Campden BRI case study

UK wheat is highly suitable for use in overseas bread markets. To raise awareness of this amongst these markets Campden BRI is delighted to host an annual practical Bread Baking Workshop, organised by the Home Grown Cereals Authority (HGCA) and involving delegates from across mainland Europe and North Africa.

The delegates are encouraged to apply their traditional breadmaking processes using UK wheat – to inform potential buyers of UK wheat about the quality of the wheats and demonstrate how they would perform in their own bread market.

George Forbes, Chairman of British Cereal Exports Advisory Committee, commented: "HGCA British Cereal Exports is pleased to work with Campden BRI on the Bread Baking Workshop, which is a key event for us to demonstrate the quality and suitability of UK wheat in international breadmaking. Campden BRI's facilities are world class and they have superb technical staff which contributes enormously towards the success of the event. All of our delegates are impressed with Campden and BCE values the support of the organisation."

Gary Tucker, Campden BRI's Head of Baking and Cereal Processing adds "We are privileged to have been chosen as the technical provider for the annual HGCA Bread Baking Workshop for over ten years. We feel the longevity of this relationship reflects both the quality of our facilities and skills and our on-going commitment to the practical application of technical excellence. More importantly, feedback indicates that the delegates find the Workshop informative, stimulating and fun - and leave with a much better appreciation of the suitability of UK wheats to a wide range of bread types."

Gary Tucker, Head of Baking and Cereal Processing
+44(0)1386 842035
gary.tucker@campdenbri.co.uk