Where is the waste ?

Our breadcumbing machines are ideal where there is waste in the production process. Waste is always expensive for an industrial baker, and sometimes companies even have to pay for its disposal. If we can find a company that has waste bread, we have a potential customer. This can come from many areas:

• Production line waste. Modern industrial bakeries have high standards for bread quality, and for the shape and size of loaf. Any rejected products are wasted.
• Over production. This is wasted
• Crust-less bread. There is a new trend in Spain and UK for selling sliced packaged loaves with no crusts. These crusts are cut off and wasted.
• Industrial sandwich makers. If they used sliced, packaged bread, they waste the crust at the two ends
• Industrial toast makers. The do not use the crust at the ends of the loaf
• Return bread. Some industrial bakeries have chains of tens or hundreds of bakery shop outlets. The unsold bread gets returned at the end of the day
• Industrial pizza makers. Some make large round pizzas, cut them up and put them into square boxes. Obviously, there is waste. (This can all be treated in the same process and put back into the new dough)

These are just some of the applications where a SERTON BAKERY SOLUTIONS compact plant can turn a waste by-product into a high value consumer good. Furthermore, the Serton compact plants can be integrated into existing production lines with little or no modification - and occupy very little space.