Stale bread

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Jacob August Riis : old bread seller

Old bread (in Germany also: return bread) is bread that is left over at the end of a sales day in bakeries and in retail and is sorted out as food or whose best-before date has passed. A distinction must be made between edible and rotten bread. In Germany, return bread corresponds to Austrian old bread, while old bread and leftover bread stand for spoiled goods that no longer have to be placed on the market and disposed of.

The storage of bread is no longer as important as it used to be. In the past, especially in the home bakery, baked goods were not baked every day, but at different intervals, which required considerable storage costs. Today a large range of fresh baked goods is available every day. The abundance of our industrial society has changed the wishes of customers, they demand fresh products.

Its share in baked goods in Austria is around 20-25 percent of the total volume produced (Association of Bakery Manufacturers in ORF Ö1 June 11, 2008). In Vienna (2008) 40 kg of baked goods per person per year are found in household waste . In Germany, the proportion of salable goods is estimated at 8–10 percent.

use

In Germany, up to 6 percent with a predominantly wheat content and up to 20 percent with a predominantly rye content, calculated on fresh bread, can be added to the bread dough. This bread must no longer be recognizable in the end product. The maximum permitted quantities are not achieved in practice, as the baking ability decreases with a high proportion. The addition of bread back is usually not stated because of the lack of acceptance. The consumer associates this with an inferior product that is "adulterated". Reverse bread consists to a large extent of gelatinized starch. This can quickly bind large amounts of liquid. The backbread also contains flavorings ( e.g. dextrins ). The addition improves freshness and sensory properties consistently positively.

Return bread is a high quality product with valuable ingredients. For further use, it is usually grated into crumbs or chopped up using universal shredders.

  • Many bakers sell bread from the day before cheaper than “bread to cut”.
  • It is partly used as animal feed or processed into biofuel through alcoholic fermentation. Small amounts end up in charitable institutions, such as the food banks , or in private animal fattening.
  • In the craft, white bread and rolls that contain no seeds, spices or dried fruits are stored dry and warm and processed into breadcrumbs .
  • In the production of wholemeal bread, loaves of bread and backbread are processed into broth or swelling, which fulfill the function of swelling flour . The product becomes more juicy and the friability of products made from whole grains decreases.
  • In industry and craft, it is quite common to add back bread to mixed breads in order to improve the quality of the product and the cost situation.
  • Processing into feed meal is widespread. System logistics have been developed for this in Holland.
  • Since the end of 2006, the feeding of kitchen and food leftovers to livestock has also been prohibited in Germany (EU Directive 1774/2002). This ban does not apply to return bread and pasta. In the Wuppertal zoo, 350 kg of bread are fed weekly.
  • Together with various companies, the TU Berlin has developed a process with which yeast is produced from return bread.
  • Stale bread is also used as fuel .

swell

  • Museum of Bread Culture (Ed.): FAQ / 5 , Ulm, 2009.
  • IREKS-Arkady-Institute for Bakery Science (Ed.): IREKS-ABC of the bakery. 4th edition. Institute for Bakery Science, Kulmbach 1985.
  • Markus J. Brandt, MG Gänzle (eds.); Gottfried Spicher (founder): Handbuch Sauerteig , Biologie, Biochemie, Technologie, 6th, completely revised edition, Behr, Hamburg 2006 (first edition 1982), ISBN 978-3-89947-166-3 .

Individual evidence

  1. ^ Udo Martens: Processing of return bread from an environmentally relevant and economic point of view . Dissertation at the Technical University of Berlin, 2001, urn : nbn: de: kobv: 83-opus-2649 .
  2. ↑ Principles for bread and biscuits (use of bread)
  3. ↑ a b Johannes Welte: Bread is burned into electricity . In: Münchner Merkur from February 6, 2009 . ( merkur-online.de ).
  4. ↑ General baker's newspaper of July 6, 2006 ( abzonline.de )
  5. ↑ Jürgen Bröker: 350 kilos of old bread, 1400 kilos of beef . In: Welt of July 13, 2008 . ( welt.de ).
  6. ↑ Bread to baker's yeast . In: TU intern (June 1999) . Technical University of Berlin (Department for Press and Information), ( online) .
  7. ↑ Maike Freund: Old bread as fuel. In: time online. February 20, 2010, accessed July 12, 2012 .

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