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Home > Bakery Equipment > Dough Reclaim System

Dough Reclaim System (DRS)

Return 100% of rework to fresh dough!

 

With the Shaffer DRSS (Patent Pending), you can stop throwing away excess rework, trim, cripples or under­weight product.
 
  • Decrease costs . . . minimize scrap dough handling, minimize storage space, and eliminate discarded dough
  • Increase fermentation flavor in finished product . . . slurry reacts in fresh dough as flavor enhancer
  • Maximize consistency from batch to batch . . . uniform slurry in formula ensures uniform dough
  • Reduce indirect & direct labor costs
  • Increase oven spring
  • Reduce mixing time
  • Reduce/eliminate retarding time . . . 18-24 hours down to 0-4 hours
  • Lengthen frozen shelf life
  • Eliminate freezer storage space
  • Slurry is held in refrigerated storage tank for up to 72 hours
  • Slurry metered into batch mixer
Ideal for: croissants, cinnamon rolls, Danish and pizza dough
 
The New Dough Reclamation Slurry System (Patent Pending) from Shaffer . . . improve your product, improve your bottom line.

Imagine using all of your rework dough as just another ingredient in your dough formula! At Shaffer, we’ve made it a reality with our new Dough Reclamation Slurry System.  This revolutionary new system lets you create a more appealing, better tasting product while saving you time, labor, space and money.

Shaffer’s Dough Reclamation Slurry System was created with the express purpose of utilizing all of the rework created during the normal make up process of croissants, Danish, pizza dough and other sheeted bakery products. Our unique process makes it possible to introduce 100% of rework back into fresh dough far beyond the recommended 10% . . . while improving the quality of your products.

Make a superior product with our new, cutting-edge process. You’ll notice more developed layers in laminated doughs, more oven lift and a more defined, open grain. Furthermore, you can achieve the aroma, flavor profile and eating quality associated with long-term fermentation. Use the Shaffer DRS process with your existing formula, add the Shaffer Activator and continue with your current process to obtain a quality baked product.

Shaffer’s Dough Reclamation Slurry Systems are manufactured to your specifications. To get the details on how you can improve your product and your bottom line with Shaffer’s new DRS, call us today!

Comparison:

 

Photo 1:  Premium cinnamon roll made with Shaffer’s new DRS
Photo 2:  Cinnamon roll made with standard production methods
Photo 3:  Premium croissant made with Shaffer’s new DRS
Photo 4:  Croissant made with standard production methods

Features:

 
  • Horizontal slurry liquefier with stainless steel frame
  • Variable speed drive
  • Stainless steel skid
  • Sanitary heat exchanger
  • Self contained glycol refrigeration package
  • Stainless steel refrigerated holding tank(s) with agitator

(1) Scrap dough, water and Activator are loaded into a slurry mixer (2) After a short mix the raw liquefied slurry is pumped through a heat exchanger to reduce temperature to prohibit yeast activity (3) Slurry is then pumped into an agitated holding tank and metered as needed to the dough mixer (4) Slurry is now conditioned to be pumped with your standard croissant, Danish or pizza dough formula to your existing mixer (5) Slurry will provide a consistent, flavorful, machinable dough.