Fermentation/sourdough
We have been working on this
topic for almost 20 years now.
Through the development of the
“BackNatur Ferment”, an active
sourdough starter with leavening
strenght, based on spontaneous
fermentation, we have gained a
great experience with
fermentations. For years, we
have been running around 15
sour doughs:
Flour sourdough
Fruit sourdough (fruit juice and
flour)
Levains ("yeast-water" + flour)
We impart this practical
knowledge in seminars / lectures
and baking assignments. In this
way, we help companies to form
their own sourdough from their
own fermentations.
Service for bakeries
We know many bakery markets world wide. This leads to a broad view of
possibilities for the players on these markets. With our experience in processes
and technology we can be your partner for many purposes.
Building new production lines
Product development
Process modification (intermediate proof, ec.)
Sour dough, predough, fermentation
Baking without chemicals, enzymes, improvers
C+I Consult works more than 40 years in that market, specialized in craft and
industrial bakeries. We know how to deal with raw materials, grains, improvers,
sour dough starters, ec. All kind of ovens, kneaders, lines, equipment can be used
by us.
German bread is our focus, but not the only - as well baguette, croissant, danish,
panettone, buns
We work with the dough, practically in the process. Not only in theory.
Challenge us!
C+I Consult
Concept + Implementation
C stands for Concept
I stands for Implementation
Impressum
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