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Flour Track-Baking Lab

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Flour Track - Baking Lab

Students learn about the processes that transform grain into flour, that many grains can be made into flour, and that flour plays an important role in cultures around the world. Students also learn the science of cooking by following a recipe and cooking something from scratch!

Choose an age appropriate lesson. Flour Track classes are 50 minutes long and taught in Mill City Museum's Baking Lab.

Choose one lesson:

Field to Table, K-3rd
Students experience the journey of wheat from field to table, becoming the people involved with producing bread. Students handle artifacts and bake biscuits from scratch.

Ethnic Cooking, 4th-12th
Flour produced by the Washburn A Mill was shipped to people all over the world. Students learn how flour and other foods affect the daily lives of people from various cultures in Minnesota. Students make an ethnic recipe from scratch.

Kitchen Tested!, 6th - 12th
In the 1900s, test kitchens were an important part of the development and marketing of food products. Participants in this lesson bake chocolate chip cookies with varying ingredients, then use their creativity to promote and "sell" their cookie to the rest of the class. Only the best and most trusted recipes wear the proud label "Kitchen Tested!"