Bread Fermentation Ecoline – Rye sourdough fermenter for bread fermentation

Flexible. Mobile. Variable.

Your main benefits

• Mobile and ready to plug in
• For 200 kg, 300 kg, 500 kg and 1000 kg bread fermentation
• Control for easy compliance with fermentation times and dosing quantity control
• Hygiene- and cleaning-friendly design of the unit
• Easy to operate
• Reproducible processes through the use of DIOStart

This compact unit was developed exclusively for the patented two-stage rye sourdough TA 200 and is available in different sizes with net contents of 200, 300, 500 and 1000 kg of pre-dough, depending on your needs.

A special feature of the DIOSNA bread fermentation system is the robust knife agitator for crushing whole loaves of bread. With this process, your surplus bread is reprocessed into tomorrow's valuable raw material. As a component of sourdough production, this is beneficial for you both qualitatively and economically.

After 42 hours of maturing time, the bread fermentation is acidified and can be used as sourdough for one week without refrigeration.