Production line: Maturbiga

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.
  • Maturbiga

    Chambers of climatization for mother dough, sourdough, poolish and for completed doughs.

    • Operating temperature: +5 / +30°C
    • Control panel: MICRO C10
    • Option: PRO-10 TS touch screen
    Read more

We and selected third parties use cookies or similar technologies for technical purposes and, with your consent, also for other purposes as specified in the cookie policy. If you close this banner by ticking or clicking on "Decline", only technical cookies will be used. If you want to select the cookies to be installed, click on "Customize". If you prefer, you can consent to the use of all cookies, including those other than technical, by clicking on "Accept all". You can change your choice at any time.