Energy efficiency opportunities in the U.S. commercial baking industry

Peter Therkelsen*, Eric Masanet, Ernst Worrell

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

20 Scopus citations

Abstract

Commercial bakery products in the United States such as breads, rolls, frozen cakes, pies, pastries, cookies, and crackers consume over $870 million of energy annually. Energy efficiency measures can reduce the energy costs of significant energy processes and increase earnings predictability. This article summarizes key energy efficiency measures relevant to industrial baking. Case study data from bakeries and related facilities worldwide are used to identify savings and cost metrics associated with efficiency measures. While the focus of this paper is on U.S. bakeries, findings can be generalized to bakeries internationally. A discussion of energy management systems is provided and how energy efficiency measures savings can be sustained. Energy and plant managers at bakeries can use this information to cost-effectively reduce energy consumption while utilities and policy makers can apply the findings to energy efficiency program design.

Original languageEnglish (US)
Pages (from-to)14-22
Number of pages9
JournalJournal of Food Engineering
Volume130
DOIs
StatePublished - Jun 2014

Keywords

  • Commercial baking
  • Energy
  • Energy efficiency
  • Energy management systems
  • Food processing

ASJC Scopus subject areas

  • Food Science

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