Industrial baking of bread (Industriel
brødbagning) |
Denmark
2000 |
Process description
The present data refer
to industrial baking of wheat bread in Cerealia
Unibake A/S (Karup) in 2000 where the main production processes are
following: 1) ingredients such as flour, yeast, salt and sugar are delivered
to the factory, 2) the ingredients are weighted out and mixed with water
in a kneading machine to form the dough, 3) the dough is prepared automatically
for the bread and left for
rising,
4) the risen
dough is baked in an oven, 5) the breads are cooled
and packed in plastic
bags and
stored until transfer
to the customers. The technology is modern with a high degree of automation.
Wastewater generated during cleaning processes is diverted to municipal
wastewater treatment.
Data collection and treatment
The
considered bakery produces
"hollow-baguettes"
of different sizes and no other products. Average data on energy and water
consumption have been determined by measurements
related to
production of 60 and 175 gram
baguettes. These data
have been
used
to estimate
data on
production of rolls respectively bread. Specific processes related to
hollow-baguettes production have been
eliminated
to make data representative to wheat bread in general.
Data on
rye bread production are
roughly
estimated
by extrapolation from large
wheat breads.
Ingredients are adjusted according to on rye bread recipes.
Technical scope
Production processes from
receipt
of ingredients to delivery at the factory's gate as well as administration
are included.
Flour and water
are included
whereas
other ingredients (less than 5% by weight)
and
packaging are not. Wastewater
and solid waste generation are not included because they are considered
insignificant.
Representativity
The
considered bakery is highly
specialized in a few
kinds of wheat
bread
and hence very efficient. Most other bakeries are less specialized and the
present data
on energy and water
consumption for wheat bread production are supposedly on the low side of an
average for Danish bakeries.
Data for rye bread
should be considered as a pretty rough
estimate.
Validation
The recorded primary
energy consumption is at the same level as reported by
Andersson and Ohlsson (1999).
Inputs and outputs
Inputs and
outputs associated with industrial baking of bread
are shown in the table below.
Data are provided per kg
non-frozen
bread at the factory's gate without packaging. Frozen
bread require
about 0.2 kWh
extra electricity per
kg.
|
|
Unit |
Quantity |
Rolls
60 g |
Wheat
bread 175 g |
Rye
bread
500 g |
Inputs |
Flour,
wheat |
kg |
0.7 |
0.7 |
0.2 |
|
Flour,
rye |
kg |
-- |
-- |
0.5 |
|
Water
(ingredient) |
l |
0.4 |
0.4 |
0.4 |
|
Water
(cleaning etc.) |
l |
1.5 |
1.5 |
1.5 |
|
Electricity |
kWh |
0.05 |
0.02 |
0.02 |
|
Heat |
MJ |
2.0 |
1.0 |
1.0 |
Outputs |
Bread |
kg |
1.0 |
1.0 |
1.0 |
Location
in database: material/Food from
industry/ from bakery and mill |
Administrative information
Data URL: http://www.lcafood.dk/processes/industry/baking.html
Version
no.: 1.00
Authors: Anne
Merete Nielsen and Per H. Nielsen,
2.-O LCA consultants.
Data
entry: Data have been entered in this format by Anne Merete Nielsen and
Per H. Nielsen.
Data completed: July 2003.
References
Andersson
K and Ohlsson T (1999). Life Cycle Assessment of Bread Produced on Different
Scales. International Journal of LCA. 4 (1) 25-40.
|