Dried devitalized sourdough in powder

Specificities

A very aromatic sourdough range, obtained by our specific drying method. This drying process was invented by Ernst BÖCKER in the sixties, then copied by many competitors. It allows aroma precursors to undergo transformation during fermentation, thus obtaining taste-intensive roasty flavors  and strong aromatic profile.

Strengths

• Rich aromas and wide color range
• Aroma regularity
• Ready to use

Applications

• Baking mixes
• Baking products and Viennoiserie
• Brioche pastas
• Pizza and pastry pastas

Main products

• BÖCKER 350
• BÖCKER Germe
• BÖCKER W200
• BÖCKER Poolish
• BÖCKER Amber Sour: new rye sourdough, with amber color, rich toasted and slightly fruity aroma