• In an era dominated by rapid industrial processes and synthetic additives, Italian bakery continues to represent a pillar of authenticity, where the authentic taste of artisanal bread is born from the subtle symbiosis between flour, water and wild microorganisms.
Among the innovations that make this return to roots possible is the technology developed by the Italian company SITEP, a pioneer in solutions dedicated to artisanal and industrial bakeries. Through its automatic fermenters for natural yeast – the well-known "Maya" –, SITEP not only simplifies production, but also amplifies the intrinsic benefits of natural fermentation, transforming an ancestral practice into an efficient and scalable process.
SITE, based in Italy, positions itself as an essential ally for bread and pastry producers, offering solutions that optimize workflows and reduce operational costs. Founded on principles of sustainable innovation, the company helps artisans and industries save up to one hour per day per operator through precise automation and reduce energy consumption by over 20%.
Its product range is structured around three main lines:
• Water, simple, reliable and versatile solutions for temperature-controlled water dosing and water cooling equipment in dough mixing processes;
• fermentation, which includes fermenters for natural yeast, as well as rooms and cabinets for controlled fermentation;
• REFRIGERATION, refrigeration equipment with positive or negative temperatures for optimal preservation of ingredients.
Complex fermentation processes
SITEP technology is based on a deep understanding of sourdough, a living dough made exclusively from flour and water, which ferments spontaneously under the influence of wild yeasts (such as Saccharomyces species) and lactic acid bacteria (such as Lactobacillus). Unlike brewer's yeast, sourdough develops a symbiotic microbial ecosystem, where bacterial enzymes break down flour proteins to generate sugars, and yeasts convert these sugars into carbon dioxide – essential for the dough to rise through the gluten network.
The process involves both alcoholic and lactic fermentations: yeasts produce CO2 and alcohol, and bacteria convert alcohol into lactic acid, resulting in complex flavors, a slightly sour taste, and metabolites that improve digestibility. This slow but rich dynamic gives the bread a fine crumb, extended shelf life, and superior resistance to spoilage, eliminating the need for chemical leaveners or commercial yeast – an aspect that can pay for the investment in SITEP equipment in less than a year.
Automation with the help of technology
SITEP fermenters, especially the AFT and AFTC series models, represent the heart of this technology, combining simplicity with digital precision to maintain "life" yeast in a controlled environment.
AFT models, with volumes of 5 liters or 5+5 liters, are designed for small productions or exhibitions, allowing bakers to demonstrate the fermentation process to the public in a transparent and attractive way. They occupy a compact space – 26x43x65 cm for the 5 liter version – and consume only 450-950 W, being ideal for artisan bakeries that want to highlight the authenticity of the product, and can be exhibited in showcases or at specialized fairs. Their design, with a visible mixing paddle, transforms the machine into a decorative element, emphasizing the natural movement of the dough and attracting customers through the transparency of the production process.
For larger production flows, AFTC series – with capacities of 40, 80 or 120 liters – raises the standards at the industrial level, integrating an innovative weighing system with load cells that calculates in real time the amount of natural yeast in the vessel. This function eliminates human errors, helping to precisely dose the ingredients in the initial phase and dynamically adapting to volume variations: when production is halved, the “"half load" automatically adjusts parameters, maintaining efficiency without waste. An essential detail for continuous operations is the program "non-stop" with four automatic phases: mixing, fermentation, optional intermediate phase and preservation. These cycles ensure a fluid transition, allowing free access to the vessel through the removable lid, which simplifies loading, cleaning and daily maintenance.
Top technology
Mixing technology power inverter is another cornerstone of the AFTC series, where a multi-speed motor induces clockwise and anticlockwise movements via an automatic solenoid valve. This guarantees a chemically and physically homogeneous mass, preventing the separation of ingredients and favoring the uniform development of microflora.
All models operate at temperatures from +2°C to +35°C, with a standard voltage of 220V single-phase at 50Hz, and include an integrated pH meter for monitoring acidity – a key parameter that maintains the fermentation balance. This rigorous control increases the dough’s resistance to mold and bacteria, drastically reducing the risk of contamination and extending the shelf life of the final product. Power consumption ranges from 1400 W for the AFTC 40L to 1600 W for the larger variants, with practical dimensions: 60x70x120 cm for the 40L, escalating to 70x70x130 cm for the 120L.
The practical benefits of these fermenters go beyond technical efficiency, directly influencing the final quality of the product. Through controlled dosages of water and flour, the yeast obtained is constantly renewed, providing a relaxing effect on the gluten that results in a softer, more elastic and more easily digestible dough – significantly reducing gluten intolerances. In parallel, the monitored acidity balance increases the natural resistance of the bread to microbial spoilage, eliminating the need for artificial preservatives. For bakers, this means not only a superior nutritional product, with intense flavors and refined textures, but also an opportunity for differentiation in the market: instead of standardized premixes, SITEP yeast allows the creation of personalized recipes, perceived as healthier and more authentic.
In essence, SITEP technology does not impose a break with tradition, but rather amplifies it through accessible innovation. For bakers, from passionate artisans to large industries, these fermenters provide an essential tool to navigate a heterogeneous market, where customers demand not just bread, but a story of authenticity and care. In a fast-paced world, SITEP sourdough reminds us that time invested in natural fermentation is not a hindrance, but the key to memorable taste and a sustainable business.
The fermenters produced by the Italian company SITEP are distributed in Romania by Nova Pan Brasov and were presented to baking specialists at the event "Natural yeast bakery products workshop", supported by expert Massimo Lolli on September 24, 2025, at Nova Pan headquarters, in the Baking Show space.
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
Read on White Art and: The transformation of the Romanian bakery market: from tradition to innovation
