Sourdough

Your advantages with Böcker sourdough products: Aroma, natural acidity, process reliability, longer shelf-life

Böcker sourdoughs bring natural flavor and aroma into different kinds of food. Next to aroma and taste development, sourdough products optimize the processing of doughs, e.g. in bread, pizza or pasta production. In products made from bakery premixes, sourdough helps to create a pleasant ant typical bakery aroma. Further technological advantages that accompany the use of sourdough are extended shelf-life and the protection from mold in baked goods. Sourdough can be declared as a natural ingredient.

Fermentation: a natural process

Food fermentations are realized with the help of selected microorganisms. They produce fermented foods, e.g. cheese and yoghurt from milk, alcoholic beverages like beer and wine, or raw sausages (salami). Sourdough, as an example of food fermentation, is one of the oldest kinds of fermentation.

Lactic acid bacteria

The prevailing bacteria in sourdough are lactic acid bacteria. Böcker has a comprehensive strain selection of microorganisms. Lactic acid bacteria are utilized for targeted fermentation in sourdough production.

Natural yeasts

Different kinds of natural yeast strains are involved in the fermentation process. During fermentation, these sourdough yeasts grow and support the leavening activity.

Most careful aroma processing: gentle production methods for unique aroma

Dried sourdough products can be made from all kinds of grain. Next to chosen raw materials, lactic acid bacteria and yeasts are used to increase aroma precursors and their effects in particular. The existing aroma is supplemented further in the drying step. During the drum drying process with the short-term heating on the drums, the precursors are transformed into taste-intensive roasty flavors.

Range of use:

Baked goods • Pizzas
Cereals • Smoothies
Bakery premixes • Sliced bread
Natural acidity • Pasta
Artisanal bread

Products and typical applications in bakery products:

Product	Böcker Germe 80	Böcker Roggen 80	Böcker M	Böcker Amber Sour	Böcker Direkt 25	Böcker RS Liquid	Böcker Barley Liquid	Böcker Reis 100	Böcker Organic Oats sour GF 25	Böcker Bio Buchweizen 80 GF	Böcker Bio Quinoa 90
Type	Dry powder	Dry powder	Dry powder	Dry powder	Liquid	Liquid	Liquid	Dry powder Gluten free	Dry powder Organic Gluten free	Dry powder Organic Gluten free	Dry powder Organic Gluten free
Main ingredient	Wheat germ	Rye	Wheat malt	Rye	Wheat	Rye	Barley	Rice	Oats	Buckwheat and quinoa	Quinoa and rice
Italian bread	X	X	X	X	x	X	X
Baguette	X	X	X	X	X	X	X
Ciabatta	X	X	X	X	X	X	X
Hot dog and Hamburger buns	X	X	X		X
Sliced pan bread	X	X	X	X	X	X	X
Rustic loafs	X	X		X		X	X
Rye bread		X		X		X	X
Panettone	X		X		X
Croissant	X		X		X
Pizza	X	X	X	X	X	X	X
Cakes			X		X
Cookies	x		X
Gluten free products								X	X	X	X

Gluten free baking mixes:

Böcker Baguette and Roll Mix, for production of gluten free breads and rolls.

Böcker ATI control All in one mix, for production of gluten free breads, cookies and cake.

FERMANTATION FLYER