Cairo – Ashraf Aboarafe
On 26th and 27th September, the UK’s Agriculture and Horticulture Development Board held a Bread and Biscuit Baking Workshop in Cairo to showcase high quality British wheat to the Egyptian Market. Egyptian millers and British expert bakers gathered to bake their favourite bread and biscuits using high quality British wheat flour during a two day event held at the Egyptian Centre for Bread Technology in Cairo.
The event was an opportunity to illustrate the quality and variety of British wheat. The UK has one of the most advanced and forward looking food industries in the world, including in wheat production. Bakers used two varieties of wheat: bread wheat, known as ‘ukp’ and soft wheat, known as ‘uks’. British bread wheat is internationally popular because of its consistent quality and the wide variety of bread types that can be made with it. British soft wheat is well known for its low protein and low water absorption which make it suitable for a broader range of biscuit types than many rival varieties, that help it cater to Egyptian taste.
The event was organised by the Department for International Trade of the British Consulate General Alexandria in collaboration with the UK’s Agriculture and Horticulture Development Board.
His Excellency Ambassador John Casson said: “We wanted to show Egypt how great British wheat is, and what better way to do that than by giving bread to its baker. The expert Egyptian bakers here have proven what great results you get by mixing Egyptian recipes and the best British ingredients.’
