Bread fermentation for rye sourdough
In commercial bakeries, managing surplus bread efficiently is crucial for both economic viability and ensuring quality products. Traditional bread disposal methods can be wasteful, and maintaining consistent sourdough quality is a challenge.
Automate rye sourdough fermentation
The Bread Fermentation Ecoline by Diosna is designed specifically for the patented two-stage rye sourdough TA 200 process. This compact fermenter is available in four different capacities: 200 kg, 300 kg, 500 kg, and 1000 kg, making it adaptable to various production scales. A distinctive feature is its robust knife agitator, which efficiently reduces whole loaves of surplus bread into usable raw material for sourdough production. With a maturing time of 42 hours, the fermented product can be utilized as sourdough for up to one week without refrigeration, ensuring both economic and qualitative benefits. The fermenter’s stainless steel construction is hygiene-focused, with easy-to-clean designs. Its PLC control with a touchscreen or push buttons (specific to the B200 model) enables precise monitoring of fermentation times and dosing quantities, ensuring reproducible processes.
Benefits
- Reduces and reuses surplus bread efficiently
- Available in multiple capacities to fit production needs
- Ensures consistent sourdough quality without refrigeration
- Hygiene-focused, easy-to-clean design
- Automates monitoring of fermentation times and quantities