Pre-Dough Technology from DIOSNA at iba

DIOSNA will showcase at iba its high-quality fermenters that suit every need, from artisan to industrial production. The help bakers with more efficient processes by reducing kneading times, scrap dough and leftover bread processing, improved products: extended shelf-life, improved freshness, better shelter against mold, slowbaking, and a wide range of application: rye and wheat sourdough, sponge, Aromastück.

In the range of pre-dough systems, DIOSNA addresses especially to bakeries. The portfolio of the pre-dough machines includes compact systems for medium-sized bakeries up to automated systems for industrial bakeries. All systems enable an economical and uncomplicated process of the production of baked goods. In order to produce high-quality baked goods nowadays, investing in high-quality equipment is unavoidable.

DIOSNA’s pre-dough and sourdough systems provide dough production with highest quality and convincing flavor of your products. The range of the pre-dough systems also includes fermentation systems, ensuring optimum dough characteristics regarding consistency and flavor. Systems for scrap dough and left-over bread processing are also part of the DIOSNA predough system range.