Low-resource or low equipment sharing resources


The resources on this page have been selected to support educators in finding CREST project ideas that require little equipment, can be run outside of a lab or at home, and use equipment that doesn’t require much sharing.

Find out more about the different CREST Award levels here: CREST Awards.

At primary level, our curated home learning packs don’t require many resources so they’re perfect to use either in the classroom or at home. For Primary teachers who have CLEAPSS access, we recommend this piece on doing Practical activities within your bubble.

At secondary level, each project brief has an overall challenge, ideas for getting started and a list of resources you might need. Read the health and safety section carefully before you begin. Young people should create a plan for their project and a risk assessment before they begin any practical activity. You can use the CLEAPSS student safety sheets as well as the rest of the CLEAPSS website to help them.

If you are looking for further advice on how to get started with CREST, visit our help centre and check out our FAQs.

If you are looking for ideas for running CREST at home, many of the below resources are suitable, and you can still access our Star and SuperStar Home Learning packs below. If you need further support, check out the CREST at home section of the Help Centre.


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The effect of additives on bread

  • Text
  • Additives
  • Investigate
  • Breads
  • Produced
  • Enzymes
  • Loaf
  • Yeast
  • Effectiveness
  • Brewing
  • Fermentation
This resource is published under an Attribution - non-commercial - no derivatives 4.0 International creative commons licence (https://creativecommons.org/licenses/by-nc-nd/4.0/). For more information visit our Terms and Conditions (www.crestawards.org/terms-and-conditions).

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Click to edit project description

Page 1 ong>ofong> 2 ong>Theong> ong>effectong> ong>ofong> ong>additivesong> on bread Most shop-bought breads also contain a selection ong>ofong> different natural and artificial ong>additivesong> designed to make the bread last longer and keep it fresh during its shelflife. Most bread that is produced for sale must display a full ingredients list on its packaging, including ong>additivesong>. In this project, you will investigate the role ong>ofong> different ong>additivesong> used to preserve and enhance the quality ong>ofong> bread and determine how ong>effectong>ive different ong>additivesong> are. Getting Started Begin the project by carrying out research into the types ong>ofong> ong>additivesong> used in bread. Some ong>ofong> the different ong>additivesong> used are: • Preservatives • Emulsifying agents • Added vitamins and minerals the bread is fortified with so it will meet the approved nutritional levels. • Processing aids – aids such as certain enzymes are allowed for use in bread production. ong>Theong>y are not listed as an ingredient as they are broken down during the process ong>ofong> bread-making. Carry out some experiments making bread to compare different groups ong>ofong> ong>additivesong> used in breadmaking. How good is your bread? Compare the different breads you make in a number ong>ofong> ways. This should include: • ong>Theong> quality ong>ofong> the newly baked bread – you should make a list ong>ofong> what the important qualities ong>ofong> fresh bread are and decide whether your breads have these qualities. • If the bread keeps its quality when used to make sandwiches. • How well it keeps – in terms ong>ofong> how quickly it goes stale, how long before mould appears etc. Compare a sliced loaf and a non-sliced loaf ong>ofong> each type ong>ofong> bread. Click to edit project selection, description including: Investigate the enzymes in your yeast • ong>Theong> amount ong>ofong> CO2 produced • ong>Theong> ong>effectong> ong>ofong> temperature • ong>Theong> ong>effectong> ong>ofong> pH • ong>Theong> ong>effectong> ong>ofong> different substrates Rank your selection ong>ofong> yeast types from high to low in terms ong>ofong> their suitability. Justify your decision based on the evidence from your enzyme experiments. Things to think about You could also research ong>additivesong> that were traditionally used in breadmaking before the advent ong>ofong> modern E-numbers. This might form part ong>ofong> your experiment where you compare traditional and modern bread-making and the ong>effectong>iveness ong>ofong> the ong>additivesong> used. Useful Resources You could make contact with various organisations concerned with the bread industry, such as ong>Theong> Federation ong>ofong> Bakers, or companies who produce bread. Investigate brewing Carry out a research exercise into the use ong>ofong> yeasts in the brewing industry. Explain how the factors you have investigated above are controlled. You might like to set up your own fermentation to compare the ong>effectong>iveness ong>ofong> different yeasts/substrates etc. in the fermentation process.

Challenges for ages 5-11


These challenges take about an hour each. Once you have completed eight of them you can get a CREST SuperStar Award. Start by downloading the Passport. Children can use this to record each activity they complete.

Our curated packs for home learning require very little equipment or resources, so are ideal now that you are back in the classroom. They also add flexibility as students can finish their Star or SuperStar Award at home, if needed.

Each challenge has an organiser card and an activity card. All the instructions to set up the activity are in the organiser card. Read the 'watch out' section carefully before you begin. Children can use the activity card or you can read it through together.

Find out more about Star and SuperStar levels here.


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Projects for ages 11-18


Each of these projects take between ten and thirty hours to complete. The project briefs have an overall challenge, ideas for getting started and a list of resources students might need. Before they begin, students should read the health and safety section carefully. Once students have completed their projects, they can get a CREST Discovery, Bronze, Silver or Gold Award. The amount of time spent on the project and how well they met the CREST criteria determines the level students will be awarded.

Start by downloading the relevant Workbook or Profile Form below. Young people can use these to help them complete their project and record their progress.

Young people should create a plan for their project and a risk assessment before they begin any practical activity, which should be checked by a teacher. You can use the CLEAPSS student safety sheets as well as the rest of the CLEAPSS website to help them.

For Bronze projects, once a student has completed their project, you can sign up to assess it and order their personalised certificate here. Bronze assessment is incredibly easy and can also be adapted for at-home learning if needed due to unexpected lockdowns, meaning parents can always assess when teachers cannot. Check out how to assess a Bronze project here

For Silver and Gold projects student work will need to be submitted online and will be assessed by a CREST assessor. Learn more about assessment for Silver Awards here

Find out more about Bronze level here.

Find out more about Silver level here.

Find out more about Gold level here.


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