Preparation tanks for sourdough


Preparation tanks for Levain, Sponge and Sourdoughs
Tanks capacities from 1.000 l to 6.000 l for batch preparation
Multiple tanks for continous operation

  • Easy to integrate and extend
  • Operates with starters or automatic recycling of mother dough
  • Control of ferment by time & temperature, or by pH
  • Load cells to control metering of ingredients / to monitor level in tanks
  • Holding of ferment by cooling to 4°C
  • CIPable
Operating principle

Each individual tank permits to Mix / Fermentate / and Cool the preparation for holding
Ingredients are metered, mixed and homogenized thanks to the impeller and the agitation tools
The mix “fermentate” upon a set time of 3 to 24 hours, given temperatures or pH
The mix is then cooled for holding to a given temperature of 4 to 6°C

For preparation of “levain”, the batch is homogenized with 20-30 % mother dough
For continuous applications, the mother dough can be automatically recycled in tanks for cleaning operations

Technical specifications

Tanks capacities from 1.000 l up to 6.000 l for batch preparation
Multiple tanks for continuous operation from 1.000 to 80.000 Kg/24h

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