Broken goods

from Wikipedia, the free encyclopedia

Fraction product is product , which during manufacturing , of the packaging or handling damage was. As a break is called in the merchant language broken substandard goods.

Breakage is one of the imputed risks , the so-called non-insurable risks .

Measures for recycling the scrap are: sale as a second choice, repair and restoration of the full-fledged condition, use as raw material for new products, rework and use as a different product, or scrapping and disposal as waste. Shorter transport routes and the use of more stable packaging units can reduce the amount of broken goods. The marketing of so-called "B-goods" (broken goods, returned goods) in own shops, via factory outlets, in cash-and-carry markets or in company kitchens takes place, for example, in the context of passing on food to social institutions or building up food sharing .

Broken goods with coffee

Broken beans that are produced during processing and transport are equivalent to whole coffee beans; this has no effect on the roasted aroma. One criterion when assessing the quality of green coffee is the proportion of defective beans, which must be read out, as defective beans can sometimes spoil entire batches of taste, or at least reduce the appearance of the coffee (unripe seeds, overfermented beans, frozen and green beans, beans damaged by insects and rain, as well as dried beans). So-called "springers" are bad beans in green coffee, which burst open due to overheating when they are wet and artificially dried. They are noticeable in the roasted appearance due to their reddish color and the release of essential oils, which leads to rancidity and impairment of the taste.

Broken cocoa products

High quality cocoa beans are free from moldy, insect-eaten, sprouted, or cracked beans. Broken cocoa beans represent a quality defect, but if more than half of the cocoa bean is present, they can be added to the whole beans just like sticky beans.

When roasting whole beans, there is always a portion of broken cocoa beans , which results in a loss of cocoa butter. Cocoa bean batches contain cocoa beans of different sizes to a certain extent, resulting in a different roasting effect. If the optimal cocoa bean roasting is geared to the size of the middle cocoa beans, the small beans “overheat” while the large cocoa beans do not get enough heat to fully convert the flavor precursors from the fermentation. From roasting whole cocoa beans, therefore, one gradually moves on , and to the thermal treatment of broken stones or cocoa semolina.

Breakage in foods rich in carbohydrates

When peas are peeled mechanically, 30–50% of the harvest is broken, the half peas are sold cheaper than split peas or split peas .

Mechanical damage to potato tubers during harvest, storage, retrieval and processing allow putrefactive germs to penetrate the potato tubers and lead to storage losses and a high level of sorting waste, including total loss. Ridge cultivation and harvesting with the sieve chain harvester with rubberized chain elements result in a low percentage by weight of broken potatoes.

In order to be able to pack, store and transport pasta without breaking, attention is paid to the ingredients and properties of the dough, as well as the use of storage silos, where the drying tensions in the finished products can be relieved before transport. The sale of curd pasta to a prison in Basel can be documented around 1900.

Broken goods as a material

Broken goods from the ceramic industry may be used as raw material . Waste from the burning process, i.e. broken goods that cannot be recycled, is used as a starting material in other industrial processes. Broken bricks can e.g. B. be used as a substrate for green roofs , for tennis courts or as an aggregate for special concrete.

New product variants for processed ceramics through the use of not only unused, but also recycled sanitary ceramics as sintering and leaning agents, are conceivable from faulty and broken goods.

The rejects and broken goods that arise during the production and processing of wood-concrete blocks are processed in such a way that they can be returned to one of the sections of the production cycle, depending on their condition.

Broken goods in the meat industry

In the production of boiled sausages, broken products of perfect hygienic quality can be reprocessed in order to minimize economic losses. In the case of scalded sausages of top quality, reprocessing is not common according to the general public opinion; only to a certain extent for scalded sausages of medium quality. If the sausage casings are not removed before reworking, only sausage products of simple quality may be produced from the rework and only used in an amount of 2%.

Broken goods in the brewery

Broken rice that occurs during peeling and polishing is u. a. Used in the brewery for gluten-free beers. The broken rice must absolutely be ground into semolina, the finer the grain - the better the processing during mashing . In Japan, broken rice is used as a malt substitute .

Broken goods in the confectionery industry

Broken walnuts are used, for example, in confectioneries, bakeries, oil mills or in the ice cream industry. Broken almonds and scratched almond kernels are also used. B. used for confectionery or for further processing such as blanching, grinding, roasting, cutting and splintering.

Chocolate , confectionery , cookies and pastries are offered as broken goods. Apart from the shape, the goods are intact and are sold or bought cheaper than B-goods .

The chocolate processing industry uses innovative machines to minimize the number of faulty goods that arise during the manufacture of chocolate products. The so-called rework goods that are not delivered are broken goods or goods that are caused by production disruptions. For example, in the production of KitKat, a revised step (a so-called rework) is integrated into the manufacturing process that takes place when the bars are packed: the chocolate bars run on the assembly line towards the packaging machine. If a bar slips through and is therefore not sealed in foil, it ends up in a container. The collected bars are ground and placed between the waffles of the new production as part of the filling. The result: There is almost no food waste when packing.

Food

Other

Individual evidence

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