The production of an optimal product begins with the selection of raw materials and the control of the precursors. High-quality baked goods are the result of optimally sourdoughs.
The quality of sourdough depends on factors that require special care. Altered sourdough values often lead to undesirable changes in bread quality.
However, meaningful analyzes in operation cost time and money.
That is why DIOSNA offers a comprehensive service at the IsernHäger location in the in-house laboratory to ensure its sourdough quality.
Quality is the result of constant control and optimization
In-house examinations can be carried out with the TitroLine® analyzer. This is an optimal supplement to the investigations at DIOSNA at the IsernHäger location.
The Titroline allows easy examination of bread and sourdough. You can obtain the device via DIOSNA, including a training course at the IsernHäger location.