VOLUTE and TORRENT water dynamizers
The Bertrand Puma range of Water Dynamizers boasts impressive treatment capacity, providing a fast, constant supply of purified, energized and structured water.
The filtration system is designed to significantly reduce the presence of heavy metals and pesticides, while preserving essential minerals and eliminating chlorine.
With state-of-the-art filtration, dynamization and water structuring, they guarantee healthy water for the production of quality products.
Water is an essential ingredient in bread-making, accounting for around 70% of the total recipe. Just as a baker meticulously selects his flour, it's crucial not to neglect the quality of the water used so as not to spoil the final product.
What is living water? Living water is water that comes from torrents, flowing freely and dynamically. It flows through a healthy natural environment full of life, exposed to the sun, and volutes between the pebbles, in contact with the minerals.
Bertrand Puma's TORRENT and VOLUTE systems restore your water's qualities in two stages: purification and dynamization.
Enhanced protection against limescale
City water poses two main problems: the presence of chlorine, which acts as a disinfectant but inhibits taste, and the hardness associated with limescale. The latter clogs pipes and leaves white marks on surfaces and dishes. In dough, it is responsible for the collapse of the gluten network, particularly in its most common crystalline form: calcite.
The dynamization of water, and mainly the effect of the specific magnetic field of Bertrand Puma dynamizers, transforms encrusting calcite into aragonite, a lighter form which flows off without deposit, thus preserving dough and equipment.
The Torrent and Volute systems are the only ones to combine two systems for protection against limescale: volcanic filtration stones (zeolite and pozzolan) and the magnetic field of the dynamizing cartridge. The result is visible and highly appreciable on a daily basis, both for your equipment and your body.
Numerous bakery benefits!
- Better water absorption: sourdough is more active;
- Better-knit gluten network: better basking and higher hydration;
- Enhanced taste: salt can be reduced, in line with the industry's commitment to reducing salt content in bread;
- Greater fermentation: yeast can be reduced;
- Faster kneaded dough (15% to 40% depending on the case): less heat;
- Less sticky dough: easier to de-vat, put in a tub or machine;
- More active fermentation;
- Bread develops more during baking: greater volume;
- More wheat taste: satisfied customers!
Bertrand Puma's dynamization systems are based on a water filtration phase followed by dynamization, in which the water swirls in high-speed vortexes, allowing it to record the electromagnetic signature of nearby minerals
electromagnetic signature of nearby minerals (144 minerals, precious metals, clay shells). Available in two models: Torrent and Volute.
- Torrent: for the complete bakery (bakery, beverage, sanitary). With a capacity of 2000L/hour
- Volute: to be installed after the water doser. 720L/hour capacity
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