Wheatsour soft
For the special taste
Soaking, natural ripening processes and a special taste - these are the advantages of a wheat sourdough. The fermentation of flours succeeds with selected DIOStart cultures.
Focus on the later dough: should it be soft and malleable, stable and machine-accessible, perhaps with improved fermentation tolerance? Would you like to bake breads without yeast?
Focus on the taste: Do you prefer the wheatsour mild-fruity or mild-aromatic?
Focus on technology: Should your wheat duration simply be creamy-mild or rather loosened to support the yeast?
Whatever you choose, you are guaranteed to get pastry flavor for your incomparable bread assortment.
- Benefits
- Conduct types
- Examples of solutions
- Our know-how
Benefits
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Formation of a variety of flavor precursors for incomparable flavor
- as compensation for salt-reduced baked goods
- to support butter flavor in fine baked goods such as croissants
- Strengthening of the glue framework for dough stability and stress tolerance and thus increased process reliability on roll-out and laminating systems
- Ideal for controlled dough processing
- Conservation of grain during deep-freezing of wheat baked goods
- Reduction or waiver of premixes / baking agents up to clean label
- Extension of the durability
Conduct types
- One-stage and two-stage fermentation
- Continuity throughout the week
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Versatility through fermentation and starter cultures in organic quality:
- Aromatically mildly acidified
- Gas-active loose
- Creamy soft
- Glue Strong
Examples of solutions
- Single-stage systems with cooling for direct processing, refrigerated up to two days
- All-in-one: Mixer, fermenter and cooler as a combination system
- Two- and multi-level systems with flexibility over the course of the day and the week
-
Reliable fermentation processes through certified starter cultures in organic quality
- DIOStart wheat classic
- DIOStart wheat soft
- DIOStart wheat fruit
Our know-how
- Joint selection of the right culture and fermentation
- Now also with wheat: Baking without yeast addition!
- Whole wheat with extrapower - Improving the availability of minerals with DIOStart
- On request: preliminary tests: flour properties, recommended fermentation parameters and development of optimal kneading
- Consultation / adjustment of sourdough fermentation and kneading after new harvest or change of mill
- Get the necessary tips from the DoughExperts to supplement your HACCP system using pre- and sourdoughs
