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
15560 Lahti,
Finland
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
