leaven processor

FL200 FL100 FL60 FL30FERMENTOLEVAIN® are equipments allowing both preparation and conservation of liquid leaven to be added to the different final dough mixtures. ■ FERMENTOLEVAIN® : a name that has become part of baking history In 1994, Bertrand-Puma marketed its first Fermentolevain®, thus reproducing the natural bread-making process. Considered to be revolutionary, this invention offered a new approach to taste and flavours and received the Innovation Trophy at the Europain trade fair. Professionals took a keen interest in it, having rapidly understood the advantages it could offer to make...

The assets of Fermentolevain® + Consistency of quality and taste + Rapid development of leaven + Perfect, controlled hygiene + Simple use and mixing + A 100% organic process + An economical and profitable product + The «Chef» made directly into the tank ▀ Better storage and working of the dough : Leaven bread can be stored and preserved longer than common bread, thanks to the acidity released by the bacterias, which slows down the staling. This kind of bread also has a thicker crust that acts like a protective cover. It helps to keep the humidity in the bread, and limits the drying of the crumb....

Some will say that you don’t need a machine to make natural leaven bread... They’re right! However, a conscientious professional will strive to obtain a leaven bread of constant quality and taste in irreproachable hygiene conditions. ▀ The right quantity, at the right time : The Fermentolevain® range guarantees that your natural leaven capacity matches your production. All basis leaven for several days and produce refreshed leaven in the strictest hygiene conditions. It is now possible to make the leaven « Chef » in Fermentolevain®. All of them, even with the smallest tank capacity have a heating...

▀ Irreproachable hygiene : Already a priority when Fermentolevain® was first developed in 1994, the notions of cleanability and hygiene have been modernized. The materials used comply with all food-making requirements: the paddles and scraper in the tank are, for example, removable without tools and easy to clean. They can be washed in a dishwasher. Fermentolevain® offers an automatic washing cycle (2 cycles: economic and full) that allows a quick and easy clean up. A hand spray effortlessly reaches every corner of the tank and the tools (not available on the FL 30 models). There is an opening...

Using a Fermentolevain® becomes child’s play ! ▀ Simplified management with the V-TOUCH The V-Touch is an intuitive control panel that gives an easy access to all the machine’s functionalities. The user locates and reaches quickly many parameters from the main menu. Manual mode User profile Half tank mode Washing cycle Paddles rotation Water injection Storage cycles are easily monitored using clear and intuitive control panels. With just a glance, you can identify the current cycle’s phase: blue for conservation, orange for ferment

■ The breads of the world at your reach Efficient, the control panel guides the baker step by step thanks to preregistered or customizable programs. Four programmed recipes, conceived by master bakers, will assist you during the production of a final leaven. Two additional recipes will help you chose the type of refreshed leaven, lactic or acetic. You can also create your own recipes (up to 15) by adjusting temperature, cycle length and save them in the machine's memory. Find even more ideas in the recipe book that comes with Fermentolevain®: 16 leaven bread recipes from all around the world...

• Standard O Option Not available BPU 020 - 02/2018 Non contractual pictures and illustrations. BERTRAND-PUMA, BP 54 - Rue Benoit Frachon - 26802 Portes-Les-Valence Cedex - Phone : +33 (0)475 575 500 - Fax : +33 (0)475 572 319 Email : [email protected] - www.bertrand-puma.fr an Ali Group Company M GROUP The Spirit of