The rework machine transforms rest of bread and dough into a reusable ingredient.

This new technology allows mixing rest products with a low quantity of water and homoginise this mixture with a dedicated cutting system to achieve a very stable mass.
The stable suspension, which consists of bread and water, can be buffered for up to 72 hours, without any risk of separation, and can be dosed if wanted automatically in your existing dough mixer.

This concept assures from one side an important valorisation of your rest products and on the other side this highers the quality of your end product. As well the taste as the shelf life of your product will be better than before.

This technology is in use in several industrial bakeries in Europe and has a very short payback time.
We offer you full automatic or semi-automatic machines.

Applications: bread, sandwich, prebaked products, pizza, toast bread, ciabatta, baguette, ...

Are you not convinced yet? Contact us for further information or for a test with your product.
Contact us for more information or for trials.