DIOStart® spelt

From selected strains of selected lactic acid bacteria.

  • Delivery: fresh culture, packaged
  • Packaging unit: square, 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.

DIOStart® spelt


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