Abstract: The invention relates to a system of devices for kneading, mixing and fermenting viscoelastic dough comprising a swing tank (10) provided with a driven arm (30) and a helicoidal counter-arm (31) which is driven by a dough mixture flow and associated to a weakly stirring air-conditioning device producing and maintaining a constant temperature of air and dough pieces ranging from 20 to 26° C. during kneading, tempering and storing and corresponding to an accelerated fermentation and from 9 to 16° C. which makes it possible to carry out slow growth of the dough pieces and to produce sourdough corresponding to a second slow fermentation stage.

Abstract: The invention relates to a mixing kneader for kneading and providing thermal regulation of pasty products. The kneader includes a vessel, temperature regulators for selectively cooling and heating the vessel, a rotating tool for agitating products in the vessel and for exchanging heat with the products, a non-rotating tool for diffusing gas to the products and a controller with display. The invention enables precise regulation of temperature of the products in a scalable production process. In one instance, the invention may be extended to function as a sourdough fermenter for the production and preservation of sourdough.

Abstract: A kneader including a vat having an open upper part and structure for emptying the vat is characterized in that the structure includes at least one dough deflector a part of which extends, in the active position, into the vat and is adapted for emptying the vat and a device allowing a relative displacement of the basin, the dough, and the deflector to be effected. The deflector advantageously has a first end part adapted for removing dough at the bottom of the vat, an intermediate part adapted for raising the dough removed towards the upper part of the vat, and a second end part adapted for ejecting the dough towards the outside of the vat.