Five places to look for sustainable cost savings
- Source flour locally
Use local grain where possible as this reduces transport and supports local farmers - Optimise flour quality
Low-grade flour can be strengthened with an appropriate improver solution as an alternative to adding extra gluten - Extend shelf life
Increasing ambient bread shelf life enables more cost-effective distribution and reduces the amount of unsold bread at the store - Focus on logistics
Efficient transport, streamlined ordering systems and just-in-time deliveries optimise retailer display time and minimise the volume of returned or discarded products - Upgrade bakery processes
Modern baking technology can reduce your energy consumption
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