Bakeries use, apart from other ingredients such as wheat flour, plenty of eggs in their end products, which include flour based foods baked in an oven such as breads, cakes, pastries, cookies, muffins and rolls.  Eggs are one of the main ingredients in these foods mainly because of their rich source of selenium, vitamin D and minerals such as zinc, iron and copper.  Egg yolks are also a source of vitamin D, E and K.

Eggs act as a binder of the ingredients together giving strength and stability to baked food.  Eggs are also used to coat foods with crumbs, flour, etc. as it helps these to adhere and to create a brown appearance when cooked.

A well-known bakery in South India had a problem of disposal of egg shells after the egg whites and egg yolks were utilized in the preparation of bakery items.  They called one of our representatives to visit their bakery and when he went there, he was astonished to see a small mountain of the egg shells lying inside the bakery.

Egg shells are extremely stable and do not break down easily.  Only acidic soil and water break them down, but for this, the egg shells have to be finely powdered.  The bakery does not have time to do this process and they chose incineration instead, which not only does away with stockpiling of the egg shells but disposes of them then and there.

Our representative made a recommendation for our Haat model BP incinerator for this application.  The machine was supplied within the delivery period and one of our engineers went to commission the plant.  Later he sent pictures of the mountainous pile of egg shells before incineration and the empty space after.

The bakery has been very pleased to use our system continuously for the past many years and this paved way for installation of similar incinerators with other bakeries in India.

Haat has also supplied to hatcheries in the poultry industry, several incinerators for egg shell disposal.