DIOSNA is a worldwide leading dough expert and solution provider combining equipment, process and biotechnology in the bakery and food industry and thus the best choice partner for pre-dough, dough and nutrition production with a deep understanding of both product and process.
Starter dough and sourdough are one of the most important components in a modern bakery. The solutions provided by DIOSNA are divided into standard, stand-alone fermenters and fully automatic pre-dough systems.
The range of high-grade standard plants is wide. While the wheat plant Ecoline is suitable for producing up to 1000kg of yeast starter dough, sourdough of wheat and spelt, the Compactline has capacities for 200kg to 500kg. Rye plants with similar characteristics can be chosen while the range is completed by the aroma plant Ecoline, special storage containers, and the bread fermentation plant Ecoline.
Advantages of the fully automatic bread systems include the optimised process control for ensuring constant starter dough quality, as well as a selection of flexible configurations. You decide on the fermentation times and the agitation intervals that allow the manufacture of many types of starter dough.
Mixing systems: versatile all-rounders
No matter the mixing type from Spiral, Wendel or L-shaped Mixers, the DIOSNA machines all feature easy handling, effective use and durability. From the small table-top mixer SP 12 to the Spiral Mixers with removable bowl trolley, all DIOSNA Spiral Mixers have outstanding mixing characteristics, powerful drive and universal applicability for all dough types.
While the Spiral Mixers are highly suitable for small and large operations, the focus of our Wendel Mixers is on high-performance. With the Premium Wendel Mixer, you receive a high-quality mixing machine in stainless-steel.
Our L-Shaped Mixer provides the most artisanal kind of kneading, is indestructible and ideally suitable for doughs of grist, rye and mixed wheat and rye. With a batch capacity of 240kg of dough, it is suitable for large-scale applications.
The series of Universal Mixers offers the best possible flexibility for a range of applications from laboratory to production, including moist granules, powders, spices and masses. Easy cleaning, lack of maintenance and excellent kneading intensity are further advantages of each DIOSNA system.
Bakery machinery for returned dough and leftover bread processing
Sustainability and economic efficiency are in the foreground for the development of our range of bakery equipment, especially the plants for leftover bread processing.
While the Fermentation Plant Ecoline, which is capable of processing 200kg to 1000kg, produces a delicious sourdough within 42 hours of maturing time, the leftover bread crusher RZ 4 allows an effective usage of bread and cake thanks to the different fineness of the plate and standing sieves.
For the production of a homogeneous bread mixture that can be added to the dough without any soaking, use the versatile Bread Mixer Ecoline.
DIOSNA also offers two efficient production lines for the processing of returned dough and leftover bread. Slurrying of returned dough, including cooling and storage, provides a quantity-controlled return to the mix. Besides technological advantages, the fermentation of the dough returns also considers aspects of flavour. Even fine doughs with more than 50% of grease can be fermented and returned.
Automated bakery machinery for large-scale production
Food processors and bakers understand that every minute of the production process counts. If the standard Dough Mixer or other plants no longer meet your expectations, it is time to look at DIOSNA Automation Technology.
This is combined with a full industrialisation of the company, which means extensive monitoring, quality assurance and support with documentation. DIOSNA has long-term experience in the automatisation of all common types of dough and will support you in person with the implementation of the systems.
Not only small and large-scale operations but also research institutes rely on our expertise. We offer special laboratory equipment for starter and dough production. In this way, you can find optimum and directly usable automated solutions for dough production.
Obtain the best taste adventure
As dough experts, DIOSNA can show you how to produce the perfect dough with your system. We offer a wide range of cultures that ensure that the characteristics of each type of dough exactly meets your requirements.
While the culture ‘Wheat Classic’ provides a mild to strong taste with optimum consistency, with the ‘Rye Sour’ your bread will become moist and aromatic. Our thermally produced starter dough ‘Aroma Piece’ has a natural sweetness due to the formation of maltose and offers the possibility to implement several aroma pre-steps.
DIOSTART is our solution for organic-quality fermentation processes. Besides outstanding baking characteristics, the cultures provide for a very good crust formation and homogeneous formation of pores, which increase the shelf life, improves conservation and prevents mould formation.
Quality assurance: optimum utilisation of bakery machinery
From the sourdough to the final product, DIOSNA offers reliable inspections to help bakers achieve the best results. Send sourdough samples to our laboratory located at Isernhager and we will immediately send back an analysis with correction hints. With the inspection of the finished bread, our trained DLG experts will be happy to help you further. Appearance, structure, conservation, and flavour of the bread are tested thoroughly, so that future results can be improved.