In Holland, about 700,000 loaves of bread are placed on shelves every day. They usually become cattle feed.
But three bakers in the eastern town of Westervoort have found a way to recycle excess bread for human consumption by removing potential allergens first.
“Everything with sesame seeds, nuts, meat, all animal protein goes to the side. Then we stack the rest and put it directly into the machine,” explained Paul Berntsen, owner of the Bakkersgrondstof bakery. .
About 20-30% of stale bread can be recycled. It is dried and finely ground. This creates sourdough again, which the baker can add to the new dough.
The EU-subsidized project recycles 10,000 kilos of bread per year, with the goal of moving up to 100,000 kilos.
Of course, recycling bread and getting people to eat it are two very different things.
“Consumers find the concept of using old bread for new bread very complicated,” explained Rob Besseling of Top Bakkers. Try to eat it and say “good, good”.
Bakers say cafes and restaurants have been very open to the idea so far.
Watch the video in the player above.
