The perfect sourdough brea – just the thought of it brings to mind the traditional aroma and taste.
What we do not think about at first are the microorganisms that are so important in the production of sourdough. We cannot see them because they are invisible to our eyes
– but they are the key to delicious baked goods!
Natural sourdough fermentation: tradition as the basis for modern products.
As a sourdough specialist, BÖCKER has been developing natural sourdough for over 100 years and working with microorganisms that cannot be seen with the naked eye, but which are very active. The result of this activity can be seen, tasted, and smelled. In other words: experienced!
A sourdough bread to enjoy with all your senses.
To ensure that high-quality sourdough baked goods can be produced traditionally, but at the same time fit into modern production processes, there is now available the BÖCKER ActiVivo range: natural sourdoughs, liquid-active, and ready-to-use.BÖCKER knowhow from a long tradition of natural sourdough fermentation for the best sourdough baked goods, which can be declared as sourdough products.
Easiest manufacturing, tasty result – two properties of baked goods, that sound naturally, but are not always true. Especially not, when talking about production of gluten-free, vegan baked goods, as this combination is a ripsnorter. And with a high percentage of protein, a reliable solution is even more important:
With its unique combination of gluten-free and vegan, the baking-mix is very easy to use and means a convincing experience of taste: baked goods with a soft, juicy (?) crumb and yummy.