexperienced international supplierof wheat and barley exportingaround 3m tonnes a year to morethan 30 countries. The UKsupplies bread wheat, biscuitwheat, malting barley, oats, feedwheat and feed barley.

Main ports are located close to thecentres of arable farming and canload vessels from 3,000 to 60,000tonnes. The UK also boastsexcellent storage facilities and acompetitive trading network.

The UK recognises theimportance of crop assurance.From seed certification rightthrough to storage and haulage,the crop is completely traceablewith independent auditing. Thismeans that you can be assured ofthe quality, safety and hygiene ofUK cereals.

To find out more about UK cropassurance please visitwww.assuredcrops.co.uk

About BCE

British Cereal Exports (BCE)facilitates exports of UK cereals aswhole grain. Its activities areguided by a committee of growersand traders.

BCE provides a link betweenoverseas customers and thecereals sector, supplyingindependent information on theUK cereal industry.

We not only visit customers intheir own markets to understandtheir needs but we also hold avariety of events to allow endusers to see the UK cerealsindustry firsthand.

BCE has contacts throughout theindustry, from plant breeders toports and can put you in touch withthe right people for your enquiry.

We can help you makeappointments and suggestitineraries for your trip to the UK.

Our website is full of informationyou need about the quality andquantity of this year’s UK harvestfor wheat and barley.

On our website you can find out about:

� Export brands ukp and uks,details on available varietiesand why both brands are a realalternative.

� Details of UK exporters toconnect with through ourcomprehensive ExportersDirectory.

� Our latest news and theopportunity to sign up to ourfree newsletter British CerealUpdate - published six times ayear in English, French,Spanish, Italian and Arabic.

� BCE’s past and future events.

Get the latest information atwww.hgca.com/bce


Developments in 2012

In 2012, BCE has approved threenew UK wheat varieties forexport giving eight ukp and 13uks varieties to choose from.

Two-thirds of GB areas plantedwith wheat in 2011 were eitherukp or uks.

We can provide samples of UKwheat for testing in yourlaboratory. Please contact us formore information.

Endosperm texture

Protein content (%)

Hagberg falling number

Specific weight (kg/hl)

Chopin alveograph W

Chopin alveograph P/L

Hard Hard Hard Hard Hard Hard Hard

NEW

NEW

Hard

12.2 11.9 11.1 12.2 11.4 12 12.2 11.9

266 266 280 318 257 307 279 278

78.1 78 76.4 79.5 77.7 77.9 78.7 77.8

232 200 223 269 210 242 266 176

0.6 0.6 0.8 0.7 0.7 0.7 0.6 0.5

Crusoe

Solstice

KWS-Sterling

Cordiale

Pano

rama

Gallant

KWS-Pod

ium

Einstein

Endosperm texture

Protein content (%)



Chopin alveograph W


Soft

10.9

234

76.2

107

0.4

Cocoo

n

Soft

11.2

214

76.9

99

0.3

KWS-Targe

t

Soft

10.9

283

75.4

104

0.4

Tuxedo

Soft

10.6

248

76.4

98

0.5

Torch

Soft

11.4

234

78.7

100

0.3

Scout

Soft

11.2

244

77.1

102

0.3

Claire

Soft

10.4

214

77

93

0.4

Gravitas

Soft

10.7

159

75.7

95

0.4

Belug

a


Data taken from HGCA’s Recommended List ® Winter Wheat 2012/13.

* Suitable only for blending into export cargoes.

NEW

Endosperm texture

Protein content (%)



Chopin alveograph W


Soft

10.7

172

76.1

90

0.3

*Viscoun

t

Soft

11

246

77.5

71

0.6

*Alche

my

Soft

10.8

243

75.7

80

0.3

*Inv

icta

Soft

10.9

238

76.4

78

0.3

*Horatio

Soft

10.7

212

75.9

69

0.3

*Den

man

(only suitable for blendinginto cargoes)


BCEAHDB-HGCA

Stoneleigh ParkKenilworth

WarwickshireCV8 2TL

United Kingdom

Email: [email protected]: +44 (0)24 7647 8904

www.hgca.com/bceHGCA is a division of the Agriculture and Horticulture Development Board.© 2012 Agriculture and Horticulture Development Board. The ukp and uks logos are registered trademarks of HGCA.

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