INOXPA has developed equipment to enable simple and efficient sourdough production.
Sourdough is used to make traditional products on an industrial scale.
Using sourdough gives the product a more rustic appearance, with a crunchier crust, more large holes in the centre, and the bread both rises more uniformly and tastes better. It is also known for having a longer shelf-life, and bread made from sourdough also has a lower glycaemic index and better nutritional properties.
Complete plants come with a preparation tank and fermentation tanks.
Flour and water are added to the preparation tank in 1:1 ratio plus the yeast. Once fully blended, the mix is transferred to the fermentation tanks where it ferments for a certain period of time until the sourdough forms. Once the sourdough is ready, it is dosed into the kneading machines. The sourdough is taken from the fermentation tank until 10% of the product remains, which will be left for the next fermentation process. Then only water and flour are added to the preparation tank, before being mixed and transferred to the fermentation tank.
Precise temperature and pH control is required to optimise the fermentation process.
We can design small plants that enable sourdough auto-regeneration for manual dosing while still controlling the different process parameters, with the phases remaining automatic.
We also have medium or large plants for continuous, uninterrupted and autonomous operations. These plants include product storage, which is automatically dosed to the production line without needing stoppages for cleaning. The inbuilt CIP equipment makes it possible to clean both the equipment and the transfer lines, and a PIG system can be installed to recover product and minimise CIP water use. The complete plant is automated to perform the different production phases, constantly controlling parameters such as pH and temperature.
The plant has a single wall preparation tank with an agitator to mix the water and flour, and the fermentation tanks have an agitator and heating jacket to ensure fermentation occurs at the required temperature.
Complete plants come with a preparation tank and fermentation tanks.
Flour and water are added to the preparation tank in 1:1 ratio plus the yeast. Once fully blended, the mix is transferred to the fermentation tanks where it ferments for a certain period of time until the sourdough forms. Once the sourdough is ready, it is dosed into the kneading machines. The sourdough is taken from the fermentation tank until 10% of the product remains, which will be left for the next fermentation process. Then only water and flour are added to the preparation tank, before being mixed and transferred to the fermentation tank.
Precise temperature and pH control is required to optimise the fermentation process.
