DIOStart® wheat fruit

Fresh wheat starter culture for good gas formation and a pleasant fruity aromatic note.

Based on selected strains of selected lactic acid bacteria.

  • Delivery: fresh culture, packaged
  • Packaging unit: cube 0.5 kg or liquid 8 kg per unit
  • 100% organic, vegan, kosher and GMO free
  • Possibility of making ‘clean label’ products, without artificial ingredients
  • Suitable for making sourdough from wheat flour

The composition of lactic acid DIOStart® wheat fruit culture, perfectly complements the action of yeast and helps to create volume.

Advantages of DIOStart wheat fruit:

  • Gas-active sourdoughs
  • Longer shelf life
  • Balanced flavour
  • Exquisite new products
  • Aromatic baked goods

Production parameters for DIOStart wheat fruit

  • 100 parts wheat flour (e.g. Type 550 or 812)
  • 100 – 120 parts water (the more water, the greater the gas activity)
  • 0.25 to 1 part DIOStart® wheat fruit (depending on the size of the batch and the machine)
  • Temperature: 28 -30°C
  • Ripening time: 18 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 fruit to 2%.

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

DIOStart® wheat fruit


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