BakeryBiz, Sept-Oct, 2018
Having a successful history spanning over 130 years through inventions and innovations, DIOSNA is moving forward in the global market by delivering promising solutions for dough requirements in the bakery and snack industry. As per the belief and experiences of the baking industry, ‘Once the dough is good, the end product will be better’ DIOSNA has clearly understood the principles and philosophy of kneading.
Being completely designed and manufactured in Germany, the quality, efficiency, and reliability of DIOSNA‘s products speak for itself. Research scientists to the owners of mega factories have also greatly appreciated the value of DOSNA‘s kneading systems in the production line.
In a country of 1.32 billion people and with the changing lifestyle of its people, India is rapidly developing towards mass production of packed, baked and snack foods. India is already on the cusp of the need for establishing mega factories with a large vision for future technology in baking as well as in the snacks industry to meet the production volumes with quality. With the aim of offering a complete dough solution to customers, DIOSNA offers a wide range of products; natural pre-fermented dough (Levain/ sourdough, Poolish/liquid sponge) systems for wheat as well as rye flour which includes its own natural starter cultures, flour as well as end products quality analysis, Spiral Kneaders, Wendel Kneaders, Elevator Tippers and Hoppers. Time and again DIOSNA has grown and raised the bar of quality standards to meet the expectations of the industry.
Recently, DIOSNA has delivered the world’s largest turnkey project as a combination of dosing, Pre-dough system, batch wise mixing and dough handling system which produces 5.5 tons of dough per hour. On the opposite spectrum to large volume production, many ingredient suppliers use our laboratory spiral mixers of 12 Kg which come with a software for analyzing dough curves to critically test and develop their products.
DIOSNA’s journey from developing L-shape Kneaders to Spiral Kneaders and to be the first one to design the unique Wendel Kneader was an evolutionary inevitability to stay at the top of the bakery industry. The Spiral kneader offered by DIOSNA could be considered a paradigm of precision engineering where manufacturing parameters only allows for bare millimeters in tolerance which could mean either damaging the machine or developing the perfect product.
The critical distance between the tool and bowl creates a perfect zone for an optimum gluten formation in the dough which is one of the core requirements in baking. The tool to bowl rotation ratio, absence of center bar and manufacturing material makes the DIOSNA’s Spiral kneader the best among the Spiral kneaders in the market. In addition, the operators of the DIOSNA Spiral Kneaders have noticed a significant reduction in mixing times and a minimal temperature increase in the dough over time while kneading, as compared to their respective previously owned mixers from other brands. Pioneering (and patented by DIOSNA till 1980) the development of a kneader with a twin twisted tool mechanism known as the Wendel kneader, the Wendel kneader is still a revolutionary technology bringing shear advantages in Kneading. It’s robust construction, powerful drive and folding principle of kneading develops an optimum gluten and dough within very short time, with very minimal temperature increases and this process is less stressful on the dough. The Wendel Kneader works extremely well for Sandwich Bread, Rusk, Burger Buns, Pizzas (Fresh/ Chilled/Frozen), Croissants, Subway buns just to name a few. This kneader also prides itself in having an outstanding performance in dough for Cookies, Biscuits and Indian snacks especially like Aaloo Bhujia, Bakarwadi, Frozen Samosas and Parathas, etc.
The advantage with all of the DIOSNA’s kneading systems is that ‘The Blending, Mixing and Kneading process happens gradually in a very short time with the best results’. A lot has been talked about the Levain/sour dough or Poolish/liquid sponge in the Indian baking industry, but to get the best results of this process for achieving longer shelf life, better product structure, appearance, rich taste, reduction of raw materials (yeast, preservatives, ice, etc.) customers need to have a sophisticated technology. With the use of Levain/Poolish as a pre-fermented dough a proofing time can be reduced as well.
In varying weather conditions like in India, a biotechnological product development such as Levain/Poolish with a precise process timing, ingredients percentage, temperature control as well as with some controlled interventions can be achieved only through an automated process. DIOSNA is also an expert in designing solutions in this field and references can be found worldwide.
DIOSNA is also specialised in delivering customized automated plants for the baking and snacks industry customers. Continuous Kneaders, Linear Transport Robotic System, Carousal System and Bottom Discharge system with Hygienic design, Software control and Cleaning in Process (CIP) are also strengths of DIOSNA in plant automation. As a key member of the LINXIS Group, DIOSNA has also successfully designed and delivered turnkey
projects from Raw material handling, Dosing, Predough, Dough Kneading, and Dough transportation up till the makeup line.
All the machines and automation plants are designed by considering the highest industry standards for work as well as environment safety and security.
