Fermentation

Fermentation plays a crucial role in producing healthy, natural, and aromatic products with extended shelf life, enhanced digestibility, and improved nutritional value. This makes it particularly ideal for creating a wide range of baked goods, including rye, wheat, multigrain breads, pizza, focaccia, brioches, and crackers.

The fermentation technologies offered are highly versatile, featuring fermenters, yeast melters, and bread re-work dissolvers designed for sourdough, pre-dough, and poolish production. These systems are customizable and can operate as standalone units or seamlessly integrate into existing production lines, supporting both direct and indirect methods of bread making. Their modular design accommodates small, medium, and large-scale production lines, ensuring flexibility for various manufacturing needs.

Built to meet the highest standards of hygienic production, the systems preserve the natural characteristics of raw materials. Constructed from stainless steel, they are easy to clean and compatible with CIP (Cleaning in Place) or PIG (Product Insertion Group) systems. Equipped with integrated automation and full traceability, operations are managed via PLC control with a user-friendly touch panel, offering both manual and automatic options for precision, repeatability, and efficient resource use.

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