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Bakery

Liquid leaven

TECNAL offers a complete turnkey solution or separate modules for the management of your liquid leaven.

 

levain - PS

 

 

For your breads, buns, white bread and viennoiseries, Tecnal proposes turnkey solutions for the preparation and storage of liquid leavens:

 

  • Flour-water mixture (50/50) in specific mixer (1,200l)
  • Starters from 5,000 to 10,000 litres
  • Fermentation from 2 to 24 hours, temperature 28-30°C, rapid cooling in double jacket of vessel
  • Washing by specific CIP in a completely secure way
  • Automatic dosing on batch and/or continuous kneaders by flow metering
  • Automatic interaction with the existing installations, provision of production parameters for the existing supervision systems
  • Adaptation to the customer’s process based on Tecnal’s standards
  • Know-how on large installations (1,000l/h or more)