DIOStart wheat bread fermentation

Basis for a safe procedure

DIOStart wheat bread fermentation in certified organic quality (DE-ÖKO-006) forms the basis for the most reliable fermentation process.

The cultures are exactly adapted to the microbiological requirements of the bread fermentation. The result is a stable fermentation, which has a processing time of up to 144 hours. The use of residual bread in this sourdough offers not only financial advantages but also a very aromatic-rounded taste.

  • Benefits
  • Conduct types
  • Packaging Unit


  • Refined cultures in premium quality
  • Production reliability through constant availability
  • Easy to use
  • Available in certified organic quality
  • Delivery directly - without intermediate bearing
  • Reduction of raw material costs
  • High product safety through external quality control

Conduct types

  • Bread fermentation
  • Farster fermentation

Packaging Unit