Students will learn about the parts of a wheat berry, what parts of wheat go into flour, how those ratios change the type of flour, and how to substitute vital wheat gluten and cornstarch into your flour when you don't have the best type of flour for the job.
The first 2 pages is an article about wheat. The next page is a diagram for students to fill out about wheat berries. The next 2 pages are worksheets that help students organize the information they have learned about the characteristics of wheat and flour. The following 2 pages are about learning how to substitute flour properly for the best possible baked good.
I am deeply discounting this packet for the first 10 downloads in hopes to get feedback on what types of classrooms need this type of resource. If you purchase this, please let me know how it works and what type of classroom you have!
Please Help My Store Improve
I Love Hearing Your Feedback
• Please take a moment to provide feedback on my work. I work hard to make sure my products and resources are useful to you and your students. Positive comments, constructive comments, and "I'd like to see her add a ______ to this worksheet" all help me design worksheets, handouts, and other classroom resources that solve your classroom needs. Plus it earns you points to use as a discount!
Be the first to know about my sales, freebies, and product launches:
• Look for the green star next to my store logo and click it to become a follower. After that, you will receive email updates about the new things I’m making to help you and your students.
Connect With Me Online!
Follow me on Pinterest
Follow me on Teachers Pay Teachers_CoScine
Follow me on my blog CoScine Creative
Other Awesome Products!
Color by Solubility
Understanding Balancing Equations Through 3D models
Color By Element
Imaginary Number Review SAT/ACT
Color By Element
Learning Cations and Anions
Quantum Numbers (spdf)
Learning the Difference in Ionic and Covalent Compounds
<-----Naming Practice Included