Baking without yeast is now finding more and more followers and has become a fixed recipe component in many bakeries. In addition to rye sourdough and wheat pre-dough, pre-dough for spelt pastries can also be produced in hematronic systems.
The hematronic master bakers and expert consultants Adalbert Bartschlager and Bernhard Schüttert have developed and tested recipes together with customers to produce pre-doughs that are suitable for all types of spelt pastries. The mild spelt predoughs are free of lumps, form the typical alcohols and fine aromas. They are the basis for woolly and machine-friendly doughs, with a high proportion of swollen flour. These doughs are used to bake pastries with the best crust formation, special aroma and long freshness.
Bakers are not left to their own devices when it comes to changing the recipes of their successful specialties. Customers' recipes are individually adapted and jointly developed and tested on site until they are ready for production. After successful training, all employees are able to produce the best doughs without additional effort.
All units have cooling, which allows the pre-doughs to be processed for up to 24 hours. The units, which are mainly mobile and made entirely of stainless steel, are available to suit any size of operation. They are robust, easy to operate and easy to clean. Of course, the fermenters can also be used for the production of rye sourdoughs and wheat predoughs, which makes them versatile. Since baking aids and additives can be dispensed with, natural baked goods are produced and, what's more, yields are also increased. The return on investment is therefore quickly achieved, and the image is improved by the increased product quality.
