Sourdough Systems
Sour dough gives bread more softness, better baking qualities and a longer shelf life without artificial additives. Dosetec sour dough system is flexible and user-friendly solution for bakeries.
Dosetec Exact
13 / D31
The Dosetec sour dough system improves the quality and taste of bread. The systems allow user to adjust the fermentation temperature, time and flour/water ratio of the mixture.
For wheat and rye bread production
- Mixing starter, water and flour
- Starter from previous batch or commercial starter
- Fermentation temperature + 25 °C ... 30 °C or more
Cooling for longer time of use
- Cooling to storage temperature + 4 °C ... 8 °C after fermentation
- Time of use 72 h or more
Continuous operation
- Solution to guarantee stable fermented sour dough
- New batch on top of fermented sour dough; ratio for example 70/30
- During fermentation in one tank, production from the other tank
