Mass Balance & Waste generation

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SUMMARY

The discussion focuses on the mass balance and waste generation in cake production. Key materials identified include flour, eggs, oil, water, baking powder, and heat. It is established that waste is generated during the process, primarily in the form of eggshells, spilled oil and water, and powdered materials lost to dust collection systems. The estimated waste generation is approximately 1-2% of the total materials used, with additional waste in the form of water vapor during baking.

PREREQUISITES
  • Understanding of mass balance principles in food production
  • Familiarity with waste generation in manufacturing processes
  • Knowledge of materials used in baking, specifically cake ingredients
  • Awareness of industrial baking practices and their impact on waste
NEXT STEPS
  • Research methods for calculating mass balance in food production
  • Explore waste management techniques in industrial baking
  • Learn about the impact of ingredient loss on overall production efficiency
  • Investigate the role of dust collection systems in minimizing waste
USEFUL FOR

This discussion is beneficial for food scientists, industrial bakers, and anyone involved in optimizing production processes in the baking industry.

chemeguy
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Hello everyone!

So I'm working on constructing a simple mass balance for a cake. I didn't have any problems doing that, but I was asked about waste that is generated in the process of making the cake. Is there really a waste generated in this kind of process? I've also been asked to discuss how the amounts of waste generation changes when it is being produced in a factory setting.

Here is the materials that I'm using for the cake:

Flour, eggs, oil, water, baking powder and heat

I was thinking that egg shells will be generated as waste. Thats all I came up with.

Please give me some advice if you have any. Thanks.
 
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Coming from the compounding side there is more waste than you would think.

Any powdered material will be sucked into the dust collection system. Oil/water will get spilled, eggs will be broken etc. I think you can safely say 1-2% is lost as waste.

Water will also be evloved in the baking as water vapor.

And is every cake removed completely from the pan?
 
Thanks a lot for the help. I have a better understanding of what to do now. Thank you.
 

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