Pre-dough and Fermentation Systems
In modern bakery production the challenge is not only variety and taste, but the naturalness of the product. Consumers want transparency above all: where does the product come from, how was it made, what is in it? A bakery that makes its own pre-dough can answer all of that itself.
Independent pre-dough preparation means production with significantly fewer auxiliary materials. DIOSNA sets the whole thing up as one: flour and dough analysis in their own laboratory in Osnabrück, dosing, dough development, the appropriate biotechnology, kneading and proofing.
- Aroma Ecoline
- 100 - 500 kg pre-dough
- Rye Ecoline
- 300 - 600 kg sourdough
- Sourdough system
- 1,400 - 17,200 litres per fermenter
- Ecoline and Compactline: two ranges, sized to the business
- Variable fermentation times and flexible stirring intervals on the fully automatic plants
- Optimised process control for constant quality
- Sourdough systems with 1,400 to 17,200 litres of capacity per fermenter
- DIOStart starter cultures are produced at DIOSNA's own site
- Flour and dough analysis can be done in the DIOSNA laboratory in Osnabrück
Fermenter types
Wheat or rye, how many kilos, how many stages?
The three-walled aroma system
For 100 to 500 kg of thermally guided pre-dough. In the AromaStueck, grain milling products are heated together with water and the DIOStart aroma starter. After a defined development time a variety of aroma components and natural maltose form, giving a distinctive flavour profile.
- The A 300 and A 500 H Comfort Ecoline come with a powerful pump for dosing out
- The A 500 K Comfort Ecoline completes the range as a cooling and storage unit
- The Ecoline transport and storage container makes capacity expansion easy for all flowable pre-doughs
- It can be used as a ready answer to a capacity bottleneck
- Capacity
- 100 - 500 kg
- Body
- three-walled
- Starter
- DIOStart aroma
Single and multi-stage rye sourdough
The Ecoline rye plant, for 300 to 600 kg of sourdough, enables the safe production of single and multi-stage rye sourdoughs. The Compactline rye plant is a compact unit with cooling or temperature control.
- The outstanding feature of the DoughExperts rye plant is the anchor agitator with wall and floor scraper
- The anchor agitator gives rapid mixing, and the wall scrapers give optimum temperature control
- The Compactline suits all rye sourdoughs at TA 220 and above
- The Compactline net capacity is 650 litres, about 500 kg of sourdough
- Variants with a temperature control unit and frequency converter allow completely flexible production
- Variable temperature control, individual stirring speeds and rest periods can be set
- Ecoline
- 300 - 600 kg sourdough
- Compactline
- 650 litres, about 500 kg
- Agitator
- anchor with wall and floor scraper
You decide the capacity
The Aroma Multiline, the Multiline for rye, wheat and pregelatinised pieces, the Aroma Systemline and the system for continuous pre-dough production. What they share is optimised process control for constant quality.
- Aroma Multiline and Aroma Systemline: 500 or 1,000 kg at a flour to water ratio of 1:2
- Multiline for rye, wheat and swelling piece: 1,400, 2,800 or 4,100 litres at 1:1 to 1:1.5
- For the swelling piece the ratio is 1:2
- Sourdough systems for regular production: 1,400 to 17,200 litres per fermenter, at 1:1 to 1:1.2
- Production, maturing and storage fermenters are interconnected by a piping system
- Depending on the requirement profile, a separate starter fermenter can be provided for rye or wheat sour
- Variable fermentation times and flexible stirring intervals let completely different pre-doughs run on the same plant
- Aroma plants
- 500 or 1,000 kg
- Multiline
- 1,400 · 2,800 · 4,100 litres
- Sourdough system
- 1,400 - 17,200 litres
Which grain, which range
The fermenters are separated by grain and by the scale of the business. Ecoline is more flexible and expandable, Compactline is designed to be installed and run in a tight space.
- Wheat and spelt Ecoline
- Wheat and spelt Compactline
- Rye Ecoline and rye Compactline
- Aroma Ecoline
- Kochstueck Ecoline and Kochstueck Compactline
- Fermenters for wheat, spelt, rye and other cereals
- Rice sourdough
- Ranges
- Ecoline and Compactline
- Grains
- wheat · spelt · rye · rice
Starter cultures
Optimal fermentation is crucial for the success of the process. DIOSNA produces starter cultures for its customers directly at its own site, using the latest technology.
- Culture quality and conversion efficiency are secured at the place of production
- Together with the pre-dough variants it keeps the product fresh for longer
- The biotechnology is matched to the plant technology and supports machine efficiency
- In the DIOlab you can test your own product together with their specialists
- Production
- at DIOSNA's own site
- Laboratory
- DIOlab, Osnabrück
Tell us which sourdough you will make and at what capacity, and we will pick the fermenter and the number of stages for it.