 |
Benefits for baking businesses
The benefit of ElisaSpringWater for bakeries is in the first instance of a technical kind.
Our clients report a higher dough yield and a reduction of bakery improvers of about 17% in average, with small wheat products. The dough is silkier, smoother and the dough stability is improved by about 20 %. The fluctuation of the baking results become significantly less (moon phases, air pressure, etc.) In our eyes, the instability of our fresh water - being of excellent quality compared by international standards - is a major factor causing the fluctuation in the product quality.
Limescale prophylaxis:
Many customers report about significantly less calcification.
However, we would like to point out that we do not replace conventional means of decalcification.
Reverse osmosis equipment will deliver the best results for this.
Our experience shows that a combination of ion exchange and Elisa modules delivers astonishing results (referneces on request).
If you need detailed advice on this, please contact us.
We do our best and are aware that business connections are only right for us when winners are to be expected on both sides.
"When you trust someone a lecture is unnecessary; when you don't trust someone a lecture will be useless."
|
|
|
