Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Chapter 2
coolers in which the pellets enter from the top and cool air is blown in from the bottom. To
account for moisture loss during pelletising, drying and cooling, water may be added to some
feeds, at the blending stage. The pellets are then either stored in bulk or packed. Some feeds
may be coated in fat prior to packing.
2.2.9.2 Moist petfood
The raw materials used in moist petfoods are typically co-products of the FDM sector. These
co-products must be fit for human consumption, although they would not typically be used for
this purpose. Ingredients used include meat processing co-products, whole grain, ground
cereals, flavourings, and vitamin and mineral supplements. Petfoods are designed to be
nutritionally balanced to meet the needs of a particular type of animal.
2.2.9.3 Semi-moist petfood
The raw materials used in moist petfoods are typically co-products of the FDM sector.
Ingredients commonly used include dry cereal sources, vitamin and mineral supplements and
some meat slurries. The ingredients are blended, conditioned and extruded into small shaped
pieces. The pieces are dried and fat or meat extracts may be sprayed onto the surface. This type
of feed is often multi-component. After drying, various fractions manufactured in a similar way
are blended to produce the finished feed. The feed is then packaged.
2.2.10 Bread
One of the main bakery products is bread. Bread includes several bakery products and the types
vary significantly from country to country.
In France, about 80 % of bread is still produced in small bakeries. The most common
traditionally eaten bread is the baguette. It is produced with four basic materials, i.e. flour,
water, salt and yeast. It represents more than 50 % of French bread production. Other French
speciality breads include fine wheat bread or “pain de gruau”, viennese bread, and biscottes [87,
Ullmann, 2001].
In Germany, baked products are divided into two types. The production of bread allows a
maximum of 10 parts sugar and/or fat to 90 parts flour. Products with more than 10 parts sugar
and/or fat to 90 parts flour are called fine bakery wares or “Feine Backwaren”. Bread is divided
into five main groups:
• wheat breads, at least 90 % wheat
• mixed wheat and rye breads, at least 50 % wheat
• mixed rye and wheat breads, at least 50 % rye
• rye breads, at least 90 % rye
• bread specialities.
Each of the first four groups were established based on the proportion of wheat and rye in the
formula. These groups are further classified into subgroups according to the type of milled raw
materials used, i.e. low extraction flour bread, meal bread, and wholemeal bread. Speciality
breads can also be prepared. These contain, e.g. nonbread grains, such as oat, barley, rice and
maize; raw materials of plant origin, such as oilseeds, germs and raisins, materials of animal
origin, e.g. milk, butter, yogurt and whey. Otherwise they may be produced by using special
baking techniques, e.g. a wood-heated oven; steam oven or stone oven. From the total German
bread consumption, about 15 % is eaten as small rolls and its consumption is increasing.
Recently, the so-called nonbread grain breads have become very popular. Also the production of
dark breads such as wholemeal flour breads is on the increase [87, Ullmann, 2001].
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