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FERMENTATION

For many years Agriflex S.r.l. has been designing, manufacturing and installing industrial systems and standalone machines for the production of natural liquid yeast, suitable for many types of flours and starters.

It is an integrated solution that provides mechanical and thermal energy for preparing natural liquid yeast – from dissolution to maturation and maintenance. It guarantees consistent quality standards and constant characteristics, by controlling and managing from the operator panel and PLC, the chemical-physical parameters that influence the process, such as maturing temperature, acidity level and cooling.

Advantages

  • Repeatable production process and constant quality of finished product
  • Reduction in working surface areas and equipment, such as “baskets” and starter slowing cells
  • Reduction in the labour force
  • No specialist labour required as the process is highly automated.

Qualitative advantages of natural liquid yeast

  • Reduction and possible elimination of brewer’s yeast and adjuvant additives
  • Relaxing effect on the dough, making it more stretchy, softer and with improved shelf-life
  • More regular crumb structure and thinner crust
  • Better resistance to moulds and stringy bacteria
  • Improved characteristic flavours and fragrances
  • Improved nutritional value of the finished product due to the prolonged action of bacteria and yeasts
  • Reduction of the phytic acid present in wholemeal bread
  • Reduction of brewer’s yeast intolerance effects
  • Consistency of results (reliable production quality)

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