THE Turkish Flour Yeast and Ingredients Promotion Group (TFYI), an organization of traders exporting and promoting Turkish products to the global market, recently hosted a specialized workshop for Filipino baking mavens to help to deliver value-added offerings in the country.
“Presenting a baking workshop in the Philippines has been one of the goals of TFYI, and we are thrilled to finally see it come to fruition. The Turkish Flour Baking Seminar is a tremendous opportunity to present valuable insight on quality and affordable Turkish flour as well as baking knowledge, processes and technologies,” TFYI Chairman Turgay Unlu said.
“Through the seminar, we hope to make a difference by equipping our Filipino friends with practical skills and inspiring them to become industry innovators,” the official said.
The seminar focused on learning about Turkish flour and its application in bread and pastry making by producing actual Turkish breads and pastries. A co-venture with the Filipino-Chinese Bakers Association, Inc. (FCBAI), the seminar served as a platform for attendees to share knowledge and exchange ideas that can support their baking profession or business.
The seminar, held in two batches, involved lectures, discussions and hands-on training conducted at the FCBAI training facility in Manila under the guidance of Turkey’s baking and agricultural experts and practitioners.
Facilitating the two-day seminar were Professor HamitKoksel of the Hacettepe University’s Department of Food Engineering in Ankara, Turkey, in charge of the theoretical aspect of the seminar; and Chef Emin Aydemir, founder and president of the Association of Pastry & Suppliers in Turkey, who supervised the Turkish baking demonstration.
The event gathered together a total of 52 bakery owners and personnel affiliated with FCBAI, who put on their aprons and rolled up their sleeves to whip up delightful Turkish breads such as Pogača, Simit, Gozleme, Paskalya, and Ekmek.
Bakery owner Antonio Lim-Kit found the seminar very interesting, especially since he is looking for new types of bread offerings.
“Filipinos mostly like sweet bread. We can create variations on the design and process of making these Turkish breads to match the taste preferences of our customers,” Lim-Kit of Tristan J Bakeshop said, which is in the baking business for more than 30 years.
Lim-Kit, who has used Turkish flour, noted that bakery owners are mindful of business-related expenses. “Bakeries strive to reduce the cost of doing business, so we always seek quality but affordable ingredients to make breads.”
Six stand mixers and other baking tools and equipment were raffled off at the end of the seminar for each batch, to the satisfaction of participants.
Unlu noted that the Turkish Flour Baking Seminar is the first of a series of training seminars planned in the coming months to further educate Filipino baking enthusiasts and learning from them as well.
“TFYI is excited to see how the baking seminar would herald opportunities for Filipino bakery owners and personnel by integrating their new capabilities to their respective kitchens. We thank FCBAI for their partnership in making this project a reality,” Unlu added.