Line of
Sourdough

BÖCKER: ferment, manufacture and ship worldwide

For the production of sourdough, BÖCKER only uses cereals and pseudo-cereals. The results of the specific use of microorganisms (fermentation) are valuable sour doughs that meet the highest quality standards.

With the natural fermentation of different types of cereals, we manufacture all types of sourdough:

• Starter Cultures: are bacterial cultures to start and standardize in-house fermentation
• Concentrated and dehydrated Sourdough
• Ready-to-use liquid Sourdough for Direct Fermentation Process
• Sourdough in paste incorporated with sprouts or fresh spices
• Active Sourdough
• Gluten-free Sourdough