Scrap Dough and Leftover Bread Processing
Products that are cut from dough, such as pizza production, produce large quantities of dough residues. These can either be processed directly as a slurry, or fully fermented through wheat or rye bread fermentation with special starter cultures and equipment, and made into a flavourful sourdough. Leftover bread can also be crushed, fermented and turned into an expressive sourdough.
Reusing bread and dough scraps does more than save resources. It contributes to the quality of the dough and the baked goods: flavour, texture, freshness, shelf life and the conditions for freezing are all positively influenced. The process stays under your control from end to end.
- Bread fermentation
- 200 - 1,000 kg pre-dough
- Bread mixer
- 375 kg bread mix
- Maturing
- 42 hours
- Dough scrap can be processed directly as a slurry or by fermenting it
- Leftover bread is crushed and fermented into sourdough
- Special starter cultures for wheat and rye bread fermentation
- Flavour, texture, freshness and shelf life all improve
- Suitability for frozen production increases
The equipment for recovery
How much scrap dough and bread comes out in a day?
The Ecoline bread fermentation system
For 200 to 1,000 kg of pre-dough. Its special feature is a robust knife agitator that crushes whole loaves of bread. With this process, surplus bread becomes tomorrow's valuable raw material, which is beneficial both in quality and in business terms.
- A robust knife agitator that crushes whole loaves
- After 42 hours of maturing the bread fermentation is soured
- Once soured it can be used as sourdough for another week without being cooled
- Surplus bread stops being waste and becomes raw material
- Capacity
- 200 - 1,000 kg pre-dough
- Agitator
- knife
- Maturing
- 42 hours
- Usable for
- one week without cooling
The Ecoline bread mixer
For 375 kg of bread mix. It is used to prepare leftover bread before fermentation.
- 375 kg bread mix capacity
- Part of the Ecoline range, it works together with the bread fermentation system
- Capacity
- 375 kg bread mix
- Range
- Ecoline
Star roller and sliding hopper
The feeding arrangement used to return scrap dough to the line. DIOSNA describes this group as an economical and forward-looking investment.
- Controlled feeding of scrap dough back into the line
- In the same family as the bread fermentation system and the bread mixer
- Function
- scrap dough feeding
Tell us your daily scrap volume and your product group, and we will work out together which equipment pays for itself.