U.S. Wheat Associates Baking Seminar
“As the country is already one of the largest importers of the grain. Our folks
are looking at new opportunities to promote US wheat and one of the ways they've done that recently is to hold a baking seminar for a specific company in Mexico that has 125 retail stores, bakery bread products, essentially. And what what that program was was teaching those bakers how to do pre-ferment bake.”
Mercer says the pre-ferment bake process helps to improve the taste of wheat. It consists of growing a sponge of wheat, water, and yeast overnight.
“This program just last month, helped to show how the taste the aroma of in fact, in this case, sweet breads that this company makes it can be improved using that process. And we brought a consultant in from the United States who works in Latin America and does an excellent job.”
Steve Mercer, US Wheat Associates