Toulouse's eco-responsible bakery
Angéline’s bakery in Toulouse has come up with a new concept of using stale bread.
One in ten baguettes that are made in the bakery get thrown away.
Together with a student engineer, they have perfected the method of drying the bread, turning it into powder, and then making sweet pastries from it.
Committed to an anti-waste policy, they developed a very simple process. They have exclusivity on the method, and it could be duplicated in many bakeries.
"We only recycle our products because we know where our organic flours come from," says Arnaud Gaset, director of Angéline's eco-responsible bakery.
It took six months of research, and the Region has even funded €40 000 euros for research into the method.
For now, the bakery only produces sweet pastries made from stale bread, but it is now studying the possibility of cooking savoury products too.
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