[et_pb_section admin_label=»Section» fullwidth=»on» specialty=»off»][et_pb_fullwidth_header admin_label=»Fullwidth Header» title=»Ernst Bocker» subhead=»Ingrediente pentru panifica\u021bie» background_layout=»dark» text_orientation=»left» header_fullscreen=»off» header_scroll_down=»off» background_color=»#339999″ parallax=»off» parallax_method=»off» content_orientation=»center» image_orientation=»center» custom_button_one=»off» button_one_letter_spacing=»0″ button_one_use_icon=»default» button_one_icon_placement=»right» button_one_on_hover=»on» button_one_letter_spacing_hover=»0″ custom_button_two=»off» button_two_letter_spacing=»0″ button_two_use_icon=»default» button_two_icon_placement=»right» button_two_on_hover=»on» button_two_letter_spacing_hover=»0″] [\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fullwidth=»off» specialty=»on» admin_label=»Section» template_type=»»][et_pb_column type=»3_4″ specialty_columns=»3″][et_pb_row_inner admin_label=»Row»][et_pb_column_inner type=»1_2″ saved_specialty_column_type=»3_4″][et_pb_text admin_label=»Text» background_layout=»light» text_orientation=»left» use_border_color=»off» border_color=»#ffffff» border_style=»solid»]<\/p>\n
Starter cultures are the most important element in the process of sourdough-fermentation. They determine whether the fermentation is successful or a failure. The basic prerequisite for an ideal development of the micro flora of the Reinzucht-Sauerteig is the adherence to appropriate fermentation-parameters.<\/p>\n
Most important are the correct temperature, the amount of refreshment sour used and the observance of proofing times. The performance of Reinzucht-Sauerteig depends directly on these parameters. Rye- and wheat-sourdoughs \u2013 one-stage or three-stage processes \u2013 can be produced in every plant.<\/p>\n
[\/et_pb_text][\/et_pb_column_inner][et_pb_column_inner type=»1_2″ saved_specialty_column_type=»3_4″][et_pb_text admin_label=»Text» background_layout=»light» text_orientation=»left» use_border_color=»off» border_color=»#ffffff» border_style=»solid»]<\/p>\n
B\u00d6CKER: ferments, manufactures and ships worldwide<\/p>\n
For the production of sourdoughs B\u00d6CKER uses only cereals and pseudo
\ncereals. The results of specific use of microorganisms (fermentation) are
\nvaluable sourdoughs which satisfy highest quality standards.
\nWith the natural fermentation of different kinds of cereal, all types of
\nsourdough product can be manufactured:<\/p>\n
Starter cultures for in-house fermentation
\nDried sourdough concentrates
\nLiquid and ready-to-use sourdoughs for direct processing
\nSourdough paste embedded with fresh sprouts or spices
\nActive sourdoughs
\nGluten-free sourdoughs<\/p>\n
Ernst B\u00f6cker GmbH & Co. KG has been producing and delivering
\nsourdough products worldwide since 1908.<\/p>\n
[\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][\/et_pb_column][et_pb_column type=»1_4″][et_pb_text admin_label=»Text» background_layout=»light» text_orientation=»left» use_border_color=»off» border_color=»#ffffff» border_style=»solid»]<\/p>\n
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[et_pb_section admin_label=»Section» fullwidth=»on» specialty=»off»][et_pb_fullwidth_header admin_label=»Fullwidth Header» title=»Ernst Bocker» subhead=»Ingrediente pentru panifica\u021bie» background_layout=»dark» text_orientation=»left» header_fullscreen=»off» header_scroll_down=»off» background_color=»#339999″ parallax=»off» parallax_method=»off» content_orientation=»center» image_orientation=»center» custom_button_one=»off» button_one_letter_spacing=»0″ button_one_use_icon=»default» button_one_icon_placement=»right» button_one_on_hover=»on» button_one_letter_spacing_hover=»0″ custom_button_two=»off» button_two_letter_spacing=»0″ button_two_use_icon=»default» button_two_icon_placement=»right» button_two_on_hover=»on» button_two_letter_spacing_hover=»0″] [\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fullwidth=»off» specialty=»on» admin_label=»Section» template_type=»»][et_pb_column type=»3_4″ specialty_columns=»3″][et_pb_row_inner admin_label=»Row»][et_pb_column_inner type=»1_2″ saved_specialty_column_type=»3_4″][et_pb_text admin_label=»Text» background_layout=»light» text_orientation=»left» use_border_color=»off» border_color=»#ffffff» border_style=»solid»] Safe in every sourdough plant — with […]<\/p>\n","protected":false},"author":1,"featured_media":588,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","footnotes":""},"project_category":[111,108],"project_tag":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/cuptor.md\/ru\/wp-json\/wp\/v2\/project\/441"}],"collection":[{"href":"https:\/\/cuptor.md\/ru\/wp-json\/wp\/v2\/project"}],"about":[{"href":"https:\/\/cuptor.md\/ru\/wp-json\/wp\/v2\/types\/project"}],"author":[{"embeddable":true,"href":"https:\/\/cuptor.md\/ru\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cuptor.md\/ru\/wp-json\/wp\/v2\/comments?post=441"}],"version-history":[{"count":4,"href":"https:\/\/cuptor.md\/ru\/wp-json\/wp\/v2\/project\/441\/revisions"}],"predecessor-version":[{"id":1452,"href":"https:\/\/cuptor.md\/ru\/wp-json\/wp\/v2\/project\/441\/revisions\/1452"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cuptor.md\/ru\/wp-json\/wp\/v2\/media\/588"}],"wp:attachment":[{"href":"https:\/\/cuptor.md\/ru\/wp-json\/wp\/v2\/media?parent=441"}],"wp:term":[{"taxonomy":"project_category","embeddable":true,"href":"https:\/\/cuptor.md\/ru\/wp-json\/wp\/v2\/project_category?post=441"},{"taxonomy":"project_tag","embeddable":true,"href":"https:\/\/cuptor.md\/ru\/wp-json\/wp\/v2\/project_tag?post=441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}