Liquid Rework System
Spiromatic’s liquid rework systems convert unused dough or bread into reusable slurry that can be reintegrated directly into production. The solution is designed for industrial bakeries looking to improve efficiency, reduce waste and support more sustainable production.
Efficient dough recovery
The liquid rework system mixes dough or bread with water and processes it into a homogeneous slurry using high-efficiency mixing technology.
A bottom-entry cutter creates a vortex for fast and consistent mixing, allowing dough to be processed in 1–2 minutes and bread in 2–4 minutes.
Automated integration
Spiromatic’s liquid rework solution can be fully integrated into automated dough production lines.
The system can include:
- Tandem rework tanks
- Cooling systems
- Storage tanks
- Heat exchangers
- Direct mixer dosing
- Multiple recipe handling
This creates a continuous and controlled rework process with minimal manual intervention.
Key benefits
- Reduce dough and bread waste
- Lower production costs
- Reduce CO₂ emissions
- Fast processing within minutes
- Hygienic and automated handling
- Seamless integration into existing production lines
- Consistent product quality
Applications
Successfully implemented for:
- Pizza production
- Ciabatta
- Puff pastry
- Donuts
- Premium baguettes
- Pastry applications