Liquid Levain Systems
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Technosilos Liquid Levain Systems automate the preparation, fermentation, storage and dosing of liquid sourdough for industrial bakery production. Ingredients are automatically dosed and mixed before the levain is fermented under controlled temperature and pH conditions, then cooled for holding until required by production. Systems can be configured with individual tanks or multiple vessels for continuous operation, allowing the process to be tailored to wheat, rye and different starter cultures.
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Individual tank capacity 1,000-7,000 L Continuous production Up to 80,000 kg per 24 hours using multiple tanks Fermentation time 3-24 hours Holding temperature 4-6°C Mother culture addition Typically 20-30% recovery paste from the previous fermentation for natural yeast preparation Process control Real-time pH and temperature monitoring Tank construction Double-wall insulation with integrated heating and cooling Discharge Volumetric dosing or weighing Cleaning CIP available as an option -
- Automates ingredient dosing, mixing, fermentation, cooling, storage and discharge of liquid levain.
- Suitable for wheat- and rye-based sourdough using starter culture or liquid yeast.
- Real-time pH and temperature monitoring provides control over fermentation development.
- Fermentation can be managed by programmed time and temperature or by continuous pH monitoring.
- Each vessel can independently mix, heat, ferment and cool the preparation.
- Multi-tank configurations allow continuous production while individual vessels are cleaned or prepared for the next batch.
- Load-cell weighing provides continuous monitoring of vessel contents and accurate ingredient dosing.
- Optional CIP can automate cleaning of the fermentation system and associated circuits.
For more detailed information or brochures about this equipment, please contact our team.
