Bakers: Reduce limescale for better quality bread

E-ACTI'WATER + your best ally

Water plays a vital role in breadmaking, both in its composition and in the maintenance of machines used by artisan bakers and pastry chefs, such as dough mixers and ovens. Unfortunately, these professionals also face issues with scale deposits and limescale.

Depending on the geographical area, water can vary in its hardness, which directly affects the equipment. Hard water leads to significant scale deposits, causing rapid damage to the machines. This results in maintenance costs, ongoing repairs, and even the need for new equipment, which can be financially burdensome for artisans.

An artisan baker approached us to address the water quality challenges he faced in using it daily for his machines and bread production. After carefully listening to his concerns, we recommended installing E-ACTI'WATER +at the main water inlet of his facility.

Following the installation, we received highly positive feedback from our baker:

• He noticed that the water became softer.
• There was reduced scale adherence to bowls and ovens.
• The quality of his bread also improved:The dough became easier to work with.
• Less yeast was required.
• The crumb texture became more porous.
• The baked bread exhibited a beautiful amber color.
• It had improved shelf life.
• The bread regained its authentic taste.

E-ACTI'WATER + enhances water quality, directly influencing the quality of the bread.

This system goes beyond scale prevention; it offers numerous benefits across various domains.

It is now possible to naturally combat scale deposits.

Interested in our systems?

Constult our catalogs for more information.

Feel free to contact us for further information. We are here to assist you.