Bakeries Wine/Brewery Dairy Meat Processing Tanneries Pharmaceuticals Manufacturing Application Notes Water temperature is a critical component in the yeast-raised dough making process as it affects the rate of activity of the yeast. If the dough temperature is too warm, the dough will ferment too quickly and be ready at an untimely moment or may become over-fermented during make-up. If too cold, the dough will take too long to ferment and proof. Finished dough temperature is controlled by the temperature of the water added to the dough. Industry Objective: Water temperature is important for regulating the temperature of the final dough, which should be 75ºF to 77ºF (23ºC to 25ºC) to foster optimal fermentation. The temperature of your bakery, other ingredients, as well as heat generated during mixing, will affect dough temperature. Adjusting water temperature is an easy way to compensate for such variables and still achieve a final dough temperature of 76ºF (24ºC). Industry Solution: After calculating the temperature of ingredients and the heat generated during the mixing process, the ‘perfect dough mix’ will require water at the precise temperature to provide the optimal dough temperature. An Emech™ mixing system provides the solution by mixing precise water temperature on-line to within +/- 0.9ºF (0.5ºC) irrespective of water pressure disturbance. The Emech™ system utilises a patented swirl-mix ceramic disc mixing valve and intelligent actuator to enable fast accurate mixing. This system can be installed with your existing automated PLC interface to accept a 4-20mA temperature signal or can be used in ‘local’ mode and controlled by an operator.

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