Fermentation is a natural process in which microorganisms present in the environment, such as yeasts, bacteria and other microorganisms, consume starches and complex forms of sugars in the flour and water mixture and transform them into gases, volatile compounds and other products. This process gives bread its volume, texture, aroma, flavour and colour.

However, in order to achieve a quality fermentation process, it is necessary to control the temperature of the fermentation process.

Most microorganisms ferment bread at temperatures between 25°C and 35°C. At this temperature, they are active, consume food, produce gases and ferment quickly. For example, baguette with 1% of organic yeast will have a fermentation time of around 1 hour and 30 minutes or less under these conditions. Higher temperatures can cause fermentation to take place too quickly, resulting in an uneven texture and flavour of the bread. Lower temperatures can result in slow fermentation, leading to an under-fermented product. In both cases, we can obtain a tasteless product with a lack of flavour and aroma.

To control the temperature of your process, you can adjust the ambient temperature, increase the time from the first to the second fermentation, add water with temperature variation or more yeast. However, baking machines can help to ensure that the fermentation process is carried out correctly.

FELINO kneaders are high-quality machines with automatic control of the working time and adjustable speed, which contributes to a production process with the right temperature to achieve the best fermentation process. The small diameter centre cone bowl also ensures that all the dough is worked by the fork, which also makes it possible to produce small quantities of dough.

Find out about all the features of FELINO kneaders that contribute to the optimum fermentation point for your bakery at https://lnkd.in/dytmnReB.

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