Rework procedure for a Bakery

Hello 

I am looking for rework procedure for baking industry , we are reworking finished product tortilla . 

Thank you 

I've worked for a bakery that included this in their traceability procedure - they pretty much just said re-work could only be entered into the same product's recipes and the batch information for the rework would be used in the same way as raw material batch information for traceability purposes.

I think it would be sensible to carry out some sort of shelf life validation to assess the effect of re-work that has already consumed some of its durability on the shelf life of the product it's being used as an input material in. You don't necessarily need to downgrade the finished product's shelf life to the original life of the re-work because the processing and blending may negate any deleterious effects... But you should make that determination and document it as a validation exercise.

Thank you for the input. 

Hi,

we use recipe-equivalent re-work to a limited extent (about 5-7%), i.e. we have to separate different "re-works" e.g. for allergens.

Re-work is prepared only from plain biscuits (not from filled or chocolate covered) originating from production not fulfilling our quality aspects (excluded are biscuits which are too dark). Be aware that the re-work part will be baked/heat treated twice - acrylamide level has to be controlled. We have a regulation in the EC.

Rgds

moskito