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 – Three Stage Guiding Systems

Three-stage guides count as classical guiding systems. Due to a very precise control system, today they are as secure as guiding systems with only one stage.
The Farster Guiding System is of particular significance, since it is used as weekly sour for the bread fermentation.
  1. Farster Guiding System
  2. 3-Stage Guiding with 3 Hours Whole Sour Maturing Time
  3. 3-Stage Guiding with Basic Sour over Night
  4. 3-Stage Guiding with Whole Sour over Night

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Farster Guiding System
DeviceM 300 / 600
Labour inputOnly daily production of the last stage of the bread fermentation
Dough output200 (2. stage)
Usable in plantsYes – Plant with bread crushing
Processing time
4 hours
Start quantity in % related to sourdough flour0,3 to 0,6
Recommendation: StartGut® for Bread fermentation or StartGut® for Bio-Bread fermentation
Addition quantity given to dough (acidification)50 %
RemarkableDue to large addition quantities less potential for other additions with high TA (Boiling piece). Possible to work with the finished 2. stage and the 3. stage at the same time.

3 Stage Guiding with 3 Hours Whole Sour Maturing Time
DeviceM 300 / 600
Labour inputProduction of three stages daily. Weekly start of new preparation material.
Dough output190 (last stage)
Usable in plantsFrom TA 220
Processing time
3 hours
Start quantity in % related to sourdough flour0,8
Recommendation: StartGut® Rye Bio
Addition quantity given to dough (acidification)50 %
RemarkableDue to high addition quantities less potential for other additions with high TA (Boiling piece). On weekends guiding changed?

3 Stage Guiding with Basic Sour over Night
DeviceM 300 / 600
Labour inputProduction of 3 stages daily. Weekly start of new preparation material.
Dough output190 (last stage)
Usable in plantsFrom TA 220
Processing time
3 hours
Start quantity in % related to sourdough flour1
Recommendation: StartGut® Rye Bio
Addition quantity given to dough (acidification)50 %
RemarkableDue to high addition quantities less potential for other additions with high TA (Boiling piece). On weekends guiding changed?

3 Stage Guiding with Whole Sour over Night
DeviceM 300 / 600
Labour inputProduction of 3 stages daily. Weekly start of new preparation material.
Dough output175 (last stage)
Usable in plantsFrom TA 220
Processing time
3 hours
Start quantity in % related to sourdough flour0,8
Recommendation: StartGut® Rye Bio
Addition quantity given to dough (acidification)50 %
RemarkableDue to high addition quantities less potential for other additions with high TA (Boiling piece). On weekends guiding changed?
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