At BÖCKER, sourdough means tradition, expertise, and outstanding bread quality.
Sourdough has been used for thousands of years – and for good reason:
It doesn’t just provide natural fermentation power in dough; it also delivers clear added value. As a fermented natural baking ingredient, sourdough improves aroma, texture, and freshness while extending the shelf life of bread, rolls, and sweet or mediterranean baked goods.
During fermentation and baking process, sourdough creates a unique spectrum of flavors. From roasted to sweet notes – the breakdown of raw materials releases a depth of aromas that make sourdough baked goods unmistakable.
Develop your own signature bakery products with us and our solutions.
Sourdough makes the difference: Fewer crumbs, more elasticity and better spreadability.
Your customers will notice the difference.
Depending on the recipe, sourdough provides oven rise without additional yeast – with longer proofing time for excellent baking results.
Depending on the sourdough, there are different levels of rising power: Wheat sourdoughs offer strong fermentation activity, while rye sourdoughs are more subtle.
Let’s find the right solution for your application.
The lactic and acetic acids in sourdough naturally help slow mold growth – without artificial additives.
Is shelf life a relevant topic for you? We’re here to advise you.
Thanks to pre-gelatinized flour and natural water-binding sourdough keeps the crumb moist and fresh for longer.
The Output: Water is released only slowly during storage – naturally and clean-label.
Want to know more from our freshness-talents? Contact us!
Need more flexibility in your production schedule?
Sourdough contributes to stable fermentation and higher tolerance in proofing.
We’ll guide you.
Sourdough can support a healthier baking process.
Pre-gelatinized flour is easier to digest nutrients become more bioavailable, and long fermentation reduces glycemic index as well as FODMAPs (fermentable Oligo-, Di-, Monosaccharides and Polyols) . It also enhances satiety and allows for reduced salt without compromising taste.
That’s why sourdough is indispensable for health-conscious bakery applications.
Need advice on application or want to bring our sourdough into your production line? Our experts are here to help.
With more than 160 sourdough varieties BÖCKER offers the right solution for every application – from classic to creative, artisan to industrial. Together, we’ll find the product that matches your needs, technology and customers.
Let moving images tell the story. Discover BÖCKER and our products in action through our videos.
Have questions about products, packaging sizes, or specific applications? Get in touch – we’re here to help.
Searching for unique ingredients to differentiate your baked goods? We ferment more than the classics – beyond wheat, rye, and spelt.
Our gluten-free sourdough brings the same natural advantages to gluten-free baking as it does to classic bread. During fermentation, lactic acid bacteria and sourdough yeasts develop, ensuring reliable performance and creating gluten-free baked goods with outstanding taste and texture.
Made from naturally gluten-free raw materials such as rice or buckwheat flour, our sourdoughs are guaranteed gluten-free – from the very first fermentation to hygienic packaging.
From starters and dried sourdoughs to finished products – BÖCKER offers the full spectrum of gluten-free sourdough solutions.
Looking for more convenience? Discover our wide range of ready-made gluten-free baked goods.
Kosher, halal, Bioland, Bio Suisse, and more – our sourdoughs meet the highest standards. Clean label, vegan, and GMO-free – for natural baked goods with responsibility, transparency, and high sensory quality.
Discover our awards and certifications.
BÖCKER was awarded for the fourth time as a Family-Friendly Company in Minden-Lübbecke, underlining our commitment to work-life balance and a family-conscious corporate culture.
Every two years, the Stifterverband awards the seal “Innovative Through Research” to companies that actively invest in Research and Developement. We are proud to hold this distinction – and continue to place research and innovation at the heart of our corporate strategy.
BÖCKER is committed to greater sustainability and transparency in the supply chain. This step reflects our responsibility towards people, resources, and future generations.
Jamie
– food technologist
Your expert
– behind the scenes.
Jamie is at home in the bakery. Keeping things fresh, preventing mold, sourdough—he knows his stuff.
Recipe technology? His thing.
CONTACT
WITH
Do you have questions? Would you like to try special baked goods, request a sample, or do you want to benefit from our expertise in sourdough and fermentation?
Our team is ready to support you!
Do you have questions? Would you like to try special baked goods, request a sample, or do you want to benefit from our expertise in sourdough and fermentation?
Our team is ready to support you!
General inquiries:
info(at)sauerteig.de
Press inquiries:
marketing(at)sauerteig.de
Job applications:
personal(at)sauerteig.de
Invoices:
rechnung(at)sauerteig.de
