The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Scalding flour in a bakery: setup recommendations?

thirdfoxfermentary's picture
thirdfoxfermentary

Scalding flour in a bakery: setup recommendations?

What sort of setup recommendations would you have to scald flour in a bakery? Especially trying to hold the scald at 60C/140F for longer periods of time?

thank you for your help,