A Tasty Treat


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Judges from a major food service company were served up a real treat last month when they held a gluten free confectionery competition for catering students at Kirklees College.

Total Food Service (TFS) in Dalton asked students on the Level 3 Diploma in Patisserie and Confectionery to produce a pastry or dessert suitable for coeliacs (no gluten).

All entrants were graded on presentation, taste, texture and commercial value, and despite an extremely high quality of produce across the board, only two winners could be selected.

WINNERS: Azra Hussain and Emily Colbeck were named winners of the confectionery competition which required them to make a treat suitable for coeliacs, pictured with Sue Howarth, Simon Howarth and Teresa Whyte from Total Food Service and Kirklees College tutor Gary Schofield

WINNERS: Azra Hussain and Emily Colbeck were named winners of the confectionery competition which required them to make a treat suitable for coeliacs, pictured with Sue Howarth, Simon Howarth and Teresa Whyte from Total Food Service and Kirklees College tutor Gary Schofield

Students, Azra Hussain, from Paddock, and Emily Colbeck, from Crossland Moor, were the skilled two whose tempting desserts wowed the judges.

Azra created gluten free samosas, whilst her fellow academic whipped up a white chocolate and raspberry iced muffin.

Teresa Whyte, Company Sales Manager at Total Food Service, said the standard across all the entries was ‘amazing’ and congratulated the two final winners.

She said: “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, but again the texture was amazing. The crispiness of the pastry Azra produced was just right.”

Azra said she had looked at making gluten free samosas because she had some friends who were coeliac and therefore really connected with the task.

“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,” she said.

Emily chose her recipe because it was one of her favourite flavours and she wanted to see if it could be done in gluten free. “I am really pleased. It turned out really well,” she said.

Total Food Service will now see if the student’s recipes can be used to create products they can sell commercially.

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