Using sub-standard equipment also gives rise to poor-quality food, and in the bakery industry, all such factors tend to be more restrictive.
FREMONT, CA: Although the bakery processing equipment is witnessing massive growth, the management of waste in the food production line has turned out to be a significant drawback for the industry. Equipment that does not perform efficiently might end up having burnt, undercooked, or even overcooked food, ultimately going into waste. It also leads to a significant restriction when it comes to achieving the standards of quality on the production floor.
Bakery waste is usually gathered from the results of different bakery management decisions and can take place at every stage of the baking production. It might come from the unsold loaves of bread, or the bakery items that have crossed their shelf life, and are dumped as wastes. It can also be caused by the inadequate sizes of the lot sizes or the minimum order quantities.
The bakery processing equipment includes miller, former bun, mixer/kneading unit, bread fermenter, cold stage, bake ovens, and boilers. Put of which milling, fermenting, blending, baking, and storage are the prime processes. Any change that occurs from one place to other leaves behind wastes because the remaining of the dough batch from the existing batch turns out to be inadequate in producing a full product and cannot be used in the line of production. Every member of the baking team must follow the defined processes diligently to minimize waste and make sure that the wastes are being handled properly.
Waste can also be a result of an inappropriate lot size, minimum order quantities, fluctuations in order, and using ingredients to achieve the demand. In case of a pre-mixed element, packaging sizes that are more than the amount required to produce a product batch leaves behind surplus ingredients that have to be stored and then discarded. Achieving the daily production plans to make sure that every freshly baked stock is on the shelves on time is a complicated method that allows very little room for delays. An added stress might also put additional strain on the bakery teams, which can ultimately double the waste.
The bakery industry generally releases non-toxic wastes. They can be characterized into liquid, reliable, and gaseous waste, where the liquid phase carries most of the high levels of organic pollutants.