Cleaning of production halls and equipment in bread, biscuits & cakes
CLEANING IN BAKERIES
Bakery industry consumes nearly 70% of water for cleaning.Good design and layout is essential for cleaning.Dry cleaning as a first step is essential in saving water,since it reduces or eliminates the water used in the wet cleaning phase.dry cleaning can be labor intensive but the labor costs are offset by the potential to recover product, and to reduce pollution loading."Multiple Aliquots" concept is used where smaller quantities of water is used for cleaning other than large quantities of water.
Closed vessels, pipes and delivery tubs use "Clean in Place" and "Sanitise in Place " methods.Water can also be saved in bottle and conveyor washing. [Alliance for Water Efficiency : Process Water]
It is used in all Information about bread, biscuits & cakes production
Typical parameters of the process