DIOStart® rice

For gluten-free preparation, longer freshness, fewer ingredients & more aroma

Your main benefits

• Gluten free preparation
• Extension of the minimum shelf life through acid formation ("natural" mold protection through pH value shift)
• Reduction of the kneading time of the main dough possible, since the swelling is completed in the pre-dough
• Reduction of food additives
• Higher volume of pastry possible
• Long freshness with longer softer crumb compared to products without added pre-doughs
• Pure cultures in premium quality
• Formation of various aroma precursors such as alcohols, peptides and non-reducing sugars for aroma diversity in baked goods
• Versatile in non-specific applications, from bread to cakes to confectionery
• Delivery direct - without intermediate storage

DIOStart® rice liquid was developed for gluten-free preparation. The gluten-free rice sourdough, like all sourdough products from the DIOStart® series, offers a consistent, flavorful and reproducible quality of your sourdough. Both for health-conscious nutrition and in the context of economic aspects, there are many advantages for you and your end customers: DIOStart® rice liquid enables the reduction of additives and the amount of cooking salt, an extension of freshness and shelf life and the development of the full flavor for the special taste experience of your products.
The starter cultures provide different flavors depending on the type of management. Thus, a strong, aromatic bread flavor can be developed or a mild, yogurt-like flavor in the case of mild conduction.