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.