Agriflex SRL

Natural yeast (or sour-dough starter) is a mix of flour and water left to rise spontaneously in open air for a certain period of time, during which the micro-organisms in the flour, water and air reproduce and ferment, re leasing compounds with excellent nutritional and aromatic qualities.

The traditional preparation of natural yeast (yeast-based starter) is quite a complex and delicate process influenced by environmental variability and the cleanliness of both the working environment and the equipment used. The experience, ability and skill of the baker are often not enough to guarantee the stability and effectiveness of the natural yeast in this fragile biological balance.

For years Agriflex have been designing and installing industrial systems for the production of natural liquid yeast. These systems guarantee a product that respects the expected qualitative standards. The quality and consistency of the characteristics are guaranteed, because the chemical-physical parameters of the process (temperature, time and acidity) are controlled.

INNOVATIVE SOLUTION For the food Industry in particular applied to the baked products

Dough temperature control is a key factor in obtaining constant and ideal quality in the production of bakery. In fact, the cooling process of the flours allows slowing down the rising of the dough and adequately adjusting it to the times of each production line.

One of the most commonly popular method is the lowering the dough temperature by adding ice; some cool the dough by mixing liquid nitrogen; others mix the flours using lamellar flows of cold air; some others use the screw heat-exchangers method. These methods represent empirical approach, expensive and impractical methods, poorly efficient solutions, increasing both plant running and operating costs due to the difficult cleaning and maintenance process.

The Flour cooling system / PATENT NR. 1401347 / The Agriflex solution offers several, significant advantages:

1       high energy efficiency thanks to the direct exchange and consequently reduced operating costs;

2       high effectiveness  thanks to the considerable temperature reduction;

3       complete system automation that, thanks to the reduced thermal inertia and the absence of accumulations, ensures the correct temperature of the dough, compensating the temperature variations of the other components and ambient temperature;

4       ease of maintenance since all areas can be easily cleaned.