Fermentation leads to healthy, natural and aromatic products with long shelf life, improved digestibility and nutritional value. For this reason, it is especially suitable for the production of rye, wheat and multigrain breads, pizza, focacce, brioches and crackers.

Our fermentation technology are highly versatile and diversified. We offer fermenters, yeast melters and bread re-work dissolvers for sourdough, pre-dough and poolish. The systems are highly customized and can stand-alone or be easily integrated in the production process, allowing for bread making through both direct method and indirect two steps method depending on the need of the manufacturer. They are modular and suitable for small, medium and big production lines.

Our systems fully preserve the characteristics of the raw materials and meet the highest standards of hygienic production. Built in stainless steel, the systems are easy to clean and can be equipped with CIP or PIG cleaning system.

Fermentation improves the quality of the final product and rationalizes the resources involved, saving space, manpower, additives and yeast. With a deep knowledge of the materials involved and of all aspects of the process, we offer flexible solutions that deliver the highest levels of precision and full control of all processes, as well as standardization and repeatability of procedures.

Integrated automation and full traceability. Management is flexible with manual or automatic options for all operations. PLC control with touch panel.