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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)