The Fermentolevain® range guarantees that your natural leaven capacity matches your
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.