Growers must aim to maximise wheat quality this season - to make the most of new export opportunities on the world market, according to speakers at a recent HGCA bread-baking workshop.  Millers and bakers from the key overseas markets of Portugal, Spain and Italy demonstrated the suitability of UK wheat varieties in baking their traditional breads. Continental loaves were produced using various combinations of UK wheats: Clare, Malacca, Consort and Charger.