Sourdough systems and pre-dough plants: horizontal and verticalDer Teigmacher is your expert in the development and production of Sourdough systems and pre-dough plants for bakery needs.
Our bakery machines are optimized for the professional production of these doughs in commercial bakeries. Whether for small bakeries or large companies - we offer you high-performance industrial and stand-alone systems for sour and pre-dough production in horizontal and vertical versions.
The advantage of the horizontal container design is a significantly larger dough surface. Accordingly, a significantly better fermentation and oxygen uptake is achieved, especially in the preparation of pre-dough and sourdough. Our stand-alone systems of the TST100 to TST850 series are therefore becoming offered exclusively as horizontal systems. In conjunction with the intelligent control systems developed by us, a consistently reproducible quality of dough is guaranteed.
SUSTAINABILITY is a top priority at Teigmacher.
Our production processes stand for quality Made in Germany. We rely on highly accurate temperature solutions and precise temperature control. The consistent conversion to environmentally friendly refrigerants plays an important role here. The temperature control systems of all systems of der Teigmacher are operated as standard with natural refrigerants. Use ecological and sustainable temperature control technology in your bakery.
The interaction of the new generation of temperature control units and the optimal heat or cold transfer through the applied pillow plate technology is an unbeatable combination.
Hard to access? Then you are right with “der Teigmacher”!
Both our stand-alone systems TRK150 & TRK300 (roasting & cooking) and our pre-dough systems TST100 and TST250, we install with subsequent electrical installation in hard to reach rooms on request at your site. The systems are dismantled in our house after the trial run and delivered in individual parts.
Development in the production of rye sourdough
Regarding sourdough plants for rye sourdough currently vertical container are commonly used. These Decision is based on the high bonding in the production of rye sourdoughs for example TA160. At the moment, the horizontal variants can lead to discharge and cleaning problems at low TA values.
Our product development is already working on solutions. In the near future, horizontal containers can also be used for "difficult" doughs and the associated advantages, e.g. higher oxygen uptake, are used. Of course we keep you up to date on all new developments. If you have any questions, please contact our dough technologist.
Development and construction TST 650
With the quality and freshness of the products produced in our plants you underline the craftsmanship and original character of your company. Take advantage of the economic benefits by reducing or completely eliminating baking aids.
No matter if you want to process wheat, spelled or rye into a dough - we have the right system for you. We are currently constructing the TST 650 system for you. With this version, we are completing the TST stand-alone series and hope that the right system will be available for you in terms of production capacity.