Bruchware – Wikipedia

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Bruchware is goods that were damaged during manufacture, packaging or handling. [first] When Bruch is referred to in the Merchant language Broken inferior goods. [2]

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Break is one of the calculating ventures, the so -called non -external insurance risks . [3] [4]

Measures to use the committee are: Sales as a second choice, repair and restore the full -fledged state, use as starting material for new products, reworking and use as a different product, or scrapping and disposal as waste. [5] Shorter transport routes and the insertion of more stable packaging units can reduce the accumulation of broken goods. [6] [7] The marketing of so-called “B-Ware” (broken goods, return goods) in your own shops, via factory sales, in pick-up markets or in company kitchens, for example, takes place as part of the transfer of food to social facilities or building food sharing. [8]

Breaking beans that arise when preparing and transported are equivalent to the whole coffee beans, this has no effect on the roaroma. [9] A criterion in the quality assessment of raw coffee is the incorrect bean content that must be read out because False beans In some cases, the taste of the taste, but at least reduce the appearance of the coffee (immature seeds, over-fermented beans, frost and brech beans, insect and rain-damaged beans as well as dried beans). [ten] So -called “jumpers” are False beans in raw coffee that burst through overheating with wet processing and artificial drying. They stand out in the roasted image due to reddish coloring and the exit of essential oils, which leads to rancidity and impairment of the taste. [11]

High quality cocoa beans are free of moldy, insect -eaten, sprouted or broken beans. Broken cocoa beans represent a quality error, but if there is more than half of the cocoa bean, they can be added to the whole bean as well as glued beans. [twelfth]

When roasting entire beans, there is always a share Cocoa bean break available, as a result of which there is a loss of cocoa butter. Cocoa bean games contain cocoa beans of different sizes to a certain extent, so that a different roasting effect comes about. If the optimal cocoa bean roasting is geared towards the size of the middle cocoa beans, the small beans “overheat”, while the large cocoa beans do not get enough heat to fully implement the aroma priority from fermentation. From the roasted of entire cocoa beans, you gradually go off, and to the thermal treatment of Kernbruch Or cocoa hinge over. [13] [14]

When peeling peas, 30–50% of the harvest break, half the peas are sold cheaper as splitting or split peas. [15]

Mechanical damage to potato tubers during harvesting, storage, outsourcing and preparation enable the penetration of putrefaction pathogens into the potato tuber and lead to warehouse loss and a high sorting waste and total loss. [16] Through dam cultivation and harvesting with the sieve chainroder with rubberized chain elements, a low percentage weight proportion of fragware in potatoes can be observed. [17]

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In order to be able to broken, store and transport pasta, it is paid to the ingredients and nature of the dough, as well as the use of storage silos, where the drying voltages in the finished products can be broken down before transport. [15] The sale of broken pastry to a prison in Basel can be documented around 1900. [18]

Bruchware from the ceramic industry may be used as a raw material. [19] [first] Waste from the burning process, i.e. broken goods, which cannot be used, serves in other industrial processes as the starting material. Broken bricks can e.g. B. are used as a substrate for green roofs, for tennis courts or as a fuel for special concrete. [20]

New product variants for prepared ceramics due to the use not only unused, but also recycled sanitary ceramics as a sintering and lean agent, are conceivable from incorrect and fracture goods. [21]

The committee and broken goods that arise during the production and processing of wood concrete stones is processed in such a way that depending on the condition, it can be returned to one of the sections of the production circuit. [22]

When making brewing sausages, broken goods of flawless hygienic quality can be processed again in order to minimize economic losses. Re -processing according to the general traffic view is not common in the case of brewing sausages of top quality; In the case of medium quality brew sausages, only to a certain extent. If the sausage cases are not removed before reworking, the Rework Only sausage goods of simple quality are made and only used in a lot of 2%. [23] [24]

Broken ride that arises when peeling and polishing, among other things. used in the beer brewery for gluten -free beers. The fracture rice must be grinded to semolina, the finer the grain – the better the processing in mash. [25] In Japan, fracture rice is taken as a malet substance. [26]

Brokenware from walnuts is used, for example, in pastry shops, bakeries, oil mills or in the ice cream industry. [27] Almond break and scratched almond kernels z. B. used for confectionery or for further workmanship such as blanching, grinding, roasting, cutting and splinter cut. [28]

Chocolate, confectionery, cookies and pastries are offered as fragware. Apart from the shape, the goods are intact and is sold or bought as B-goods cheaper. [29]

The chocolate processing industry uses innovative machines to keep the malware that arises during the production of chocolate products. With the so -called Rework-Ware , which is not delivered, it is broken goods or goods that arise from production disorders. [30] For example, in the production of Kitkat, a revised step (a so -called rework) is integrated into the manufacturing process, which takes place when the bar is packed: the chocolate bars on the assembly line towards the packaging machine. If a stop slips and is therefore not welded in film, it ends up in a container. The collected bars are ground and given as part of the filling between the waffles of the new production. The result: When packing, there are almost no food waste. [thirty first]

  • Broken ride, a by -product of travel generation, is separated from the entire grains when grinding and editing, often used as animal feed
  • Broke break
    • Gingerbread break
    • Waffle fracture, mostly fillings of damaged filled wafer waffles, less often in combination with foam waffles
  • Cocoa bean break, broken cocoa beans that have the same properties as cocoa beans
  • Königsberger Bruch, a marzipan specialty, fragments of flamed marzipan
  • Mandelbruch
  • Nut breakthrough
  • Peppermint
  • Chocolate fracture, both damaged chocolate tablets and production residues from confectionery production (e.g. cast, malprintations)
  1. ↑ a b Sonja Bauer, Elisabeth Zettl: Determination of the best available techniques (BVT) in the ceramic industry. (PDF) S. 115, 125, 143, 147 , accessed on October 8, 2018 .
  2. ↑ Entry No. 4 at Duden.de
  3. ↑ Reinhold Sellien: Dr. Gablers Economic Lexicon: First volume A-B / Second Volume C-G / Third Band H-K / Fourth Band L-P / Fifth Band Q—T / Sixth Band U—Z . Springler-Publising, 2013, 2013, ISBN 978-3-322-83494-2 ( limited preview in the Google book search).
  4. ↑ Susanne Lind-Muser: Business management for technicians: Part 1: Cost and performance accounting . Linde Verlag GmbH, 2016, ISBN 978-3-7094-0823-0 ( limited preview in the Google book search).
  5. ↑ Gabler Economic Lexicon . Springs-Publising, 2013, 2013, ISBN 978-3-663-01439-3, S. 261 ( limited preview in the Google book search).
  6. ↑ Manfred Deiß: Packing is important – but right! (PDF) S. 9 , accessed on October 8, 2018 .
  7. ↑ Kirstin Governor: The cultural brand FNAC in the French book trade . diplom.de, 2015, ISBN 978-3-95820-566-6, S. 43 ( limited preview in the Google book search).
  8. ↑ Hubert Reisinger, Birgit Walter, Brigitte Karigl: Report Rep -0 614 Vienna 201 7 Development of the waste avoidance Pro Gramm’s 2017. (PDF) Accessed on October 8, 2018 .
  9. ↑ Chemistry and technology of sugar, sugar products and food -containing foods. (PDF) Technical University of Munich, S. 8 , accessed on October 15, 2018 .
  10. ↑ Ralph Dorfner: Online techniques for real-time analysis of fleeting connections in coffee roasted gases. (PDF) In: https://medatedum.ub.tum.de/ . S. 115 , accessed on October 15, 2018 .
  11. ↑ Springer. Accessed on October 15, 2018 .
  12. ↑ Robin giving: The International Cocoa Trade . Elsevier, 2010, ISBN 978-0-85709-126-0, S. 243, 244, 253 ( limited preview in the Google book search).
  13. ↑ Food technology: biotechnological, chemical, mechanical and thermal processes of food procedures . 1996, S. 352 , doi: 10,1007/978-3-642-97655-1 .
  14. ↑ Arndt: Methylxanthinghinge of cocoa beans of different provenance and size. (PDF) Accessed on October 15, 2018 .
  15. ↑ a b Ludwig Acker: Food -rich foods . Springs-Publising, 2013, 2013, isbn 978-3662-345377-5, S. 410, 458–461 ( limited preview in the Google book search).
  16. ↑ Assessment of plant -based food losses in the field of regional agricultural production. (PDF) Accessed on October 14, 2018 .
  17. ↑ Experiments in German horticulture 2016 ecological vegetable growing. (PDF) S. 2 , accessed on October 14, 2018 .
  18. ↑ Mass consumption and price increases based on Basel’s economic invoices . Stuttgart, Kohlhammer, 1910, S. 19 ( Archive.org [accessed on October 14, 2018]).
  19. ↑ Leaflet on the best available techniques in the ceramic industry. (PDF) S. 190 , accessed on October 8, 2018 .
  20. ↑ Porosization agents in the Austrian brick industry – waste incurred. (PDF) In: www.umweltbundesamt.at. S. 43 , accessed on October 11, 2018 .
  21. ↑ Development and evaluation of preparation technologies as a prerequisite for the material -specific recycling of building construction waste. (PDF) German Federal Environmental Foundation, accessed on October 11, 2018 .
  22. ↑ Development and ecological evaluation of a solid, massive wall construction system made of renewable raw materials for the passive house construction. (PDF) Technical University of Darmstadt Institute for Solid Construction
    Department of materials in construction, S. 16 , accessed on October 11, 2018 .
  23. ↑ Meat, meat products, sausages, delicatessen salads and mayonnaises. S. 63 , accessed on October 8, 2018 .
  24. ↑ Dr. Tanja Grünewald Bavarian State Office for Health and Food Safety: Food: Histological examination of sausages and meat products. Accessed on October 8, 2018 .
  25. ↑ Ludwig narcads, werner back: The brewery: Volume 2: The technology of the seasoning preparation . 2009, ISBN 978-3-527-62864-3.
  26. ↑ Christina Schönberger, Florian Kühbeck, Martin Zarnkow, Achim Zürcher, Martina Gastl: Selected chapters of brewery technology . Specialist publisher Hans Carl, 2016, ISBN 978-3-418-00910-0, S. 345 ( limited preview in the Google book search).
  27. ↑ Gerhard Eisenbrand, Peter Schreier: Römpp lexicon food chemistry, 2nd edition, 2006 . Georg Thieme Publishe, 2014, ISBN 978-3-13-179282-2, S. 1255 ( limited preview in the Google book search).
  28. ↑ California almonds. (PDF) In: Almondboard.com. S. 4 , accessed on October 12, 2018 .
  29. ↑ Siegfried Kerler: Company accounting in the transport industry: goods and passenger transportation . Verlag Heinrich Vogel, 1993, ISBN 978-3-574-26027-8, S. 27 ( limited preview in the Google book search).
  30. ↑ IHK Bonn/Rhein-Sieg: IHK Bonn/Rhein-Sieg: Corporate reports individual view. Accessed on October 11, 2018 .
  31. ↑ This is how Nestlé is committed to waste of food | Nestlé © Germany AG. Accessed on October 11, 2018 (German).
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