NFM talks bread

National Flour Mills (NFM) recently hosted the first in a series of Bakers’ Seminars in keeping with the organisation’s thrust to provide baking practitioners with the necessary skills to assist them in their daily functions.

A total of 52 persons representing bakeries and catering operations throughout the country attended the seminar which was held on February 15 and 16, at the NFM Sports Club, Silo House, and the TT Hospitality and Tourism Institute, Chaguaramas. They were educated on the theoretical aspects of baking, as well as the principles of bread making, factors affecting bread making, quality control of wheat and flour, functions of ingredients, effective marketing of finished goods and an overview of the flour milling process. The participants were also treated to a tour of the flour mills.

CEO of NFM Michael Potella welcomed participants, while Chairman of the Bakers’ Association Leon Phillips delivered the feature address. Facilitators at the two-day seminar included a cross functional team of employees of NFM who possess approximately 65 years of experience in flour milling collectively. Participants were presented with Certi-ficates of Partici-pation and commemorative gifts courtesy NFM. The series of seminars will continue in Central and South TT in the near future.