Suitable for all types of sour dough
This triple walled fermenter is flexibly suitable for rye sour dough with a TA ≥ 220 and wheat pre-dough with a TA ≥ 220 with a net content of 70 kg pre-dough per batch.
When processing sponge dough, up to 15 to 20 % yeast saving is possible, when processing pre-dough a reduction of baking agents is possible, leading to reduced mixing times.
The pore formation of crumbs and the cutting of baked goods are improved when using the fermenter.
|Electrical Connections||3Ph/N/PE, 400 V~ 50 Hz, CEE-plug 16 A|
|Motor Power Stirrer unit||kW||0,75|
|Cooling capacity of tempering unit||kW||1,12|
|Minimum initial charge||kg||20|
|Capacity wheat sour dough per batch||kg||70|
|Capacity rye sour dough per batch||kg||70|
|Maximum Product Temperature||°C||45|
|Minimal Product Temperature||°C||8|