Liquide Leaven Processors
Fermentolevain® products from the BERTRAND-PUMA range are designed specifically for use in baking and pastry-making.
The incorporation of liquid leaven starter in bread-making shortens mixing time and promotes an irregular air cell structure. Liquid leaven starter gives pastry greater mechanical tolerance, namely elasticity and lengthening. The aroma and flavour of products can be altered by varying the amount added.
The loaves obtained are consistent, rich, with a slightly sour taste that can be softened with more «lactic» flavours by adjusting the «starter» used and the temperature.
Much appreciated bread quality
Fine gourmets or not, consumers will always love tasty bread. The hand-crafted flavour of a leaven product is popular as the crunchiness of the crust, irregular air cell structures in the dough and its cream colour give it a more rustic feel, reminiscent of old-style bread.
Better bread storage:
Generally speaking, leaven bread is stored better and keeps for longer.In the case of leaven bread, bread dries more quickly when there are many moisture exchanges between the dough and crust, this is considerably reduced.
Easier mechanisation and working of dough
Using natural leaven shortens the kneading time.As the glutinous tissue is much more structured, mechanical operations are easier: cutting is sharper, the dough is less sticky and scarification is simplier.
The assets of the Fermentolevain® :
- Consistency of quality and taste
- Rapid development of leaven
- Perfect, controlled hygiene
- Simple use and mixing
- A 100% organic process
- An economical and profitable product
With the Fermentolevain, I can control the taste of my bread, save money while making all the difference !
Some will say that you don’t need a machine to make natural leaven bread… They’re right !
However, a conscientious professional will strive to obtain a leaven bread of constant quality and taste in irreproachable hygiene conditions.
The right quantity, at the right time
The Fermentolevain® range guarantees that your natural leaven capacity matches your production.
All our Fermentolevain® models allow you to keep your basis leaven for several days and produce refreshed leaven in the strictest hygiene conditions.
All of them, even with the smallest bowl capacityhave a heating pipe and cooling coil designed to promote maturing and storage of natural leaven.
You can modulate storage length to adapt to your leaven production and work hours.
Control the flavour of your bread
Controlling the development of leaven means controlling the savour and taste of your products.
By adjusting temperatures, you can easily vary the ratio between acetic acid and lactic acid, thus playing with savours and finding what most suits your customers.
For that, our Fermentolevain® machines have a cooling coil and heating pipe regulate maturing and storage phases.
Producing natural liquid leaven of equal and even quality available day after day is good, but not enough.
When we created the first Fermentolevain® in 1994, we immediately integrated notions of cleanability and hygiene in its development.
The materials used comply with all food-making requirements: the paddles and scraper in the bowl are, for example, removable and easy to clean.
Finally, the hand spray option is used to easily clean the bowl (available on the FL 80 and 140 models).
Storage cycles are easily monitored using clear and intuitive control panels.
You can create your own recipe by adjusting temperature, cycle length and save them in the machine’s memory.
The Fermentolevain® range
The Fermentolevain® range has 4 leaven processors with a capacity of 12L to 140L, for small or large production.