Diosna DoughExperts-LINXIS

www.diosna.com

Fermentation has been our passion for over 30 years

The objective of “DIOSNA pre-dough” is to ensure that more and more consumers around the globe can consciously enjoy tasty, natural bakery products made with pre-doughs. Bread production is an art, and its secret is naturalness. Good bread contains no industrial additives. All it consists of is cereals, water, salt, yeast, and above all pre-doughs that give it a characteristic flavor.

Definition to Fermentation

Microbiologically Conducted pre-doughs = Fermentations

Microbiologically conducted pre-doughs are doughs, which are made by selective use of microorganisms to gain a controlled fermentation and to form metabolic products, some of these representing aroma components and aroma precursor, others affecting the technological behavior of doughs and baked goods.

Microbiologically conducted pre-doughs are divided into:

  • Yeast pre-dough: sponge/poolish
  • Sourdoughs

Generally all these types of pre-doughs belong to the group of food processes named “fermentation.”

What are the benefits by using pre-dough for your baking goods?

    • Taste and aromatic smell
    • Improved freshness
    • Better water binding
    • Improved frozen storage stability
    • Reduce or even keep out expensive baking ingredients
    • Clean Label
    • Retardation of mould formation
    • Shelter against rope spoilage (dep. on pH-value)
    • Re-use of not vendible bread
    • Re-use of scrap dough
    • Benefit for health

What are the benefits for your process?

    • Automation
    • Safe processes
    • Hygiene
    • Reduction of mistakes in this “independent” process (from classical baking procedure)
    • Control of the variables influencing pre-dough quality
    • Ability to integrate the pre-dough making in bakery process control systems
    • Save time (e.g. wheat sourdough may reduce former ripening processes)
    • Save personnel costs (depending on wage structure)

DIOSNA — PRE-DOUGH SPECIALIST

DIOSNA pre-dough,” formerly IsernHäger, is the pioneer of mechanically produced pre-doughs and sour. Besides sophisticated equipment it offers the necessary technical know-how, and with DIOStart it also provides the necessary basis for excellent pre-dough processes. The benefit to our customers is that the properties of the dough in respect of flavor, consistency, kneading and temperature can now be determined precisely, thus creating optimum conditions for producing quality goods on the downstream plant.

DIOSNA’s core pre-dough technologies

  • Rye sourdoughs, from single-stage to multistage
  • Wheat sourdoughs, from mild to aromatically acidic
  • Yeast sponge, from neutral to yeasty
  • AromaStück® and Hot Soaking Dough, from long-lasting freshness to tender bite

The “DIOSNA pre-dough” methods can be combined to create an exclusive taste experience!

Unique selling points that enable market leadership through the pursuit of high and reliable quality.

The objective of “DIOSNA pre-dough” is to ensure that more and more consumers around the globe can consciously enjoy tasty, natural bakery products made with pre-doughs. Bread production is an art, and its secret is naturalness. Good bread contains no industrial additives. All it consists of is cereals, water, salt, yeast, and above all pre-doughs that give it a characteristic flavor.

DIOSNA — DOUGH SPECIALIST

“DIOSNA kneading” is the international leader in the field of mixing technology and has earned itself an excellent image in the different markets through top product quality and consistent customer orientation.

Our policy of

  • Maximum safety in use
  • Innovative plant technology
  • Highest technical perfection

is the basis of our good reputation and the very high reliability of our products designed for use in artisan and industrial bakeries.

Spiralmixer — the standard product for flexible use for 12 to 400 kg dough per batch. Its special feature is the large kneading tool that acts from the wall of the kneading tub to beyond the center. Its special shape ensures homogenous mixing and intensive kneading.

Wendelmixer — the high-performance mixer for certain success for 120 to 600 kg dough per batch. The special feature is two spiral tools that rotate in opposite directions, between which the dough is mixed. This mixing system achieves a higher degree of efficacy.

Kneading systems — automated solutions. Automatically controlled mixing systems, for example with linear transportation, carousel systems, bottom-discharge systems and dough rest equipment are intended primarily for industrial production.
DIOSNA supplies appropriate individual solutions.

ContinoMIXX  continuous, systematic dough production. This plant consists of a continuous dosing system, a pre-mixer and the patented new generation of the premium ContinoMIXX plant. It permits a maximum degree of flexibility in respect of hourly output and mixing intensity.

Elevator and tipper — the optimal dough supply in different versions for use in artisan bakeries or the industrial sector.

Laboratory equipment — compare reliably at the top level for optimum coupling of the mixing process to software for process visualization.

Mixers with interchangeable tools  these mixers combine the advantages of the classic mixer with those of a whipping or planetary machine – stirring, mixing and beating of all-in doughs/batters, Madeira cake and quark doughs, creams, fillings and puddings.

DIOSNA – MADE IN GERMANY SINCE 1885

DIOSNA looks back proudly on a 130-year history of success.

In 1885, Friedrich Dierks and a partner founded the company for agricultural, domestic and dairy equipment in Osnabrück. At that time only a craft business, DIOSNA is today an internationally successful company.

DIOSNA – Dierks & Söhne GmbH – operates successfully in two fields of business:

  • Machines for the food industry
  • Machines for the chemical and pharmaceutical industry

The focus in the food industry is the bakery division. From the smallest handcraft mixers to industrial fully automated large-scale plants – DIOSNA offers solutions for various ways of preparing dough. By taking over the pre-dough specialist Isernhäger GmbH, DIOSNA solves all the important processes of dough production.