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Inside the Factory BBC TV programme on milling and baking

Monday, June 01, 2015

There is still two-weeks left to view the excellent BBC TV programme Inside the Factory which investigates the science, history and production of bread in Britain.

Gregg Wallace discovers how one of Britain's largest bakeries makes up to one and a half million loaves of bread each week. Following the production of one of the nation's favourite loaves, he uncovers the secrets to baking four thousand loaves at once and reveals the incredible machine that can bag a loaf of bread in midair.

Cherry Healey goes inside one of the largest flour mills in the country to discover what it takes to make the perfect flour and reveals the secret science to storing bread at home.

The programme can be viewed until 15 June 2015 here

Rosca de Reyes (Mexican Christmas bread) classroom activity

Monday, November 24, 2014

This Christmas bake something a little bit different with your class: Mexican Christmas bread traditionally made to be eaten on Epiphany (6 January) to celebrate the day the Magi visited Jesus. In Spain it is the three wise men (and not Father Christmas) who brings toys to children on January 6th.

Investigate the historical relevance of this ancient bread and then have a go at following or adapting the recipe.

The resources given here were developed by Georgina Arnold from Cransfield High School in Wigan; and with them she won our 2012 Inspire! Competition.

Key Stage 3 Planning

Tuesday, July 01, 2014

Are you using these final few weeks of the summer term to get your KS3 planning wrapped up? Have a look at our section on lesson plans for 11-14 year olds.

There are lesson plans on the science of baking, bread and cake making skills, health and nutrition as well as farming and growing.

All the lesson plans are free and come with curriculum links, activity sheets and homework ideas.  You can use the resources as a complete lesson or pick and choose elements to compliement your existing lesson plan.

Baking beats the blues

Monday, October 28, 2013

According to an article in the Independent on Sunday (27 October 2013), new research has found that baking can help beat depression.

And you can see why ... it is so easy to lose yourself in the therapuetic rhythm of kneading dough. Feeling it transform beneath one’s fingertips from a bumpy lump to a silky smooth dough which glistens as you work it. And the glorious smells that emerges as it proves, rises and then finally bakes in the oven. That can help lift anyone’s mood.

And it is so easy. We 14 different bread recipes on our site, many of them with accompanying videos so there really is something to suit every mood and every skill. Take a look here.

5-minute fillers

Monday, September 30, 2013

5-minute fillers: the life-saver of every teacher. Here we have bundled together all of our resources which can be used to fill in those extra few minutes productively.

These are great for students and lessons that finish early. They include videos, games and click-through information sheets; and they work well for primary or secondary; teacher-led or independent learning.

To view the resources click here.

Schools Bake Off is back!

Tuesday, December 18, 2012 is delighted to announce the return of the Schools Bake Off. Paul Hollywood will once again judge the event, which will be held at the Cake & Bake Show at Manchester Central in April 2013.

The event in London in September was brilliant; we had some fantastic entries, fantastic prizes and fantastic fun.

If you bake with your students head over to our competition page and sign up now. You will need to tell us about your best bake and why you love baking. You could be in with a chance to meet Paul and even bake for him.  

Use the time over the holidays to brush up your baking skills in time for the event. For some inspiration try some of our tried and tested children's recipes.

What does your bread say about you?

Tuesday, June 12, 2012
"Bread is more important than something you eat - it's part of our identity"

So, who are you today?

See for dozens of fabulous bread recipes



Pasta is the world’s favourite food

Friday, June 17, 2011

Pasta, in all its shapes and sizes, is loved the world over and can now call itself the world’s favourite food. In a global survey by Oxfam, pasta has overtaken other staples such as meat and rice to be the most widely eaten food as it soars in popularity in countries such as Brazil and South Africa.

Italy remains the number one producer and consumer of pasta.

Each region of Italy has its own variations and specialities. The most popular shapes are conchiglie (shells) and farfalle (bow ties).

By Italian law, all pasta made there must use durum wheat. This wheat is different to the wheat grown to make bread flour; having a higher gluten content and typically being more golden in colour hence the yellowy colour of pasta. has a whole section on the science of baking. Aimed at 11-14 year olds this section aims to uncover the science behind the remarkable natural processes involved in making bread rise including the role that gluten plays.

You may also like to indulge in the world’s favourite foodstuff and get cooking. We have a quick, simple, tasty and nutritious recipe for tuna pasta bake that should feed a group of four.

The best thing since sliced bread?

Thursday, May 12, 2011

An article in today’s Times (The best thing that’s ever happened to sliced bread, Thursday 12 May 2011) investigates a great British invention: the sandwich.  Rumoured to have been invented in 1762 when the 4th Earl of Sandwich, John Montagu, wanted a meal that he could eat during his card game and requested sliced beef in between pieces of toast.

I was brought up in a world full of pre-packaged sandwiches and it seems incredulous that it is just 30 years since the first one hit the shelves: at Marks and Spencers.  Salmon and tomato apparently. Swifly followed by the now-retro prawn mayonnaise in 1981. offers lots of resources and recipes for bread and flour.  Take a look at our section on where bread comes from to find out how wheat from the fields gets transformed into something we can eat; or be inspired by some of our tasty lunchtime recipes.  Try pitta pockets, or either tuna or ham & cheese wraps.

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