Bakery Water Treatment Plant

Capacity:

• Determined by the bakery’s water usage (e.g., liters per hour or day).
• Typical capacities range from small-scale systems (e.g., 500 L/h) to larger industrial systems (e.g., 10,000 L/h or more).

Water Quality Standards:

• Compliance with WHO or local food-grade water quality standards.
• Key parameters to monitor:
  • Hardness (to prevent scaling in boilers and equipment).
  • Chlorine levels (to avoid impacting dough flavor).
  • Microbial contaminants (ensuring food safety).

Treatment Processes:

• Filtration: Removes sediments, particulates, and larger impurities.
  • Sand filters or multi-media filters.
• Softening: Reduces water hardness using ion-exchange systems.
• Reverse Osmosis (RO): Removes dissolved salts and impurities for pure water.
• Disinfection: UV or chlorination to eliminate microorganisms.
• Dechlorination: Activated carbon filters or other methods to remove residual chlorine.

Materials:

• Use of food-grade materials (e.g., stainless steel, PVC) to avoid contamination.