GCSE Students Master the Science of Baking

GCSE Food Technology students have been diving deep into the science of baking through hands-on experiments with white chocolate and pretzel cookies. While studying the essential role of fat distribution in doughs might not sound appetising at first, these young bakers are discovering how different ingredients interact to create the perfect texture and taste. Through this practical lesson, pupils are exploring both the complex food science of ingredient functionality and the fascinating history behind these beloved recipes, all while developing their technical skills in the kitchen.