Industrial sponge brew and fermented dough

Our advanced industrial fermentation systems enable automated production of fermented doughs, accommodating both short fermentation methods (sponge brew, poolish) and extended, multi-step processes (sourdough).

For short fermentation processes like sponge brew or poolish, the dough undergoes fermentation, followed by cooling and maintenance at a constant temperature. This prepares it for immediate use as an ingredient in recipes or for direct processing on the production line

For long fermentation processes, such as those involving multiple steps (e.g., sourdough), the fermented dough, known as the mother dough, undergoes fermentation to a desired level of acidity under controlled conditions including temperature and agitation. The mother dough is then transferred to a secondary fermentation tank, where additional flour and water are added, and a second fermentation takes place.

Our fully integrated fermentation processes can incorporate the Idromix solution, allowing instant production of hydrated liquid pre -dough, which is then pumped into the fermentation tank. The entire process is monitored and managed by our recipe control system, allowing precise parameter adjustments to meet specific requirements and ensure consistent product quality

Key benefits

Allows large scale production of constant quality sourdough, sponge dough, etc
Fully automated process
Hygienic set up
Detailed settings possible for each specific recipe (fermentation temperature, cooling temperature, PH value, etc.)
Specialized fermenter tanks with cooling and rounded agitators for a clean operation
Automated multi step fermentation process feasible
Can equipped with a CIP