Scrap Dough & Leftover Bread Processing
Sustainability is our motto
Excellent quality results with efficient progress - with DIOSNA bakery machines you get the maximum out of your operation. The broad product portfolio includes everything from compact systems for small businesses to fully automated solutions for large-scale operations that enable uncomplicated and economical operations. The Osnabrück-based company has been manufacturing excellent machines for over 135 years. While the initial focus was on systems for agriculture and domestic farming, today the company concentrates on the food and pharmaceutical industries. With experience and pioneering spirit, DIOSNA drives the constant further development of its products, for suitable and innovative investments towards the future.
Bread fermentation
Ecoline (for 200 - 1000kg Pre-dough)
Bread mixer
Ecoline (for 375kg Bread mix)
Star roller and sliding hopper
Economical and forward-looking!
Reprocessing of leftover bread and dough
Products that are cut from dough, such as pizza production, produce large quantities of dough residues. These can either be processed directly in the form of slurry or fully fermented by means of wheat or rye bread fermentation with special starter cultures and equipment and made into a flavourful sourdough. Leftover bread can also be crushed, fermented and turned into an expressive sourdough. This gives you full control over your process and you also benefit from the flavour and technological advantages of sourdough.
The reuse of bread and dough scraps not only saves resources, but also contributes to the quality of the dough and the baked goods. Flavour, texture, freshness, shelf life and the prerequisites for freezing are positively influenced.