Scrap dough liquefaction

Increase process reliability

The reason for the usage of residual dough (scrap dough) is the profitability of production lines. Particularly interesting are dough recirculations in laminators.

Tracing scrap dough via belts into the kneader - this is the state of the art and easy to implement with proven Diosna technology.

Sometimes, however, the scrap dough is so high (for example, with punched products), or the scrap dough is so active that there are limits to use it again because of too much quality variation over time.

At this point, solutions with controlled dough activity help.

Solution 1 is the slurrying, cooling, storaging, and time and volume controlled recycle of the scrap dough.

Solution 2 is a fermentation of the scrap dough. This gives you full control and also uses the taste and technological advantages of a sourdough fermentation. On top of that: We, the DoughExperts, have developed a process that can also be used to ferment and recycle fine doughs containing up to 55% by weight of fat.

  • Advantages
  • Versions
  • Know-how of the DoughExperts


  • 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 systems


  • 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

Know-how of the DoughExperts

  • Process and assortment oriented concept development
  • Product-specific crop selection - "safe" does not have to be "sour"