smRt bake makes economic sense
Businesses in the UK and Ireland are throwing away nearly half of all the bread they make or buy. Fresh bread goes off quickly, especially once we’ve sliced it, which is why nearly half of it ends up in the bin.
The seaweed nutrients in smRt bake lock in the hydration, which means a softer bake and bread which stays softer for much longer, long enough that should be able to eliminate your bread waste. The longer your bread lasts, the longer you have to use it. What’s more, the extra hydration means that your bread products freeze and thaw better.
When you can eliminate your bread waste with smRt bake, because your bread stays fresh for longer, you can afford to bake less bread, and you eliminate the costs of having to dispose of all that waste.