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