Ever wondered what goes on inside a flour mill? Probably not – but you may be surprised!
How do the different types of wheat grown influence the flours produced?
What happens in the analytical laboratory – get hands on identifying different flours.
How do we control the risk of explosion in the mill?
What’s gone wrong with my bread? – how do we go about problem solving bread complaints? Come along on July 6th to find out the answers to these questions and try some bread, cakes and biscuits too!
To Register Email Thompsons@rsc.org
Maximum of 5 students per school booking.
This event is suitable for 16-18 ChemNet Members/Teachers
How do the different types of wheat grown influence the flours produced?
What happens in the analytical laboratory – get hands on identifying different flours.
How do we control the risk of explosion in the mill?
What’s gone wrong with my bread? – how do we go about problem solving bread complaints? Come along on July 6th to find out the answers to these questions and try some bread, cakes and biscuits too!
To Register Email Thompsons@rsc.org
Maximum of 5 students per school booking.
This event is suitable for 16-18 ChemNet Members/Teachers
