BULK-FERMENTATION

The objective is yeast growth, production of CO2, ethanol and organic acids, development of flavours and aromas ,and modification of dough handling properties. Variables to monitor and control include fermentation time, temperature, titratable acidity (TTA), pH, microbial count:

FERMENTATION TIME
controlled by the temperature of dough, sponge, starter or per-ferment, hydration level (free water), pH osmotic pressure, yest food (amino acids, minerals, fermentable sugars) and yeast level (or lactic bacteria count)

PRE-FERMENTATION EQUIPMENT
Depends on your Process specifications (Dough System used): None – 48 hours   Short rest will take place direct on the floor, If longer time require (24-48 hours) It should take place at a temperature and humidity controlled Rooms.

FULLY AUTOMATIC
-5℃ to +40℃, 50 to 99% rel. H, controlled (Conditioning) (cooling / Proofing) with active humidification control and slow flow air flow system