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.