Fermentation
Liquid Leaven
Presentation
The liquid leaven or poolish allows both the industrial and the artisan baker, get a bread with traditional taste and aroma of good bread while improving their conservation, thereby obtaining a regular and stable yeast without too acidic.
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LIQUID LEAVEN FL60
The liquid leaven or poolish. The continuous improvement in the knowledge of the qualities of fermented flour along with the ease that the new equipments contribute to automate the processes of preparing sourdough, power control physical parameters acting on fermentation, have relaunched use machines like this to make the investment up once and recover from day to day.
Know more -
LIQUID LEAVEN FL120
The liquid leaven or poolish. The continuous improvement in the knowledge of the qualities of fermented flour along with the ease that the new equipments contribute to automate the processes of preparing sourdough, power control physical parameters acting on fermentation, have relaunched use machines like this to make the investment up once and recover from day to day.
Know more
