Directed fermentation.

This system fills the cell with dough pieces, which are brought to sub-zero temperatures. A program defrosts them at the right moment and starts the fermentation process until the desired volume is reached, so that they are ready for baking at the start of the working day. Can be used for 1, 2 or 3 days.

Gärflex.

Here, the dough pieces are first fermented before being gently brought to a storage temperature close to 0°C. This program ensures that the dough pieces are ready for baking for an extended period of time, without having to bake them all at the same time. This process can be used for up to 3 days, and unbaked dough pieces can be frozen.

The advantages of the Gärflex system:

• Work previously carried out at night can now be done during the day.
• The long storage phase at temperatures above 0°C ensures perfect flavor development.
• Dough pieces can be baked at any time of day.
• Consistent availability of all products.
• Fresh produce from oven to closing.