The limited amount for wastage in backary factory ?

Any business is built taking in consideration the waste Treatment , under the use of Total Quality Management (TQM), of all its phases: 1/ Conformity 2/ Prevention 3/ Excellence 4/ Measure ( of the quality and the quantity). If there is ever a big percentage of waste than is a lack of management of the phases of TQM. An other thing The Ratio Calculation is based on the following: 1- REVENUE FIGUER. 100% 2- Food Cost. % 3- personnel cost. % 3- Other costs. % 4- Depretiation Cost & Leasing. % = GCE : Contribution operating Marginal.% I don'tNow I see in each production, the absence of wastes that's why most companies have wastes department To manage, to manage treatment and recycle some recyclable product, in your case bakery wastes are from 8% to 25% and it depends of how you manage. Bakey Waste Treatment ( BWT) is the most evective way to gane some Revenue Figure. Wastes Recycle for animals and so... but also action plans to minimise the waiste of energy ( water, electricity, Gaz...) Generally, bakery industry waste is nontoxic. It can be divided into liquid waste, solid waste, and gaseous waste.

Is it Backary or Bakery. If it Bakery, the wastage depends on the material consumption and the efficiency of the expert baker. Howvever, a bakery will become famous only with the quality of the food items produced. However, in mass production we can expect a wastage of aroung2 to5%. However limit this  with your expertise . 

As you know thisindustry uses lot of water, around, to, gallons per day. Half of the water is going out as waste water, Hence need to make a waste water treatment plant to re use the water and reduce the waste. ..

 Mainly Bakery industry will have non toxic wastes which can be divided into liquid waste, solid waste and gaseous waste.

  Wastewater Characteristics in the Bakery Industry Type of bakery

                        pH      BOD5 (mg/L)      SS (mg/L)   TS (mg/L)     Grease (mg/L) 

Bread plant     6.9–7.8 –           –                  –

Cake plant     4.7–8.4   2,–8,   –5, 4,–5, –1, Variety plant   5.6         1,                 1,              –                Unspecified     4.7–5.1   1,–8,   –,        –         1,–4, 

 

portioning of the backary and weight should be propotioning

its not relted to me , If you have any query related to project managemengt , Please feel free to contact me . 

thanks 

Certainly the amount of wastage varies from factory to factory but Percentage of the acceptable wastage 2.5% - 3.5%

The bakery wastes can be formed during the manufacturing process, storage and sup- ply of bread. Differentiation of baking value and the lack of quality control of flour, the mistakes committed in the process of dough preparation, fermentation and baking, as well as poor storage and transport conditions are the cause of the defects of bread, which would eliminate them from trading . The reason for in- creasing amount of waste in the baking industry are the high customers requirements as to the quality of bread and variety of its product range and willingness to buy bread “straight from the oven”.