Natural Yeast Fermenters

FLN Automatic Fermenter

To prepare natural yeast without requiring the expert hand of the baker, we offer Agriflex FLN Automatic Fermenter. Reliable and easy to use, the fermenter’s automation guarantees consistent results.

Fermenters for Natural Yeast



The mother dough is renewed by adding lukewarm water and flour in the following ratio:


  • Mother dough 20%
  • Water 40%
  • Flour 40%


With the joint action of the timed electric agitators, the ingredients are homogeneously mixed. Once the mixing phase is completed, the fermentation-maturation phase commences, during which a set temperature of 82-86°F is held constant by the refrigeration unit. Additionally, pH is constantly monitored by an electrode submerged in the leavening dough. The pH probe collects information on the fermentation of yeasts and bacteria, and during the fermentation phase a series of lactic and other organic acids are released. The pre-set pH factor depends on the final product and can vary from 3.8 to 4.6. The time required to obtain mature yeast that is ready for use depends on the set pH factor and can vary from 3.5 to 6 hours. Once the desired pH factor is reached, the natural yeast is ready. The refrigeration unit is automatically activated and the yeast conservation-maintenance phase commences. The yeast is cooled to 39-46°F and can be conserved for 3 to 4 days without altering its efficacy. During the fermentation and conservation phases, the natural yeast mass is automatically mixed by the electric agitators, thus keeping homogeneous the chemo-physical properties of the batch. The mixing-fermentation-conservation cycles start automatically and do not require any operator action. Yeast renewal is repeated by adding water and flour following the ratio above. The traditional process is respected, reproduced, harmonized and run automatically by Agriflex FLN Automatic Fermenter.



FLN Automatic Fermenter features the following:


  • Total yeast capacity: 80, 120, 300 and 500 liters
  • Useful yeast capacity: 60, 100, 240, 400 liters
  • Constructed of AISI 304 stainless steel complete with casters for ease of movement
  • Insulated trap-cold tank
  • Washing shower
  • Intake valve also used as minimum level gauge (mod. 300-500)
  • Total discharge valve
  • Electric agitator with scraping blades
  • Cowles-type electric agitator (mod. 300-500)
  • Digital thermostat for yeast maturation and conservation temperature control
  • Temperature probe
  • pH controller with submerged probe
  • Double setup thermo-regulator
  • Electric agitator timers
  • Power and control panel (IP65), 220V/60 Hz/3 Phase, adaptable to different frequencies and voltages
  • Automatic compressor managed by the pH controller



Qualitative and technological advantages:


  • Relaxing action on the dough and improved extensibility of the same
  • Improved softness and shelf-life (anti-staling action)
  • More regular crumb texture and thinner crust
  • Improved resistance to mildew and stringy bacteria
  • Enhancement of typical flavors and aromas
  • Higher nutritional value of the finished product, thanks to the prolonged action of bacteria and yeasts
  • Reduction in the use of phytic acid in wholemeal bread
  • Reduced yeast intolerance effects
  • Lower quantity of cut-outs during rolling
  • Guaranteed results and consistent production quality


Economic advantages:


  • Satisfactory commercial outcomes, thanks to naturally made products with unique qualities
  • Reduction of yeast up to its elimination
  • Elimination of processing aids or additives
  • Maximization and automation of production phases through the elimination of mother dough
  • Reduction of working areas and equipment through the elimination of baskets and mother dough retarder provers
  • Higher compliance with hygienic regulations
  • Reduced labor
  • Use of unskilled labor — no need for a “yeast expert”
  • Short payback period