The Fermentolevain is a bakery-pastry equipment used to produce and store liquid sourdough. The incorporation of liquid sourdough in bread-making makes it possible to shorten the kneading times and to promote irregular honeycombing. Liquid sourdough gives dough greater mechanical tolerance (flexibility, elongation). Depending on the percentage of incorporation, the aromas and flavors of the products will be varied.
– Speed of development of the sourdough: The V-Touch is an intuitive touch control which allows easy access to all the functionalities of the device, with a simple gesture. The user locates and quickly accesses numerous parameters from the main menu.
– Perfect and controlled hygiene: Fermentolevain® offers an automatic cleaning cycle (eco cycle and long cycle) which makes initial cleaning very easy. A hand shower allows you to reach all corners of the tank and tools (not available on the FL 30).
– Ease of use and control: the touch control guides the baker step by step through pre-recorded or customizable programs . Preservation cycles are easily controlled through easy-to-read and intuitive control panels.
– An artisanal taste: sourdough makes it possible to obtain consistent, rich breads, with a slightly lactic taste which can be brought towards more “acid” flavors by adjusting the “Chef” used and the temperature
– Better preservation of bread : Sourdough bread keeps longer than ordinary bread thanks to the acidity released by bacteria, which slows down its staling. This type of bread also has a denser crust that acts as a protective wrapper. It keeps the moisture in the bread and limits the drying of the crumb.
– Easier work: Using natural sourdough results in a shorter fermentation time, as well as kneading times. The glutinous tissue being much more ordered, the mechanical operations are facilitated: the dough pieces are more flexible and therefore facilitate rolling and shaping, the cuts are much more straightforward, the dough is less sticky and the scarification becomes easier
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 in line with your production.
All our models of Fermentolevain® will allow you to keep your sourdough for several days and to make your refreshments under the strictest hygienic conditions. It is even now possible to make the “Chef” in Fermentolevain®.
All of them, even the smallest tank capacities, have a heating cord and a cooling coil intended to promote the maturation and storage of the natural sourdough.
