EXPERT VIEW Making baking so sustainable


feed or waste. Bread is the largest single item in the consumer’s waste bin. Surplus bread in retail, if not devaued by down pricing at the end of shelf life, will end up as animal feed. Also the overages, production errors and out of spec bread in the bakeries are downgraded to animal feed. It is estimated that 10-25 per cent of high value staple food is thus degraded to feed or worse. At best bakeries or retailers get a small fee when they are able to sell it as animal feed, worst case is that they need to pay for dumping it. The Dutch-based bread improver company


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Sonneveld has recently launched Sonextra Sustain, which is a sustainable solution to the above problem. It is a unique starter that efficiently generates sour dough from wheat bread. This sour dough can be added to the normal bread recipe and gives extra taste, flavour and softness (up to 20 per cent softer after three days) to the bread,


read is massively downgraded from high quality food to


Peter Weegels I&D Manager Sonneveld Group


without deteriorating the bread quality like crumb structure and volume. First of all the value of bread is retained by


transforming it into bread instead of disposing of it as animal feed or waste. When sour dough equipment is available, the use of Sonextra Sustain immediately pays back and raw material cost savings up to 0.6 euro cents per bread have been calculated. If one needs to invest in sour dough equipment to produce sour dough from bread in a professional way, pay back times of the investment is normally within two years and therefore also very favourable. The composition of the starter is designed such


that flavours and flavour precursors are generated from the fermented bread. These ensure a nice and more profound bread flavour when the sour dough is used to make bread. Although more acids are generated when using Sonextra Sustain, they do not provide an acid taste. With the starter the fermentation follows a three- stage rocket process. Right at the start, the pH


European Baker Magazine - Digital Digest • www.worldbakers.com


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