Register now or log in to join your professional community.
the limited wastage for the backary factory
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