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Kirklees College students serve up a treat for coeliacs at Total Food Service confectionery competition

Emily Colbeck and Azra Hussain may now get the chance to see their products sold commercially

Level 3 Diploma in Patisserie and Confectionary students at Kirklees College step up to gluten free baking challenge

Students from a Huddersfield college have served up a treat for those with a gluten intolerance.

Their efforts were part of a confectionery competition launched by a major food service company.

Several Kirklees College pupils currently learning on the Level 3 Diploma in Patisserie and Confectionery course delighted judges from Total Food Service when they entered the gluten free confectionary competition to find a pastry or dessert that was suitable for coeliacs.

Two winners were handpicked in the contest, after staff admitted that the standard of their creations was too high to choose just one.

They may now be in with a chance of recreating their products to sell through the company commercially.

Emily Colbeck, from Crosland Moor, won with her delectable white chocolate and raspberry iced muffin, whilst Azra Hussain, from Paddock, got people drooling over her gluten free samosas.

Judges Teresa Whyte, Simon Howarth and Sue Howarth gave the scores after ranking the entries on their presentation, taste, texture and commercial value.

Azra said she decided to make gluten free samosas because she had some friends who were coeliac.

She said: “I wasn’t sure what flour to use but settled for gram flour in the end and it worked really well.

“The pastry came out like normal samosa pastry.”

Meanwhile Emily picked the muffins because she wanted to challenge herself to make a gluten free creation using her favourite flavours.

She said: “I am really pleased. It turned out really well.”

Company Sales Manager at Total Food Service, Teresa, said: “The high standard of all the entries was amazing and the scores were very close.

“You have to be careful to ensure you get the taste right when it comes to gluten free. But Emily’s muffin was so light in texture and taste you could not tell it was gluten free. “I’ve not come across a gluten free samosa before so that has huge commercial value and the texture was amazing. The crispiness of the pastry was just right.”

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