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a fadbut a trend F
Sourdough is not
complex fermentation processes in the bakery industry
or millennia mankind has been using sourdough in the fermentation processes underlying bread-making. One of the biggest challenges industrial bakeries face today is applying a time-consuming
and complex control process, such as natural leavening, on a large-scale production while still obtaining products of superior quality. nutritional properties attributed to sourdough are also numerous, such as reduced glycaemic index, improved availability, etc.
This is why the experience in managing and controlling long fermentation processes, like sourdough or also poolish, in this industry, is even more important than any academic knowledge. and industrialise this task 30 years ago, seeking sourdough fermentation solutions alongside its customers, reaching more than 400 installations worldwide today, from which is getting constant feedback. They design and develop customised solutions capable of providing the mechanical and thermal energy for preparing natural yeast in its dissolution, maturation and maintenance phases. The industrial leavening system guarantees the quality standards continuity. Via a PLC panel, the operator can automatically control and manage the chemical-physical entire process (ripening temperature, degree of pH/acidity and cooling).
There are many advantages this system offers: 20 Kennedy’s Confection October 2024
2. Less maintenance and effort Reduction in workforce, work areas involved in the process, as well as equipment – such as baskets and biga retarders - Thanks to the high degree of automation, the use of the fermentation unit does not require skilled labour.
1. Consistent quality
Replicability of the production process and product,reduction – and possible elimination – of brewer’s yeast and adjuvant additives.
3. Qualitative advantages Relaxing effect on dough (increased extensibility, softness and durability), more regular crumb structure, thin crust, resistance to mould and stringy bacteria, reduction of phytic acid (in wholemeal bread), improved nutritional values (due to prolonged yeast action) All fermentation tanks are equipped with with a liquid yeast pumping and automatic washing system.
Agriflex will celebrate its 50th anniversary in 2025
They have been designing, manufacturing, and installing systems for the storage, transport, dosing and automation of raw materials for food, petfood, plastics, and other industries. has 12,000 sqm of indoor surface area in two national hubs: the Forlì headquarters with production and assembly, plant engineering and warehouse areas – which also includes a branch separately – and the production hub in Riva del Po, in the Ferrara area, dedicated to the specialised production of steel components. the solid industrial and commercial network it boasts in several countries around the world and its widespread participation in major international trade fairs.
KennedysConfection.com
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