Baking Process

female baker

Bakeries can be major emission sources. Ethanol is produced by yeast added to the dough mixture during the fermentation (rising) stages of bread production and evaporated in the ovens during the baking process. Emissions are directly proportional to the amount of product generated. Particulate emissions from flour handling equipment is usually considered negligible due to baghouse controls. Natural gas combustion in the baking ovens can also result in emissions of NOx, CO, and trace amounts of acetaldehyde, acetone, benzene, isobutanol, toluene, and xylenes. Learn more

 

Emission Factor Tables

Baking Operations - General