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Southeast Asia’s milling and baking industries are thriving. USW is giving millers the technical know-how to improve and expand product lines using U.S. hard red spring (HRS) and hard red winter (HRW) for bread flour and soft white (SW) for cake, cookie and confectionery flour. USW is also conducting baking seminars to help food companies introduce new, premium breads and other products using flour milled from U.S. wheat. 2011/12 HRS exports to Southeast Asia reached a record of more than 2.0 MMT. Total U.S. wheat sales to the region since 2010/11 now average 40 percent more than they did five years ago and are worth more than $1 billion per year.
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