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the heading from 13 Hours “An idea for France” do the part beautiful to the good ideas and initiatives of the French. Monday September 12, direction Bordeaux, in Gironde, where bakers have invested in a machine, the “crumble”which makes it possible to recycle unsold items. The tool grinds old bread to turn it into breadcrumbs.
Frank Wallet is the founder of the “crumbler“. His idea : stop waste in bakeries thanks to a machine that transforms unsold yesterday’s bread into powder. With the powder thus obtained, one can make pastries or even new breads. For six years, he has been meeting the bakers of Bordeaux (Gironde)always taking away a chocolate fondant, which contains the famous recycled powder. The baguette is broken into small pieces and then placed in the machine. Jup to 100 kg of bread can be crushed in one hour.
“The idea really came in my kitchen while trying to make cookies with dry bread, which I put in my grinder. Behind, the product being qualitative, being appreciated, I wondered how it was possible to deploy this very simple approach with professionals“, says the inventor. Marie-Christine Renaudeau acquired the grinder three months ago. She transforms 20 unsold baguettes a day into breadcrumbs, saving 30 euros in flour a day.
Other bakers are renewing recipes or their way of working. To cope with the closure of bakeries in the villages, in Commelle (Isère), “Guillaume Dubourg has set up his bakery in a tiny house, a rolling wooden boat. She moves to a different village every day. It has a solar panel for the light, no electric kneader. The bread is kneaded by hand and baked in a wood-fired oven”, explains Valérie Heurtel, on the set of 13 Hours. Something to stand out from the classic baguette.