{"id":3834,"date":"2018-07-01T18:32:00","date_gmt":"2018-07-01T16:32:00","guid":{"rendered":"https:\/\/campus.burg-halle.de\/gast\/?p=3834"},"modified":"2022-09-30T12:45:01","modified_gmt":"2022-09-30T10:45:01","slug":"bakers-butchery","status":"publish","type":"post","link":"https:\/\/www.burg-halle.de\/gast\/projects\/reuse\/bakers-butchery\/","title":{"rendered":"BAKER&#8217;S BUTCHERY"},"content":{"rendered":"<div class='white' style='background:rgba(0,0,0,0); border:solid 0px rgba(0,0,0,0); border-radius:0px; padding:0px 0px 0px 0px;'>\n<div id='slider_1222' class='owl-carousel sa_owl_theme owl-pagination-true autohide-arrows' data-slider-id='slider_1222' style='visibility:hidden;'>\n<div id='slider_1222_slide01' class='sa_hover_container' style='padding:5% 5%; margin:0px 0%; background-image:url(&quot;https:\/\/www.burg-halle.de\/gast\/wp-content\/uploads\/2020\/03\/1_Lukas-Keller-Baker_s-Butchery-10-von-10web.jpg&quot;); background-position:center center; background-size:cover; 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The integration leads to an efficient use of resources, due to\nmultiple uses of infrastructure. The concept shows possibilities and advantages\nof a future in which insects are established as foodstuffs. It should help to\nquestion the existing food culture and production, which is a determining\nfactor for global warming and the waste of resources. The Baker Chips are the\ncommunication medium and a possibility to approach insect consumption. <br>\nAll calculations are based on an existing bakery taken as an example.<\/p>\n\n\n\n<p>The Baker Chips are the prototype of a new product, that allows\nconsumers to get used to the taste and consumption of mealworms. At the same\ntime, it shows another possibility to convert overproduced bread into a new\nsustainable product. The chips contain 85% wheat bread remains, 5% mealworm\nflour and 10% beetroot. The beetroot is responsible for the red colour but more\nimportantly for the right moisture ratio to make a processable dough.<\/p>\n\n\n\n<p><strong>Insect benefits<\/strong><br>\nIt is widely accepted that by 2050 the world will host 9 billion people. To\naccommodate this number, current food production will need to almost double.\nLand is scarce and about 15% of all greenhouse gas emissions from human\nactivity are attributed to livestock production. We need to find new ways of\ngrowing food.<br>\nAs shown in the graphs, mealworms are much more efficient in the conversion of\nfood into protein, as well as in the use of land. <br>\nDue to their natural tendency to cluster and short reproductive cycles,\nmealworms are very suitable for mass animal farming. The nutritional profile\nreveals that mealworms have a significantly higher nutritional value than beef\nand chicken.<\/p>\n\n\n\n<p><strong>Nutrition<\/strong><br>\nSeveral tests from the Laboratory of Entomology at the University of Wageningen,\nthe Netherlands, have shown that bread is usable as a part of mealworm\n(Tenebrio molitor) nutrition. By-products from beer-production also showed good\nresults in the test, due to their high protein content.<br>\nA prototype mealworm farm in France achieves good food conversion ratios with\n26% protein, their diet based on 50% wheat bran, which could be a good value\nprotein additive. The intended organic by-product based diet has an equally\nhigh content of 26% protein. <\/p>\n\n\n\n<p><strong>Rearing conditions<\/strong><br>\nMealworms are reared at a constant temperature of 28\u02daC. Due to the relatively\nsimple and short reproductive cycle, a high degree of automated production is\npossible. The automation process is based on stackable containers. With a stack\nheight of 3.5m, an estimated production size between 4030 \u2013 6300m\u00b2 would be\nrequired for the example bakery.<\/p>\n\n\n\n<p><strong>Waste heat<\/strong><br>\nA drawback of mealworm breeding is a high heating energy consumption. However,\nthe mealworm farm benefits from using the heating infrastructure and heat\nrecovery of the bakery. The bakery generates an enormous amount of waste heat,\nwhich could sufficiently supply the farm, at least in warmer months of the\nyear.<\/p>\n\n\n\n<p><strong>Hygiene<br>\n<\/strong>The bakery uses a large number of standard bakery\nboxes for their delivery, which are washed after delivery by an industrial\ntunnel washing system. Since it can cover a throughput of up to 2000 boxes an\nhour, it can also be used for cleaning the mealworm containers, which are\nsimilar to the bakery boxes.<\/p>\n\n\n\n<p><strong>Transport \/ sale<br> <\/strong>Transport routes are already used to return the remaining bread to the production site. The transport and sales structure can also be used for the new raw material mealworm and emerging protein-containing products. The bakery of the future will also be a protein supplier, similar to a butcher.<br><\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Calculations for example bakery (based\non a real bakery)<\/strong><\/p>\n\n\n\n<p><em>Bread remains:<\/em><br> monthly: 6% of total bakery production &gt; 33 tonnes <br> 3% of the bread remains already reused within the bakery = 1 tonne<br> Approx. 32 tonnes of bread remain as the nutrient basis for the \u00adproduction of mealworms.<\/p>\n\n\n\n<p><em>Monthly:<\/em><\/p>\n\n\n\n<figure class=\"wp-block-table alignleft\"><table class=\"has-fixed-layout\"><tbody><tr><td>Beer Yeast<\/td><td class=\"has-text-align-right\" data-align=\"right\">10%<\/td><td class=\"has-text-align-right\" data-align=\"right\">10.6 tonnes<\/td><td class=\"has-text-align-right\" data-align=\"right\">48% protein<\/td><\/tr><tr><td>Spent Grain<\/td><td class=\"has-text-align-right\" data-align=\"right\">40%<\/td><td class=\"has-text-align-right\" data-align=\"right\">42.4 tonnes<\/td><td class=\"has-text-align-right\" data-align=\"right\">25% protein<\/td><\/tr><tr><td>Bread Remains<\/td><td class=\"has-text-align-right\" data-align=\"right\">30%<\/td><td class=\"has-text-align-right\" data-align=\"right\">32.0 tonnes<\/td><td class=\"has-text-align-right\" data-align=\"right\">13% protein<\/td><\/tr><tr><td>Wheat Bran<\/td><td class=\"has-text-align-right\" data-align=\"right\">20%<\/td><td class=\"has-text-align-right\" data-align=\"right\">21.2 tonnes<\/td><td class=\"has-text-align-right\" data-align=\"right\">34% protein<\/td><\/tr><tr><td><\/td><td class=\"has-text-align-right\" data-align=\"right\"><strong>100%<\/strong><\/td><td class=\"has-text-align-right\" data-align=\"right\"><strong>106.3 tonnes<\/strong><\/td><td class=\"has-text-align-right\" data-align=\"right\"><strong>26% protein<\/strong><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>3,5 tonnes nutrition \/ day &gt; 1 tonne mealworms \/ day <\/p>\n\n\n\n<p>The food conversion ratio (FCR) for mealworms lies between 2.5 and 3.5.\nDue to the use of by-products the highest FCR value has been taken for\ncalculation.<\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-verse\">Manifest by Lukas Keller<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"669\" height=\"1000\" src=\"https:\/\/campus.burg-halle.de\/gast\/wp-content\/uploads\/2020\/03\/reuse-lukas_manifest.jpg\" alt=\"\" class=\"wp-image-3836\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-table alignright is-style-regular\"><table><tbody><tr><td>student:<\/td><td>Lukas Keller<\/td><\/tr><tr><td>project:<\/td><td><a href=\"https:\/\/campus.burg-halle.de\/gast\/projects\/reuse\/\">REUSE<\/a><\/td><\/tr><tr><td>year:<\/td><td>2018<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>BAKER&#8217;S BUTCHERY from industrial bread remains to mealworm protein The concept Baker\u2019s Butchery deals with the integration of a mealworm farm into a bakery, in which the overproduced bakery products get converted into protein. The integration leads to an efficient use of resources, due to multiple uses of infrastructure. The concept shows possibilities and advantages &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.burg-halle.de\/gast\/projects\/reuse\/bakers-butchery\/\" class=\"more-link\"><span class=\"screen-reader-text\">\u201eBAKER&#8217;S BUTCHERY\u201c<\/span> weiterlesen<\/a><\/p>\n","protected":false},"author":6,"featured_media":3855,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"coauthors":[124],"_links":{"self":[{"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/posts\/3834"}],"collection":[{"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/comments?post=3834"}],"version-history":[{"count":16,"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/posts\/3834\/revisions"}],"predecessor-version":[{"id":7944,"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/posts\/3834\/revisions\/7944"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/media\/3855"}],"wp:attachment":[{"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/media?parent=3834"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/categories?post=3834"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/tags?post=3834"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.burg-halle.de\/gast\/wp-json\/wp\/v2\/coauthors?post=3834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}