DIOStart® wheat soft

The unique combination of different strains of lactic acid bacteria creates a soft and elastic core even in the case of higher dosages of predough.

• 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 for products where a soft and elastic core is desired: toast, sandwich loaves, burgers, baked goods

Due to the very mild aroma of the sourdough created by the microorganisms of the DIOStart^® wheat soft culture, larger amounts of predough can be added to the final batch, which has a favorable effect on the freshness of the products.

Advantages of DIOStart^® wheat soft:

• A mild, aromatic flavour
• Dough pieces with a long fermentation process
• Delicious pastry goods
• New, innovative products
• Applications with a soft crumb
• The finished “wheat soft” sourdough added may be up to 25% (flour basis)

Production parameters for DIOStart^® wheat soft

• 100 – 120 parts water
• 0.25 to 1 part DIOStart wheat soft (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 soft to 2%.

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

Product example:

3 types of weath flour toast with DIOStart^® wheat soft sour dough and AromaStück^® predough:

1. Added: DIOStart^® wheat soft wheat sour dough and AromaStück^® predough from wheat durum flour Semolina
2. Added: DIOStart^® wheat soft wheat sour dough and AromaStück^® predough from rye flour
3. Added: DIOStart^® wheat soft wheat sour dough, without AromaStück^® predough

DIOStart^® predough cultures guarantee top quality from the dough to the finished products.