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Ismar fermentation plant

Identification of Facility
TitleIsmar fermentation plant
AcronymIsmar fermentation plant
Key wordssourdough, water enrichment, syrup, fermentation, heating, enzyme
Latest version2013/04/29
DescriptionThe fermentation plant is used for making sourdough, bread syrup or water enrichment (O2). The plant consists of thick matter pumps, a heat and cooling system (0°C till 120°C), a 400 litre container for the preparing product with an integrated kneader, an integrated pH controlling and regulation system (acid / base) and a controlling system for liquid components (enzymes).
Images
Possibilities and limitsDepending on the product and the process parameters a maximum capacity of 400 kg each trial is possible.

Application
Application fields Fermentation, activation of specific enzymes in bread syrup preparation, water enrichment
Application examples Sourdough, bread syrup
Technology sheets that might be related to this facility

Accessibility & Support Service
Access conditions Authorizing the external experts to do their research activities on spot, Accomplishing the requested research as service by the host organization
Access conditions further comments
Languages English, German
Other languages
Training specific training is necessary to use this infrastructure, training is provided by the managers of the infrastructure
Training further comments
Technical help staff is available that can help to use this infrastructure
Technical help further comments

Contact data
Contact person Linda Ringer
Institute/company TTZ
Country Germany
Address Am Lunedeich 12, 27572 Bremerhaven

Ismar fermentation plant Ismar fermentation plant sourdough, water enrichment, syrup, fermentation, heating, enzyme 2013/04/29


The fermentation plant is used for making sourdough, bread syrup or water enrichment (O2). The plant consists of thick matter pumps, a heat and cooling system (0°C till 120°C), a 400 litre container for the preparing product with an integrated kneader, an integrated pH controlling and regulation system (acid / base) and a controlling system for liquid components (enzymes).

Depending on the product and the process parameters a maximum capacity of 400 kg each trial is possible.


Fermentation, activation of specific enzymes in bread syrup preparation, water enrichment Sourdough, bread syrup Authorizing the external experts to do their research activities on spot, Accomplishing the requested research as service by the host organization

English, German

specific training is necessary to use this infrastructure, training is provided by the managers of the infrastructure

staff is available that can help to use this infrastructure

Fermenters, Mini plants WikiSysop

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Created by Ttz on 29 April 2013, at 15:03