Tmb FL12 User Manual

FERMENTOLEVAIN

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FERMENTOLEVAIN

FERMENTOLEVAIN

LEAVEN PROCESSOR

FL 140 modelFL 80 modelFL 25 modelFL 12 model (to put on a table)

The assets of the Fermentolevain:

+ Consistency of quality and taste
+ Rapid development of leaven
+ Perfect, controlled hygiene
+ Simple use and mixing
+ A 100% organic process

+

An economical and profitable product

FERMENTOLEVAIN

FL 12 model to put on a table

FL 140 modelFL 80 modelFL 25 model

▀ 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.

The loaves obtained are consistent, rich, with a slightly sour taste that can be softened with more «lactic» flavours
by adjusting the «starter» used and the temperature.

▀ Better bread storage:

Generally speaking, sourdough bread is stored better and keeps for longer.

Like a human being who becomes more rapidly dehydrated when he or she perspires, bread dries more quickly
when there are many moisture exchanges between the dough and crust.

In the case of sourdough bread, this is considerably reduced. During cooling,

for example, it only loses 5% of its weight in moisture, as opposed to an

average of around 20% for «conventional» yeast bread.

▀ 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.

▀ FERMENTOLEVAIN : a name that has become part of baking history

In 1994, Bertrand-Puma marketed its first Fermentolevain, thus reproducing the natural bread-making process.

Considered to be revolutionary, this invention offered a new approach to taste and flavours and received the
Innovation Trophy at the Europain trade fair.

Professionals took a keen interest in it, having rapidly understood the advantages it could offer to make an
alternative to «industrial» bread. It is a way of resisting standardisation of taste and of focusing on genuine
baking know-how.

A «legend» was born and the name Fermentolevain or «Fermento» soon became a reference, even becoming
part of the trade’s everyday vocabulary.