Fermentation Technology

Rye, wheat and multigrain breads but also pizza, focacce, brioches and crackers: in the last two decades, the defining factor in bakery manufacture has been the rediscovery of sourdough, and the development of technologies that make artisan quality possible on an industrial level. CEPI provides fermenters and bread re-work dissolvers for sourdough (as well as pre-dough and polish). Our technology has been developed to combine natural processing and competitiveness: with a deep knowledge of the materials involved and of all aspects of the process, we offer flexible solutions that deliver precision and full control of all processes, as well as standardization and repeatability of procedures. Modular and suitable for small, medium and big production volumes, our systems allow food manufacturers to produce healthy and aromatic products while saving space, manpower, additives and yeast. The technology fully preserves the characteristics of the raw materials and meets the highest standards of hygienic production. We provide fully integrated automation with PLC control, with a flexible management that allows for both automatic and manual options for all operations.