image/svg+xml The SwitchMed programme is funded by the European Union image/svg+xml image/svg+xml

A pastry suffered from product loss which was attributed to the irregular edges of baked products, that had to be trimmed by workers. Enhancing the workers’ capacity through training, providing them with adequate cutting tools attributed to reducing the losses from trimmed products. Moreover, changing the shape of the baking plate to match the desired shape of the final product further reduced the product losses.