Home Animal Bengaluru Chef Upcycles Leftover Grains From Breweries Into Flour, Brownies

Bengaluru Chef Upcycles Leftover Grains From Breweries Into Flour, Brownies

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Bengaluru Chef Upcycles Leftover Grains From Breweries Into Flour, Brownies

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A chef turned meals researcher, Elizabeth Yorke upcycles ‘spent grain’ — a byproduct within the beer brewing course of — from town’s breweries into sustainable goodies. Final yr, she saved 1,200 kgs of spent grain from being discarded as trash into helpful and flavoursome merchandise.

Bengaluru, with over 60 microbreweries, is recognised as India’s beer hub, attracting quite a few company staff each weekend to savour its newly crafted beers. But, it produces roughly 12,000 kilograms of wheat and barley byproducts each day, typically repurposed as cattle feed or accumulating in landfills alongside different meals waste.

Meals waste produces methane, and it’s estimated that methane is greater than 25 instances as dangerous as carbon dioxide in trapping warmth within the environment.

Bengaluru’s Elizabeth Yorke is upcycling ‘spent grain’ — a byproduct within the beer brewing course of — from town’s breweries into flour, a sustainable product that’s was a number of goodies comparable to cookies, brownies, bread, chapatis, pizzas, and laddus.

“Spent grain is like an invisible meals in a metropolis like Bangalore. You would possibly drink beer however you wouldn’t know the worth of grain that’s being discarded,” the 30-year-old chef tells The Higher India.

Elizabeth upcycles ‘spent grain’ into several goodies such as cookies, brownies, bread, chapatis, pizzas, and laddus.
Elizabeth upcycles ‘spent grain’ into a number of goodies comparable to cookies, brownies, bread, chapatis, pizzas, and laddus.

“Sometimes, if a microbrewery brews about 1,000 litres of beer a day, then they may use about 200 kg of grains. Merely put, about 12,000 kg of byproduct is leftover within the course of on daily basis,” she provides.

The age-old relationship between brewers and bakers

A graduate in culinary arts from Manipal Academy of Greater Training, Elizabeth has labored as a chef in quite a few eating places worldwide together with Mexico and California for almost a decade.

“I’ve at all times been drawn to cooking naturally. A kitchen at all times brings household and mates collectively; an attention-grabbing area to be round. A kitchen is a spot that may construct views on meals and the provision chain,” she says. “Being round meals has at all times prompted me to consider what occurs to meals earlier than and after it’s served on the plate. That curiosity and studying have formed what my value is as a cook dinner.”

In 2016, her fondness for cooking took her to California the place she labored with meals historian William Rubel, who has been recreating breads from the seventeenth century.

Through the one-month-long internship, she studied the historical past of bread and found the age-old relationship between a brewer and a baker.

Elizabeth says that she was able to upcycle 1,200 kg of spent grain last financial year.
Elizabeth says that she was in a position to upcycle 1,200 kg of spent grain final monetary yr.

Elaborating on this relationship, Elizabeth says, “Traditionally, brewers and bakers used to work in related areas. They’d share frequent substances, its byproducts, and work in a closed-loop round system. As an example, bakers gave brewers their leftover bread to transform into beer, and brewers gave bakers leftover grain to make bread. Again then, bakers would bulk up grain as a result of flour was an costly commodity.”

Thereafter in 2018, she labored as a meals innovation analysis fellow at Future Meals Institute Bologna, Italy. “Right here, my focus was on understanding a sustainable meals system. As a part of this, I met 160 stakeholders in 12 cities internationally to know round and sustainable meals programs,” she provides.

Curious to include the learnings into present-day work, she experimented with spent grain and upcycled it into merchandise like flours, cookies, biscuits, chikki, granola, and even laddus.

Spent grain into earthy loaves, laddus

In 2021, Elizabeth launched her startup ‘Saving Grains’ to upcycle spent grains from breweries. These breweries use grains like barley and wheat within the strategy of brewing beers. The malted grains are soaked in sizzling water after which mashed.

“This course of is completed to let starch and sugar leach out into water. After the sugars are extracted, the solids are strained out and what’s left as a byproduct is named spent grain. It doesn’t have any alcohol content material. And this leftover grain remains to be wealthy in protein, fibre and different vitamins which can be good for consumption. Sadly, it’s not likely used to its full potential as a meals supply,” she says.

Elizabeth sources this byproduct from native breweries. “We take spent grain to our facility the place we dry and course of it into totally different merchandise like flours, cookies, granola, and biscuits. Technically, in a method, this grain is produced free of charge within the metropolis,” she provides.

The chef has collaborated with a bakery ‘Idler & Co’ that utilises spent grain flour in making their particular loaf known as Brewers Toast. Spent grain offers it an earthy perfume.

The bakery’s founder Pranav Ullal tells The Higher India, “We substitute part of common flours with spent grain flour that provides our breads a pleasant flavour when added in proper quantities starting from 5 to 30 p.c.”

“Apart from being nutritious, spent grain has a singular malty flavour and aroma, a denser texture to the bread, fairly just like Northern European breads like rye. Currently, we have now a whole lot of followers who look forward to this bread to be placed on the menu,” he provides.

Elizabeth says that she was in a position to upcycle 1,200 kg of spent grain final monetary yr (2022-23) and saved it from being discarded as trash into helpful and flavoursome merchandise.

However this additionally comes with a set of challenges, “As it’s a new ingredient, making new recipes from it was a little bit difficult. Most of our time goes into analysis and growth. I’ve even written a handbook on tips on how to use the spent grain to make new recipes.”

“Additionally, not many individuals learn about it as it’s new for the general public in India. Our most important objective is to construct a dialog on upcycling meals. Fortunately, I can implement my concepts and full the round loop, similar to the brewers and bakers from the previous did it, the old style method!” she says.

Edited by Pranita Bhat; All images: Elizabeth Yorke.



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