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bbi-2018-05-iba innovations (DIOSNA excerpt)

Numerous exhibitors will present their innovations in Munich. The editors submit a couple of novelties to give trade fair visitors an insight.

Mixers, starter cultures and fermenters

DIOSNA Dierks & Söhne GmbH has numerous products, and presents the DIOSNA A100 Ecoline as an example. This is a plant to produce soaked grain, hot-soaked grain, mash and AromaStück®. This compact three-wall plant with a water-bath jacket for all thermally managed sponge doughs with a dough yield ≥ TA 300 has a net capacity of 100 kg of sponge dough per batch. When using the AromaStück®, milled cereal products are heated together with water and special DIOStart flavor. After a defined development time, flavor components and natural maltose are formed, and develop an incomparable taste profile. The DIOSNA RW 650 HK-FU Compactline will also be exhibited. A rye and wheat fermenter with a cooling and heating unit and a frequency inverter. This compact plant with cooling or temperature control for all rye sourdoughs with a dough yield ≥ TA 220 and with a net capacity of 650 liters yields about 500 kg of sourdough. The RW 650 Compactline can also be used to manufacture a wide variety of wheat sponge doughs and sourdoughs.


Wendel and spiral mixers together with various other systems await visitors to the trade fair

In addition to mixing systems and wendel mixers, the company also presents the DIOSNA PSPVW 240 A TP/T/FU premium spiral mixer. A mixer with a touch-panel, frequency converter and interchangeable mixing tools. A special feature of the spiral mixer is the large-dimension mixing tool that is effective from the bowl wall to above the bowl center. Its special shape ensures homogeneous mixing and intensive kneading. The special rotation speed relationship between the mixing tool and bowl is said to guarantee good mixing and kneading results. It can be used to process wheat dough, mixed bread doughs and even wholegrain doughs. The company promises optimum kneading of batches of any size, whether very small amounts or full capacities.

Visitors can also obtain information about various starter cultures, e.g. DIOStart wheat classic, DIOStart wheat strong or DIOStart wheat fruit.

The article is part of an extended feature, which was originally published in [BBI 5 – 2018]. Read the full article in the magazine: