Today large


volumes


of artisan bread production can be automated and managed by non- specialised operators including all the diverse fermentation processes”


more connected to territories and histories. For industrial bakeries, however, the challenge is how to match the expected quality with the volumes and standardised processes.


Cepi’s fermentation technology can help bakeries combine natural processing methods and competitiveness.


reduce the risk of disease and can aid with energy and gut health, mental clarity, fitness, anti- aging, stress and sleep. With functional food this can be achieved through the addition of compounds such as vitamins, proteins and fibres. With fermented products, customers are looking for food manufactured through processes that preserve and enhance the natural properties of its ingredients. Fermented foods are also easier to digest and can achieve a longer-shelf without the need for preservatives. Today there is also a renewed interest in artisan bakery products. Indeed, artisan products are sought after as much as healthy ones – often overlapping with each other in perception and coming together as two of the most defining factors shaping bakery trends. Media coverage and the content coming from popular chefs reflect this. There has also been a move away from the fast-eating culture of the 1980s, where speed was demanded so as not to interfere with activities that were considered more important. Instead, today’s consumers want to eat well. As


well as eating food that grants flavour and health, that means eating in a way that makes them feel


bakeryproduction.co.uk


Water and fruit sugars Historically, one way to ferment bread was by adding water and fruit sugars to flour to make the sourdough, and this was then added to the dough as yeast. For the longest time this was the domain of artisan bakeries, as it was a highly empirical method that relied on the style and method of each individual producer, without an exact knowledge of the bacteria in the sourdough. The process was not precise enough to be scaled to an industrial process, because the recipe was difficult to repeat and was generally reliant on a single person controlling a set of very changeable parameters. For this reason, leavening bread through


brewer’s yeast became the industry standard, as production was faster and high-performing. However, the final product did not have the fragrance and taste of sourdough bread, and it was also harder to digest. Progression in science led to the identification of the bacteria and micro-organisms found in the sourdough, causing the market to shift. A large number of strains were recognised – such as Lactobacillus sanfranciscensis, a famous San Francisco lactic acid bacteria used in three million tons of sourdough goods every year. This knowledge gave the bakery industry the strains of micro-organisms needed to create an easily repeatable recipe. With the evolution


of the technology controlling physical parameters – such as times, temperatures and pH, sourdough making finally became possible on an industrial scale. Today large volumes of artisan bread production can be automated and managed by non-specialised operators including all the diverse fermentation processes. Black rye bread common in the Northern and Eastern parts of Europe relies on a more acid dough, while the white bread from the South, based on soft wheat flour or semolina, has a less acid note but a wider bouquet. As well as this, the longevity of products fermented with sourdough better meets the needs of modern food distribution – making it possible to achieve larger spatial and temporal distances between production and consumption points.


Meeting demand To intercept consumer interest in high quality products, bakery manufacturers need to look at technologies that can combine natural processing and competitiveness and Cepi’s fermentation technology has been developed to help bakers achieve this goal. With its knowledge of the materials involved and of all aspects of the process, Cepi is able to offer solutions that add value to production both in terms of quality of product and rationalisation of resources and this requires precision and repeatability with perfect control of physical parameters to preserve the characteristics of the ingredients. Cepi‘s systems range from fermenters, to yeast melters and bread re-work dissolvers for liquid sponge, rye and wheat sourdough. Diversified and optimised to meet the bespoke


needs of each specific


bakery,


solutions can be stand-alone or can be integrated into existing production process, allowing for bread making through either a direct method or indirect two steps method, depending on specific requirements. Sourdough


fermentation in industrial


production has seen a steady increase and this trend looks set to continue. We believe that, as consumers become more conscious and as innovation in the area of fermentation progresses, fermentation will move from being an added value to the industry standard. Not only have the number of fermentation systems that we produce radically increased, they are also being used in the creation of a growing range of bread products – including mass market goods such as sliced bread and products in the healthy foods sector.


Kennedy’s Bakery Production February/March 2025 21


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