Turkish Flour Yeast and Ingredients Promotion Group (UTG) has, under the promotional activities it has been carrying on in the Philippines, organized training programs for Filipino bakers on production, with Turkish hard flour, of “pandesal” (yeast-raised salt bread) and loaf bread consumed commonly in the Philippines, under the common activity executed with Filipino-Chinese Bakery Association Inc. (FCBAI) 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 programs for Filipino bakers on production, with Turkish hard flour, of bakery products consumed commonly in the Philippines and on production of a couple of bakery products from the Turkish cuisine were held between 24-25 June 2015 in the Philippines/Manila. Under the said training programs, theoretical and practical training were given by Prof. Dr. Hamit Köksel from the Food Engineering Department of Hacettepe University, and by Chef Emin AYDEMİR from Turkey to two groups of Filipino bakers/pastry chefs on 24 June 2015 and 25 June 2015 at the training area located in FCBAI’s premises.

At the beginning of the said training programs, Prof. Hamit KÖKSEL shared theoretical information on the following subjects: “bakery science and technology”, “characteristics of inputs used in bakery and their effects on quality of final product”, “interpretation of flour analyses conducted at laboratory, associating them with quality of final product”, and “quality characteristics of various Turkish flours and their use in some bakery products”.

Then, the trainees were given practical training by Chef Emin AYDEMİR, demonstrating that “pandesal” (yeast-raised salt bread) and loaf bread consumed commonly in the Philippines are well made with Turkish hard flour. Chef Emin AYDEMİR showed the trainees the recipes of some bakery products from the Turkish cuisine as well.

At the end of the training programs, small tools-appliances related with bakery-pastry were presented to all trainees together with their certificates.

The second set of training programs, being the continuation of the training programs held between 19-22 March 2015, enabled a serious number of bakers to have an idea about the quality of Turkish hard flour and to see that the bakery products carrying a big importance for the Philippines can be produced in the desired manner with Turkish flour as well. Such training programs are expected to have a positive effect on the flour and yeast exports from our country to the Philippines.

Furthermore, Mr. Henry AH, Former Chairman of Filipino-Chinese Bakery Association Inc., and some members of the present Board of Directors of the said Association showed their supports by attending the training programs, as well as by the interest they have shown. Ms. Carla Leopoldo VALENCİA and Ms. Catherine G. BLAS–YU, the Filipino bakers/chefs previously trained in Turkey, and FCBAI officer baker/chef Ms. Irene TING contributed significantly towards the coordination required for the training.