Bread Sourdough Fermenter Get latest price

Thanks to variable fermentation times and flexible stirring intervals, specially selected guides can be used, even completely different pre-doughs.

ADVANTAGES

• 50% of the flour used in the sourdough can be replaced with leftover bread

• The sourdough can be used for a week without refrigeration

Informative laboratory analyses of your pre-doughs ensure uniformly high quality

• Typical aromatic bread taste

• Succulent, sliceable crumb

• Low usage level due to a low pH and a high level of acidity

• Longer shelf life

SOLUTIONS

Next

• Semi-automatic and fully automatic sourdough production for pumpable sour dough

• Shredding mechanism also for whole loaves

• Controlled fermentation processes by certified starter cultures in organic quality

• DIOStart bread rye fermentation

• DIOStart bread wheat fermentation

To contact Baketec Solutions about Bread Sourdough Fermenter use Get a quote.

Thanks to variable fermentation times and flexible stirring intervals, specially selected guides can be used, even completely different pre-doughs.

ADVANTAGES

• 50% of the flour used in the sourdough can be replaced with leftover bread

• The sourdough can be used for a week without refrigeration

Informative laboratory analyses of your pre-doughs ensure uniformly high quality

• Typical aromatic bread taste

• Succulent, sliceable crumb

• Low usage level due to a low pH and a high level of acidity

• Longer shelf life

SOLUTIONS

Next

• Semi-automatic and fully automatic sourdough production for pumpable sour dough

• Shredding mechanism also for whole loaves

• Controlled fermentation processes by certified starter cultures in organic quality

• DIOStart bread rye fermentation

• DIOStart bread wheat fermentation

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To contact Baketec Solutions about Bread Sourdough Fermenter use Get a quote.