I like the name of this association:
“I don’t think consumers understand how complex and global our industry is,” said Jim Winship, director of the British Sandwich Association. “If we crash out of Europe, we’d have problems even if only at border control because our industry works on a fresh basis and our products have a low shelf life. Ingredients could rot in the docks before getting to us.”
Turns out that about the only thing the British are self sufficient in when it comes to a ham, cheese and salad sandwich is the bread. Although, even then, they don't look at the question of where their flour comes from. Here, I'll do it for you:
About 80-85% of the wheat used by UK flour millers is home-grown, although the precise proportion depends on the quality of the UK harvest. The main sources of imported wheat within the European Union are Germany and France, whilst Canada and the US are the main sources for the rest of the world. Canadian wheat is generally imported for bread-making purposes, because it has excellent characteristics and gluten strength which work well in a blend with UK wheats. French wheat is generally used in the manufacture of French style products where softer flours are required. German wheat usage fluctuates according to the quality of the British crop.
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