Flour and education

Some of the tiniest living things on the planet inspired youngsters from a West Cumbrian primary school to get involved in a hugely successful breadmaking project.

The pupils - from Ennerdale and Kinniside Primary School - learned all about micro organisms in food production after receiving a supply of flour from Carrs Breadmaker.

They also expanded the project to explore all the different countries of the world where their food come from, explained teacher Debbie Watson.

“The children had a fantastic time making bread and rolls using all the various types of flour that Carr’s sent through to us,” she said.

“Science was covered in the breadmaking project because the pupils learned how a micro organism like yeasts reproduces - mainly by budding on the surface of the cell.

“This was a great hands-on project for the children to do because they could actually see the bread rising as a direct result of the yeast growing and multiplying.

“They were really fascinated to discover that microscopic life is absolutely vital to the food they eat every day.”

Caroline Dale, marketing manager of Carrs Breadmaker, said the science behind breadmaking was sometimes overlooked by a lot of adults who make their own bread.

“It is very easy to become complacent about the incredible actions of yeast,” she said.

“One of the great things about our breadmaking module is that you can take it in some many different directions, reflecting numerous aspects of the national curriculum.

“At a time when less and less pupils are studying science at higher levels, I hope that the enthusiasm shown for the subject by the Ennerdale and Kinniside Primary School stays with them throughout their school careers.”

Below are some excerpts from the school childrens' portfolios from the Breadmaking Module (click to view an enlarged image):

Ian Griffiths, product manager at Panasonic, added:

“I was really interested to hear about the children’s enthusiasm for the science of breadmaking.

“Now they might wish to look at the science needed to develop a breadmaking machine from the research stage through to it appearing in the shops!”