Work is being carried out across the UK to help make Britain’s bakeries more energy efficient.
According to the British Baker Magazine, a number of energy-saving projects are currently ongoing, all aimed at helping to reduce the amount of power that is used up during the baking process.
One research project, which involves a number of bakery firms, is looking at improving bakery oven combustion efficiency, by maintaining optimum pressure in an oven’s exhaust flue. If successful, the technology could help reduce the whole industry’s energy use by up to 5 per cent.
Northern Ireland-based Irwins Bakery, is trialling the use of thermoplastic baking tins which hold their heat better than traditional metal tins. It’s hoped the new material will help reduce the company’s energy consumption by up to 13 per cent.
Ciaran Doherty, head of operations at Irwins, said: "Our interest is cost-driven, as energy costs are spiralling, but one of our key values is to be a responsible company, so this work is important for us."