At the manufacturing of baked goods residues occur, whether it is dough from the production line like Pizza or Danish pastry, or residual break like Baguette or Toast bread, with the newly developed BAS System Stephan offers here now the opportunity, to feed back this rework into profit making production.

Of course fully automatic, in line with the production. So the "Rests" become a high valued raw material, which is used as a component of the recipe and makes sure, that the product quality will always be reproduced.

Process and temperature controlled, the Stephan BAS System guarantees an always constant final product. And in addition: a fast pay back of the plant by regaining high valued raw materials for the production process.