No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.
DIOSNA contributed to this article No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough
DIOSNA Hall A2 – 340 DIOSNA will present smart, future-oriented solutions for the food industry in the areas of automation,
Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as
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.
Many requirements for clean labels can also be met by suitable dough technologies.
By Dr. Torsten Zense, Food Technology Manager, R&D and Marketing, DIOSNA Dierks & Soehne GmbH There is more to a
The consistency of perfectly formed dough depends entirely on the conditions during fermentation. DIOSNA develops pre-dough and dough fermentation systems
