Turkish Flour Yeast and Ingredients Promotion Group (UTG) has, under the promotional activities it has been carrying on in the Philippines, organized a seminar for prominent food writers/bloggers of the Philippines on production of bakery products from the Turkish cuisine with a view to making a difference in terms of Turkish wheat flour in the Philippines and improving the said country’s place in Turkey’s flour exports.

The training for Filipino food writers/bloggers on production of bakery products peculiar to the Turkish cuisine was held on 25 June 2015 in the Philippines/Manila. Under the said seminar, theoretical and practical training were given to the attendees by Prof. Dr. Hamit Köksel from the Food Engineering Department of Hacettepe University, and by Chef Emin AYDEMİR from Turkey at the training area located in the premises of Filipino-Chinese Bakery Association Inc. (FCBAI).

Under the said training, Prof. Hamit KÖKSEL shared theoretical information on Anatolia being the homeland of wheat and on subjects containing general information on processing of wheat and production of flour.

Then, the trainees were given practical training by Chef Emin AYDEMİR on the production of the following bakery products from Turkish cuisine: Turkish bread, “simit” (both pastry shop simit and street simit), “gözleme” (with different fillings), “poğaça” (with different fillings), and “paskalya çöreği” (sweet yeast bread).

At the end of the seminar, gifts brought from Turkey were presented to the attendees together with their certificates.

http://thetummytrain.com/2015/06/24/baking-turkish-bread/

http://itchytoesadventures.blogspot.com.tr/2015/06/ekmek-seviyorum-i-love-bread-one.html