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Spiral leavener, ideal the production of leavened products such as bread, pizza, pinsa flatbread, pastries and cake, as well as many more products. The flexibility of this system provides high performance and versatility to your production ...
Capacity: 500, 1,000 l
... DIOStart This compact unit for all rye sourdoughs ≥ TA 200 is available in the different sizes with net contents of 500 and 1000 l, depending on your needs. They are suitable for about 300 and 600 kg of sourdough. A ...
DIOSNA Dierks & Söhne GmbH
Capacity: 40 l
Sourdough fermentor -100% stainless steel construction -Ensures sourdough consistency and stability -Easy to use and clean -Exclusive mixing system TRADILEVAIN is used to produce and maintain ...
Capacity: 30, 200, 60, 100 l
The fermentolevain is a bakery-pastry equipment allowing to elaborate and to keep liquid leaven. The incorporation of liquid leaven in bread-making allows for shorter mixing times and promotes alveolus. Liquid Leaven gives a greater ...
... products with pH control. • Continuous processing of up to 80,000kg in 24h. APPLICATIONS The continuous production of sourdough for both individual fermentation tanks and fully automated plants with CIP, on a single ...
Fermenters, yeast melters and bread re-work dissolvers for sourdough, pre-dough and poolish. For healthy, natural and aromatic products with long shelf life. Our fermentation systems are highly customized ...
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