Bread sourdough fermenter Fermentolevain® series

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 mechanical tolerance to the dough (flexibility, elongation). Depending on the percentage of incorporation, the aromas and flavors of the products will vary. • – Fast leavening : The V-Touch is an intuitive control panel that gives an easy access to all the machine’s functionalities. The user locates and reaches quickly many parameters from the main menu. • - Perfect and controlled hygiene : Fermentolevain® offers an automatic washing cycle (2 cycles: economic and full) that allows a quick and easy clean up. A hand spray effortlessly reaches every corner of the tank and the tools (not available on the FL 30 models). • - Easy to use and control : the control panel guides the baker step by step thanks to pre-registered or customizable programs. Storage cycles are easily monitored using clear and intuitive control panels. • Documentation FR • - An artisanal taste : The loaves obtained are consistent, rich, with a slightly lactic taste that can be altered with more sour flavours by adjusting the « Chef », the temperature and the proofing time. • - Better bread storage : Leaven bread can be stored and preserved longer than common bread, thanks to the acidity released by the bacterias, which slows down the staling. This kind of bread also has a thicker crust that acts like a protective cover. It helps to keep the humidity in the bread, and limits the drying of the crumb.