The GIMON S.L. facilities for sourdough preparation and dosing achieve repeated fermentation both in summer and winter, with a high standard of hygiene that prevents critical points of contamination. The design, according to EHEDG guidelines, allows for a safe and 100% functional sourdough.

In traditional and artisan workshops, sourdough from the day before is reserved for the next day. GIMON, thanks to its mixer-emulsifier, offers the possibility of automating this traditional process, obtaining a liquid sourdough and giving the possibility of being able to refresh it. Our sourdough is easy to incorporate in all your preparations. The product at the start and end of line is recovered to dose it directly to the mixer, in an exact and repetitive way, even with spongy products.

The GIMON system can be semi‐automatic or fully automatic, depending on the customer’s needs. The continuous mixing of up to 45% high-­viscosity flour results in a lump-­free and homogeneous product.  Bacterial or yeast fermentation is controlled by means of pH and temperature, which can vary from 5º to 45º depending on the product to be obtained. Cooling is always rapid to improve the quality of the dough.

To help the customer maximise his product, we implement the GI-­‐PIG system, through which we recover almost all the product, without altering it so that it can be reused. This Pigging system minimises product waste and CIP cleaning times.

The systems we implement give as much importance to cleanliness as they do to production. Our installations comply with the latest food safety standards. They are entirely made of stainless steel and have a CIP (Clean In Place) system available as an option.

We offer global control solutions, creating customized automation programs to maximize uptime and optimize the performance of our clients’ facilities.