Angebot B500 Ecoline - Isernhäger GmbH & Co. KG

B 300 Ecoline
Rye sourdough Fermenter
Bread fermentation
Standard according to the European Community (EC)
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2012-09-11_B300_Ecoline_Angebot_v3.0en_fo

Specifications - brief description
Type of plant: One walled stainless steel Fermenter, navigable and
ready for plug-in
Cutting blade agitator
It has powerful dimensions to achieve the thorough
chopping up of whole loaves of bread
Volume pump
Dry running proof, robust execution
PLC control for the observation of the fermentation
times and check of dose quantity
Production performance:
Rye sourdough = Bread
fermentation per week
Rye quantity to be acidified
per week
Minimum
180 kg
375 kg
Maximum
300 kg
625 kg
Bread quantities per week
(Example: RM bread 60:40
with acidification of 24 %)
938 kg
1563 kg
Type of sourdough: Bread fermentation
Two stages
max. 50 % bread (of flour) in the rye sourdough
Availability of the sourdough: 144 hours
Dosing: Time/Volume rhythm (conditioned)
flexible Tube
1
2
k
g
The information above concerns reference values, which can vary according to the flour quality.
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B 300 Ecoline

Price composition of the offer
Rye sourdough Fermenter B 300 Ecoline
Isofermenter
Documentation
Price ex works (ready for plug-in):
from current price list
Options in the offer
Transport incl. Transport insurance
Baking technical operation and coaching
IsernHäger quality assurance Bio for the B 300 Ecoline
On enquiry
from current price list
from current price list
Specifications see details in the offer
Terms of delivery and payment
Price base:
Period of validity of offer:
Net, in addition VAT
Subject to confirmation
Delivery: Ex works D-39288 Burg (EXW, lt. Incoterms 2000)
Norms:
Delivery period:
Payment conditions:
Guarantee:
On the basis of German norms and EU guidelines
Subject to confirmation
100% at order
12 months guarantee on our scope of delivery with
professional assembly (except with spare parts and external
exposure to force).
Outside Germany without transport and assembly
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B 300 Ecoline

Short instructions for production
The production will be explained in the following, using the example of a Type B 300 Ecoline system at
maximum capacity. For other charges the quantities added have to be adapted in relation to the previous
values. Please take a look at minimum and maximum charges.
1 st stage (Isofermenter):
Water
20 Liters
Rye flour
10 kg
Temperature 32 °C
StartGut®
Fermentation time
1 packet (0,750 kg)
24 hours
Tempered water is mixed with rye flour in the Isofermenter.
Target temperature = 32 °C!
Finally the StartGut® is crumbled up and stirred in.
2 nd stage (rye sour dough Fermenter):
Water
150 Liter
Bread (old)
75 kg
Rye flour
75 kg
Start temperature 25-30 °C 1
You can find the video for
the production online:
Isofermenter
Fermentation time
30,75 kg (see above)
42 hours
Temperate water is poured into the rye sour dough Fermenter. For this the
whole bread quantity is woven and added without being chopped up. After this
the rye sour dough Fermenter is started up. After 10 minutes the rye flour is
poured in.
After further 30 minutes the temperature is measured and noted as experience
value for the coming applications. After the fermentation time of 42 hours, the
rye sour dough can be processed for over a week (144 hours).
1 The start temperature depends on room temperature, quality of flour and amount of dough inside the tank.
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B 300 Ecoline

Technological Background
The bread fermentation is the procedure developed by IsernHäger at the beginning of the 1980s and
patented in 1982.
What is special about the bread fermentation is the possibility of using bread (old) in the rye sourdough to a
quantity of 15 % up to 50 % of the flour and the uniquely long processing time of up to 144 hours after the
termination of the fermentation.
The bread in the rye sourdough does not
only save in raw materials costs. In
addition it improves the aroma and the
preservation of freshness of the bread
newly produced out of the rye sourdough.
The rye sourdough gains the long
preservability of up to 144 hours due to
it’s special fermentation process and the
special StartGut®. The chart shows the
temperature (=activity, blue curve), which
decreases after a day and thus brings the
homo- and heterofermentative
microorganisms from the StartGut® into a
stirring phase.
The rye sourdough has a pH value of
3,3-3,7 and an acidity of 24-28, which is
high in relation to other rye sourdoughs.
So that the breads which result from this nevertheless receive a mild character which is presumably
intended, the quantity percentage which is added (acidification) is set lower. This means, less rye sourdough
= more water available for the dough preparation. This point offers a further advantage in the temperature
controlling of the bread doughs (summer/winter problems). This is especially significant when special breads
with scalding units are produced (for example with AromaStück®).
Information for putting your own recipes together
Recommended usage of Bread Fermentation:
Flour mixture
Rye / Wheat
Percentage (of rye flour
in sourdough) of the total
flour
Percentage (of rye flour
in sourdough) of the rye
share
100% rye 21 21
80% R / 20% W 18 22 – 23
70%R / 30% W 16 23 – 24
60%R / 40% W 15 24 – 25
50%R / 50% W 13 25 – 26
40%R / 60% W 10 26
30%R / 70% W 8 – 9 26 – 30
20%R / 80% W 6 – 7 30 – 35
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B 300 Ecoline

Detailed description of the offer
Rye sourdough Fermenter B 300 Ecoline
Operating conditions:
Suitable for the IsernHäger bread fermentation with a dough yield (TA) of 200
= flour: water-ratio 100:100
Work volume: 300 kg
Minimal starter quantity: 180 kg
Room temperature: 20-25 °C
Measurements/connection:
Total capacity approximately 390 liters
Fill up height 1250 mm, B 850 mm, T 1050 mm
Weight: 340 kg
Electrical connection 3Ph/N/PE, 400/230 V~ 50 Hz, CEE plug 16 A
Construction type:
One walled, cylindrical
Compact plant, ready to plug in,
navigable (2 guide roller and 2 fixed roller for heavy loads)
Lid can be opened up completely
agitator drive on the bottom of the Fermenter
Material:
1.4301 for all medium touching parts
1.4301 for all construction parts
Equipment:
elaborate cutting edge agitator, underneath drive
with stator and rotor, driving power of agitator
engine 1,5 kW
manual disk valve between discharge of Fermenter
and pump
pump unit gear wheel pump BT3, safe to run dry,
driving power of pump engine 0,75 kW
3 m flexible tube with 180°-bow as discharge
nozzle for runback
programmable logic controller (Mitsubishi-Compact-PLC)
for fermentation and dosing according to time/volume
touch panel, monochrome, display language English or German
Lid supervision according to safety category 3
Transport box:
wooden package for ground transport
Isofermenter
Holding capacity 70 liters
Equipment
With lid and carry handles
Food safe
Suitable for dishwashers
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B 300 Ecoline

Documentation
Features:
One copy, printed, German and official national language
Contents:
Operating instructions
CE Declaration of Conformity
Service plan
Detailed description of options
Transport incl. Transport insurance
Transport free yard/DDU
Transport insurance
Baking technical operation and coaching
By IsernHäger technologists with expert training
for bread and bread rolls, consist of:
1 st day, Arrival and start up of the rye sourdough plant
2 nd day, Conversion of your recipes to the addition of bread fermentation
and production support
3rd day, production accompaniment with application of the converted recipes.
4th day, control of results, possibly final adjustment of the recipes, finally departure
All prices are with additional travel costs, overnight stay costs and out of pocket
expenses. The offer refers to a daily working time of 8 hours. Each additional day costs
according to our newest price list.
IsernHäger quality assurance Bio for the B 300 Ecoline
The shipping unit (4 pieces) Premium bread fermentation StartGut® in organic quality (in
accordance with regulation of the European Union for organic products) every 4 weeks
Guaranteed remaining shelf life of 28 days
Service telephone 24 hours in English language
2 quality assessments of the self-produced bread fermentation
per month in IsernHäger laboratory in Isernhagen, Germany.
Analysis of pH-value, amount of acidity and percentage of acetic acid
The prices are subject to shipping and handling costs (S&H) costs.
According to IsernHäger company standard, technical modifications reserved.
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B 300 Ecoline

IsernHäger GmbH & Co. KG
Lohner Weg 2
30916 Isernhagen FB
Germany
phone: +49 513999950
fax: +49 5139999519
email: welcome@isernhaeger.de
Internet: www.vorteig.de
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B 300 Ecoline