Gluten-free sourdoughs
Our partner BÖCKER has been a pioneer in the gluten-free sourdough market since 2009 and has been unrivaled ever since. In these sourdoughs only gluten-free raw materials are used in the fermentation (rice, quinoa, amaranth, millet, buckwheat, linseed). In addition, they are produced in a modern and certified business unit, specially designed to prevent cross contamination. These sourdoughs make it possible to develop very high-quality end products, in terms of texture, appearance and taste of the reference products, whereby food safety and sensory pleasure are paramount for the consumer.
Benefits
Safe and hygienic because it is microbially stabilized
Improved freshness
Ready to use and therefore time-saving
Suitable for a health conscious diet
For a traditional, meaningful aroma
All the qualities of a classic sourdough in a gluten-free version