Diosna: over 135 years of expertise in mixers and pre-dough systems
More than 50 machines installed in Brazil — from laboratory to high-capacity industrial sets. Exclusive representative: Codipar.
Two universes, one represented brand
Mixers for every production scale
Diosna specializes in mixing from the laboratory up to large industrial plants, with solutions sized for every production profile and dough type.
Spiral Mixers
Diosna spiral mixers produce superior-quality dough. The spiral tool moves from the bowl wall to the centre, ensuring intensive kneading and homogeneous mixing — from wheat breads to whole-grain and mixed doughs, at any batch size.
The portfolio covers the full range: SP (fixed bowl, 12 to 160 kg) with high power and short cycle times; SPV (120 to 240 kg) with movable bowl and compact build; and PSPV (up to 300 kg) in stainless steel, with programs via CS03 keypad or touch panel. Options include an infrared temperature sensor, PT 100, M6-geared drive and stainless console. The (P)SPVW variant combines spiral and planetary action: kneads, beats and homogenises all-in doughs, creams and fillings, with quick tool change and up to 40 program levels.
Wendel Mixers
The Wendel mixer features two eccentrically arranged tools that rotate in opposite directions, inserted from above into a rotating bowl. This principle produces dough quickly yet very gently, with low heat input, high efficiency and shorter kneading time than spirals.
The W range delivers batches from 160 kg to 400 kg, in painted or stainless steel versions. Options include a bowl scraper with PT100 sensor, CO₂ cooling, M6-geared bowl drive, dosing nozzles and a touch panel with frequency inverter for both tool and bowl motors.
The Premium Wendel WV, fully stainless, serves large craft bakeries and industry with batches from 160 kg to 600 kg, ideal for all dough types thanks to its gentle kneading and low heat input.
Bowl Elevator Tippers
Diosna elevator tippers lift and tilt the mixing bowl to feed hoppers and downstream lines safely, with robust construction for 3-shift operation and secure locking clamps.
The industrial HK 300 / 600 / 1000 range offers a slanted column for optimal dough discharge, with options for mobile or stationary use, scraping device, stainless steel construction and matching Diosna hoppers. The HK 1200 adds a vertical column for a space-saving footprint.
For artisan bakeries, the HK 224 / HKV 224 brings flexibility with inclined or vertical column, overhead drive, dual roll chains and dead man's or fully automatic control. The compact HK 170 completes the line with an easy-to-handle, low-maintenance solution.
Pre-dough as a competitive advantage
Pre-dough is not added complexity — it's a differentiator in flavor, shelf life and consistency for industrial bakery, with controlled and repeatable processes at any scale.
Fermenters and Pre-Dough Systems
The Diosna pre-dough range covers rye, wheat and spelt sourdoughs, yeast sponges, AromaStück® and Kochstück — plus the patented two-step bread fermentation that turns leftover bread into flavour and shelf life.
From the compact AF 100HC (20–70 kg) up to industrial Ecoline fermenters (100–1,000 kg) with three-wall temperature control, the line scales to any need. Multiline adds single-unit automation with flexible recipe control.
For large-scale continuous production, Systemline (from 1,500 kg/24 h) and Megaline (500–3,000 kg/h with mixing pump) deliver full automation with remote maintenance.
DIOStart®: the basis for a reliable process
DIOStart® is Diosna's family of starter cultures for reproducible pre-dough processes. The range covers wheat (classic, fruit, strong, soft), spelt, rye and bread fermentation variants, with certified organic option (DE-ÖKO-006).
Selected for precise microbiological fit, the cultures deliver mild fermentation, aromatic taste and long processing windows. Finished sourdough stays stable up to 144 hours without refrigeration and can be dosed at up to 8% on flour.
Combined with Diosna fermenters, DIOStart® cuts raw-material costs by incorporating leftover bread while guaranteeing quality and enabling signature recipes.
DIOlab: validation and product safety
Water and flour vary by origin, climate and storage, changing behaviour in the bakery. DIOlab is Diosna's analysis laboratory that turns this variability into a controlled process.
The lab provides flour, water, dough and product analyses, validating pre-dough recipes and parameters before industrial scale-up to ensure consistent quality.
Through Codipar, Brazilian customers can request DIOlab support to de-risk new launches and resolve raw-material variability.
Diosna Dierks & Söhne GmbH, founded more than 135 years ago, is a global reference in kneading and pre-fermentation systems for industrial bakery. Headquartered in Osnabrück, Germany.
Technical materials
Which mixer or pre-dough system is right for your operation?
Codipar has more than 50 Diosna installations in Brazil and evaluates your project with no commitment.