02 06 Waste from the bakery and confectionery industry

The production of bakery and confectionery products is accompanied by the generation of specific organic waste, which is classified under code 02 06 Waste from the bakery and confectionery industry. This category includes production rejects, dough residues, crumbs, expired flour products, cream waste, sugar syrups and residues of confectionery masses.

Since these residues contain large amounts of carbohydrates, sugars, fats and proteins, they have high nutritional value but spoil quickly, becoming a medium for the growth of microorganisms and mold.

Managing such waste requires strict compliance with sanitary standards and prevention of its uncontrolled accumulation at landfills.

Since bakery and confectionery products have a high fermentation potential, their direct disposal at landfills creates a significant environmental burden due to biogas emissions and the acidic decomposition environment.

For this reason, businesses strive to minimize the generation of defective products at the technological process stage, while unavoidable residues must be sorted and collected for further processing.

The most rational way of handling such waste is its bioconversion and secondary use instead of destruction.

Nutrient-rich dough and bakery product residues, after appropriate heat treatment and grinding, are actively used as high-energy feed additives in animal feed production.