Year 10 G.C.S.E. Food Technology students at Queen Elizabeth II High School have started a project using local Laxey Glen Mills flours to make different bread products. They are researching how gluten contents vary in the different flours offered by the local island mill and have made sweet and savoury scones, pizza doughs and various breads and bread rolls.

Sandra Donnelly, Managing Director at Laxey Glen Mills, very kindly donated a range of the different flours that the Mills now offer - King, Pizza, Self Raising and Plain general purpose flours as well as a high gluten content flour for the experimental work.

Mrs Gentry, the Food Technology teacher, is also trying to raise awareness within her food lessons of using locally sourced ingredients and Manx Fairtrade produce as part of the worldwide Fairtrade Fortnight campaign which is currently running from 24th February until 9th March.

Photograph – Year 10 Food Technology students with the various flours which were kindly donated.