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