Rye Predough
Single Stage Guiding System
Two Stage Guiding Systems
Three Stage Guiding Systems
Bread Fermentation (Weekly Sourdough)
Wheat Sour
Spelt
The AromaStück®
StartGut®

Rye Predough

The processing of rye has a long tradition. With breads that contain ray customers particularly appreciate the juicy and firm-to-cut crumb and the aromatic taste of the bread. These characteristics will be achieved due to the usage of sour dough in the manufacturing process.
Further Issues

Jens Stadtländer
+49(0)513-9999-552
For the manufacturing process of the sour dough different guiding systems can be used of whom many have a long tradition. The aim of each guiding system is to prepare the rye for the bake process by means of acids and thus to achieve a bread of highest qualities which has an excellent taste.

Choose the guiding system (single-stage, two-stage, three-stage guiding system) depending on your individual requirements which will best suit your production procedures. For all your operating conditions you will find the optimum sour-dough guiding system for your company.


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