International Bread Baking Workshop Report

Transcription

1 International Bread Baking Workshop Report 21 and 22 February 2012

2 2 International Bread Baking Workshop Report Contents Welcome from BCE chairman George Forbes 3 Introduction 4 Objectives 4 Wheat brands 5 Practical session 5 Results Algeria 6-7 Portugal Spain Appendices Conclusions 14 Delegate list 15 Flour analysis 16 BCE and wheat brands Morocco 8-9

3 International Bread Baking Workshop Report 3 Welcome from BCE chairman George Forbes The UK is continuing to build its reputation as a leading global supplier of wheat proved to be another successful year for the British cereal sector as we continue to develop existing, as well as expand into new, export markets. This year we have harvested more than 15 million tonnes of wheat across almost 2 million hectares of land. UK wheat has continued to be competitive on cost and quality to meet the requirements of existing and emerging export markets. BCE is an established link between overseas customers and the British cereal sector. It is essential that we use our experience and knowledge to facilitate existing and new relationships between the two, as well as showcasing the benefits of UK wheats. We place a lot of importance on the annual bread baking workshop. It is a key date in our calendar when overseas millers and buyers can come and experiment with our wheats, find out the benefits of UK wheats and ask us first-hand any questions that they have. It is essential for us to have the opportunity to meet people face to face so that we can fully understand their requirements from wheat to bread making so that we can work together to maximise the benefits for them. The feedback from delegates in this report demonstrates that the bread baking workshop continues to be an extremely valuable exercise for people to test the suitability of UK wheat in producing high-quality products. The event also facilitates face-to-face talks with representatives of the whole UK export supply chain from grower to exporter, helping them to understand how best to adapt to their customers needs.

4 4 International Bread Baking Workshop Report International Bread Baking Workshop 4 Introduction and objectives Introduction The fourteenth annual bread baking workshop saw 13 delegates from four countries join an ever increasing number of people to have participated in this course over the years. Representatives from Algeria, Morocco, Portugal and Spain took part in the two-day workshop on 21 and 22 February to examine the bread baking characteristics of UK wheats through a series of practical sessions. The annual event gives delegates the opportunity to bake their own native breads using UK wheats at Campden BRI - a state-of-the-art food technology centre in Chipping Campden where baking experts are on hand to advise the best way to achieve the results delegates need. The format of the workshop was changed this year to maximise the time that delegates spent in the workshop. This year we also held the feedback session to discuss the bread produced over the previous two days at Chipping BRI so delegates had more time in the workshop. Then delegates were taken to experience the UK supply chain through industry visits. Delegates had the opportunity to produce their national breads using either ukp (bread wheat) or uks (soft wheat) or a combination of both flours on day one. The delegates then made adjustments to the blend, formulation or process used and repeated the tests on the second day to improve the breads. Feedback was gathered and discussed on the second day in Chipping Campden, where delegates also gave presentations about their experiences. Objectives The aim of this successful annual event is to demonstrate the quality of UK wheats to potential buyers. It is also to help delegates better understand how these wheats will perform in their bread and biscuit markets. The objectives of the bread baking workshop are to: Demonstrate the quality and suitability of UK wheats and their potential to be used in overseas bread production Educate overseas millers and bakers in the production of quality breads and understand their needs Improve links with new and established markets for UK wheats Learn about the milling wheat requirements and milling and baking techniques of potential new markets for UK wheat Inform and educate UK growers about the potential requirements of new export markets Learn from experience in other markets Enable UK growers to satisfy customers. Thanks to staff at Campden BRI for their help and expertise in the 2012 Bread Baking Workshop.

5 International Bread Baking Workshop Report 5 Wheat brands and practical session Wheat brands The UK markets two brands of wheat, ukp and uks. These are used for international trade and make it easier to specify UK milling wheat. Developed in response to customer feedback, they provide a clear classification system to define quality wheat from the UK. Full wheat and flour analysis was carried out at Campden BRI and this can be found on page 16 of the report. All delegates had a choice of the two UK wheats to make their breads. Practical session The practical session allowed delegates, along with the support of baking experts at Campden BRI, to use UK wheat brands to make their own bread types using practices from their own countries. Delegates started out by writing recipes and submitting them along with any information on the processing that they would like to use. Full recipe details for each country are included in the report. All delegates were enthusiastic to take part in the practical sessions and adapt their initial recipes to improve the end products. Feedback was also gathered on the dough handling ability and consistency during processing to ensure a valid assessment of the flour quality.

6 6 International Bread Baking Workshop Report Results: Algeria Day 1 - Pain maounis 100% ukp Salt Eggs 4 Whole Yeast 3 60 Milk Powder 2 40 Sugar 2 40 Water Day 1 - Everyday bread 100% ukp Salt 2 40 Yeast 2 40 Improver Water Algerian delegate Rafik Rebiai was pleased with their final product Pain maounis method Blend salt into water for 2 minutes on slow speed. Add the flour and other dry ingredients and mix for 6 minutes on fast speed. Add egg and mix for 2 minutes on slow speed Laminate on Rondo for 17 passes on setting 8 and 14 passes on setting 6. Rest for 10 minutes under cover. Scale dough into 200g pieces and rest for a further 10 minutes under cover. Final mould through the French stick moulder. Final proof for 1 hour. Bake at 160 C in the deck oven for 20 minutes and then at 200 C for a further 10 minutes. Everyday bread method Mix all ingredients on 2 minutes slow speed and then 12 minutes fast speed. Final proof at 25 C for 45 minutes. Bake in the deck oven at 200 C for 18 minutes. Comments on day one: The pain mounais gave a fine appearance with a golden crust and good volume, very similar looking to a demi-baguette. The cuts may have been a little too deep but this didn't affect the appearance. The bake time had to be extended and the temperature raised due to a lack of colour on the product at the end of the original baking time. There was excessive lamination of the dough, as the delegates wanted to see how far they could push the lamination limits with regard to how many laminations were possible. The everyday bread didn't turn out as expected. The volume was very poor which could be due to a number of factors. The dough was very tight on exit from the mixer so it would not have risen much in the prover or the oven as a result. It is possible the yeast was missing from the recipe. Rest undercover for 10 minutes. Scale dough into 190g pieces. Final mould through the French stick moulder.

7 International Bread Baking Workshop Report 7 Day 2 - Baguettes 70% 30% ukp uks Instant Dry 4 40 Yeast Salt 2 20 Bread improver 1 10 Water Day 2 - Everyday bread 60% 40% ukp uks Instant Dry 4 40 Yeast Salt 2 20 Improver 1 10 Water Baguette method Add yeast to water to activate it. Mix all ingredients together at 2 minutes slow speed and 12 minutes fast speed. Rest under cover for 10 minutes. Scale dough into 250g pieces. 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 C for 20 minutes. Everyday bread method Add yeast to water to activate it. Mix all ingredients together at 2 minutes slow speed and 13 minutes fast speed. Rest under cover for 10 minutes. Scale dough into 250g pieces. Feedback The first trial using 100% ukp flour did not produce acceptable bread. This was not because of the flour but was due to the removal of improver and the yeast reduction as an experiment to see what costs could possibly be cut. The results from both the 70% ukp, 30% uks and 60% ukp, 40% uks were favourably received. The delegates would quite like to use the uks flour for biscuit making regardless of the cost and commented on how UK wheat was unique because it gives high extraction rates resulting in fine flour. 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 C for 20 minutes Comments on day two: The first baguette made with 70% ukp and 30% uks was one of the better ones produced. The bake time was perfect which gave a fine colour and volume. The reason why this product turned out so well is that all the mixing, processing and baking steps were as simple as possible. The second version made with 60% ukp and 40% uks again gave a good product. The volume was slightly down compared to the previous product and the change in flour ratios could have contributed to this. What the delegate told us Mourad Ezzraimi said: Our goal for the workshop was to produce good quality baguettes using UK wheat as that would mean we can successfully use the wheat in Algeria. We have been very pleased with the standard of products we have baked. On the attempt to make everyday bread using 100% ukp we wanted to try to save on the cost of the improver and yeast so didn t put any in. The bread wasn t satisfactory due to the lack of yeast. We are very happy with the quality of the wheat and the experience of coming here to the bread baking workshop. Some of our delegates have not had experience of baking so it is good that we have the team here to help us with the testing.

8 8 International Bread Baking Workshop Report Results: Morocco Day 1 - Everyday baguettes 100% ukp Yeast Salt 2 40 Improver Catser Sugar 1 20 Water Day 1 - Pain maison (home bread) 100% ukp Bran Salt 2 40 Bread improver Yeast Water Moroccan delegate Nejlaa Biad looks at the finished glaze on the baguettes Everyday baguette method Blend all dry ingredients in the spiral mixer on a slow speed for three minutes. Mix on slow speed for 4 minutes while gradually adding the water. Mix for 6 minutes on fast speed. Achieve a dough temperature of 27 C Rest dough under cover for 10 minutes. Scale each dough piece at 250g. Rest for a second period under cover for 20 minutes. Final mould on the French stick moulder. Final proof at 35 C for 45 minutes. Brush egg yolk thinly onto top of the dough piece and sprinkle on sesame seeds. Bake at 220 C for 17 minutes in the convection oven. Pain Maison method Mix on slow speed for 4 minutes while gradually adding the water. Mix for 8 minutes on fast speed. Achieve a dough temperature of 25.5 C Rest the dough under cover with a damp cloth for 10 minutes. Heavily dust the dough and flatten out. Scale each dough piece at 300g, cut into squares and random shapes. Rest again for 10 minutes. Mould pieces into balls and then flatten out into disc shapes. Final proof of 50 minutes at 25 C. On exit from the prover, mark pieces a few times with a fork. Bake at 180 C for 42 minutes. Comments on day one: When making the everyday baguettes it was noticed that, on exit from the prover, the dough had skinned over. This caused a problem adding sesame seeds as a topping as they would not stick. This was overcome by lightly coating the top of the dough pieces with egg yolk. The cuts on the baguette were probably not quite deep enough. This caused the final product to bulge in the middle and batch together. A slightly deeper cut would remedy this problem. The pain maison had a nice pale brown colour which pleased the delegates. The original proposed bake time turned out to be too short, so the bake time was extended to 42 minutes. A 30 minute bake would require a higher temperature.

9 International Bread Baking Workshop Report 9 Day 2 - Moroccan crêpe 100% uks Vegetable oil Salt 2 20 Water Moroccan crêpe method Mix all ingredients in a bowl and then allow to stand until the required consistency is reached. Rest for 15 minutes under cover. Cut dough into random size dough pieces, mould into small disc shapes and cover in vegetable oil. Press discs out very thinly and fold them up like an envelope into squares and rectangles. Place half of them in a frying pan and fry until golden brown on each side. Place the other half in the deck oven on a tray at 200 C for 14 minutes. After 7 minutes into the bake turn over all the pieces. Comments on day two: The delegates were fairly happy with the final products from both the frying pan and the oven. They felt the ones in the pan took too long to colour up and believe that they needed to have a hotter pan, which couldn't be achieved with the equipment available. Because the pan wasn't hot enough the dough didn't blister to form pockets. Pockets did occur on the crêpes in the oven process. Feedback Our delegates from Morocco were very pleased with the results they had from using UK wheat. They felt that the uks flour was very suitable for the Moroccan crepes that they made on day 2. The only problem being that they felt they needed a much hotter pan or hot plate to achieve the required pocketing like a pitta bread for the product to be perfect. They also commented that they would pass on all their findings from the workshop and the ukp and uks flour specifications to their colleagues and hope to be able to send more delegates on this workshop next year. What the delegate told us Mahjoub Sahaba from the Moroccan School of Milling said: In Morocco we have lots of varieties of wheat and we import some from France but we need more so we can have a good combination of wheat. Some millers have used UK wheat but it isn t used widely in Morocco. One of the benefits of UK wheat is the high extraction rate. We can extract about 80% whereas with French wheat it is about 76%. The difference of 4% means it is a good quality flour. The bread baking workshop has been a good opportunity for me to gather and transfer the knowledge to the trainee millers. I will be able to inform them about the characteristics of UK wheat and how they can use it if the country imports it. We are planning on setting up a baking school so it is useful to come and see the facilities here. Our bakers in Morocco need to be trained in best practice in baking and that includes being aware of the best products, including UK wheat. We would like to explore what help BCE can give us in this venture as we will also be working with other professional organisations in Morocco.

10 10 International Bread Baking Workshop Report Results: Portugal Day 1 - Water bread 100% ukp Yeast 4 80 Salt 2 40 Bread improver 1 20 Gluten 1 20 Water + Ice Day 1 - "BARRA" Baguette-type bread 50% 50% ukp uks Yeast 3 60 Salt 2 40 Bread improver 1 20 Water + Ice Eva Faria produces pleasing results using UK wheats Water bread method Mix all the dry ingredients, except the yeast, with 60% water for 2 minutes slow speed and 14 minutes fast speed, adding the remaining 20% water slowly during mixing. Add the yeast and mix on fast speed for 4 minutes. Achieve a dough temperature of 27 C Rest dough for 30 minutes under cover. Scale dough at 300g and 100g pieces and rest for a further 15 minutes. Mould round. Final proof for 60 minutes at 35 C and 70% RH. Bake at 240 C for the first 3 minutes adjusting to 220 C for the remaining minutes. BARRA method Scale dough at 300g and rest for a further 30 minutes. Mould into a baguette-type shape with pointed ends. Final proof for 20 minutes at 35 C and 85% RH. Bake at 240 C for minutes. Comments on day one: The water bread dough produced was well developed and extensible but possibly not as extensible as in the previous year due to there being less water in the recipe. A very appealing product was produced with a very open texture of the crumb, like that of Ciabatta. It was a very nice colour too. The BARRA bread was again a well-developed extensible dough, giving an appealing rustic appearance. Mix all the dry ingredients, except the yeast, with 50% water for 2 minutes slow speed and 10 minutes fast speed, adding the remaining 20% water slowly during mixing. Add the yeast and mix on fast speed for 4 minutes. Rest for 30 minutes under cover.

11 International Bread Baking Workshop Report 11 Day 2 - Regueita bread 60% 40% ukp uks Salt 2 40 Bread improver 1 20 Fat 1 20 Yeast 3 60 Water Regueita bread method Mix all ingredients on slow speed for mins. Achieve dough temperature of 24 C. Laminate dough on the Rondo for 3 passes on setting 8 and 8 passes on setting 6. Cut into thin sticks of dough and plait them together. Final proof for 60 minutes at 35 C and 85% RH. Bake for minutes at C in the deck oven. Feedback Paulo was pleased to say that he too found that he could quite easily use UK wheat for all of the bread products he would produce. After last year where he used 100% water with ukp for his water bread, he decided to reduce it to 80% water this time with 1luten. He said that he added the gluten as he felt that the flour would not have been able to hold 80% water without the added help of the gluten. The regueita bread made on day 2 was a very tight dough and needed to be baked for longer. However, it wasn't possible to extend the bake time due to time constraints. Comments on day two: On initial viewing on exit from the oven, the product looked very pale as if it was very under baked and had not risen in the oven. It was noted that the dough was very tight on exit from the mixer which may explain the lack of movement in the oven. What the delegate told us Paulo Cardoso said: I am pleased with the water bread, it has locked in the moisture so it will stay fresh for a few days. It has very good air pockets inside. We saw that the volume of the dough more than doubled which means that the flour is very good quality. With the gluten added we were able to go from 80% to 100% water. I have been to the bread baking workshop here at Chipping Campden for six or seven years now. The flour is very consistent so it is interesting to compare different recipes year on year and to try different variations and to see how it performs. What I love about the bread baking workshop is that the facilities are perfect and the staff here know what they are doing and share their knowledge to help improve our techniques - it is a great learning experience. We all make different types of bread and use our own recipes so it is a great way to share these but also to share our thoughts on uks and ukp. There has been a good number of delegates this year and it is nice to see new faces as well as people I have met before.

12 12 International Bread Baking Workshop Report Results: Spain Day 1 - Pan de cristal 100% ukp Butter Salt Yeast 2 40 Water Day 1 - Pan artesano 100% ukp Yeast 2 40 Salt 2 40 Water Chris Morris, Katherine Fenton, Lot Roca and Eloy Angulo discuss a recipe Pan de cristal method Blend flour and salt for 30 seconds on slow speed. Add 1200g of water and mix for 90 seconds on slow. Mix on fast speed for 20 minutes and gradually add the remaining 600g water. Add the yeast halfway through the fast mixing stage. Rest at ambient temperature for 90 minutes. Scale at random weights. Stretch the dough out into very thin pieces and flour heavily. Bake on base of the deck oven at 250 C for 7-10 minutes. Pan artesano method Blend flour and salt for 30 seconds on slow speed. Hand mould the dough into different artisan shapes. Bake on base of the deck oven at 220 C for 15 minutes and then at 180 C for 35 minutes. Comments on day one On exit from the mixer, the pan de cristal dough was very soft and sticky. This is because of the high water content and the long mixing time which probably over-developed the dough. Reducing the mixing time may overcome this problem. It was also noted that it had very similar characteristics to a ciabatta by having a very open structure but with a very flat looking appearance. Visually, the pan artesano final product was quite interesting. The different shapes were unusual and they all showed a dark crust with an appealing aroma. Add 1200g of water and mix for 90 seconds on slow. Mix on fast speed for 13 minutes and gradually add the remaining 800g water. Add the yeast halfway through the fast mixing stage. Rest at ambient temperature for 90 minutes. Scale at random weights.

13 International Bread Baking Workshop Report 13 Day 2 - Pan blanco sevillano 85% 15% ukp uks Salt 2 40 Yeast 2 40 Water Pan blanco sevillano method Mix all ingredients together on 2 minutes slow and 5 minutes fast 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 90 minutes. Bake in the deck oven at 230 C for 24 minutes. Feedback The Spanish delegates were very pleased with the organisation of the workshop and all the help they were given on it. After all the trials, they came to a conclusion that all of their products could be made using UK wheat. ukp would be their preferred choice for bread making. Comments on day two: Due to the dough being very tight there was little movement in the prover resulting in a low volume product which was what the delegates wanted to achieve. The colour was also quite pale. What the delegate told us Delegate Lot Roca said: For us, the bread baking workshop is an opportunity to come and see the quality of UK wheat. We are very interested in seeing the different varieties of wheat and their qualities. The quality of the UK wheat is clear because we don t need to use any additives. We made two types of bread, one with and one without additives and the one without is a much better quality. The bread holds its shape naturally and looks fresh, whereas chemicals make the bread stick together and not spring back.

14 14 International Bread Baking Workshop Report Appendix one: Conclusions from Sarah Mann, BCE manager It was exciting to see the delegates experiment with their traditional breads and to see the quality and strength of the flour in how it responds. We were delighted to see so many delegates attend our annual bread baking workshop. We managed 15 mixes during the two-day workshop, which saw delegates push the boundaries and make breads we hadn t made at the workshop before. It was exciting to see the delegates experiment with their traditional breads and to see the quality and strength of the flour in how it responds. We were delighted to see how uks and ukp performed in some of the most traditional breads, such as a Spanish recipe for pan de cristal and an Algerian pain de mie. It was unusual to see Moroccan crêpes produced at a bread making workshop but it further demonstrated the versatility of UK wheat and its suitability for many different products. Delegates also utilised the equipment and expertise available to them to test different techniques. We saw the Algerian delegates use excessive lamination on the bread dough to see how many laminations were possible. The enthusiasm shown by everyone made it another successful and enjoyable year and we are always pleased by the willingness of people to participate, ask questions and learn new things. The bread baking workshop gives us and the buyers and millers the opportunity to see that, if all the variables are right and the process is correct, UK wheats can do the job and we only know that because that is what we have been told. We are always pleased with the feedback we receive from delegates and understand the bread baking workshop is a valuable and beneficial event for them to attend. Both the staff at BCE and Campden BRI invest a lot of time and effort into ensuring that the event gives delegates maximum benefit and this commitment is testament to its success. The UK wheat classifications were developed over 8 years ago. While the varieties may change over the years, with ukp and uks you know you are getting consistent products and that they achieve the results you desire and that is important in our industry.

15 International International Bread Baking Bread Baking Workshop Workshop Report 15 Appendix two: Delegate list Country Algeria Morocco Portugal Spain Names Mourad Ezzraimi Rafik Rebiai Ahmed Benamara Asma Lemiti Nejlaa Biad Ibtissam Selmani Mahjoub Sahaba Abdellatif Izem Paulo Cardoso Eva Faria Pablo Carbajo Lot Roca Francisico Reboredo Martin Salazar Eloy Angulo Company SIM SPA SIM SPA Moulin Neofar Sarl Holding Grain Trade Societe Amgala Izda Millex Moroccan School of Milling National Millers Federation Moagem Ceres Cerealis Moagens Harinas Carbajo Harinera Roca Reyes Hermanos Tolosa y Valienta Harinas La Giralda UK James Carter Alex Turner Katherine Fenton Yacine Delab Michel Amieux Sarah Mann Dorit Cohen-Lewis George Forbes Skye van Heyzen Campden BRI Campden BRI Interpreter Interpreter Interpreter BCE BCE BCE Chairman KWS plant breeder

16 16 International Bread Baking Workshop Report Appendix three: Flour analysis Protein % as is (dumas) Moisture % Moisture Damaged % starch (Ferrand) Hagberg falling number (s) Brabender Farinograph (600 line) Water absorption (%) as is Development time (min) Stability (min) Degree of softening (BU) Ash % as is Chopin Alveograph P L G W P/L Ie

17 International Bread Baking Workshop Report 17 Appendix four: BCE and wheat brands The UK cereal industry In 2011, more than million tonnes of wheat were harvested and UK wheat has been competitive on both price and quality in international markets this season. The UK wheat is of an excellent quality with high specific weights and good breadmaking characteristics ensuring it continues to meet the needs of overseas millers. In the 2011 harvest, Hagberg Falling Numbers (HFN) have remained consistently high with an overall UK average of 320 seconds. Almost 2 million hectares of land in Great Britain were planted with wheat in To find out more about the quality of the latest harvest, please visit The UK is an important and experienced international supplier of wheat and barley exporting around 3m tonnes a year to more than 30 countries. The UK supplies bread wheat, biscuit wheat, malting barley, oats, feed wheat and feed barley. Main ports are located close to the centres of arable farming and can load vessels from 3,000 to 60,000 tonnes. The UK also boasts excellent storage facilities and a competitive trading network. The UK recognises the importance of crop assurance. From seed certification right through to storage and haulage, the crop is completely traceable with independent auditing. This means that you can be assured of the quality, safety and hygiene of UK cereals. To find out more about UK crop assurance please visit About BCE British Cereal Exports (BCE) facilitates exports of UK cereals as whole grain. Its activities are guided by a committee of growers and traders. BCE provides a link between overseas customers and the cereals sector, supplying independent information on the UK cereal industry. We not only visit customers in their own markets to understand their needs but we also hold a variety of events to allow end users to see the UK cereals industry firsthand. BCE has contacts throughout the industry, from plant breeders to ports and can put you in touch with the right people for your enquiry. We can help you make appointments and suggest itineraries for your trip to the UK. Our website is full of information you need about the quality and quantity of this year s UK harvest for wheat and barley. On our website you can find out about: Export brands ukp and uks, details on available varieties and why both brands are a real alternative. Details of UK exporters to connect with through our comprehensive Exporters Directory. Our latest news and the opportunity to sign up to our free newsletter British Cereal Update - published six times a year in English, French, Spanish, Italian and Arabic. BCE s past and future events. Get the latest information at

18 18 International Bread Baking Workshop Report Developments in 2012 In 2012, BCE has approved three new UK wheat varieties for export giving eight ukp and 13 uks varieties to choose from. NEW Two-thirds of GB areas planted with wheat in 2011 were either ukp or uks. We can provide samples of UK wheat for testing in your laboratory. Please contact us for more information. Crusoe Solstice KWS-Sterling Cordiale Panorama Gallant KWS-Podium Einstein Endosperm texture Hard Hard Hard Hard Hard Hard Hard Hard Protein content (%) Hagberg falling number Specific weight (kg/hl) Chopin alveograph W Chopin alveograph P/L NEW Cocoon KWS-Target Tuxedo Torch Scout Claire Gravitas Beluga Endosperm texture Protein content (%) Hagberg falling number Specific weight (kg/hl) Chopin alveograph W Chopin alveograph P/L

19 International Bread Baking Workshop Report 19 NEW (only suitable for blending into cargoes) *Viscount *Alchemy *Invicta *Horatio *Denman Endosperm texture Protein content (%) Hagberg falling number Specific weight (kg/hl) Chopin alveograph W Chopin alveograph P/L Data taken from HGCA s Recommended List Winter Wheat 2012/13. * Suitable only for blending into export cargoes.

20 BCE AHDB-HGCA Stoneleigh Park Kenilworth Warwickshire CV8 2TL United Kingdom HGCA is a division of the Agriculture and Horticulture Development Board Agriculture and Horticulture Development Board. The ukp and uks logos are registered trademarks of HGCA. bce@hgca.ahdb.org.uk Fax: +44 (0) BBW2012 ENG