Giovanni's Bakery: from buckets to flow meters, a leap in quality

In a small town in the province of Udine, Giovanni runs his bakery with passion. For years, like many of his colleagues, he was used to measuring the water for the dough with a simple and proven method: the bucket.
Every dough started from there: “four buckets of water”, “three and a half today because it’s wetter”. A unit of measurement all his own, precise in the daily repetition, but… not standard. Until one day, one of his buckets breaks. It seems like a trivial thing, but the new bucket that replaces it is different: not identical in shape and volume, and this creates more confusion than expected. Giovanni finds himself having to “reaccustom” his eye and hands, and wastes time correcting the doughs afterwards.
Right around that time, during a trade fair, Giovanni discovers Sitep products. What intrigues him is a digital flow meter for bakeries. He asks for information, then decides: he tries it.
After a year, we called him back to see how it went.
“It was a game changer,” he tells us. “I save at least an hour a day. No more buckets to fill and carry, no more waste because the water overflows. Now the output tube of the meter goes directly into the mixer, and off you go.”
But it's not just a matter of time.
“With the Pro model I can also set the temperature of the water coming out: this has improved the quality of leavening a lot. With a constant and ideal temperature, the dough starts earlier and rises better. I have removed an important variable and gained precision.”
Today, John wouldn’t go back. And his new “unit of measurement” is much more reliable than an old bucket.