DIOStart® spelt

From selected strains of selected lactic acid bacteria.

• Delivery: fresh culture, packaged
• Packaging unit: cube 0.5 kg
• 100% organic, vegan, kosher and GMO free
• Possibility of making ‘clean label’ products, without artificial ingredients
• Suitable for preparing sourdough from rye flour of various grinds

Advantages of DIOStart^® spelt:

• Reliable acidification and good gas formation
• Distinct spelt flavour
• More succulent crumb through delayed retrogradation
• Natural protection through acidification (shi in pH) and thus delayed microbial spoilage
• The finished spelt sourdough added may be up to 15% (flour basis)
• All spelt products are suitable
• Reduced use or absence of premixes/baking improvers, down to clean label production

Production parameters DIOStart^® spelt

• 100 parts spelt flour
• 100 – 120 parts water
• 0.25 to 1 part DIOStart^® spelt (depending on the size of the batch and the machine)
• Temperature: 28 – 30°C
• Ripening time: 16 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^® spelt to 2%.
IMPORTANT! The temperature must be kept constant throughout the ripening time.