When cutting biscuits, how should the cuts be made to minimize scrap for rework?

Making intersecting cuts when cutting biscuits is the optimal approach to minimize scrap for rework. This technique effectively utilizes the dough by ensuring that the biscuits are placed closer together, reducing the amount of leftover dough that would otherwise be considered scrap. By cutting the dough in a way that the shapes intersect, the necessary spacing between biscuits is minimized, leading to fewer gaps and greater overall biscuit yield from the original dough.

Other cutting methods, such as parallel or horizontal cuts, may create larger gaps between biscuits, resulting in more excess dough that cannot be utilized effectively. This not only affects the quantity of biscuits produced but also increases waste, which is not desirable in a production environment focused on efficiency and cost-effectiveness. The diagonal cut could also lead to more irregular shapes that do not fit together as neatly, further exacerbating the issue of excess scrap. Thus, the intersecting method is the best choice for maximizing product yield while minimizing waste.