BREAD BASICS

New bakery produce made from unsold bread and its side streams is the easiest and the most accessible way of turning waste to raw materials. We can substitute 20-50% of the flour needed for new breads and cookies with milled and dried surpluses. This means that less valuable raw materials are used, significantly reducing baking costs.

BUT FIRST, ENSURE MICROBIOLOGICAL SAFETY

Utilise mouldy raw material

Sort bakery produce by type

Store surplus and side streams according to dry product standards

Ensure raw material moisture content is <10%

Download our detailed instructions under a free licence

BAKERY WITH UPCYCLED SURPLUSES

SHELF LIFE

Extended shelf life of bakery products in retail and production (+24 to 36 hours) & more time to consume the product (up to 7 days for wheat bread or 9 days for rye bread)

Efficiency

Higher bread yield (e.g. 180% at 20% dried surpluses content) – reduction of production costs & food waste, use of local resources in line with circular economy principles

ADDED VALUE

Functional alternative to flour: slight increase in nutritional value (protein and fibre), extended staling time, product enriched with resistant starch (prebiotic)

LOGISTICS

Closing the loop in your own production site or introduction of reverse logistics in the bakery-retail relationship –reduction in transport costs & emissions

Adding surpluses to new bread

We have tested and confirmed that properly prepared raw material from surplus bread* can be successfully incorporated into new breads

Replacing 10-20% of the wheat flour with ground wheat bread gives a tender crumb and crispy crust

The result of adding 30% surplus to the formed rye bread is a slightly darker colour and equally delicious bread!

*We used artisan sourdough bread in our tests.

Loaves of wheat and rye bread with 20-30% of surplus bread incorporated

READY-TO-IMPLEMENT LICENCES

We have easy-to-implement technologies for SME bakeries struggling with surplus bread and bakery products. Fill out the below form to get a free licence agreement for raw material preservation instructions and recipe for baking wheat bread or producing kvass with your surpluses!

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BREAD BASICS

BUT FIRST, ENSURE MICROBIOLOGICAL SAFETY