Scrap Dough and Leftover Bread Processing
In processes where dough is cut, such as pizza production, large quantities of dough scrap arise. This scrap can be processed directly as a slurry, or put through wheat or rye bread fermentation with special starter cultures and equipment, fully fermented and turned into an aromatic sourdough. Leftover bread can likewise be broken down and fermented into a sourdough with real character.
Reusing bread and dough scrap does more than save resources; it also contributes to the quality of the dough and of the finished product. Flavour, texture, freshness, shelf life and suitability for freezing are all improved, while the whole process stays under your control.
- 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 can be broken down and fermented into sourdough
- Special starter cultures are used for wheat and rye bread fermentation
- Flavour, texture, freshness and shelf life all improve
- Suitability for frozen production increases
Recovery equipment
How much scrap dough and bread arises in a day?
The Ecoline bread fermentation system
Designed for a pre-dough capacity of 200 to 1,000 kilograms. Its standout feature is a durable knife agitator that can break down whole loaves of bread. Through this process surplus bread becomes a valuable raw material again, an advantage both for product quality and for the economics of the business.
- A durable knife agitator that can break down whole loaves of bread
- After 42 hours of maturing, the fermented bread takes on the character of a sourdough
- After maturing it can be used as sourdough for another week without cooling
- Surplus bread stops being waste and becomes raw material again
- Capacity
- 200 - 1,000 kg pre-dough
- Agitator
- knife
- Maturing
- 42 hours
- Usable for
- one week without cooling
The Ecoline bread mixer
With a capacity of 375 kilograms of bread mix, it is used to prepare leftover bread before fermentation.
- 375 kg bread mix capacity
- Part of the Ecoline range, it works with the fermentation system
- Capacity
- 375 kg bread mix
- Range
- Ecoline
Star roller and sliding hopper
A system that feeds scrap dough back into the production line again, in a controlled way. DIOSNA describes this solution as an economical and forward-looking investment.
- Feeds scrap dough back into the line in a controlled way
- Belongs to the same product 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 the right equipment for your needs together.