Aroma, natural acidity, process reliability, longer shelf life.

Mother BÖCKER Pasta brings a natural flavor and aroma to different types of food. Alongside the development of aroma and taste, mother pasta optimize pasta processing, for example: In the production of bread, pizza or pasta. In products made from bakery premixes, sourdough helps to create a pleasant and typical bakery aroma. Other technological advantages that come with using sourdough are extended shelf life and mold protection in baked goods. Mother dough can be declared as a natural ingredient.

Use: 

• baked goods
• cookies
• pizzas
• cereals
• Vitamins
• baking premixes
• loaf bread
• natural acidity
• pastas
• breads