Fastest Baker at Cereals 2009

The undoubted star flour at the event was made from Cordiale, which baked excellent French breads. “It also produces superb white loaves when blended,” says John.

Interest focused on Viscount, which is set to take a large chunk of the UK’s soft wheat area this autumn. While slightly weaker in the grist than Robigus, Viscount made some beautiful cakes, which nicely complemented both Chelsea and hot-cross buns made from the Robigus flour.

“There is no reason why Viscount shouldn’t though be used in a range of soft blends for traditional UK uses, without much milling modification” says John Haynes.

UK plant breeders were congratulated by John Haynes, on their continued introduction of a range of innovative wheats for both milling and baking.

“The UK industry doesn’t need to look elsewhere than wheats currently on UK farms for all its baking grists,” he says.  “It’s a case of British bred for British bread, helping reduce the carbon footprint of UK food producers.”

With the growing number of Farm Shops looking to diversify, there is an opportunity for them to bake fresh daily bread. Some could even mill their own flour from their own home grown wheat. A technical service could be offered to support projects such as these and to further sustain this, KWS has produced a recipe book which can be obtained on-line here or in hard copy from suzanne.ingle@kws-uk.co.uk.

Mr Haynes is pictured in a KWS sponsored rally-car at the event, with bakery assistants for the two days Fae Dickerson, Kim Freeman and Margaret Turner.

Acknowledgement for support at Cereals 2009 was given to the following Companies who worked in conjunction with KWS and JRH Associates:

• British flour miller ADM
• The Windmill at Over for milling the single grist flours
• British Sugar
• Fermex for additives
• EDME for the malt products
• Vandemoortele for the shortenings