In this home economics lesson, students are learning about cereals and their importance in our diet. The lesson previously covered various types of cereals such as spelt, barley, and corn, and discussed the limitations of Malta’s water resources for growing these crops. Students explored the process of milling wheat into flour and how different types of flour, like plain flour and self-raising flour, are used in baking. Key points included the role of flour in recipes for bread, pizza, and cakes, as well as the nutritional value and properties of wholemeal flour.