Sourdough in powder

Our Böcker powder sourdoughs are particularly aromatic and ideal for the direct production of bread and pastries. In addition to selected natural raw materials, lactic acid and yeast are also used. These promote and enhance the formation of the typical flavoring substances for bread. The short heating and drying of our sourdough on rolls, a drying process invented by Ernst Böcker, creates particularly tasteful roasted aromas. That is why our Böcker powder sourdoughs provide a pronounced aroma in the breadcrumbs, even at low dosages.

Benefits