This system for rye sourdoughs and wheat pastries is individually configured with 1.400 to 8.200 l capacity per fermenter with a TA of at least 220 depending on the raw materials and processes used.
It consists of several fermenters for production, maturity and storage, which are connected by a piping system. Depending on the requirement profile, a separate fermenter for the production of rye or wheat leaven is available.
A special feature of the DOUGHEXPERTS pre-dough system is the optimized process control for constant pre-dough quality.
Thanks to variable fermentation times and flexible stirring intervals, specially selected guides can be used, even completely different pre-doughs.