Efficient and Profitable Sponge Process Management Scaled to Your Operation Size


Duration:60 minutes


While bakers are well versed in the benefits that preferment sponges offer the process of managing them to scale in your production system can be daunting. Finding space for all those buckets of sponge and properly managing the process flow can be overwhelming. Team DIOSNA specializes in offering scalable solutions for both liquid and stiff sponges as well as other technologies to naturally improve your dough.

  • Improving product Quality with Sponges. 
  • Introduction to DIOStart and the benefits.
  • Creating efficiency and automation with our tanked based systems for liquid sponges allow bakeries to properly manage the time and temperature of their preferments. 
  • Stiff sponge systems plus ways to incorporate trim back into your dough system for improved quality.
  • Cooked grain inclusions a process to improve on grain soakers.

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Ronald Falkenberg

Master Baker and Sales Manager

DIOSNA North America

Ronald Falkenberg as the sales manager of DIOSNA USA and Canada is both diligent in his passion for baking and committed to the profession. He joined DIOSNA in 2016 after three years of serving as a Director of R&D at Hartybake LLC an industrial bakery Atlanta, GA, where he has been responsible for the R&D and plant management. Prior to joining Hartybake and DIOSNA he worked for a couple of Ingredients companies in Europe like Dawn Foods and CSM from 1991- 2013 as a sales manager and master baker. Ronald Falkenberg was born and raised in East Germany. He obtained his master baker in 1989 at Handwerkskammer Magdeburg and 1996 his Bachelor of Business Management at business school in Lueneburg.

Michael Rhoads

Master Baker and Technology Manager

DIOSNA North America

Michael Rhoads joined DIOSNA North America in 2021 as a technology manager. He brings over 20 years of hands-on operational experience in artisan bread with industry leaders such as Bread Alone and Izzio Artisan Bakery. Michael owned and operated an award-winning bakery in Boston, B & R Artisan Bread, for four years before returning to his alma mater, New England Culinary Institute, as department chair to collaborate on redeveloping the baking and pastry program. For the past decade, Michael has operated Buttered Toast Enterprises, a consulting company that provides consulting services to bakery and culinary operations with a focus on creating quality through operational finesse and service. Projects have included startup pizzerias and donut shops to nationally acclaimed bakeries and mills. He has been on the board of the Bread Bakers Guild of America and has represented Team USA in international competition both as a competitor and judge. When Michael is not engaged with his customers, he enjoys family life and all that Colorado offers. He is always trying to carve out some time for his pottery so that he can continue to develop his skills in a new craft.

Dr. Torsten H. Zense

Scientist and Consultant


Dr. Torsten H. Zense is active in the business fields of biotechnology and baking technology for DIOSNA Dierks & Soehne GmbH. Having completed his doctorate in Food Science and Technology at the Technical University of Berlin, he has been working in baking industry, covering the fields of product design, production management and innovation. Nowadays, he is involved in national and international R&D projects, and advises in customer projects, especially regarding pre-dough and dough solutions in their baking process.



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