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Reimelt Henschel GmbH, Rödermark- Reimelt Components- Reimelt FoodTechnologie- Reimelt Guth Engineering- Reimelt Henschel MischSysteme
Reimelt Corporation, Tampa
Reimelt Korea Corp., Seoul
Reimelt (GmbH) UK Ltd., London
Reimelt Ltda., São Paulo
Reimelt Henschel Asia Ltd., Hong KongReimelt Henschel Trading (Shenzhen) Co. Ltd.
Reimelt France E.U.R.L., Venissieux / Lyon
Zeppelin Silos & Systems GmbH, Friedrichshafen
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Global Presence
B a t c h - W i s e P r o d u c t i o n o f S o u r d o u g h
Fermentation-Biotechnology for Better Baked Goods
S o u r d o u g h P r o d u c t i o n
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Batch-Wise Production of Sourdough
Batch-Wise Production
The sourdough production comprises the use ofa flour mixture and the sourdough productionin a single- or multi-stage preparation. The de-velopment of these two kinds of preparation isbased on the consideration of a targeted in-crease of yeast or the generation of a specificacid with aroma. Reimelt’s batch sourdough system offers this individual system solution.
Flour is pneumatically conveyed into a holdinghopper and is then metered by an adjustableconveying screw into the fermenter. Parallel tometering of flour, the mixing water is added. A constant comparison of the quantities me-tered ensures that the desired mixing ratio isobserved. As a third raw material the starter isadded. Afterwards, homogenous mixing of theraw materials in the fermenter and the hydra-tion of the flour is carried out. The system al-lows to adjust several preparation stages withvariable dough yield and temperature.
After a fermentation time of approx. 12 to 18hours the finished sourdough can be cooleddown in the double-walled fermenter to thedesired storage temperature of approx. 15°C.Thus, the sourdough is available for a period ofseveral hours at a constant quality. The double-walled and insulated stainless steel tanks fulfilthe task of a fermenter and that of a storagetank.
An intelligent electrical control system providesoperator prompting and regulates the chrono-logical and the technological fermentation
process. Only in this way, the baker is releasedfrom supervising the process and has time for theessential thing in his bakery: the product.
Decisive Reasons for a Reimelt Batch System:‡ Space saving installation‡ Simultaneous production of various types of
sourdough‡ All process parameters are adjustable
(online or manually) ‡ Preparation in several stages possible‡ Mixing, fermentation and storage in one tank
Flour supply
Water mixing unit
Fermenter
‡ Only small amount of starter required‡ Connection to customer’s cooling system
is possible‡ Manual adding of active ingredients is
possible.
Temperature regulation
Cleaning
Electric control system
Reimelt FoodTechnologie A division of Reimelt Henschel GmbHMessenhäuser Straße 37-45 63322 Rödermark, GermanyTel. +49 6074 691- 0Fax +49 6074 691- [email protected]
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C o n t i n u o u s S o u r d o u g h P r o d u c t i o n
We Put the Sour in Sourdough - According to Your Requirements:
Continuous Sourdough Production
Today, sourdough is not only used for rye flour.It is also produced with other types of grain,such as e.g. wheat and spelt in order to use thepositive influence of sourdough on the bakedgoods. In the past and today, sourdough is pre-pared by a single- or multi-stage process indough bowls and metered manually, which is atime-consuming and personnel-intensive pro-cess. This and the increased quality require-ments led to the development of the automaticbatch-wise and the continuous production ofsourdough – these two processes provide
numerous advantages. Which process is the rightone for you depends on your requirements.
Continuous Rye Sourdough Production
All raw materials are metered continuously. In avertical mixer, flour, water and starter are homo-genously mixed free from lumps. The mixer worksaccording to the rotor-stator-principle. The doughyield is approx. 220 with a sourdough temper-ature of approx. 30°C. Afterwards, the dough ispumped in the fermentation pipe. The length ofthe pipe is adapted according to the desired
Temperature Control
‡ Constant acidity development- Consistent taste
‡ Temperature regulation in double-wall- Constant sourdough temperature
‡ Special preparation of sourdough- No new slurry or starter required
‡ Contents of pipe is cooled at the end of the production process
‡ Storage over several days possible
Storage
‡ Stainless steel tank with agitator- Easy to clean
‡ High resting time- Sourdough is stored over a period of
several hours‡ Cooling after fermenter is possible
- While cooling to approx. 10°C final acidifi-cation is reduced
‡ Cooled sourdough- For varying production requirements
‡ Storage tank is emptied and cleaned- Storage of starter is not required
Cleaning
‡ Cleaning of the piping and tanks- Protection from microorganisms
‡ Selectable cleaning program- Monitored by PLC
Electric Control System
‡ Easy modification of parameters- The operator can modify the recipe and
other sourdough related parameters online‡ System visualization
- The operator is always informed about the status of the sourdough production
Decisive Reasons for the Use of Sourdough:‡ Baking of rye sourdough is possible‡ Fluffiness and acidification of the dough‡ Elastic crumb‡ Better to slice‡ Better aroma‡ Well-balanced taste‡ Bread remains fresh longer‡ Extended shelf-life‡ Saving of acidification agent and yeast
for the Installation of a ContinuousReimelt Sourdough System:‡ Efficient and economical ‡ Closed system
- Hygienic and secure production‡ Ensures a constant quality‡ Sourdough is available on demand‡ A hygienic production due to closed system‡ Easy cleaning‡ Flexibility due to short fermentation time‡ Consistent pH-value and acidity level
Sourdough Mixer
‡ Vertical construction- Gravity aids the mix effect
‡ Continuous mixing of the raw materials- No deviation from recipe
‡ Lump-free dough production- No blockages in hopper outlet and piping
‡ Short mixing time- Only slight increase in temperature
Fermentation Pipe
‡ Variable length of fermentation pipe - Production capacity on demand
‡ Fermenter with constant cross-section - First-in - First-out
‡ Fermenter is always filled- No cleaning required
‡ Double-walled fermenter- Sourdough can be heated and cooled
‡ Variable fermentation time- Production of various types of sourdough
‡ Optimal utilization of production capacity‡ Later extension of the production capacity
possible‡ Low space requirements‡ Easy to operate
The Products:‡ Rye bread‡ Mixed rye bread‡ Rolls‡ Mixed wheat bread‡ Baguettes
Flour Feeding
‡ Integrated flour use bin- Flour supply from existing silo system
‡ Gravimetric flour metering- Metering exactly according to recipe- Adjustable metering capacity
Water Mixing Unit
‡ Connection to city, hot and cold water lines- Adjustable mixed water temperature- Easy installation
‡ Automated, precise recipe metering- Inventorying of the water component- Adjustable metering capacity
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fermentation capacity. The fermentation pipecan also be installed outdoors, e.g. on the roofor on the wall of a building. It serves to fermentthe raw materials that were mixed before. When the production process is finished, thecomplete contents of the fermenter is cooleddown to approx. 10°C. Thus the sourdough canbe stored over a period of several days and conserved as starter for a new production. Before each new start of the production pro-cess, the contents of the pipe is heated up toapprox. 30°C. The full sourdough leaves the fermenting pipe with a density of approx. 600 kg/m³. In this pipe, as in each hopper, acetic acid, lacticacid, alcohol and carbon dioxide have develo-ped after a period of 3 hours. Now, the task is to store the sourdough for the production pro-cess. It can be pumped and thus, it is directlyavailable for the production. When the storagetemperature is too high and a longer restingtime is desired, it is possible to cool the sour-dough to approx. 10°C.
C o n t i n u o u s S o u r d o u g h P r o d u c t i o n
