Food waste in bakeries – how does it happen?
Inflation has a negative impact not only on consumers but also on representatives of the bakery and confectionery industry, who are struggling with the rising prices of raw materials and energy. When the production of fresh products becomes more and more expensive, entrepreneurs are looking for new ways to minimize losses and introduce savings. However, this task is not always easy. Small and medium-sized business owners have to deal with bakery waste every week. Their number is estimated at even several tons.
Sometimes the problem arises at the stage of transport, warehousing, and retail. In many cases, however, it occurs much earlier and is related to the technology and organization of production and the effective use of raw materials. It turns out to be particularly difficult to match the assortment to the needs and expectations of customers, as well as to produce them in smaller quantities. Entrepreneurs may also suffer losses due to the lack of ergonomic, efficient and reliable equipment that would allow them to achieve repeatable, high-quality results with limited financial outlays.
Food waste in bakeries – the most common causes
Properly organized and conducted technological processes are the best way to reduce the risk of food waste in bakeries. How to deal with it? The first step for all plants should be an analysis of the individual stages of production. Only then can we gradually eliminate weak points and introduce the necessary innovations. What is worth focusing on? The main problems in this sector often turn out to be:
- unpredictable, changing demand and production surpluses,
- exceeding the best-before date or returns,
- inappropriate technologies and improperly selected equipment or accessories,
- problems with the packaging used or the storage system in the warehouse,
- technical and organizational conditions in the plant,
- frequent failures, downtime, or mistakes.
Food waste – how to deal with it in bakeries?
Consumers expect natural ingredients and a carefully selected recipe. In practice, unfortunately, this means short shelf life. All products unsold by the end of the day must therefore be recalled. There are several ways to help reduce food waste in bakeries. Benefits may include, among others, the use of frozen bread technology. The final baking is then a response to the real needs of customers.
When we want to increase work efficiency and avoid typical problems, we can use special fermentation trays. They are suitable for both craft production and automatic lines. The main advantage of peelboards is their modern, double-sided construction, which allows for trouble-free proofing and freezing of various types of products. The second, air-permeable coating ensures that the dough will not stick, regardless of the circumstances. What’s more, all stages of preparing the dough for baking – both proofing and freezing – can be done using the same tray.
Food waste in bakeries – what else can you do?
Increasingly common among all industry representatives are attempts to reuse products that would otherwise have to be recalled. Unsold or slightly dried croissants, bread, cakes and desserts can be processed in many different ways. Often in this way, we can not only reduce losses but also expand our assortment with new, interesting pastries or desserts.
What else can be done? How to deal with food waste in bakeries? It is equally important to carefully plan all activities at the raw material warehouse level. The containers, packaging and accessories used for their storage should maintain their properties for a long time. At the same time, however, it is worth striving to eliminate excessive stocks, especially if the ingredients have a short shelf life.
Food waste in bakeries and the production process. Magorex solutions
In the production process, we use materials and tested solutions that bring savings to bakeries and confectioneries. In favour of our equipment speaks not only failure-free and ergonomics of use but also construction tailored to the needs of the plant. Whenever our customers are not satisfied with the standard products from the catalogue, we can change their shape, size or other details. How to deal with food waste? In bakeries and pastry shops, the most interesting effects are brought, among others, by sheets and moulds with a non-stick coating.
These products are even more resistant to high and low temperatures, as well as abrasion or strong chemicals. They also have a very low coefficient of friction. How do they work? The dough does not start to stick, it rises better and bakes at an even rate. Non-stick coatings are the best way to reduce the costs associated with oiling or cleaning.
