Speltsour
The only true thing - from organic spelt
Make your own spelt sour dough and dispense with scrap dough.
DIOStart spelt can produce both spelt full-grain dough and spelt dough. After 16 hours it is ready for processing.
The selected cultures result in a fruity, mild taste and ensure a better preservation, which is especially important for spelt buns.
- Benefits
- Conduct types
- Examples of solutions
- Our know-how
Benefits
- Formation of a variety of flavor precursors for incomparable taste
- Strengthen the spelt glue for dough stability and stress tolerance
- Support for the fermentation
- Reduction or dispensing of premixes / baking materials to clean label
- Prolonged durability
Conduct types
- Single and two-stage fermentation
- Continuity during the week
-
Versatility through the type of fermentation:
- Aromatically mildly acidified
- Gas Active loose
- Combination with spelt cooker
- Combination with pre-dough possible
Examples of solutions
- One-stage systems with cooling for direct processing, cooled for up to two days
- Mixer, fermenter and cooler as a combinated system
- Two- and multi-stage systems with flexibility over the day and week
- Reliable fermentation processes through certified DIOStart starter cultures
- DIOStart spelt
Our know-how
- Joint selection of the right fermentation
- Spelt buns without yeast
- On request preliminary tests with your flours: grinding properties, recommended fermentation parameters and elaboration of the optimal kneading
- Advice / adaptation of sourdough fermentation and kneading after new harvesting and / or modified spelt quality
- Get the necessary tips from the DoughExperts to supplement your HACCP system with the use of pre- and sour doughs
