Industrial plants and stand-alone machines suitable for various types of flour and starters dedicated to the production of natural liquid yeast, also from rye flour. Integrated solutions capable of supplying the mechanical and thermal energy for the preparation of natural yeast in its dissolution, maturation and maintenance phases, guaranteeing continuity of quality standards and consistency of characteristics through the control and management, via the operator panel and PLC, of the chemical-physical quantities that influence the process (maturing temperature, degree of acidity and cooling).
Advantages
consistent quality
Replicability of the production process and consequent consistent quality of the finished product, reduction – and possible elimination – of brewer’s yeast and adjuvant additives.
Less maintenance and effort
Reduction in workforce, work areas involved in the process, as well as equipment – such as baskets and biga retarders -. Thanks to the high degree of automation, the use of the fermentation unit does not require skilled labour.
Qualitative advantages
Relaxing effect on dough (increased extensibility, softness and durability), more regular crumb structure, thin crust, resistance to mould and stringy bacteria, reduction of phytic acid (in wholemeal bread), improved nutritional values (due to prolonged yeast action)
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