Pre-dough and Fermentation Systems
In modern bakery production the real challenge is not only variety and flavour, but the naturalness of the product. Consumers expect 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.
Preparing the pre-dough in house means production with markedly fewer additives. DIOSNA sets the process up as a whole: flour and dough analysis in its own laboratory in Osnabrück, dosing, dough development, the choice of the right biotechnology, kneading and fermentation.
- 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? What capacity, how many stages? Installation, commissioning and years of trouble-free operation are handled from one place.
The Three-Walled Aroma System
Designed for temperature-controlled pre-doughs from 100 to 500 kg. In the AromaStück, milled grain products are heated together with water and the DIOStart starter culture. After a defined maturing time a variety of aroma components and natural maltose form, giving a distinctive flavour profile.
- The A 300 and A 500 H Comfort Ecoline models are fitted with a powerful pump for dosing
- 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 buffer unit when capacity is tight
- Capacity
- 100 - 500 kg
- Body
- three-walled
- Starter
- DIOStart aroma
Single and Multi-Stage Rye Sourdough
The Ecoline rye plant enables safe, repeatable production of single and multi-stage rye sourdoughs in the 300 to 600 kg range. The Compactline rye plant offers a compact solution with cooling or temperature-controlled options.
- 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 Quellstück (soaked grain mix); the Aroma Systemline and the system for continuous pre-dough production. What they share is process control optimised for constant, repeatable 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 Quellstück: 1,400, 2,800 or 4,100 litres at 1:1 to 1:1.5
- For Quellstück the flour to water ratio is 1:2
- Sourdough systems for continuous pre-dough production: 1,400 to 17,200 litres per fermenter, at 1:1 to 1:1.2
- Production, maturing and storage fermenters are connected by a pipeline
- A separate starter fermenter can be added for rye or wheat sourdough, depending on the requirement profile
- Variable fermentation times and flexible stirring intervals mean completely different pre-doughs can be produced 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 classified by type of grain and by the scale of the business. The Ecoline range stands out for its flexible, expandable design, while the Compactline range is built for installation and operation in limited 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
Fermentation running correctly determines the success of the process. DIOSNA produces its starter cultures for customers directly at its own site, using current technology.
- Culture quality and conversion efficiency are secured at the place of production
- Together with the different pre-dough types it keeps the product fresh for longer
- The biotechnology is aligned with 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 want to make and at what capacity, and we will work out the right fermenter and number of stages with you.