Downgrading food
An average of 1 to 2% of bread baked in the larger bakeries is unsuitable for sale. This concerns bread which doesn't satisfy particular specifications. The bread will end up as cattle feed or form part of the waste flow. We refer to this as the 'downgrading' of food. The downgrading of food has an enormous impact on the environment right across the world.
Reprocessing bread
EBIC and Sonneveld have developed a concept for the reprocessing of bread, Sonextra Sustain. Sonextra Sustain is a unique product which will enable you to process bread in a qualitative and safe manner. Sonextra Sustain will allow you to turn waste bread into a sourdough for the daily production of your bread. The special technology included in the starter prevents the growth of spore forming bacteria which cause mould. The result is bread which is tastier and softer than bread produced without the sourdough from waste bread.
Saving money
Sonextra Sustain will save you money as a result of the reduction of ingredients. Plus you will also be realising savings where the removal of your waste bread is concerned. The reprocessing of waste bread into bread will allow you to make a concrete contribution to reducing waste and therefore a better environment, whilst it will also result in higher profit levels for you.
More information
Here you can find more information about Sonextra Sustain or watch the video about Sonextra Sustain below.
