Wheat pre-dough
Soaking in the mild way
Pre-soaking in the mild way – wheat pre-doughs.
Choose the type of your pre-dough fermentation. From long, smooth fermentation to short and effective, leading to beautifully loosened pastry with a soft crumb. Preserve the mild character of your wheat pastry, because the bread taste is a little changed by using pre-dough.
- Benefits
- Conduct types
- Examples of solutions
- Our Know-how
Benefits
- Flour, water, baker's yeast and the right amount of time to activate your flour
- Promote natural soaking and water absorption and thus the best yield in connection with our mixers
-
Strong flours become softer and easier to process
- Depending on the fermentation, efforts may be made to save yeast or shorten fermentation processes
- Even with fermentation interruption, the soft pastry structure is retained
Conduct types
- Fixed pre-dough fermentations
- Soft dough (from flour:water 100:90)
-
Sponge'n Dough processes with soft pre-doughs
- The economical and contemporary solution for a proven technology
- Opara - Tradition from Russia and Eastern Europe
Examples of solutions
- Dough storage systems and bowl guides for traditional, fixed and long pre-dough fermentations
- Fermentation plants for flour-water ratios from 100:90 and softer
- Modern fermentation technology for short pasted doughs
- Pre-mixer and maturing fermenter with integrated cooling
- On request combined with flour dosation and yeast system
- DoughExperts DIOStart for Opara
Our Know-how
- Increase yeast - interesting for all, to whom yeast is very "expensive"
- More pastry volume by yeast pre-dough
- Long availability of yeast pre-dough by cooling
