DIOStart® wheat classic

DIOStart wheat classic is the basis for smooth predoughs and quick acidification and good gas formation

DIOStart wheat classic, based on selected strains of selected lactic acid bacteria.

• Supply: fresh starter culture in the form of a square, packed
• Packaging unit: cube 0.5 kg or liquid in units 0f 4 kg or 8 kg
• 100% organic, vegan, kosher and GMO free
• Possibility of making ‘clean label’ products, without artificial ingredients
• Suitable for making sourdough from wheat flour

Advantages of DIOStart^® wheat classic:

• Reliable acidification and good gas formation
• Natural protection through acidification (decrease in pH) and thus delayed microbial spoilage
• Reduced use or absence of premixes/baking improvers, down to clean label production
• Aromatic, rustic bakery products
• Fine pastry goods if the quantity added is reduced. This increases the flavour of the products and the sweetness of the added sugar
• The finished “wheat classic” sourdough added may be up to 20% (flour basis)

Production parameters for DIOStart^® wheat classic

• Production parameters for DIOStart^® wheat classic
• 100 parts wheat flour (e.g. Type 550 or 812)
• 100 – 120 parts water
• 0.25 to 1 part DIOStart^® wheat classic (depending on the size of the batch and the machine)
• Temperature: 28°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^® wheat classic to 2%.

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