By Andrey Bulatov, Sales Support Engineer, AMF Bakery Systems
Minimizing raw material loss during production contributes greatly to the efficiency of any operation and helps combat food waste even as it is being manufactured.
Product waste is a critical issue in industrial bakeries, reflecting broader concerns about food waste globally. In Europe alone, food waste exceeds 88 million tonnes annually, with significant portions arising from the manufacturing and processing sectors. This waste represents a substantial loss of resources and contributes to inefficiencies, reduced Overall Equipment Effectiveness (OEE), and financial losses. To address these challenges, bakery operational teams are focusing on both technological improvements and organizational strategies to minimize scrap and enhance operational efficiency.
Product waste in industrial bakeries can arise from several factors, each contributing to the overall inefficiency of the production process. Understanding these causes is crucial for developing strategies to mitigate waste.
