Flour and education

Students in the Cockermouth School's food technology department had made bread before - but with mixed results due to the variety of flours used.

Head of Food technology, Mrs Higley, explained:

“In the past we had mixed results as pupils brought in a variety of flour from home - not always strong flour. This year, thanks to Carrs Breadmaker, we were able to provide the flour and the results were amazing.

“All students made a batch of bread rolls and then they were given a free choice for their second experience – we had some amazingly creative results.”

The project formed part of the Key Stage 3 Curriculum with Year 9 students.

“What was most interesting that although we were given white flour, coarse brown flour and wholemeal flour, we always gave the students a mixture of white and one of the other flours,” said Mrs Higley.

“We wouldn’t have had enough if all students had chosen white flour. Of the 220 pupils who cooked twice (a lot of bread) we had no-one that didn’t say their bread tasted super and yet many never ate brown bread.

“The two lessons were thoroughly enjoyed and I think Year 9 pupils at Cockermouth School would like to say a BIG THANK YOU to CARRS for making this possible.”

Caroline Dale, marketing manager for Carrs Breadmaker, said

“This was one of the most professional breadmaking projects undertaken by any of the schools that entered our competition. The photographs demonstrate a superb standard of breadmaking and reflect the obvious enthusiasm of the students.

Ian Griffiths, product manager at Panasonic, added:

“Once again pupils have shown imagination and creativity in their breadmaking lessons."