baking waste consumption

1. Waste management in baking
industry
Presented by:
Zoha Ali (005)
Laiba Muqaddas (012)
MSc. (Hons). Food Science and Technology
2nd semester
Submitted to:
Dr. Tasneem

2. Contents
• Introduction to baking industry
Baking
Baking products
Major ingredients
Processes in baking
Equipment's used in baking
• Waste produced in baking
• Waste management

3. Introduction to Baking industry
• The bakery industry is one of the world’s major food
industries and varies widely in terms of production scale and
process
• The bakery industry has had a relatively low growth rate
• Production by large plant makers contribute 80% of the
market supply, while master bakers sell less than 5%

4. Introduction…
Baking : Cooking in an oven with dry heat (100-
232oC)

5. Introduction: bakery products
• bakery products may be categorized as
• bread and bread roll products,
• pastry products (e.g., pies and pasties),
• and specialty products (e.g., cake, biscuits, donuts, and
specialty breads).

6. Introduction :Ingrediants
• Flour,
• yeast,
• salt,
• water,
• and oil/fat are the basic ingredients,
• while bread improver (flour treatment agents),
• usually vitamin C (ascorbic acid),
• and preservatives are included in the commercial bakery
production process

7. Introduction :Epuipments
•The major equipment includes
•miller, mixer/ kneading machine,
•bun and bread former,
•fermenter,
•bake ovens,
•cold stage,
•boilers

8. Introduction: processes
• The main processes are
 milling,
mixing,
fermentation,
baking,
and storage

9. Fermentation
Fermentation is an anaerobic
biological process that converts
sugars and starches into simpler
substances.
In baking, it causes yeast and
bacteria to convert sugars into
carbon dioxide, among other
things. This is what causes the
dough to rise.

10. Waste production in bakery
• Generally, bakery industry waste is nontoxic.
• It can be divided into
1. liquid waste,
2. solid waste,
3. and gaseous waste.

11. liquid waste production in bakery
• Wastewater
primarily generated from cleaning operations
including equipment cleaning and floor washing.
can be characterized as high loading, fluctuating flow
and contains rich oil and grease.
 Flour, sugar, oil, grease, and yeast are the major
components in the waste.

12. Wastewater…
Manufacturer Products Wastewater production
(L/tonne-production)
Bread and bread roll Bread and bread roll 230
Pastry Pies and sausage rolls 6000
Specialty Cake, biscuits, donuts, and
Persian breads
74
Fig: Summary of Waste Production from the Bakery Industry
Chen et al. 2020

13. liquid waste treatment
• In the liquid phase, there are high contents of organic
pollutants including chemical oxygen demand (COD),
BOD5, as well as fats, oils, and greases (FOG), and
SS.
• Wastewater is normally treated by physical, chemical
and biological processes

14. Wastewater treatment…
• PRETREATMENT SYSTEMS
• BIOLOGICAL TREATMENT
• AEROBIC TREATMENT
• ANAEROBIC BIOLOGICAL TREATMENT

15. Wastewater treatment…
• Pretreatment
Flow Equalization and Neutralization
Screening
Acidification
Coagulation–Flocculation
Sedimentation
Dissolved Air Flotation (DAF)

16. Solid Waste
• Solid wastes generated from bakery industries are
principally
waste dough
out-of-specified products
package waste
stale bakery products,
dropped raw materials

17. Solid waste…
Bread faults
• Exaggerated break, wild break or flying tops
• Holes and tunnels in bread Cores
• Seams Condensation marks
• Rapid drying (staling) of bread
• Over moist or sticky crumb
• Close crumb
• Leathery crust
• Runny or Sticky Doughs
• Sourness

18. Solid waste management
Solid waste is the loss
of raw materials,
which may be
recovered by
cooking waste
dough to
produce
breadcrumbs
by passing
cooked
product
The most simple and
common way is to
directly transport
these to
landfill
incineration

19. Solid waste management…
• Landfill can cause the waste to decompose,
which eventually leads to production of methane
(a greenhouse gas) and groundwater pollution
(organic compounds and heavy metals
Landfill
• Incineration of bakery waste can also release
nitrogen oxide gases.
Incineration

20. Solid waste management…
Reclamation of the
bakery waste can play
an important role in
its management
The waste consists primarily of
stale bread, bread rolls, and
cookies – all of which contain
high energy and can be fed
directly to animals, such as swine
and cattle.

21. Solid waste management…
Another application is to use the waste for production of
valuable products. For example, (Oda et al.) successfully
used bakery waste to produce lactic acid with a good
conversion efficiency of 47.2%

22. Packaging waste
• Baking industry produces various type of packaging
waste including
Cardboard boxes
Plastic bags
Styrofoam containers
Aluminum foil
Plastic containers

23. Packaging waste treatment
• Following actions can be considered
Recycling
Composting
Reuse
Waste reduction

24. Conclusion
• Overall treating baking industry waste involves
combination of processes
• By implementing strategies, bakeries can reduce their
environmental impact while still delivering high-
quality baked goods to their customer

25. References
 Dweiri, F., Khan, S. A., Khattak, M. N. K., Saeed, M., Zeyad, M.,
Mashaly, R., & Hamad, S. (2021). Environment and sustainability
approach to manage sweet bakery waste product. Science of the Total
Environment, 772, 145557.
 Chen, J. P., Yang, L., Bai, R., & Hung, Y. T. (2020). Bakery waste
treatment. In Handbook of Industrial and Hazardous Wastes
Treatment (pp. 1201-1220). CRC Press.
 Mondal, A., & Datta, A. K. (2018). Bread baking–A review. Journal of
food engineering, 86(4), 465-474.
 Sumnu, G. (2021). A review on microwave baking of foods.
International journal of food science & technology, 36(2), 117-127.