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BOCKER-FRANCE TRIO D’ARÔMES

TRIO D’ARÔMES, the active liquid sourdough, the fermentation is perfectly controlled, to ensure optimal organoleptic qualities and creamy and soft texture, as well as improved freshness of final products.

Ingredient Name: Sourdough

Functions: Leavening Agent

Features: Creamy Texture, Easy To Use, Enhanced Shelf Life, Long Lasting Freshness, Soft Texture

End Uses: Pastries, Pizza

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name

    Sourdough

    Food Ingredients Functions

    Leavening Agent

    Ingredients
    Sourdough
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Functional Additives

    Dough Conditioners & Flour Additives

    Features & Benefits

    Food Ingredients Features

    Creamy Texture,

    Easy To Use,

    Enhanced Shelf Life,

    Long Lasting Freshness,

    Soft Texture

    Strengths
    • Improved freshness conservation of final products
    • Easy to use; Perfectly adapted to industrial equipment
    • 3 to 6 months shelf life in the unopened package, cold temperature required

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Food

    Bakery

    Food & Nutrition Applications

    Pastries,

    Pizza

    Applications
    • Baking
    • Viennoiserie
    • Brioche dough
    • Pizza and pastry dough
    Our markets
    • Baking
    • Viennoiserie
    • Pastry
    • Pizza-pies

    Packaging & Availability

    Main products

    TRIO D’ARÔMES: VIV’arômes rye active liquid sourdough, NOBL’arômes soft wheat active liquid sourdough and DOUCEUR D’arômes durum wheat active liquid sourdough, our new sourdough trilogy with complementary profiles, to give new exciting sensations.