Bakery Waste.

Introduction

The waste products are usually a mixture of bread, confectionery, biscuits and even pasta. These by-products from the food industry are either sub-standard food quality or due to over productions. They are usually made from flour (wheat), sugars, favours and oils, and vary in proportions, depending on the recipe.

Origin

UK and Europe.

Nutritional Information

Nutritional values and analysis (especially oil) vary dramatically, depending on products included. Bakery waste has a high energy content due to the high sugar, starch and oil levels, which can be up to 20%. The product may be heat damaged during the cooking process, resulting in reduced starch and protein quality Usually high in energy which may be derived from soft oils, posing strict limits on its use in ruminant diets.

Colour/Texture

White/cream/brown meal with lumps.

Palatability

Very palatable when fresh intakes can be reduced if fed finely ground.

Limits on Usage

Beware of high oil products as high inclusion rates can reduce vitamin E in the diet. Care must be taken that plastic packaging, etc. is not included in product. Avoid biscuit blends which can contain a wide range of byproducts other than above

Recommended Maximum Inclusion Rates %

Calf 7.5 Creep 5 Chick 5 Dairy 20 Weaner 25 Broiler 7.5 Beef 25 Grower 30 Breeder 10.0 Lamb 7.5 Finisher 35 Layer 15 Ewe 15 Sow 30

Handling/Storage

Does not store well (1-2 weeks), going rancid and mouldy. As the product is hydroscopic, it encourages the uptake of water which further reduces its storage ability.