BREAD FERMENTATION

LESS IS MORE, TO GUARANTEE YOUR SUCCESS

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

ADVANTAGES

• 50% of the flour used in the sourdough can be replaced with leftover bread
• The sourdough can be used for a week without refrigeration
Informative laboratory analyses of your pre-doughs ensure uniformly high quality
• Typical aromatic bread taste
• Succulent, sliceable crumb
• Low usage level due to a low pH and a high level of acidity
• Longer shelf life

SOLUTIONS

• Semi-automatic and fully automatic sourdough production for pumpable sour dough
• Shredding mechanism also for whole loaves
• Controlled fermentation processes by certified starter cultures in organic quality
• DIOStart bread rye fermentation
• DIOStart bread wheat fermentation