PUMPABLE SOURDOUGH PASTES
FODMAP
26. March 2020The clever product solution for mechanical manufacturing
A PRODUCT WITH MANY ADVANTAGES
The pumpable sourdoughs are delivered in a 1,000 liter container (IBC), packaged under controlled atmosphere. The state-of-the-art dispensing system together with the flowability of the sourdough enables the pastes to be automatically and directly added to the dough. Thanks to the sprouts and grains preserved in the flowable sourdough there is no need to manufacture a hot soaker dough, which can vary in quality and takes up time and resources. The germinated sprouts and pre-swollen grains can be processed immediately. These sprouts and grains in the high-quality sourdough upgrade the baked goods in terms of taste and nutritional value. In the container the sprouts and grains remain evenly distributed throughout the sourdough and do not sink to the bottom, even through long periods of inactivity. The quality remains constant – from the first to the last extraction. The shape of the container ensures that less product remains inside when empty. The empty container is picked up by a pick-up service.
A VARIETY TO INSPIRE
The pumpable sourdough pastes with sprouts and grains are available in three different versions for maximum variety. With the wheat-sprouts paste, the multi paste and the swollen rye grain paste it is easy to create a variety of baked-goods and to enhance their quality in aroma and freshness. In this way, wheat, spelt, rye and mixed breads can be produced. The usage is very simple and ensures quality as well as a fast and smooth production.
PUMPABLE SOURDOUGH: APPLICATION TIPS
The sourdough pastes are stable for six months from the date of production. After the first sourdough is dispensed, the rest should be used up quickly. A suitable pump, such as a rotary lobe pump, must be used to transport the paste. The outlet diameter is 80 mm and should not be reduced by connected hoses. The optimal processing temperature is approximately 20°C, as this ensures the viscosity. Depending on the baked goods to be produced, the recommended dosage is around 20 to 40 percent on flour. For optimal emptying of the container it should be raised and set at a slight angle.
