Starter Culture sourdoughs

Specificities

Unique on the market, invented and created by our BÖCKER Partner, from patented special fermentation strains, which allow the bakers to produce their own sourdough.

Strengths

• Regularity of the fermentation activity
• Controlled aroma
• Adaptability to any baking process
• Microorganism already present in the sourdough

Applications

• Baking
• Brioche pastas

Main products

• BRS the original product since 1910
• BÖCKER Le Chef specially designed to deliver lactic aroma notes  (winner of 2010 EUROPAIN innovation contest)