Ernst Böcker

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Ernst Böcker
legal form GmbH & Co. KG
founding 1925
Seat Minden (Westphalia)
management Georg Böcker, Jochen Böcker
Number of employees 150
Branch food
Website sauerteig.de

The Ernst Böcker GmbH & Co. KG is a medium sized family business from the East Westphalian town of Minden . The company was founded in 1925 by Ernst Böcker. The company specializes in sourdough products for business customers and has also been producing gluten-free baked goods for end consumers at a separate production site since 2012 .

history

Long before the actual company was founded, Ernst Böcker dealt with the principle of pure natural breeding. As a former master of a yeast factory, he transferred his experience with the pure breeding principle to sourdough fermentation. Böcker was bothered by the fact that rye bread was often too sour or soggy. Since rye breads have to be acidified in order to be edible at all, Böcker further developed the principle of natural pure breeding and applied it with the help of a starter culture he produced . This made it possible for the first time to produce rye bread in a consistent and edible quality , which was a significant step in the development of the bakery industry.

In 1925 Ernst Böcker founded the "Ernst Böcker Sour Dough Factory" and sold his sour dough starter culture to bakeries across Germany. In 1926 Ernst Böcker's son Hermann took over the sale and later the management of the business. In the 1920s and 1930s there were already over 10,000 bakeries among its customers.

In 1945 the company was destroyed by a bomb attack, but was rebuilt in the following years. In 1956 Hermann Böcker died unexpectedly and his son Ernst-Joachim Böcker took over the management. In the following decades, the company developed dried, liquid and pasty sourdough products that are produced at various locations and are now sold worldwide.

The company has been run by the fourth generation since 1995. In 2004 gluten-free sourdough products were manufactured for the first time, and since 2012 gluten-free baked goods under the brand name “Glutenfrei von Böcker”. In addition to agencies in many countries, there has been a subsidiary in France since 2003. The starter culture Böcker pure breeding sourdough is now widely used around the world as a culture for making rye bread. It is often used as a reference in comparative application tests.

Individual evidence

  1. ↑ Archived copy ( memento of the original from October 20, 2017 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. 05/09/2017 @1@ 2Template: Webachiv / IABot / www.mindenertageblatt.de
  2. ↑ MJ Brandt, MG Gänzle (ed.): Handbook of sour dough. 6th, completely revised edition. Hamburg 2006, p. 3.

literature

  • Markus Brandt: Starter Cultures for Cereal based Foods. In: Food Microbiology. 37, 2014, pp. 41-43.
  • MJ Brandt, MG Gänzle (eds.): Manual sour dough. 6th, completely revised edition. Hamburg 2006.
  • Hildegard M. Keil (Ed.): Baking and Biscuit international. Innovations. Hamburg 2013, pp. 130-133.
  • Hildegard M. Keil (Ed.): Yearbook 2012. Baking and Biscuit. Hamburg 2012, pp. 190–193.

Web links

Coordinates: 52 ° 17 ′ 20.5 ″  N , 8 ° 54 ′ 2.6 ″  E