Sponge and sourdough processes

We supply individual fermentation tanks, as well as fully automated plants with CIP for the continuous production of sourdough.
Our liquid ferment tanks operate from wheat and rye flour / with Clean starters or Yeast dough / on single or 3 feeds cycle.
Each individual tank permits to Mix / Ferment / and Cool the preparation for holding. Ingredients are metered, mixed and homogenized thanks to the impeller and the agitation tools. The mix ferments upon a set time of 3 to 24 hours. The fermentation process is controlled with set temperatures and time, and/or by continuously monitoring the pH value. The mix is then cooled for holding to a given temperature of 4 to 6°C.
For the preparation of “levain”, the batch is homogenized with 20-30 % yeast dough (mother).
For continuous applications, the yeast dough is automatically circulated between tanks enabling for complete cleaning and ensuring continuous production at same time.

• Tanks capacities from 1.000 l to 7.000 l for single preparations
• Multiple tanks for continuous operation up to 80.000 Kg/24h
• Tanks on load cells to continuously monitor level / for metering ingredients
• Discharge via volumetric dosing or weighing
• The pH control monitors the pH value and the temperature for continuous monitoring of the fermentation process
• Cooling system inclusive insulation
• CIP (optional)

Available solutions

• Individual Fermenters 300 – 500 l