Wheatsour fruit

For the mild, fruity note, gas-active

Wheat sourdoughs based on the DIOStart wheat fruit culture have a wonderful fruity-aromatic note and are mildly acidified. DIOStart wheat fruit is milder than wheat StartGut®-Bio Bologna, which allows you to increase the addition to the dough. For more yeast activity and shelf life of the baked goods.

DIOStart - wheat fruit: A mild fermentation for higher pastry volume, a stronger fermentation for more flavor and aroma. With DIOStart - wheat fruit the sourdough is still flowable.

  • Advantages
  • Conduct-types
  • Examples of solutions
  • Our Know-how

Advantages

  • Creation of a variety of flavor precursors with a fruity note for a special taste with good relaxation
  • Full flavor with salt reduced pastries
  • Strengthening of the glue framework for dough stability and stress tolerance and thus increased process reliability on roll-out and laminating systems
  • Support of controlled backfilling
  • 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
  • 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 fruit

Our Know-how

  • Joint selection of the right fermentation - for your pastry goals
  • 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 sourdough