Wheatsour firm

For the special taste

Soaking, natural ripening processes and special taste - these are the advantages of wheat sourdough. The fermentation of flours succeeds only with DIOStart cultures.

What are your priorities? Should your dough be soft and malleable, stable and machine-accessible, perhaps with improved fermentation tolerance?

Whatever you choose, you are guaranteed to get a flavor for your incomparable bread assortment.

  • Benefits
  • Conduct types
  • Examples of solutions
  • Our know-how

Benefits

  • Formation of a variety of flavor precursors for incomparable flavor
    • Strong sourdough-typical taste
    • For the production of wheat sourdough bread - as it is typical in the region around San Francisco.
  • 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 by fermentation of the dough
  • 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

  • Two-stage fermentation
  • System solution start-sour and maturity levels

Examples of solutions

  • Two- and multi-level systems with flexibility over the course of the day and the week
  • Reliable fermentation processes through certified DIOStart starter cultures
    • DIOStart wheat classic

Our know-how

  • Joint selection of the right culture and fermentation 
  • On request preliminary tests with your flours: 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