In the bakery industry, product waste is often reused, bringing various benefits. For instance, in cookies and biscuits, waste is utilized to control the spread and thickness of the final product. In honeycakes, the reuse of waste is crucial as the pre-gelatinized portion of the flour plays a vital role in retaining moisture in the honeycake. Waste is commonly used in sponge cakes to prevent them from sticking to transportation belts or packaging. It is also employed, albeit to a lesser extent, in cakes and breads due to its moisture retention properties.
However, using waste as a raw material requires special attention. It should be treated with the same care as other ingredients, including ensuring traceability and conducting checks for foreign objects like metal. It is imperative that waste is only used in products from which it originates to avoid confusion and potential contamination of flavors and colors.
Overall, the reuse of product waste in the bakery industry not only offers economic benefits but can also contribute to product quality and sustainability when managed and applied correctly.
Reformulation
Reducing a fat (harder, shortening, butter or margarine) the crumb of a cake might become a bit more coarser, but we see an increase in volume.
Baking processes
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