company tower banner
BOCKER-FRANCE Company Logo

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

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Features & Benefits

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

Applications & Uses

Markets
Applications
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