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 – Two Stage Guiding Systems

Further Issues
Bread Fermentation Plant B 200

Daily Sourdough Plant
M 300/600


Questions?
Jens Stadtländer
+49(0)513-9999-552
Two stage guides offer the possibility to work with large acidified rye quantities, without requiring a third stage.
The bread fermentation has here an exceptional position and is available as sourdough daily for a week.
  1. Bread Fermentation with 42 h Whole Sourdough
  2. 2-Stage Guiding with 8 h Whole Sour Maturing Time
  3. Detmold 2-Stage Guiding with 3 to 4 h Whole Sour Maturing Time
  4. Detmold 2-Stage Guiding with 2 to 2,5 h Whole Sour Maturing Time

Bread Fermentation with 42 h Whole Sourdough
DeviceB 200
Labour inputWeekly preparation of sour dough (1. and 2. stage)
Dough output200 (2. stage)
Usable in plantsYes – Plant with bread crushing
Processing time
144 hours
Start quantity in % related to sourdough flour0,3 – 0,6
Recommendation: StartGut® for Bread fermentation or StartGut® for Bio-Bread fermentation
Addition quantity given to dough (acidification)25 %
RemarkableSourdough mature during the weekend. For each preparation a new StartGut® will be delivered.

2-Stage Guiding with 8 h Whole Sour Maturing Time
DeviceM 300/600
Labour inputProduction of two stages daily. Weekly start of new preparation material.
Dough output170 (last stage)
Usable in plantsFrom TA 200
Processing time
3 hours
Start quantity in % related to sourdough flour2
Recommendation: StartGut® Rye-Sourdough 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?

Detmold 2-Stage Guiding with 3 to 4 h Whole Sour Maturing Time
DeviceM 300/600
Labour inputProduction of two stages daily. Weekly start of new preparation material.
Dough output188 (last stage)
Usable in plantsFrom TA 220
Processing time
3 hours
Start quantity in % related to sourdough flour2
Recommendation: StartGut® Rye-Sourdough 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?

Detmold 2-Stage Guiding with 2 to 2,5 h Whole Sour Maturing Time
DeviceM 300/600
Labour inputProduction of two stages daily. Weekly start of new preparation material.
Dough output180 (last stage)
Usable in plantsAb TA 220
Processing time
3 hours
Start quantity in % related to sourdough flour2,5
Recommendation: StartGut® Rye-Sourdough 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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