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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
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. |
Benefits
- 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.
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Maturbiga
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