The Sobatech continuous bulk fermentation process allows the dough to rest for the development of taste, consistency and aroma. Time is a key factor within this continuous bulk fermentation process. Besides time, also ensuring each part of the mass is exposed to the same environmental conditions is of great importance in end-product quality and consistency.
TEMPERATURE, TIME & HUMIDITY CONTROLLED
At the outlet of the continuous mixer, there is a vertical belt to bring the dough into the continuous bulk fermenter tube. The fermentation time can be controlled by adjusting the screw speed in that tube. The set point of the speed is included in the final recipe. At the output of the tube, there is a divider that takes out the dough. The tube has a double jacket to stabilize the dough temperature. It is also possible to control the humidity in the tube. Combining time with an equal and controlled exposure to the right proofing conditions are the vital features of a Sobatech continuous bulk fermenter. Sobatech’s system control software allows to easily monitor and modify the temperature, humidity and speed of the continuous fermenter.