The possibilities for the development of this ancient path of natural yeast are endless; many are linked to the traditions of baking, while others are the result of the creativity and innovation of master bakers who know how to invent successful doughs and recipes through the skillful use of liquid natural yeast.

We recently discussed this in an article titled. “How to control fermentation and storage of liquid natural yeast“ and we noticed some interest in the subject from our audience.

It must be said that one of the most important discriminators is quality. Yes, because if you want to get good dough with superior fragrance, there is no doubt, this is the way.

In fact, this leavening element is preferred by many professionals who seek to differentiate their product (bread, cakes, buns, etc…) from others of common quality.

The issues are manifold. In particular, for example, the constancy of “cultivation” is crucial. In this regard, temperature and humidity play a central role. But movement is also certainly an indispensable element.

We can therefore say that even a weekend away, that is, a prolonged absence from one’s laboratory, could compromise the integrity of liquid natural yeast.

But that’s not all. The technology also makes it possible to obviate temperature swings and to program a proper maintenance course to guard against the risk of compromising liquid yeast.

The fermenter line MAMA consists of three distinct models that embrace different production needs.

Mama 15 is the smallest, dedicated to small laboratories, those who produce minimal quantities and seek quality. It is capable of handling up to 10Kg of yeast.

Mama 30 is the intermediate version, good for medium-sized laboratories, with a usable capacity of about 17 kg.

Mama 120 on the other hand, is the largest, suitable for those who need to process large quantities of liquid natural yeast without expiring in quality. It is capable of holding up to 80 kg of product.

With these machines, liquid natural yeast is no longer a problem thanks to the dedicated software, which can support every need, especially storage (up to 72 consecutive hours without the need for maintenance by laboratory staff).

It becomes understandable why, more and more artisans-those seeking quality in their pastry or bakery products-are choosing liquid natural yeast to improve the fragrance of their precious doughs.

If you want to learn more about this topic, figure out which MAMA is suitable for your laboratory, or receive an immediate quote, contact us now.