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.

DIOStart® rye


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