Liquid Levain Poolish Preferment Machine

• Customization: Available
• Warranty: 1 Year
• Usage: Dough
• Model NO.: BKFM-60/150/300
• Power Source: Electric
• Timing Device: With Timing Device
• Type: Fermenting Machine
• Voltage: 220V
• Customized: Customized
• Feature: Fermentation Machine
• Volume: 100L and 300L
• Power: 2kw/3.2kw
• Transport Package: Standard Package
• Specification: 1750*910*1680mm
• Trademark: BAKER′S KINGDOM or OEM
• Origin: China
• HS Code: 2008999000
• Production Capacity: 30000PCS/Year

Product Description

Features:

 

1. Capable of cultivating liquid dough starters with unique flavors.
2. Suitable for fermenting various European and Japanese bread starters.
3. Enhances the flavor of bread.
4. Touchscreen + PLC numerical control, simple operation with program memory function, storing 10 groups of different mixing time parameters.
5. Integrated mixing, refrigeration, and fermentation functions for optimal starter stability.
6. The bowl is made of corrosion-resistant materials.
7. The interlayer adopts a special Maitreya plate structure design (causing turbulent flow in the circulating water) to make the temperature of the interlayer more uniform for optimal results.
8. Equipped with a high-pressure water gun for convenient cleaning.
9. Equipped with a pH detector to monitor the pH value of the starter at any time.

 

Models 100L and 300L are suitable for large factories.

 

A brief introduction to Liquid Levain Fermenting Machine :

 

1. Generally, making levain is best paired with a Laojiao machine, which mainly facilitates mixing, temperature control, and fermentation. A key point in making levain: thorough disinfection and sterilization are necessary. Levain is highly sensitive to foreign bacteria, and even slight negligence can easily lead to failure.
2. When cultivating levain, for a 100L model, the maximum capacity should be 80%. The flavor of levain depends on the type of flour. The optimal and most stable flavor of levain occurs when the pH value is between 3.8 and 4.2, suitable for European bread, toast, croissants, Danish pastries, and seasoned bread.
3. In addition to the pH value, the texture of the batter should also be manually inspected. If the batter separates, it indicates that the batter has deteriorated. The continuously cultivated levain can be stored in a 4°C refrigerator for standby and should be used within 3 days.
4. Models above 60L are equipped with a pH meter (consumable item), which can keep track of the pH value of the starter at any time. When the pH value reaches the set value, it will automatically buzz.

 

Model	BKFM-100/300
Specification	L780xW1140xH1620    L945xW1520xH1750
Voltage	220V 1P 50HZ or OEM
Power	Refrigeration system : 2.5KW
	Heating system : 7KW
	Fixing system : 0.75KW
Feature	PLC Control panel with memory sets,Memorizing 10 different fixing time parameters, machine operation is simple and practical
	Machine has fixing, refrigeration and fermentation three functions
	Develop special flavour fermented dough,enhance the taste of bread
	Constant temperature with automatic mixing function
	Especially for levain or poolish
	Machine with HP detector