Description
The liquid sourdough allows the industrial baker as well as the artisan baker to get bread with the traditional taste and aroma of good bread while improving their preservation
FL60 liquid sourdough enables the creation and maintenance of dough at an ideal temperature, able to control the physical parameters acting on the fermentation.
Therefore, this type of device is developing in recent times due to the use of liquid sourdough in the preparation of bread, which shortens the dough mixing time, improves the quality of the dough, and leads to a reduction of costs in bread improvers and a longer shelf life of the products.
FERLIQ’s equipment for liquid sourdough – enables regulation and control of the fermentation temperature, including mixing necessary to obtain a uniform mixture during the hours of preparation of the liquid sourdough.
After the dough has fermented, the cooling phase will automatically start which will stop the fermentation process and place the liquid sourdough – suitable for the production phase. Thanks to the use of liquid sourdough of Master Dough, the dough is more flexible, extendable and abundant, and a better development of the baked loaves is guaranteed. By using liquid sourdough we will notice an improvement in the taste of the bread, achieving a personal taste (since the amount of industrial sourdough is reduced)
The device has two product removal taps which prevent mistakes in the amounts of dough – liquid sourdough that is collected daily and allow easy and complete cleaning during cleaning.
