Brooklands College students rose to the task of a bread workshop put on by global baking ingredients manufacturer Zeelandia.
The workshop highlighted to level two bakery students the various bread production processes and ingredients relevant to their qualification, including both theory and practical lessons, ranging from sourdough to the Chorleywood bread process.
Student Katy Simmons said: “It was great to learn about how to make a sourdough starter. I will definitely be trying this out at home.”
Andrew Taylor, bakery and development specialist at Zeelandia, demonstrated to students the process that occurs when bread is put in the microwave to show how its protein structure expands and sets within a loaf of bread.
Sue Haskell, bakery lecturer at the college, said: “The students were really enthused by the session and it was great for them to learn about the science behind the bread in a fun way.”
Mr Taylor also talked to students about his career to illustrate the range of jobs on offer within the industry.
He said: “As a previous student of Brooklands College, it was fantastic to re-visit and give something back to the college where my career in bakery began.”
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