The latest generation of AF 100 Digy fermenters produces liquid sourdough from 100% hydration. Accurate temperature and time adjustments made in the process of fermentation help maintain control of the recipe and its process.
At the end of the fermentation process, the sourdough can be stored in the fermenter under positive cold conditions and kept for up to 48 hours, thanks to its cooling system via an embossed bowl. Moreover, the machine’s ease of cleaning makes daily fresh strains of sourdough possible.
The AF 100 Digy fermenter facilitates program and cycle management with its Digy touch interface, which is designed to be shock-resistant and waterproof against moisture and flour dust (International Electro-technical Standard IP 65).
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