We supply individual fermentation tanks, as well as fully automated plants with CIP for the continuous production of sourdough. Our liquid ferment tanks operate from wheat and rye flour / with Clean starters or Yeast dough / on single or 3 feeds cycle. Each individual tank permits to Mix / Ferment / and Cool the preparation for holding. Ingredients are metered, mixed and homogenized thanks to the impeller and the agitation tools. The mix ferments upon a set time of 3 to 24 hours. The fermentation process is controlled with set temperatures and time, and/or by continuously monitoring the pH value. The mix is then cooled for holding to a given temperature of 4 to 6°C. For the preparation of “levain”, the batch is homogenized with 20-30 % yeast dough (mother). For continuous applications, the yeast dough is automatically circulated between tanks enabling for complete cleaning and ensuring continuous production at same time.