Embossed Works(photos)

ESCOLA SECUNDÁRIA F.RODRIGUES LOBO

LEIRIA

2004/2005

DOUGH WORK SHOP

Bread Museum Atelier

Coming out from the oven …

At School …

From Wheat To Bread From Maize To “Broa”

From cereals tillage to maize and wheat bread production in a corticine picture decorated with cereal spikes andgrains.

12.E

Inês Figueiredo, Daniela Valente,

Bread Production

Work carried out through an wooden rigid structure

12.G

Granary

BREAD IN THE WORLD

Bread in different countries and regions of the world

12. C

Some works headings are decorated with dough and cereals, like:

- Bread history,

- Bread nutritive value

- Bread through history

12.ºC, 12.ºD

Work’s Decoration

Bread Ingredients

In containers made with dough, there are the necessary ingredients to panification, such as, flour, water, sugar, chemical and biological leaven.

12. D

12.º A Miguel e Ana

WEST WIND FLOUR MILL

Mill from west region of Portugal, where our School is located

SOLAR OVEN

12.º A - Miguel e Ana

It really cooks!

We can get 100ºC in four hours.