Fermentation systems for the production of Poolish and Sourdoughs

We design fermentation plants for the production of pre-doughs/poolish and sourdoughs, focusing on dynamic systems in which the customer determines the type and complexity of the dough. Raw material and product dosing can be fully automated.

Our top 3 advantages:

• Clean filling of the fermenters from below (underfloor)
• Hygienic plant design with extension for CIP and pigging systems
• Control technology, software, plant engineering and support are completely in our hands!

All relevant process data can be visualized and documented. In addition to conventional types of flours, gluten-free flours can also be fermented.

In combination with a rework system, valuable raw materials such as surplus bread and left over dough can be safely fed back into the production cycle by fermentation. Switch and control cabinet construction and software programming are located in-house so that we can quickly implement special requirements or provide service and support.

Our engineering is based on many years of experience in plant construction and automation, as proven by our numerous national and international references. From machines for artisan bakeries to fully automated industrial systems, we develop solutions to fully meet your needs.