Energy demand for selected bread making processes: Conventional versus part baked frozen technologies Original Research Article

This article presents some results on the energy demand in conventional bread baking and in the processing of frozen part baked breads, resulting from the “EU-FRESHBAKE” European project (FP6). Bread baking is one of the most energy demanding processes (around 4 MJ/kg), compared with other thermal processes such as canning. However, there is a large variability of data in the literature. For partial baking, bread has to be baked twice. It may also be frozen after part baking, which will increase the total energy demand. Results obtained with equipment used by craft bakeries are presented. Conventional and frozen part baked processes are compared. The effect of occupation ratio on the overall energy demand is also assessed. It was observed that 15–20% of the total energy is used for heating up the dough and 10–20% for crust drying. Pre-heating of the oven represents another significant energy demand. The energy demand for freezing is comparable to that for baking. An Energy Efficiency Index is used to assess the ratio of energy effectively transferred to the dough during baking. Part baked frozen technology demands about 2.2 times as much energy as conventional bread making process.