Line for bakery and pastry
‘Controlled climatization’ is a programmed automatic process for sourdough conservation and fermentation.
Both our MICRO C10 1.5 and PRO-10 touch screen control panel assure the process management with the complete control of times and temperature during the following working stages:
|1° PHASE||STOP and CONSERVATION of the mother dough|
|2° PHASE||MATURATION (fermentation) with optimum pH control|
|3° PHASE||CONSERVATION with the desired pH.|
- The climatized system is a methodical dosing process of the temperature, which allows a long maturation.
- The use of the mother dough brings to perfection the quality of the finished product, with greater softness and digestibility; the flavor and aroma of bread is accentuated, extending its shelf life.
- The conservation-maturation of the mother dough can be extended automatically for 72 hours (holiday device), renewing working methods, with great flexibility.
- For the completed doughs processed the day before, this technique allows to obtain a high protein and natural bread.