By Dimitrios Argyriou, Food Scientist and Managing Director, Grainar Bread-making is a scientific symphony of physical, chemical, and rheological processes….
kneading
DIOSNA and MIWE held a seminar sharing their expertise on how to perfect sourdough bread processing. Participants from 11 bakeries took part in the event at the MIWE live baking center, on February 15.
DIOSNA develops pre-dough and dough fermentation systems that can ensure required parameters, with various degrees of automation.
The consistency of perfectly formed dough depends entirely on the conditions during fermentation. DIOSNA develops pre-dough and dough fermentation systems…
Continuous dough production is designed with volume and efficiency in mind. Requirements stemming from the product characteristics, the manufacturing needs,…
