BÖCKER: ferment, manufacture and ship worldwide

For the production of sourdough pasta, 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 Mother Pasta
• Ready-to-use liquid Mother Doughs for Direct Fermentation Process
• Mother Pasta in paste incorporated with sprouts or fresh spices
• Active Mother Pasta
• Mother Pasta Gluten-free