Experimentation course
Our pupils in the experimentation course deal with the questions
what is bread actually made of? How laborious was the production of bread in the past?
In the past, before industrial production, grains were ground exclusively by hand on stones or later with the help of special mills
Our children tried to grind the wheat and barley grains provided with the help of stones and mortars. With concentration and dedication they tried to crush the grains. They quickly realised what a strenuous and laborious task this is
Nowhere in the world can you find more types of bread than in Germany! With about 3,000 different varieties, we are the front runners. Two thirds of the total bread production is made in large-scale enterprises. Small artisan bakeries produce a third of our needs
In the past, bread was as good as the grain it was made from. A consequence of weather and different growing conditions are natural fluctuations in the quality of the grain, the flour and thus also in the quality of the bread
Today’s consumers demand consistent quality and familiar taste in the bread they want. Since bread is a natural product, this is not an easy task for bakers. Therefore, they try to ensure that the bread always tastes the same by using additives or flour mixtures. Often the grains are mixed in the mill and better grain is added to weaker grain to compensate for deficiencies
An exciting and interesting experiment time flew by in no time for our students. We are curious to see what topic they will deal with next time.