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Bertrand Puma
FERMENTOLEVAIN
 
 
   
Fermentolevain
MODEL:
Bertrand Puma
Fermentolevain
FL 12 (Table-Top), FL 25, FL 80, FL 140
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PURPOSE:

This machine is designed specifically for use in baking and pastry-making to produce liquid leaven, which is harder to work with, but gives bread an even more robust flavour
   
SPECIFICATION l FL 12
Power 0.5KW, 60HZ, 220V
Tank Capacity 12 kg
Tank Useful Capacity 10 kg
Refrigeration Gas R134 A
Net Weight 25 kg
Dimension L 570 x W 600 x H 710 mm
* With Basis leaven conservation and alert buzzer
   
SPECIFICATION l FL 25
Power 0.5KW, 60HZ, 220V
Tank Capacity 25 kg
Tank Useful Capacity 20 kg
Refrigeration Gas R404 A
Net Weight 67 kg
Dimension L 495 x W 590 x H 1455 mm
* With Basis leaven conservation and alert buzzer
   
SPECIFICATION l FL 80
Power 1.5KW, 60HZ, 220V
Tank Capacity 75 kg
Tank Useful Capacity 60 kg
Refrigeration Gas R404 A
Net Weight 202 kg
Dimension L 825 x W 1140 x H 1480 mm
* With Basis leaven conservation, alert buzzer Storable recipe, Anti-overflowing probe
   
SPECIFICATION l FL 140
Power 2.1KW, 60HZ, 220V
Tank Capacity 125 kg
Tank Useful Capacity 100 kg
Refrigeration Gas R404 A
Net Weight 265 kg
Dimension L 825 x W 1140 x H 1740 mm
* With Basis leaven conservation, alert buzzer Storable recipe, Anti-overflowing probe
   
FEATURES

• Much appreciated bread quality
Fine gourmets or not, consumers will always love tasty bread. The hand-crafted flavour of a sourdough product is popular as the crunchiness of the crust, irregular air cell structures in the dough and its cream colour give it a more rustic feel, reminiscent of old-style bread.
• Better bread storage
Generally speaking, sourdough bread is stored better and keeps for longer.In the case of sourdough bread, bread dries more quickly when there are many moisture exchanges between the dough and crust, this is considerably reduced.
• Easier mechanisation and working of dough
Using natural leaven shortens the kneading time.As the glutinous tissue is much more structured, mechanical operations are easier: cutting is sharper, the dough is less sticky and scarification is simplier.

   
   
   
   
   
   
   
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