Bakery Raw Material

Bakery raw material is a collaborative project between Bakkersgrondstof BV, Top Bakkers BV, Warme Bakker Koenen BV, Meesterbakker Roodenrijs BV and ZiuZ Holding BV. The aim of this project is to develop a circular chain for the bakery sector in which return bread is processed into raw material for traditional Desem bread.

In the Netherlands, around 200,000 tonnes of bread are not sold each year. In the first phase of this project, unsold bread will be processed on a pilot scale into circular raw material for the production of high-quality Desem bread. The main objective is to develop a circular chain for the bakery sector, whereby 10 tonnes of return bread per week are processed into 1,600 kg of Desem raw material for artisan bread at the production site in Wageningen.  

Making the bread production process more sustainable

  The use of circular raw material produces 80% less CO₂ emissions than standard flour because no fertiliser or manure is required for the production of this raw material. This results in 20% lower CO₂ emissions compared with the regular production process. Approximately 75% of all return bread will end up with the consumer and approximately 25% will go to the poultry sector to return again to the supplying bakery, in the form of eggs. As a result, this project makes a substantial contribution to the reduction of food waste. In addition to making the production process more sustainable, the use of Desem raw material bread gives more flavour and aroma and ensures a better crust and longer shelf life.  

The contribution of ZiuZ Visual Intelligence

  During this project, ZiuZ will investigate the possibilities of distinguishing different bread products using visual intelligence. ZiuZ is responsible for the development of a high-tech optical inspection and machine learning selection system for return bread that meets the wishes/requirements of the participating bakeries and requirements for food safety and health. For ZiuZ Visual Intelligence, this project is a first step in exploring possibilities in Food Technology. In addition, this will give ZiuZ the opportunity to contribute to a more sustainable world. This project is co-financed by the European Union and the European Regional Development Fund.