Yogurt Fermentation Commercial Bakery Bread Proofing Fermentation Box

Yogurt fermentation is the process of converting milk into yogurt by adding bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilous. The bacteria consume the lactose in the milk and produce lactic acid, which thickens the milk and gives yogurt its characteristic tangy flavor. Commercial Bakery: A commercial bakery is a business that produces baked goods for sale to customers, such as bread, pastries, cakes, and cookies. Commercial bakeries can vary in size, from small local bakeries to large industrial operations that supply baked goods to grocery stores and restaurants. FEATURES: Requires bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilous. Milk is thickened and develops a tangy flavor due to the production of lactic acid. The process takes several hours and requires a warm temperature. Produces baked goods for sale to customers. Uses industrial equipment and large-scale production methods. Must meet strict health and safety regulations. Often requires skilled bakers and pastry chefs. SPECIFICATIONS: Voltage (V): 220V Power (W): 1500W Origin: Mainland China Model Number: SP-6 layers Material: Stainless Steel Certification: ce The capacity of Work Bowl (Cup): Bread Dough Proofer Brand Name: BENJAMIN