Sour dough and scalding system

Industrial fermentation system for bakeries and food industry

Industrial fermentation gives bread more softness, better baking qualities and a longer shelf life without artificial additives. In industrial fermentation sour dough is prepared in fermentation tanks, which are applied with flour, water and starter dough in the right quantities. During the fermentation process the system controls and alters the temperature according to the recipe. Sour dough is dosed by pumping it into the dough pot.

The scalding process also helps the bread stay soft, fresh and have a longer shelf life without artificial additives. During the scalding process, boiling water is mixed in with some of the flour and the mixture is left to settle before making the dough. Due to this process the dough adheres more water and the increased moisture content makes the bread softer. The dosing is applied through a heat exchanger into the dough pot.

Typical reasons for industrial fermentation system investment

  • Improve the bread quality and taste
  • not enough cooling/heating power in existing system
  • safety or hygienic concerns with existing equipment
  • need of customizability in bakery product development

Dosing system deliveries including industrial fermentation, case studies

Why us?

  • solution-oriented approach
  • modular/tailored dosing systems for specific needs
  • high-end products
  • reliable after sales and maintenance services

What next?

Contact to one of our sales persons with phone call or e-mail

Our sales person asks all the relevant questions over the phone or makes a visit to your location to acquire detailed information
You will recieve an offer from us, which includes all neccesary technical and operational data

Offer will be discussed through step by step with our sales person