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SCRAP DOUGH LIQUEFACTION
INCREASE PROCESS RELIABILITY
ADVANTAGES
• Improve profitability
• Safety for your doughs, the process and of course the product
• Even fine doughs with over 50% fat are fermentable
• Indispensable, especially for high-performance system
SOLUTIONS
• Remaining bread mixer with controlled dosing
• Continuous mixing system for high-performance production
• Cooling, storage, appropriate dosage
• Combined recirculation of the scrap dough- dough directly and dough fermented - for safe, controlled processes
• Selected cultures for the back-fermentation
Integration / combination of existing pre- and sourdough fermentations
• Partial or fully automatic cleaning
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