Identification and management of waste from a bakery - Bog af Hamatoukour Ishaga - Paperback
The aim of this work was to identify the waste coming from a bakery and to propose measures to minimize the effects of this waste on the environment. The inventory allowed us to identify the various wastes (flour bags, wooden gauze, yeast, detergent and improver bags, flour scraps, bread residues, used tires, etc.) likely to create environmental nuisances. The characterization of this waste showed that the SOCIADAM-Sarl bakery produces more common waste (72.22%) than special waste (17.77%). We also..