FEATURES:

• The Fermentolevain® range guarantees that your natural leaven capacity matches your
  production.
• All our Fermentolevain® models allow you to keep your 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 cord and cooling coil
  designed to promote maturing and storage of natural leaven.
• You can modulate storage length to adapt to your leaven production and work hours.
  The ferments are redeveloped at each refreshed leaven, as a result of the unique mixing
  and the control of the temperature. It is possible to preserve the leaven for 3 days
  without a refreshed leaven.
• Using natural leaven shortens fermentation and kneading time. As the glutinous tissue
  is much more structured, mechanical operations are easier : the dough is more supple,
  which facilitates lamination and moulding, cutting is sharper and the dough is less sticky.