Consumption of wheat-based baked products in South East Asia continues to grow as consumers adopt more Western-style diets. And, with Asian bread typically high in fat and sugar, bakers are increasingly looking to Australian wheat to create healthier breads and pastries.

To showcase Australian wheat, the Australian Export Grains Innovation Centre (AEGIC) recently hosted technical baking clinics with major millers and bakers in Indonesia, the Philippines and other regions in South East Asia. According to Australian Agriculture and Food Minister Ken Baston, the results were extremely positive.

“It’s an interchange of information. We’re also studying dough mixing and processing in Asia so Australian wheat breeders and growers have a better understanding of the wheat varieties that have potential for use in Asian baking,” he said.

AEGIC conducted a series of technical baking workshops in Manila, Jakarta and Makassar. Participants included Indonesian flour millers PT Bogasari and PT Eastern Pearl Flour Mills, which are among the world’s largest.

The Western Australian-based research and innovation project aims to capitalise on the significant opportunities in the ever-expanding baking industry in South East Asia. AEGIC experts and collaborators are working directly with major customers in Asia to demonstrate the quality and use of Australian wheat.

AEGIC is funded by the West Australian Government and the Grains Research and Development Corporation.