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

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.