Accepting higher malt moisture can reduce the carbon footprint of brewing and distilling in several ways: 1) It allows for shorter bake times and lower carbon emissions in baking, as shown by a Victoria sponge recipe that used spraymalt and saw a 10% reduction in bake time. 2) Replacing sugar with spraymalt in bread rolls reduced the carbon footprint by 15% and shortened the bake time by 11 minutes, saving a small bakery £7000 per year. 3) The higher moisture malt can support wetland habitats by providing food and breeding areas for birds and insects when used in constructed reed beds, as was seen at an RSPB nature reserve.

1. Why should brewers & distillers consider
accepting higher malt moisture?

2. 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 spraymalt
Darker Crust
95% Sensory responses:
tasters “Better appearance &
preferred
this recipe taste, lighter texture, less burnt,
less dry, more moist”

3. Reducing Carbon Footprint of baking: BREAD ROLLS
13 15% 11
minute LOWER minute
bake CARBON bake
FOOTPRINT
Control Mixture enhanced with
0.6% Diax flour
Small Bakery (8000 rolls/day) can save £7000 a year !

4. Key
Stages
1-3

5. Catching them young talking about water Key
treatment and wildlife Stage
2
Bempton Cliffs, RSPB protected site
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"

6. Teaching what sustainable Thurston Community College
A Specialist Science College
supply involves
ETHICS PRODUCT DESIGN and MARKETING
Key
Stages
4-5
PRACTICAL USE SENSORY and NUTRITIONAL

7. Practical Sustainability