Malting sustainable + innovative part 3

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Why should brewers & distillers consider accepting higher malt moisture?

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Transcript of Malting sustainable + innovative part 3

Page 1: Malting sustainable + innovative part 3

Why should brewers & distillers consider accepting higher malt moisture?

Page 2: Malting sustainable + innovative part 3

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”

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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

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Key Stages

1-3

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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

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Thurston Community CollegeA Specialist Science College

ETHICS PRODUCT DESIGN and MARKETING

SENSORY and NUTRITIONALPRACTICAL USE

Teaching what sustainable supply involves

Key Stages

4-5

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Practical Sustainability