malting sustainable + innovative part 3
DESCRIPTION
TRANSCRIPT
Why should brewers & distillers consider accepting higher malt moisture?
Reducing Carbon Footprint of baking: VICTORIA SPONGE
Control 25% sugar 50% sugar 100% sugar replaced replaced replaced with spraymalt with spraymalt with spraymalt
95% tasters
preferred this recipe
10% less bake time and Carbon
footprint
Darker Crust
Sensory responses:“Better appearance & taste, lighter texture, less burnt,
less dry, more moist”
Reducing Carbon Footprint of baking: BREAD ROLLS
Control Mixture enhanced with 0.6% Diax flour
13 minute
bake
11 minute
bake
Small Bakery (8000 rolls/day) can save £7000 a year !
15% LOWERCARBON
FOOTPRINT
Key Stages
1-3
Catching them young talking about water treatment and wildlife
Key Stage
2
Trevor Charlton, site manager at the RSPB's Bempton Cliffs Nature Reserve “The reed bed will support a scarce but valuable habitat, providing a new breeding and food source environment for a range of reedbed birds, plants and insects"
Bempton Cliffs, RSPB protected site
Thurston Community CollegeA Specialist Science College
ETHICS PRODUCT DESIGN and MARKETING
SENSORY and NUTRITIONALPRACTICAL USE
Teaching what sustainable supply involves
Key Stages
4-5
Practical Sustainability