Re-work, residual bread & residual dough processing
The proven W&K process and plant technology for processing residual bread and dough with the addition of water
has been successfully used for years by artisanal bakeries and in industrial bakery production.
Continuous further development through the use of technical innovations and improvements of the processes are
applied to optimize the processing.
Re-work as a recipe component has many advantages:
- More intensive flavour due to the caramelised roasting agents contained in the product
- Sustainable resource utilisation
- Better freshness due to optimised water absorp- tion, especially when using micronisation
- Malleable doughs for better machine movement
- Economic advantages due to savings on swelling flour/baking agent as well as increased use of water and lower flour consumption
Better taste & sustainable use of food resources through the use of modern process technology and automation.
Thanks to its modular appliance structure, W&K Auto-
mation GmbH offers its customers both solutions for single-shift operation with classic manual filling and fully automatic system solutions.
We plan the machinery and process individually based on
your requirements and the raw materials used. Starting with feeding of raw materials into a bunker with integrated breaker or small shredder in product transport, through the recipe-controlled filling and mixing process with adjustable mixing unit, to inline homogenization via the Microcut.
After the manufacturing process, the product is stored
and dosed in the appropriate containers and product
lines, which are specifically designed for the „Re-work“
Our control concept covers the complete process from
the raw material feed and temperature-controlled water
metering to the metering system at the extraction point
of your dough factory. This gives you traceability of the
raw materials and our modern technology supports your
consistent quality in production.
Calculation example with and without residual bread:
|Recipe without Re-work|
100 kg flour
60 l water
|Recipe with 5% Re-work|
95 kg flour
15 kg Re-Work (mash)
(1 t bread: 2 t water)
ca. 55 l water
|160 kg dough|
from 100 kg flour
|165 kg dough|
from 95 kg flour