BÖCKER is a producer of starter cultures and sourdough products since 1910.
The company is a medium-size family-owned enterprise with an annual turnover of 11,200,000 €
in 2008. The starter "BÖCKER Reinzucht-Sauerteig" was established as a worldwide standard for
sourdough-fermentation many years ago. BÖCKER’s R & D department compiles, produces,
examines and releases products and recipes according to the requirements of the customers.
Dr. Markus Brandt and his department are in permanent contact with national and international
laboratories and are constantly participating in research projects, as demonstrated by the
publications reported below. BÖCKER is the partner for artisan bakers, industrial bakeries and
bakery suppliers to develop and produce (i) natural sourdoughs and pre-ferments as powder, liquid,
pasty or dried (spray-dried and drum-dried) products for direct processing; (ii) sourdoughs starter
cultures (cereal based, frozen, spray-dried) and (iii) naturally fermented flavour concentrates made
of extraordinary raw materials. 2003 BÖCKER started its gluten-free production, first with starter
cultures and one year later with dried sourdoughs.