Turkish Flour Yeast and Ingredients Promotion Group (UTG) has, under the promotional activities it has been carrying on in the Philippines, invited two Filipino bakers to our country 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. In the scope of the 10-day “Training of Trainers” program held between 21-31 October 2014, the bakers named Carla Leopoldo VALENCİA and Catherine G. BLAS–YU were given theoretical and practical training on the following subjects by Prof. Dr. Hamit Köksel from the Food Engineering Department of Hacettepe University.

• Bakery Science and Technology
• Characteristics of inputs used in bakery and their effects on quality of final product
• Introduction and use of basic bakery equipment
• Theoretical information and practical laboratory training on flour quality analyses
• Interpretation of flour analyses conducted at laboratory, associating them with quality of final product
• Quality characteristics of various Turkish flours and their use in some bakery products

During the training program, the Filipino bakers underwent laboratory training and performed practical works at the Central Quality Laboratory reporting to the Field Crops Central Research Institute of the Ministry of Food, Agriculture and Animal Husbandry, as well as at the Municipal Bread Factory of Ankara and at the firm Çağdaş-Bonelli, complementing their experiences with the theoretical information they received at the Food Engineering Department of Hacettepe University.

Having completed their training successfully, the bakers will take charge in the bakery training activities to be executed in the Philippines by Prof. Dr. Hamit Köksel in the coming period.

During the training programs to be executed in the Philippines, a broad-based group of bakers will have an idea about the quality of Turkish flour and have the opportunity of gaining hands-on experience in the production of such staple Turkish bakery products as “simit” (ring-shaped bread encrusted with sesame seeds) and “poğaça” (palm-size buns with or without filling). Such training programs are expected to have a positive effect on the flour and yeast exports from our country to the Philippines. The aim is to promote a positive image about the Turkish products by repeating this training model in other countries where they are needed as well.

During the program, the Filipino bakers paid a visit also to Mr. Ali İlkbahar, General Manager of the Municipal Bread Factory of Ankara. Mr. İlkbahar noted that the training program addressed the importance of healthy and natural products for human health, voicing his hope that the visit will form a bridge of friendship between the two countries. The Filipino bakers stated that they were very satisfied with the program and that they would transfer the practical and theoretical information to other bakers through the intermediation of their association in their country.