Fermentolevain

The Fermentolevain is a bakery and pastry equipment used to produce and store liquid sourdough.

The incorporation of liquid sourdough in bread-making allows to shorten kneading times and to promote irregular alveolar formation. Liquid sourdough gives greater mechanical tolerance to doughs (flexibility, elongation). Depending on the percentage of incorporation, the aromas and flavors of the products will be varied.

Category: MIXING

Description

Features

– Quick sourdough development: The V-Touch is an intuitive touch control that provides easy access to all the appliance’s features with a simple gesture. The user can quickly locate and access many settings from the main menu.

– Perfect and controlled hygiene: Fermentolevain® offers an automatic cleaning cycle (eco cycle and long cycle) which allows for an initial cleaning with ease. A shower head allows you to reach every corner of the tank and tools (not available on the FL 30).

– Easy to use and control: the touch control guides the baker step by step through pre-recorded or customizable programs . The conservation cycles are easily controlled through readable and intuitive control panels.

Benefits

– An artisanal taste: sourdough allows you to obtain consistent, rich breads, with a slightly lactic taste that can be brought towards more “acidic” flavors by playing on the “Chef” used and the temperature

– Better preservation of bread : Sourdough bread keeps longer than ordinary bread thanks to the acidity released by the bacteria, which slows down its staling. This type of bread also has a denser crust that acts as a protective covering. It helps retain moisture in the bread and limits the drying of the crumb.

– Easier work: Using natural leaven shortens the fermentation time, as well as the kneading times. Since the gluten tissue is much more orderly, mechanical operations are made easier: the dough pieces are more flexible and therefore facilitate rolling and shaping, the cuts are much cleaner, the dough is less sticky and scoring becomes easier.

The range

The Fermentolevain® range consists of 4 liquid sourdough devices, with a capacity of 30L to 200L, for small or large productions.

The Fermentolevain® range ensures that you have a natural sourdough capacity that matches your production.

All our Fermentolevain® models will allow you to keep your mother sourdough for several days and to make your refreshments under the strictest hygiene conditions. It is now even possible to make the “Chef” in Fermentolevain®.

All of them, even the smallest tank capacities, have a heating cord and a cooling coil designed to promote the maturation and storage of the natural leaven.

Documentation

Documentation EN