ESCOLA SECUNDÁRIA F.RODRIGUES LOBO
Embossed Works
(photos)
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 and
grains.
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
Work’s Decoration
Some works headings
are decorated with
dough and cereals, like:
- Bread history,
- Bread nutritive value
- Bread through history
12.ºC, 12.ºD
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
WEST WIND FLOUR MILL
Mill from west region of
Portugal, where our School
is located
12.º A Miguel e Ana
SOLAR OVEN
It really cooks!
We can get
100ºC in four
hours.
12.º A - Miguel e Ana