Leftover bread – This raw material is found in almost every bakery in not inconsiderable quantities and, since it is produced in-house, in the best quality. In shredded form, this raw material has many advantages as a recipe component. In this context, not only the caramelized roast substances contained in the leftover bread should be mentioned, but also the sustainable use of food resources.
Other advantages are plastic doughs for better Machinability and better Freshness through optimized water absorption. Of course, one should also consider the economic advantages of saving on baking agents. We are certainly not telling you anything new in this regard. We develop solutions for the combination of leftover bread and leftover dough processing.