BÖCKER is a leading manufacturer of natural sourdough products for improving the aroma and texture of baked goods. Pioneering the industry from the very beginning, company-founder Ernst Böcker set the standards for safe sourdough processing in 1910 with the development of fermentation processes. These standards are still valid in the industry today. His first naturally cultured sourdough starters became the cornerstone for many patents and for a globally active and continually innovative company that is now run by the fourth generation of the Böcker family. Today our range includes more than 160 different sourdough products, baking mixes and gluten-free baked goods. Our 180 specialists at several locations not only manage the development, production and sales of the company’s products, they are also researching the product innovations of tomorrow, developing recipes and processes for the bakery industry. As a center for international sourdough expertise, we are available to provide advice and assistance to the entire industry.
Dr. Markus J. Brandt studied food technology at the University of Hohenheim. After an excursion into wine microbiology, he performed his doctorate on interactions in sourdoughs. After a short post-doc, he is since 2003 head of the research and development department at Ernst Böcker GmbH & Co. KG, the oldest company in sourdough production. As a fermentation technologist, he is interested in all plant-based food fermentations. He is editor of the leading German sourdough book, wrote several book chapters and is teaching at the Ostwestfalen-Lippe University of Applied Sciences and Arts.