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Brew System. A process of doughmaking in which bulk fermentation (q.v.) is carried out in a liquid medium or preferment (q.v.) consisting essentially of water, yeast, sugar, a buffer salt (q.v.), the addition of flour in variable amounts being optional. Fermentation takes place in tanks and the brew remains fluid so it can be either pumped to, or poured into, the dough mixer (q.v.) for final dough mixing.