10 replies to this topic

[gazza1973]

Hello all I have got to curate a rework operating procedure (BRC) for a bakery, has anyone got an example because there is no point reinventing the wheel if you can help.

 

thank you your all stars in my eyes 

[Scampi]

reworking dough only?  or are you talking about finished goods

[avandermay]

Rework should be relatively simple in a bakery setting. You can't really 'rework' finished product unless you use say, cookies to become a pie crust. 

If you are reusing dough throughout batches, just make sure you have a way to track the lot numbers.

Rework is all about maintaining traceability and product identity. I include it in my production processes.

 

Good luck!

Alison

[Charles.C]

Hello all I have got to curate a rework operating procedure (BRC) for a bakery, has anyone got an example because there is no point reinventing the wheel if you can help.

 

thank you your all stars in my eyes 

 

Hi gazza,

 

Some context needed.

 

Rework what ??

[gazza1973]

reworking dough only?  or are you talking about finished goods

Hi Thank you response, it is low risk flapjacks.

[gazza1973]

Hi gazza,
 
Some context needed.
 
Rework what ??

Hi thanks for your response but it is just low risk flapjacks, any pointers is much appreciated.

[gazza1973]

Rework should be relatively simple in a bakery setting. You can't really 'rework' finished product unless you use say, cookies to become a pie crust. 
If you are reusing dough throughout batches, just make sure you have a way to track the lot numbers.
Rework is all about maintaining traceability and product identity. I include it in my production processes.
 
Good luck!
Alison

Thank you Alison for your advice its all low risk products like flapjack.

[Scampi]

How are you reworking a finished (baked?) pancake???  I would have thought they'd just be waste once baked

[gazza1973]

How are you reworking a finished (baked?) pancake???  I would have thought they'd just be waste once baked.

Hi Scampi,

thanks for getting back to me, the only thing we rework is flapjacks, because the oats can be crumbled back into the mix.

Thanks

Garry

[Leila Burin]

Also consider the rework shelf life if you store it and use later....

best regards,

Leila

[majoy]

[quote name="gazza1973" post="136680" timestamp="1548230614"]


Hi Scampi,

thanks for getting back to me, the only thing we rework is flapjacks, because the oats can be crumbled back into the mix.

Thanks

Garry[/quote][/quote]

1. Label the re-work during storage, either use production date or lot code of actual production, procedure for storage and segregation,
2. Traceability - When you include the flap jack back into the mix, your document should have a provision where the code of this flap jack can be written/documented
3. Allergen - make sure you are not introducing new allergen to the product where the re-work will go into or