The trial phase on a starter that enables reprocessing of rejected bread has
demonstrated its efficacy in reducing waste within the bakery facility, claims
the Sonneveld group.
One to two per cent of bread baked in large bakeries is unsuitable for sale as
is does not satisfy the required specifications with the bread ending up as
cattle feed or waste but the Dutch based ingredients supplier said its starter
Sonextra Sustain allows rejected bread to be processed into sour dough and thus
become an ingredient for daily bread production.
Peter Weegels, I&D manager at the Dutch based bakery ingredients supplier, told
BakeryandSnacks.com that following the release of the starter Sonextra Sustain
at the trade show IBA, the company has successfully scaled up production with
European based baked good manufacturers.
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