BÖCKER: Gentle production methods for a unique aroma. 

Dehydrated sourdough pasta can be made from all types of grains. Alongside chosen raw materials, lactic acid bacteria and yeasts are used to enhance aroma precursors and their effects in particular. The existing aroma is supplemented by other so-called precursors. During the drying process in drums and short-term heating in drums, these precursors are transformed into intense flavor and roast-related aromas. More careful processing of aroma.

Fermentation:

Sour dough matures in vases and is permanently microbiologically observed before becoming part of a production process.

Drum drying:

Through the drying process in drums, concentrated powdered sourdoughs are produced.