Fermenter for industrial plants and standalone machines (FLN120, 300 700)

Advantages: 

• Consistent product quality
  
  • Replicable production process resulting in consistent finished product quality.
• Space maximisation
  
  • Reduction in occupied space and equipment such as proving baskets and retarder prover cabinets.
• Minimum operator involvement
  
  • The high automation level does not require skilled workers.

Quality-related benefits of natural liquid yeast:

• Reduction or elimination of brewer’s yeast and
  adjuvant additives
• Relaxing effect on the dough, making it more stretchy;
  greater softness and improved shelf-life
• More regular crumb structure and thinner crust
• Better resistance to moulds and stringy bacteria
• Improved characteristic flavours and fragrances
• Improved nutritional value of the finished product due
  to the prolonged action of bacteria and yeasts
• Reduction of the phytic acid present in wholemeal
  bread
• Reduction of brewer’s yeast intolerance effects
• Consistency of results (reliable production quality)