Sourdough fermenter for artisanal bakeries
Artisanal bakeries often face challenges in maintaining consistency and quality in sourdough production. The process requires precise control over mixing, fermentation, maturation, and storage to meet consumer demand for healthier, high-quality bread options.
Automate sourdough production and storage
The VMI sourdough fermenter is designed for mixing, maturing, and storing both sourdough and poolish. It handles volumes ranging from 100 to 300 liters, or 20 kg to 200 kg of semi-pasty sourdough. Equipped with an automated cycle management system, it frees bakers from the manual constraints of daily sourdough production. The fermenter’s stainless steel design and removable tools ensure optimal hygiene and easy cleaning. Its Digy touchscreen interface allows for customization and saving of three sourdough recipes with adjustable parameters for mixing, fermentation, maturation, and preservation. The fermenter is suitable for producing a variety of sourdough-based products, such as traditional baguettes and croissants. The brand VMI ensures continuity and repeatability of recipes, making the fermenter a reliable choice for artisanal bakeries looking to optimize their sourdough processes.
Benefits
- Automated cycle management reduces manual workload
- Stainless steel design ensures easy cleaning
- Customizable and repeatable sourdough recipes
- Handles large volumes of sourdough efficiently
- Ideal for diverse sourdough-based products