Firstly, we took a group photo in front of the Kee Wah Bakery plant.
The machine manufacturer (Mr. Billy Lee) explained the operation procedures of the food waste machine using in Kee Wah Bakery. The food waste processor is only grinding and steaming the food waste and finally got the compost. After the compost cultivated into soil and the decomposition process continued, so called secondary composting (腐熟). Because of no water, no bacteria and short period of time for handling food waste, no bad smell generated.
The huge amount of eggshell needed to be handled everyday. The machine was employed for part of eggshell waste and the remaining one would delivery to HKOWRC for continuous treatment.
We observed the product using eggshell.
Another food waste was Lotus Plumule (蓮子心) from making Mooncake.
Then we changed lab coat preparing to go to product line. Since it needed to follow hygiene requirement, all students were briefed the practices before inside the plant.
We took a group photo in the meeting room.
Before inside the plant, every one need to wear Cap & Mask.
We observed the separation of egg content and shell machine and the production line of Chinese Sweet Crispies (馬仔) from raw material to fire to pressure and package of final product.
Dr. KS Chin (Former Chairman, HKSQ) presented a flag to Mr. Mark Wong (Executive Director, Kee Wah Bakery).
Then we view different films which stated different practices for handling food waste.
At the end, we had a souvenir (Kee Wah cake) for memory.
HKSQ Company Based Student Project Competition 2014 - http://www.hksq.org/company_based_competition.htm
HKSQ Student Project Competition 2014 - Briefing & Plant Visit - http://qualityalchemist.blogspot.hk/2014/02/hksq-student-project-competition-2014.html
Kee Wah Bakery - http://www.keewah.com/