Bakery Equipment
Liquid Ingredient Management Systems for Industrial Bakeries
Modern baking requires the exact handling of liquid yeast, sourdough starters, and sweeteners. Letina tanks ensure your raw materials remain at the optimal viscosity and temperature to prevent crystallizing or spoilage, ensuring consistent dough performance every shift.
Technical Specifications & Capabilities
- Bio-Stability: Culture fermenters with gentle agitation to maintain pH balance and yeast health.
- Insulation Tech: Double-walled, jacketed tanks for bulk honey, glucose, and liquid sugar storage.
- Zero-Residue Interior: BA mirror-polished surfaces (RA < 0.4 µm) to prevent ingredient carry-over.
Primary Applications
- Liquid Yeast & Mother Dough: Temperature-controlled fermentation for industrial bakeries.
- Bulk Sweeteners: Heated silos for glucose, molasses, and high-fructose syrups.
- Liquid Fats: Heated reservoirs for shortenings and vegetable oils.
ISO 9001
Quality management system
PED 2014/ 68/EU
Pressure Equipment Directive
EN ISO 3834-2
Quality requirements for fusion welding of metallic materials
ASME U
Boiler and Pressure Vessel Code
VLAREM II
Flemish Regulations on Environmental Permitting
GMP
Compliance for stainless steel surfaces in contact with food
Engineer Your Solution With Us
From high-viscosity mixing to sterile dairy storage, we adapt our engineering to fit your specific process flow and facility footprint.