We reuse all the heat from the ovens
Baking crispbread requires high degrees, we won’t reveal how many, but it’s many hundreds. The excess heat from the ovens is then used to heat the premises and all hot water.
– The first heat exchanger was already installed in 1954. “We have been completely fossil-free since 2013,” says Håkan Heinemann, production manager at Leksand Knäckebröd.
Recovering waste from dough and bread
Sustainability is also about making use of it. The small amount of leftover dough and bread shavings that we can’t use or sell, we send to a nearby farmer.
– He has cows and they love crispbread in any form,” says Håkan.
Double walls
The ovens in the bakery are heated with green and locally produced electricity, mainly from Trängslet in Älvdalen. In addition to recycling green electricity and disposing of dough and bread scraps, the walls are made twice as thick as they need to be. This way, the use of energy is minimized as much as possible.
How to become more sustainable – some examples
We have done so:
√ We bake fossil-free since 2013
√ All heat from the ovens is recovered for local heating and hot water.
√ We have removed all plastic bags, cups and plastic cardboard strips.
We do this actively:
√ Switching cars and freight to fossil-free alternatives
√ Makes energy use in the bakery even more efficient
√ Installing solar panels on the bakery
√ Draws water from our own spring in Badelundaåsen
√ Choosing locally grown rye
We also measure our entire climate impact, from field to store, to make an even smaller footprint on the environment and climate.