INTRODUCTION
Sourdough is a flour – water mix let to ferment at an optimal temperature for a period of time, in which the microorganisms are reproducing and release special nutritive and aroma compounds.
In order to produce the sourdough used in the bread making process, it is necessary to use exact proportions of starter (mature sourdough), flour and water.
The obtained mix is let to ferment until an optimum between yeast and lactic acid bacteria is achieved; after this period, the sourdough can be directly used to make bread, or it can be cooled to retain its optimal values in order to be used for a longer period of time.
The process of making sourdough is influenced by the quality of the materials used, the environmental variations (especially temperature) and by the cleanliness of the process. So, in order to obtain the optimal results, the producing and storing conditions need to be observed with precision.
The ability and experience of the operator are not enough to guarantee the stability and efficiency of sourdough, especially in a high scale process.
Principiul de funcționare a instalației de maia
I. Mixing phase: The resulting product is homogeneously distributed with the help of specific equipment dedicated for mixing the ingredients.
II. Fermentation phase: After mixing, is starts the fermentation phase, where the temperature is kept constant at 25 – 26 °C, by the refrigeration unit, and the pH value of sourdough is continuously monitored with the help of an immersed electrode. This sends information regarding fermentation activity of yeast and bacteria which release o series of organic acids, lactic acid being the predominant one.
III. Obtaining the sourdough: Considering the desired properties of the final product, a predefined pH value is introduced, which can vary between 3.8 and 4.6. The necessary time to obtain a mature sourdough (ready for use) depends on the established pH value, and varies between 3.5 and 6 hours. Once the desired pH is achieved (the sourdough has matured enough), the refrigeration unit is automatically activated and the system enters the conservation – keeping period of the sourdough, which is cooled up to 4 – 8 °C and can be kept up to 3 – 4 days without alteration.
IV. During the fermentation and conservation periods, the sourdough mass is automatically stirred with the help of the mixing equipment, which keeps homogeneous physio – chemical characteristics through the entire mass. The cycles for mixing – fermentation – conservation are automated and do not request an operator assistance.
V. The technological process is has a three phase stage, which starts with a starter, continues with a sourdough phase and the obtained product is used with other ingredients to obtain the final dough.
VI. The cooled sourdough is transferred to the dough kneading area with the help of a screw pump. Its transportation capacity is approximately 35 l/min, which means 40 kg /minute.
ADVANTAGES FOR USING THE SOURDOUGH FERMENTATION SYSTEM
- Constant productive quality
- Higher process efficiency with low operating
- Compliance to sanitarium rules with no contamination possibility
APPLICATIONS:
Bread making, pastry
ADVANTAGES FOR SOURDOUGH USAGE IN FINISHED PRODUCTS:
- Improving the structure of the finished product
- The growth of dough extensibility
- Reducing/ eliminating technological improvers
- Improving the freshness period of the finished product
- High resistance to mold and bacteria development
- Improving flavor and smell of the finished product
- Reducing the interaction of phitic acid
Download Sourdough Fermentation Systems Technical Specifications
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