Last Friday, students and teachers of the 3rd year of Product Design, within the collaboration of Food Design, were at IES Miralbueno working with teachers and students of the subject Elaborations of pastry and confectionery in the kitchen. This work consisted of manipulating and shaping different bread doughs to find out how they behave as materials. Prior to the experimentation phase, we were given a talk about the different breads and how they had been shaped over the years. During this visit, we learned what kind of things can be done with bread, as it is a food that changes shape and texture when baked, very useful information for the exercise we will carry out on the design of a loaf of bread, which will include both formal aspects and the development of the tools necessary for its manufacture.
To end the visit, we were lucky enough to taste the dishes from the tasting menu prepared by the students of the "Cooking and Gastronomy" intermediate level.
Teachers Ana Belén Barranco, Cristina Fleta and Raquel Serrano
