Dough reclaim
Dough reclaim systems
for bakery production
Coperion, through its technology brand DIOSNA, designed to recover and process dough residues from various production lines. These systems help bakeries improve efficiency, reduce waste, and maintain consistent product quality across different processes.
What are dough reclaim systems for?
Dough reclaim systems are designed to collect, process, and reuse dough scraps generated during production. By efficiently handling leftover dough, bakeries can maintain a cleaner production environment, reduce raw material loss, and improve the overall quality of baked goods.
Common applications include:
- Pizza and portioned dough production
- Bread and roll lines
- Sheeted dough lines
- Other dough-based product lines
By reclaiming and reusing dough residues, bakeries can optimize ingredient use and maintain consistent dough quality throughout production.
Why dough reclaim is needed?
Ingredient savings & waste reduction
Large amounts of dough residues are often discarded during processing. DIOSNA dough reclaim systems capture and recycle these leftovers, reducing raw material loss, lowering costs, and supporting more sustainable bakery operations.
Recipe consistency
Unmanaged dough scraps can affect product uniformity. By reclaiming and reintroducing them into production either as slurry or fully fermented sourdough, bakeries ensure stable ingredient properties, reliable dough formulations, and consistent product quality.
Hygiene
Dough residues can accumulate on equipment and floors, creating hygiene challenges. Reclaim systems systematically collect and process these residues, keeping production lines cleaner and supporting strict food safety standards.
Safety
Handling large volumes of dough manually can create slip hazards and operational risks. DIOSNA systems reduce these risks by automating dough collection and processing, ensuring safer working conditions.
How do dough reclaim systems work?
Dough collection
Leftover dough from dividers, cutters, or sheeters is collected and transported to the reclaim system.
Processing
Collected dough can be processed directly into slurry or fully fermented using specialized starter cultures to produce flavorful sourdough.
Reuse
Processed dough is reintroduced into production, either directly into the mixer or as a fermented ingredient, ensuring consistent quality and flavor.
Dough reclaim systems are designed for bakeries that demand efficiency, sustainability, and high-quality results. With decades of experience, advanced technologies, and flexible solutions for businesses of all sizes, DIOSNA enables bakeries to reduce waste, save costs, and maintain superior product standards.
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