DIOStart® rice

Based on selected strains of selected lactic acid bacteria.

  • Delivery: fresh culture in suspension form, packaged
  • Packaging unit: bottle, 8.0 kg
  • 100% organic, vegan, kosher and GMO free
  • Possibility of making ‘clean label’ products, without artificial ingredients
  • Suitable for the preparation of sourdough based on rice flour, also in the production of gluten-free products

Advantages of DIOStart® rice:

  • Reliable acidification
  • Distinct rice flavour
  • More succulent crumb through delayed retrogradation
  • Natural protection through acidification (decrease in pH) and thus delayed microbial spoilage
  • The finished rice sourdough added may be up to 20% (flour basis)
  • All rice products are suitable
  • Less use of premixes/baking improvers

DIOStart® rice


Production parameters for DIOStart® rice

  • 100 parts wholemeal rice flour (e.g. Type 550 or 812)
  • 150 – 180 parts water
  • 0.25 to 1 part DIOStart® rice (depending on the size of the batch and the machine)
  • Temperature: 32 – 34°C
  • Ripening time: 48 hours
  • Processing time:
    –  24 hours (without refrigeration)
    –  48 hours (with refrigeration, i.e. cooling to <10°C after ripening)
  • The machine / container should be emptied completely and cleaned before each new batch is made up

For fermentation processes with a total weight of less than 50 kg we recommend increasing the amount of DIOStart rice to 2%.
IMPORTANT! The temperature must be kept constant throughout the ripening time.


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