Ernst Böcker GmbH & Co. KG Klaus Weiße, Dipl. Lebensmittel-Ing. Leiter Verkauf. The Experts In Sourdough
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1 Ernst Böcker GmbH & Co. KG Klaus Weiße, Dipl. Lebensmittel-Ing. Leiter Verkauf The Experts In Sourdough
2 Ernst Böcker GmbH & Co. KG a medium-sized familyowned company. Natural sourdoughs for artisan and industrial bakers, mills and retailers produced since Dr. Georg Böcker, Marion Böcker-Warnecke and Jochen Böcker (from left to right) lead this family business in 4th generation.
3 Ernst Böcker GmbH & Co. KG No of employees: 100 Leading market position in sourdough No of products: ca. 120
4 Production facility Werftstraße, Minden, situated at the Crossing of River Weser and Canal Mittellandkanal
5 Ernst Böcker GmbH & Co. KG Ringstraße Minden Tel : +49 (571) Fax : +49 (571) info@ sauerteig.de Internet: www. sauerteig.de
6 Tradition Medium-size family-owned company Sourdough production since 1910 Our customers are artisanal and industrial bakeries, mills and bakery suppliers
7 MILESTONES - PRODUCT INNOVATION st sourdough patent published by Ernst Böcker 1910 Böcker Reinzucht Sauerteig - 1st commercially available sourdough starter culture 1920 ties Böcker Reinzucht Sauerteig is available all over Germany 1970 Sauerteig Extrakt Roggen 1st high aromaactive sourdough concentrate SER father of all dried sourdough concentrates 1980 Puddingsauer 1st commercially available pasty sourdough product 1980 ties and 1990 ties a full range of sourdoughs in powder form developed 1991 Bio-BRS, 1st commercially available organic starter culture 1998 Liquid sourdough product range started (inactive and naturally preserved) 1st gluten-free starter culture developed 2000 Mailänder 1st Lievito Naturale starter culture for mild wheat sourdoughs st naturally preserved sourdough grains in paste form patented st sprouted sourdough grains commercially available st gluten free sourdough powder commercially available st sourdough paste based on herbs st potatoe sourdough paste and Le Chef (Lievito naturale starter in powder form) 2010 VivArome active rtu-sourdough (liquid form) 2011 Glutenfree breads and bread mixes with sourdough developed 2112 Glutenfree bakery started
8 Natural fermented Sourdoughs and Preferments made from - Rye - Soft Wheat - Durum Wheat - Spelt - Oat - Barley - Rice
9 Customer Convenience Fermented Ready to Use Products for: Easy to handle - Everybody can do it Timesaving (ready to use) Laboursaving (direct processing - no extra work) No fermentation skills necessary No capital investment in sourdough plants necessary Constant Quality
10 Research and Development Basic research on sourdough External activities with universities and research instituts Presentations on scientific congresses Publications in scientific journals Customer oriented product development
11 Innovation Product development according to customer needs High aromaactive products for tasteful bread, baguette, rolls and sweet dough products Selected raw materials Special sourdough fermentation techniques High aroma potential via contact drying (drum drying)
12 Microbiology Lb. sanfrancisco Lb. mindensis Our strength Combine know how in food microbiology with sourdough technology Comprehensive strain collection of Lactic Acid Bacteria and Yeasts isolated from cereal fermentations C. humulis S. cerevisiae
13 Quality Control Permanent microbiological control High microbiological reliability and safeness Customer oriented and flexible action Create and assure quality together with customers
14 Customer Service Consultance for sourdough and preferment application Sourdough Seminars for Bakers Lectures, Seminars and Publications Fundamentals about sourdough
![Breadquality 60,0 ROUT8a #96 [modified by Luft] Brot](/docs-images/87/95706679/images/15-4.jpg "1_Stufen_BRS RI mv 50,0 40,0 Maltose 30,0 Fructose")
15 Quality control & Customer Service Analysis: Sourdough ph, tta, HPLC aroma, LA:AA ratio Microbiology Breadquality 60,0 ROUT8a #96 [modified by Luft] Brot 1_Stufen_BRS RI mv 50,0 40,0 Maltose 30,0 Fructose 20,0 10,0 Phosphat Glucose Mannit Milchsäure Glycerin Essigsäure Ethanol -5,0 min 5,0 10,0 15,0 20,0 25,0 30,0 35,0 43,0
16 Recipe- and Information Service
17 Customer Relationsship BÖCKER is the reliable partner for Artisan bakers Industrial bakeries Mills Bakery suppliers
18 Böcker Products
19 Application Of Böcker Products Indirect process Direct processes Starter cultures for traditionel sourdough processes Powder Pasty Liquid Quick and convenient production
20 Ready To Use Natural Sourdoughs powder liquid pasty for direct processing
21 Böcker Product Range More than 100 different products Conventional Organic Glutenfree
22 Starter Cultures for Sourdoughand Prefermts For industrial and artisan applications
23 Natural fermented Sourdoughs Unique taste and flavour concentrates
24 Milestones in Product Innovation
25 BÖCKER Reinzucht Sauerteig First commercially available starter culture for Sourdough Invented 1908 Produced since 1910
26 First commercially available sourdough starter culture Produced since 1910 The Starter culture for all traditional sourdough processes
27 BÖCKER Mailänder A unique Starter for mild wheat sourdoughs (preferments) based on a historical Greek recipe. transferred to France and Germany by Romans
28 SER Sauerteig Extrakt Roggen Since 1972 First natural fermented dried sourdough concentrate (200tta) Today a wide range of dried products is available
29 BÖCKER Bio-Starter First commercially available organic Starter culture Since 1990
30 Active dried natural Sourdoughs Special drying processes Patented in 1992 Production of dried sourdough with active bacteria
31 Liquid Sourdough Products from Wheat, Rye, Spelt, Oat and Barley Naturally preserved with salt and vinegar Label friendly (E No free) No heat treatment Shelflife 6-9 month Flexible packaging 15 kg-bag-in-box 1000L tanks
32 BÖCKER Rye Liquid
33 Liquid-Packaging Systems 15 kg-bag-in-box 1000 Liter-tank
34 Pasty Sourdoughs and Preferments Natural fermented ingredients Flours, Kernels, Sprouts and Herbs are the base for our pasty products Fermented Sourdoughs from Sprouts since 2003 from Wheat, Spelt and Rye Patent application 2002
35 Fresh Wheat Sprouts
36 Fresh Spelt Sprouts Spelt Sprouts soaked with Sourdough
37
38 New BÖCKER Multi-Grain On top product Flexible application in wheat and rye breads Flexible dosage (10-40%) Soft bread texture Prolonged freshness and shelflife
39 Fermented Specialities Glutenfree 4 powder sourdoughs 1 starter culture Yeast Preferment 1 paste
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uality in food processing Welcome! Welcome to a world of quality, experience, service and constant growth. Continuous development and experience gained over the years, have led to our present wide range
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