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BOCKER-FRANCE 350

BÖCKER 350 is a very aromatic sourdough range, obtained by our specific drying method. This drying process was invented by Ernst BÖCKER in the sixties, then copied by many competitors. It allows aroma precursors to undergo transformation during fermentation, thus obtaining taste-intensive roasty flavors and strong aromatic profile.

Ingredient Name: Sourdough

Functions: Dough Conditioner, Leavening Agent

Features: Ready-To-Use

End Uses: Pasta, Pastries, Pizza

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name
    Food Ingredients Functions
    Ingredients
    Sourdough
    Technologies

    Features & Benefits

    Food Ingredients Features
    Strengths
    • Rich aromas and wide color range
    • Aroma regularity
    • Ready to use

    Applications & Uses

    Food & Nutrition Applications
    Applications
    • Baking mixes
    • Baking products and Viennoiserie
    • Brioche pastas
    • Pizza and pastry pastas
    Our markets
    • Milling
    • Baking
    • Viennoiserie
    • Pastry
    • Snacking and ready-made dishes
    • Pizza-pies

    Packaging & Availability

    Main products
    • BÖCKER 350
    • BÖCKER Germe
    • BÖCKER W200
    • BÖCKER Poolish
    • BÖCKER Amber Sour: new rye sourdough, with amber color, rich toasted and slightly fruity aroma