Rye Predough
Bread Fermentation (Weekly Sourdough)
Wheat Sour
Spelt
The AromaStück®
StartGut®

Bread Fermentation: Short Process Description

This is a special procedure that turns bread from the previous day to a precious raw material of tomorrow. Additionally, this bread has then certain advantages as part of the sourdough production and does, thus, benefits the business-management sector.
Further Issues
Bread Fermentation with Faster Guiding System

Questions?
Jens Stadtländer
+49(0)513-9999-552
The first stage will be produced manually in an Isofermenter (isolated container which keeps the temperature of the sourdough constantly at the same level) and has a maturity period of 24 hours.
The second stage will be produced in the bread fermentation plant. The bread added here (max. 50 % of the rye productions) will be crushed and homogenised. After 42 hours maturity time the bread fermentation is ready acidified and can be used as sourdough for one week.

Plant Characteristics:
  • Soft crushing of entire breads due to the slowly running agitator
  • Homogenisation of all raw materials to a stable, consistent sourdough
  • Dosing of the finished sourdough by means of inbuilt dosing pump
  • Cleaning and hygiene-friendly plant design with materials suitable and approved for food
  • Entire plant cover can be opened (driven from below) – for easy fillings and cleaning processes
  • Control system with process-adjusted programme

Bread Fermentation with 42 h Whole Sourdough

DeviceB 200
Labour inputOnly weekly production of sourdough (1. and 2. stage)
Dough output200 (2. stage)
Usable in plantsYes – Plant with bread crushing
Processing time
144 hours
Start quantity in % related to sourdough flour0,3 – 0,6
0,3 to 0,6 Recommendation: StartGut® for Bread fermentation or StartGut® for Bio-Bread fermentation
Addition quantity given to dough
(acidification)
25 %
Remarkable
Sourdough matures during the weekend. For each preparation material a new StartGut® will be delivered.
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