Creeds Direct is expanding its range with the addition of three award-winning sourdough fermentation tanks.

The company has sourced the line to meet a market trend for sourdough breads.

Traditional sourdough had been replaced by brewer’s yeast in many places, but has recently seen a resurgence as its differentiation, perceived higher quality and ‘continental’ provenance has attracted a more sophisticated palate.

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The emergence of operators on the high street, such as Bertha’s Sour Dough Pizza, artisan bakery and coffee shop Foxcroft & Ginger and pizza chain Franco Manca, demonstrates how artisan breads are easily able to command a premium price on menu.

Laurent Valbret, managing director of Creeds Direct, said: “Sourdough breads have become increasingly popular with consumers in recent months. The delivery of a slightly ‘tangy’ flavour is what gives it its point of difference over other breads and it is the leaven, or starter, that will dictate the flavour profile.

“Our new range of sourdough fermentation tanks will enable bakers and specialist operators the ability to make their own leaven and therefore produce sourdough breads with a signature flavour profile, on a consistent basis.”

The range of three fermentation tanks is available from tabletop through to a free-standing, 75kg tank capacity for commercial bakery use.

The main feature of the tanks is the exacting temperature control for consistency in acid production which affects the final flavour of the leaven.

Tags : bakery equipmentcatering equipmentkitchensProducts
Andrew Seymour

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