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.
Pre-dough
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…