The issue they had during the initial steps, to get the right consistency and correct level of enzymes in the starter dough. They were trying to achieve this via a planetary mixer and heat source that was not programmable, due to this the results were sub-optimal.
With the food temperature control and ice water chilling on the OptiMix kettle we achieved a very consistent product, within an hour production and chilling time total. This is enough base for a weeks production in the bakery. Only with this product they are reducing their costs significantly, but also have multiple opportunities in using the kettle for other products i.e. crème patisserie, Italian meringue, custards, pie fillings, marmalade etc.