Malted ingredients producer Edme visited Manningtree High School to give an lesson on enzymes to students as part of British Science Week.

Simon Wooster, Edme technical director, explained about enzymes, and the role of alpha amylase in the process of germination was examined. Students learned that ungerminated grain, high in starch and low in sugars, is needed to create the best-quality flour. The positive results of germination were also explored – with the transformation of starches into sugars – on grain being turned into malt.

The class heard how Edme uses malted wheat, barley, rye and oat grains to produce nutritious wholegrain flour, kibbles and flakes, which can then be turned into bakery products.

The education was aided by the sampling of malt bread baked in Edme’s test bakery, using malt flour milled by the company.

Wooster said: “The British economy needs thriving manufacturing industries, which in turn need great scientists and engineers,” said Wooster.

“What better opportunity for us to help inspire the next generation than British Science Week? If sessions like this can encourage young people to learn more about science in baking – then as an industry we need to do more of it.”