bake - April 2019 - 33

ABOUT NEW YORK WATERMAKER
New York WaterMaker is the world's first water replication system that is changing the baking and culinary world by
allowing restaurants, pizzerias, bakeries, bagel stores, and franchises to replicate the specific type of water used in a key
geographic location, such as New York City, San Francisco, or another city or town. Businesses can now create NYC pizza
or bagels anywhere in the world, or a franchisor can ensure product consistency across multiple locations and regions.

hydrated dough will ferment slower. Concretely, a baker will have

Conclusions

to take this fact into consideration when developing formulas.

I found a system called the New York WaterMaker, which is an

For example, the percentage of yeast should be lowered in wet

all-in-one water filtration system that filters, disinfects, softens

dough and increased in stiffer dough.

and descales water, and it utilizes 100% of the water that
passes through the system, keeping cost down and preserving

Water controls the temperature of the dough

this precious resource. It is 100% chemical free and has proven

Specific final dough temperature is crucial in order to obtain

to be extremely effective and consistent and can service

good fermentation activity. Because water is the easiest ingre-

multiple areas of a bakery such as dough mixers, steam for

dient to change in temperature (using a water chiller or a water

ovens, and ice machines.

heater), the baker uses it to control final dough temperature.
Water temperature will have a direct effect on the final dough

In addition, this system is designed in such a way that it allows

temperature. Logically, a cold water will generate cooler dough

the baker to replicate water characteristics from any part of

temperature, while warmer water will create warmer dough

the world, or customize water to any characteristics a baker

temperature.

prefers, allowing bakeries with multiple centers of production
to achieve the same products quality and consistency in every

The function of water is definitively very important during

location. It can also help reduce expenses and increase produc-

mixing. A dough with a good consistency will lead to good final

tivity. As with flour, the quality and consistency of water are

products characteristics, while a dough too stiff or too soft will

two key factors for the success in baking a wonderful loaf of

probably require some adjustments during the baking process.

bread.

High Quality Bakery Machines
Pan & Rack Washers * Sheeters/Moulders * Production Tables

SM224 Production Table

SM20 / SM24 Sheeter/Moulder

We take great pride in crafting the
highest quality machines available
to the modern bakery. Most of
our standard features would be
optional elsewhere. Our customers
agree that it's these added
features which put LVO machines
ahead of the competition.

PT10 / PT14
Pass-Through Washer

RW1548 High Volume
Pan & Rack Washer

FL10 / FL14
High Pressure Washer

Visit us at
Booth #2427

Toll Free: 1-800-346-5749
www.lvomfg.com
bakemag.com | APR 2019 >

http://www.lvomfg.com

bake - April 2019

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