Continous pre-dough production

Constant rye sourdoughs and wheat pastes through safe processes

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.

  • Advantages
  • Equipment
  • Options
  • Extras

Advantages

  • Flexible recipe control for rye ferment, bread fermentation or wheat batter, adapted to the specific requirements of the customer
  • Individually configurable
  • Modular construction
  • Hygiene and cleaning-friendly design of the system

Equipment

  • 3-wall container with pillow plate technology throughout in stainless steel design
  • Anchor stirrer in special stirrer and wall scraper matched for sour dough production, powerfully dimensioned for an optimal mixing of all ingredients
  • Dosing pump in dry running safe, robust design with piping distribution for dosing and cleaning
  • PLC control to maintain fermentation times and temperatures and dose rate control
  • Fermenter weighed for process control during filling, dosing and cleaning
  • Pigging system in pumping and dosing lines to minimize residues and optimize cleaning optional

Options

  • 1.400, 2.800, 4.100, 5.300, 6.000 or 8.200 l capacity per fermenter
  • Production fermenter for the production of sourdough
  • Mature and Lagerfermerter for optimized maturation, cooling and storage of sourdough
  • Combination of different fermenters, production and maturity fermenters individually adapted to the sourdough process
  • Inline Mixer
  • Frequency converter for agitators optional
  • Dosing: Dosing pump control via potential-free contact by the customer's floor scale or negative weighing
  • Interface to technological support

Extras

  • Technological coaching
  • Bread fermentation with StartGut® Bio rye for tasty rye sourdough
  • Wheat StartGut®-Bio Bologna for mild wheat pastes
  • DIOStart wheat classic for aromatic predoughs
  • DIOStart wheat soft for mild and texturing wheat predoughs
  • DIOStart wheat fruit for gas-active, fruity aromatic predoughs
  • Wheat StartGut®-Bio San Francisco for strong wheat pastes
  • Spelt StartGut®-Bio Bingen for spelt sour dough
  • Rye StartGut®-Bio Detmold for all types of rye sourdough