Difference between revisions of "Bread losses"
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Bread losses produced during dough division or remainders of the dough. Bakery waste. | Bread losses produced during dough division or remainders of the dough. Bakery waste. | ||
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Latest revision as of 12:23, 21 November 2014
Back to EFFICENCY FINDER OF FOOD INDUSTRY
Back to Biobased products in bread/biscuits/cakes
Description
Bread losses produced during dough division or remainders of the dough. Bakery waste. Bakery waste has to be pre-processed to turn it in to feed (crushing, drying, cleaning, milling, mixing)
Valorisation techniques
Normally bakery wastes are used for feed cattle (can replace 30% of corn in the diet), lamb. Bakery wastes can also be used as co-substrate for biogas production.
References
- M. Chandrasekaran. 2013. Valorization of Food Processing By-Products. CRC Press.
Back to Biobased products in bread/biscuits/cakes
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