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Students knead their way to bakery success!

Ever wondered what happens when you put bread in the microwave? Well that is exactly what Andrew Taylor; Bakery & Development specialist at Zeelandia did with level 2 Bakery students at Brooklands College. This was to demonstrate to the students how the protein structure expands and sets within a loaf of bread. Daniel Thornton said “It was amazing to see how the protein structure formulates; it actually looked like a human brain!” The students were given an insight into how the sensory characteristics change with the addition of various ingredients. Bakery lecturer Sue Haskell 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.” The workshop explained to students various bread production processes and ingredients relevant to their qualification including both theory and practical’s ranging from sourdough to the Chorleywood bread process. 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 also talked about his career to date to illustrate to the students the range of careers on offer within the bakery 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.” Zeelandia will continue to support the college to invest in bakers of the future and further develop the industry.