Controlled fermentation
Biga (pre-fermented raw bread dough) is an ingredient often used in baking, and controlling its fermentation is critical to get a final product of the highest quality. By controlling the temperature it is possible to control and delay the fermentation process up to 72 hours, to obtain a perfectly fermented preparation ready to be used at the desired time.
Controlled fermentation advantages
Perfect dough
The raw bread dough ferments and is stored at controlled temperature, to obtain a final product of the highest quality, regardless of the different environment conditions or seasons
Less afternoon and weekend work
Going to the bakery to refresh the dough daily during afternoons or weekends is no longer needed
Efficiency and cost reduction
Thanks to the optimization of personnel use and the increased standardization of the productive process
Controlled fermentation cycle
Thanks to its temperature management, the Controlled Fermentation cycle allows with its 3(+1) phases to delay and control the dough fermentation process, to have it fermented and ready for use at the desired time.
Cooling
The dough is cooled at low temperature, fermentation is blocked
Slowdown
Temperature remains low, fermentation is still suspended
Fermentation
The temperature slowly reaches the desired value, fermentation is resumed and completed
Fermentation block
Optional step to block the fermentation process once again by reducing the temperature, useful to keep the dough ready for use at a later time
