Five places to look for sustainable cost savings

  1. Source flour locally
    Use local grain where possible as this reduces transport and supports local farmers
  2. Optimise flour quality
    Low-grade flour can be strengthened with an appropriate improver solution as an alternative to adding extra gluten
  3. Extend shelf life
    Increasing ambient bread shelf life enables more cost-effective distribution and reduces the amount of unsold bread at the store
  4. 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
  5. Upgrade bakery processes
    Modern baking technology can reduce your energy consumption
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