Breadfermentation

A classic in the trend of time

Ferment bread for rye, wheat and mixed bread. It is not only optimizing your profitability, but also gives a tested answer to the reputation of politics and consumers to avoid "waste".

The fermentation of the bread with our StartGut® for bread fermentation creates something very special that could not be copied so far. Take advantage of the aromatic-fruity sourdough from the bread fermentation.

Advantages

  • 50% of the flour used in the sourdough can be replaced by residual bread
  • The sourdough can be used without cooling for 6 days
  • Aromatic typical bread flavor
  • Low draw rate due to low pH and high acidity

Varianten

  • Can be fed with rye or wheat
  • Time-saving management over the weekend

Examples of solutions

  • Semi-automatic and fully automatic sourdough production for pumpable sour dough
  • Shredding mechanism also for whole loaves
  • Controlled fermentation processes by certified starter cultures in organic quality
    • Bread fermentation StartGut®-Bio Rye

Technische Daten

DIOSNA betreibt eine ständige Verbesserung und Weiterentwicklung seiner Erzeugnisse und behält sich deshalb technische Änderungen vor. Entscheidend für zugesagte Eigenschaften, Leistungen und die Beschaffenheit der DIOSNA Erzeugnisse ist die im Einzelfall vertragliche fixierte Vereinbarung. Further information is available on request. request.

Our know-how

  • Continuous further development of processes and sourdough cultures to other / new flours
  • Customer-specific preliminary tests
  • Creation of a HACCP concept
  • Experiments of the effects of the leaven in the kneading process

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