DIOStart® rye

DIOStart^® rye in certified organic quality ensures uniform and full-flavoured quality of your sourdough. The cultures are ensuring a distinct aromatic bread taste and increasing das activity; they are specially fo use with rye products.

Develop your own unique bread recipe with DIOStart^® rye, for:

• Fast acidification and good gas formation
• Reduced need or possibility, to cut premixes/baking improvers, down to clean label production
• Individual diversity of flavours
• For products containing flours with a low ash content, or even wholemeal flour.

DIOStart^® pre-dough cultures are the most efficient way of producing premium baked goods.

• Excellent product attributes without artificial ingredients
• 100% organic, vegan, kosher and non-GMO

DIOStart^® pre-dough cultures guarantee high quality, from the dough to the finished products.

Production parameters DIOStart^® rye:

• 100 parts adequate flour
• 100 – 120 parts water
• 5-10% DIOStart^® rye (depending on the size of the batch and the machine)
• Temperature: 26 – 28°C
• Ripening time: 15-18 hours
• Processing time:
  9 hours (without refrigeration)
  36 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.

IMPORTANT! The temperature must be kept constant throughout the ripening time.