malting sustainable + innovative part 3
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TRANSCRIPT
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Why should brewers & distillers consider accepting higher malt moisture?
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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