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This system for rye sourdoughs and wheat pastries is individually configured with 1.400 to 8.200 l capacity per fermenter with a TA of at least 220 depending on the raw materials and processes used.

It consists of several fermenters for production, maturity and storage, which are connected by a piping system. Depending on the requirement profile, a separate fermenter for the production of rye or wheat leaven is available.

A special feature of the DOUGHEXPERTS pre-dough system is the optimized process control for constant pre-dough quality.

Thanks to variable fermentation times and flexible stirring intervals, specially selected guides can be used, even completely different pre-doughs.


  • Flexible recipe control for rye ferment, bread fermentation or wheat batter, adapted to the specific requirements of the customer

  • Individually configurable

  • Modular construction

  • Hygiene and cleaning-friendly design of the system


  • 3-wall container with pillow plate technology throughout in stainless steel design

  • Anchor stirrer in special stirrer and wall scraper matched for sour dough production, powerfully dimensioned for an optimal mixing of all ingredients

  • Dosing pump in dry running safe, robust design with piping distribution for dosing and cleaning

  • PLC control to maintain fermentation times and temperatures and dose rate control

  • Fermenter weighed for process control during filling, dosing and cleaning

  • Pigging system in pumping and dosing lines to minimize residues and optimize cleaning optional


  • Technological coaching

  • Bread fermentation with StartGut® Bio rye for tasty rye sourdough

  • Wheat StartGut®-Bio Bologna for mild wheat pastes

  • DIOStart wheat classic for aromatic predoughs

  • DIOStart wheat soft for mild and texturing wheat predoughs

  • DIOStart wheat fruit for gas-active, fruity aromatic predoughs

  • Wheat StartGut®-Bio San Francisco for strong wheat pastes

  • Spelt StartGut®-Bio Bingen for spelt sour dough

  • Rye StartGut®-Bio Detmold for all types of rye sourdough