Bread dough fermentation systems
CLM Bakery System offer bakeries innovative, industrial-level bread fermentation systems. Fermentation is a fundamental process in that it improves the taste, texture and nutritional properties of bread, and CLM technology is designed specifically to maximize these benefits.
Long dough
fermentation
cells
Industrial bread dough fermentation systems
CLM Bakery System automatic fermentation systems are state-of-the-art solutions that optimize dough fermentation for industrial bread.
Our cells are designed to keep dough under the ideal conditions. They guarantee consistent and controlled fermentation, which is essential to match industrial production with the taste and quality of handmade bread.
- Steady temperature and controlled fermentation: our dough fermentation machines ensure a steady temperature. Moreover, they manage pre-ferment and rest times in a flexible way. This process ensures excellent taste and quality in every bread batch.
- Consistent fermentation for handmade quality: our small trays (25-40 kg), ensure the ideal distribution of gas and consistent fermentation, which are two crucial conditions to give bread a distinctive handmade quality and taste even though it’s made at an industrial scale.
- Ease of cleaning and food safety: the innovative design of our trays was designed to allow easy and thorough cleaning, but also to be compatible with food safety systems thanks to its metal-detectable material.
Our solutions elevate the quality of industrial bread by offering the taste and lightness usually associated with handmade bread.
Natural, long dough fermentation:
why is it important
Natural long fermentation plays a key role in
obtaining quality, tasty and healthy bread. This traditional process is essential to enrich bread with a unique taste and unparalleled texture.
- Taste and tradition: fermentation time allows flavors to fully form, giving bread superior nutritional properties in keeping with its culinary tradition.
- Health: long fermentation helps to break down gluten, thus improving digestibility and nutrient uptake. As such, bread is not only a tasty food, but also a precious ally for general wellbeing.
This fermentation method stands out for its natural approach. Besides enhancing taste, this is also aimed at fostering responsible nutrition and consumer health through simple and genuine ingredients.
