Rye sourdough production system
In commercial bakeries, producing consistent and high-quality rye sourdough is crucial. Traditional methods can be labor-intensive and prone to inconsistency, affecting the final product’s quality and taste. Efficient temperature control and precise mixing are essential to address these challenges.
Produces high-quality rye sourdough efficiently
The Roggen Compactline from Diosna is a state-of-the-art system designed for the safe and efficient production of single- or multi-stage rye sourdoughs. This unit features a mobile, plug-in design with options for cooling, temperature control, and frequency conversion. The anchor agitator ensures rapid mixing and optimal temperature control through wall scrapers. Capable of producing approximately 500 kg of sourdough in a batch, it supports sourdoughs with a TA (Total Acidity) ≥ 220. A three-walled stainless steel fermenter with a refrigeration unit is standard, enhancing the hygiene and cleaning-friendliness of the unit. The PLC control with a touch panel offers ease of operation, while the DIOStart products ensure reproducible processes and high-quality sourdough. This system can also produce a variety of wheat pre-doughs and sourdoughs, making it highly versatile for commercial bakery needs.
Benefits
- Mobile and plug-in design for easy setup
- Precise temperature control for consistent quality
- Produces up to 500 kg of sourdough per batch
- Easy to operate with a touch panel interface
- Versatile for multiple types of pre-doughs and sourdoughs