The United Nations Environment Program estimated in 2010 that industries are responsible for dumping 300 to 400 million tons of toxins, organic waste, heavy metals and other waste in waterways every year. In this context, United Nations water statistics indicate that in developing countries, 70% of these wastes are dumped without treatment, leading to a higher incidence of water-borne diseases and damage to ecosystems. As a rapidly developing country, Trinidad and Tobago has placed little emphasis on the quality of wastewater generated by industries in all sectors. The majority of them are released without treatment into open waterways. Within the food industry, The Kiss Baking Company is one of the companies contributing to poor water quality. Their wastewater is discharged directly into the municipal water system. This can lead to several predictable long-term impacts, including damage to human health and ecology. The Environmental Management Authority has attempted to curb this problem through penalties, however, businesses see less benefit in purifying their wastewater and find it more economical to pay the fines. . The idea is then to propose measures that would allow these companies to purify their wastewater in order to comply with national regulations and, in doing so, obtain in return reasonable economic or corporate benefits for the company.BackgroundThe Kiss Baking Company Limited, located at Gaston Street, Lange Park, Chagaunas, as shown in the diagram below, and was founded in 1976. It is the largest supplier of baked goods in Trinidad and Tobago and also of the main company in the country that manufactures and markets these products. In addition to loaves of bread, Kiss also...... middle of paper ...... will not be able to retain the carbon dioxide (CO2) created by the leavening agent (yeast) and therefore, s It will collapse leaving a heavy, dense loaf. Forming the DoughThe mixer dough is cut into specific portions and put onto trays. The size of the dough depends on the product to be made. Proofing/fermentation In the proofer, the dough can rise during a specific rest period. The oven is maintained at a controlled temperature and humidity. These conditions increase yeast activity, leading to increased carbon dioxide production and higher, faster dough rising. Baking The bread goes into the oven for a while where it can rise. Packaging This is where the bread is placed in the packaging. After this process, the bread is taken to the loading dock to be ready for transport..