Malting sustainable + innovative part 3
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Malting sustainable + innovative part 3

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Malting sustainable + innovative part 3 Malting sustainable + innovative part 3 Presentation Transcript

  • Why should brewers & distillers consideraccepting higher malt moisture?
  • Reducing Carbon Footprint of baking: VICTORIA SPONGE 10% less bake time and Carbon footprint Control 25% sugar 50% sugar 100% sugar replaced replaced replaced with spraymalt with spraymalt with spraymaltDarker Crust 95% Sensory responses: tasters “Better appearance & preferred this recipe taste, lighter texture, less burnt, less dry, more moist”
  • Reducing Carbon Footprint of baking: BREAD ROLLS 13 15% 11 minute LOWER minute bake CARBON bake FOOTPRINT Control Mixture enhanced with 0.6% Diax flourSmall Bakery (8000 rolls/day) can save £7000 a year !
  • KeyStages 1-3
  • Catching them young talking about water Key treatment and wildlife Stage 2 Bempton Cliffs, RSPB protected siteTrevor Charlton, site manager at the RSPBs Bempton CliffsNature Reserve “The reed bed will support a scarce butvaluable habitat, providing a new breeding and foodsource environment for a range of reedbed birds, plantsand insects"
  • Teaching what sustainable Thurston Community College A Specialist Science College supply involvesETHICS PRODUCT DESIGN and MARKETING Key Stages 4-5 PRACTICAL USE SENSORY and NUTRITIONAL
  • Practical Sustainability