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Liquid ferment processor
More than a machine, a true concept of quality artisanal bread-making
Simplify your task by increasing your clients' pleasure
Thanks to a stabilized and constant liquid or semi-dough type ferment, get:
- a more developed bread with a personalized taste and flavour,
- that remains fresh a longer time
- a more tolerant dough, easier to be worked
- by saving on improvers and yeast.
Whether you manufacture leaven bread, wheat or rye special bread, danish or only look for improving the quality and taste of your usual baguettes, bread or brioches, the PATOLEVAIN allows you to get and repeat, thanks to its fully automatic operations, from a natural "chef" or and industrial "starter," the type of fermentation you wish, more or less lactic or more or less acetic, liquid of semi-liquid type, according to the products you work up.
Autofrigor Exclusivities
- Wholly manufactured in 304 S/S, including the exchanger.
- Full access to the tank.
- Fully automatic cycle of production with regulation of temperaturem time of fermentation and stiring (double regulation).
- Powerful heating and cooling capacities allows starting with cold water and fast fermentation stoppage.
- Graduated level indicator.
- Two draining points secure the keeping of a leaven "chef" equal at 1/5 of the useful capacity.
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