Kneading and fermentation

The temperature control is always essential to obtain constant quality products, from the beginning of the production process.

Water is the second main ingredient in breadmaking, which makes possible the kneading of the flour.

The final temperature of the dough is given by four influential parameters: the temperature value of the water, flour, ambient and over-heating due to the mechanical work of mixing machine.
The use of cold water is very important to keep the final temperature of the dough under control. The temperature value of the water to be used is the result of a mathematical formula, given by: ( final dough T x 3 ) – flour T – ambient T – heating T of the dough.

The chillers are necessary for the production of refrigerated water, to prevent overheating of the dough, greatly improving the product processing and formation during the following stages of the production process.
The water chillers allow to eliminate or reduce the use of ice, which mechanically changes gluten, with the consequent risk of compromising the finished product quality.
The use of refrigerated water makes the dough more homogeneous, increasing its extensibility.
With dosers and/or mixers, which can be combined with chillers, it is possible to prearrange water quantity and the desired water temperature for the dough.

The knead is one of the main phases in the preparation of bread and baked goods.

All ingredients must be well selected, weighed and prepared before starting the kneading phase, according to the formulas and recipes.
A correct execution of the kneading is of fundamental importance for obtaining an excellent finished product. There are various methods in the preparation of a dough, among which the most common are: direct method and indirect method, where a pre-dough called mother dough or poolish or sourdough.

The climatization technique allows the ideal evolution of the knead (maturation-conservation of mother dough) with complete control of time, temperature and desired pH. It improves the final oxygenation, able to give at the dough the specific characteristics of elasticity, extensibility and tenacity. This process optimizes the flavor of bread and its fragrance over time.

The maturation-conservation of the mother dough can be extended automatically for 72 hours, renewing the work methodology, with great flexibility.

This technique, which is a methodical dosage of temperature, can also be used for the complete doughs processed the day before, giving the final product of high protein and natural characteristics.

Cold is a great support to the entire production process, even during proving.

The controlled proving technique is an automatic process programmed to block and reactivate the proving of bread and pastry doughs at the desired time for baking.

The programmed automatic cycle begins with the first cooling phase, in which the chamber reaches the temperature of -10 / -12 ° C.
The preservation phase follows with a temperature between -2 / + 5 ° C and then the reactivation phase of proving.
This third phase has been optimized by our research group, creating 4 different proving curves that meet specific production needs (time and temperature) according to the type of bread, with total control of heat and humidity.
The fourth phase allows the preservation of the already fermented product, without alterations, for a period of 5 - 10 hours.

The retarded-proving allows considerable advantages for the product: it perfects the quality, the uniformity and the flavor, preserving all the nutritional values.
At the same time, it offers important benefits for the production organization. First of all, it revolutionizes working hours, up to eliminating night work and holidays. Reducing production times and costs, renews the working method with great flexibility and with the possibility of always offering hot products, freshly baked.