Dr Suwelack boosts sourdough production 25% with new drying line

19-Sep-2011 - Last updated on 14-Mar-2017 at 06:29 GMT

Related tags Flour

German manufacture Dr Suwelack is expanding its sourdough production by 25 per cent thanks to the start-up of new drying facilities at the company’s headquarters in Billerbeck. The first products look set to emerge from the new line within weeks.

Dr Suwelack has been making sourdough products at Billerbeck for more than 30 years, but this is the first time the company has installed drum drying facilities on this scale.

The custom-built drying technology was developed by Dr Suwelack’s in-house specialists to preserve the distinctive aroma and final flavour profile of its sourdoughs. The new technology also allows the production of new flavours and customer-specific, tailor-made sourdoughs.

The expansion project has taken around 12 months and involved extensive modifications to the company’s existing facilities.

According to CEO Ronald Felber, the development process was only possible in this timescale thanks to in-house experts who understood how slight variations in the drying process would affect the final product.

“This specific knowledge is invaluable capital. A smooth introduction of the new technology is critical,” he said.

Wide variety

The company’s Sugrano-branded sourdoughs are added to bread improvers and premixes to enhance flavour, baking stability, colour and shelf life.

They use a combination of flour and proprietary starter cultures that are fermented under carefully controlled conditions and dried to provide a wide variety of acidities and flavour profiles. The range includes specialised sourdoughs to work with particular grains, such as wheat, oats, rye and barley.

“We have a huge variety of different sourdoughs in store, based on different raw materials and different levels of acidity. Natural sourdoughs fit in with the trends of clean label, health and wellness,” business unit director Ulrich Hendker told BakeryandSnacks.com. “Sourdough is also said to increase the digestibility of bread. On top, natural sourdoughs give bread unmistakable flavour and texture.”

The company currently exports around 40 per cent of its products, primarily focusing on German-speaking markets. Dr. Suwelack also manufactures sweeteners and freeze-dried coffee in addition to speciality milk and fruit-based products.