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