Ga verder naar de inhoud

Wastewater treatment for the yeast and bakery industry

Removing fats, oils and grease as a pre-treatment step for wastewater.

A different wastewater for every bakery

Commercial bakeries use large volumes of water for dough production. And cleaning machinery, utensils and CIP make

up for up to 50% of bakery water consumption. Bakery wastewater strength will vary depending of the finished product. Bread production generates low-strength wastewater whereas cake production requires richer ingredients generating high-strength wastewater.

Pretreatment for better results

Bakery wastewater often lacks nutrients hampering the biological wastewater treatment process: to obtain better results, extra nutrients must be added. Also, the presence of fats, oil and grease (FOG) retards the mass transfer of oxygen and the degradation of organic pollution. Pre-treatment using KROFTA® DAF technology reduces FOG and total suspended solids (TSS) up to 90%. The subsequent LUCAS® aerobic treatment technology will produce a quality effluent ready for discharge.

Valorizing the organic compounds

Another option is to valorize the high levels of organics, FOG and total suspended solids, present in the wastewater. Our BIOTIM® anaerobic treatment solutions reduce sludge volume while generating valuable biogas used to create green energy and lowering energy costs. The treated water is ready for discharge, but a subsequent aerobic treatment will reduce the remaining organic matter with up to 99%.

Eventually, our AQUALITTY® effluent recovery technology helps reducing water intake by recycling the treated effluent into the production process

Find your local contact

Our expertise is always within reach. Digital communication has cut long distances short, but we advocate the traditional way of sharing insights.

Contact us today. We are looking forward to help you reach your sustainable development goals.