ERNST BÖCKER GmbH & Co. KG
Your Sourdough Specialist
BÖCKER – Sourdough is our business!
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.

“Most Family-Friendly company” in the Minden-Lübbecke area 2019
Böcker received the award for “Most Family-Friendly company” in the Minden-Lübbecke area in 2019 for its family-conscious personnel policies. The prize is awarded by an alliance of the “OWL Competence Center for Women and the Profession”, the “Ostwestfalen Bielefeld Chamber of Commerce and Industry”, the “Ostwestfalen-Lippe Bielefeld Chamber of Professions” and the “District of Minden-Lübbecke”.

Innovative through Research
Every two years, the Stifterverband awards the "Innovative through Research" seal to research companies. We are delighted to receive this award and continue to see research and innovation as an important part of our corporate policy.

Sedex certificate
BÖCKER is committed to more sustainability in the supply chain.
Insights into the BÖCKER world
We are a fourth-generation, owner-managed company. Our passion is the development, production and sale of natural sourdough products.
As early as 1910 we pioneered fermentation processes that continue to be standard in baking factories around the world.
State-of-the-art technology and craftsmanship – that is how sourdough for high-quality baked goods is produced.
We offer more than 160 different sourdough products, ready-baked gluten-free baked goods and special baking mixes, as well as tailor-made product solutions for your needs.
High quality standards for development and innovation together with tradition.
Our sourdough gives bread, rolls and fine baked goods their distinct properties worldwide.
Ernst Böcker GmbH & Co. KG – your sourdough specialist. Because every bread should have some sourdough.
HISTORY

The company founder’s dedication to innovation has continued to this day and is the driving force behind our activity. Proof of this lies in the many patents the owner-managed company has filed throughout its successful history.
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1900
Before Ernst Böcker founded the company of the same name, he was already working on the principles of natural pure cultures. As craftsman at a yeast factory, he was able to acquire experience which he then transferred to the process of sourdough cultures.
1908Concession of a patent for the “Apparatus for souring dough” invented by Ernst Böcker, with which sourdough can be produced.
1910Sales of the first Böcker pure cultured sourdoughs to bakers started very simply, at home at the kitchen table, yet with a view to the future.
1920Ernst Böcker made improvements to his product, which he named Böcker Reinzucht-Sauerteig (Böcker Pure Cultured Sourdough) to guarantee a reliable and aromatic commercial sourdough.
1925As the customer base continues to grow, the company Ernst Böcker, Sourdough Factory, is founded. Under the name “Böcker Reinzucht-Sauerteig” (Böcker Pure Culture Sourdough), Ernst Böcker sells his product to commercial bakeries as a subscription, with a fresh shipment delivered once a week.
1926His son, Hermann Böcker, takes over sales. Through his successful endeavors, sales increased significantly, and soon more than 10,000 bakeries became customers.
1945The business is completely destroyed by bombing. Most of the customers in the eastern regions are lost. Gradually, the company is rebuilt and the customer base once again consolidated.
1950The company moves to a new building in Minden, where it still is today.
1956After the sudden death of Hermann Böcker, his son Ernst-Joachim Böcker, a chemical scientist, takes over the company as sole owner.
1960The production and distribution of printed bread packaging made of PE and PP is begun. Featuring a design catalog with a wide range of offerings for artisan bakeries, this production branch takes on a leading role at Böcker, achieving significant growth rates until 1975. The production is eventually discontinued in 1983.
1970Using raw materials, microorganisms, fermentation parameters and drying processes, Ernst-Joachim Böcker develops a range of new products which under the name “Sourdough products” have even become a generic term.
1987Georg Böcker becomes a partner in the firm. The company is renamed Ernst Böcker KG.
1989Founding of the Ernst Böcker Sauerteig Institute with the aim of strengthening scientific research and development in the sourdough area. Cooperation with universities, colleges and other institutes is intensified.
1990The first sourdough starter produced exclusively from controlled-organic cultivation and under strict microbiological control is developed.
1991A second production facility is put into operation to meet the strong demand for sourdough products.
1992Dried sourdoughs with live lactic acid bacteria, for the production of sourdough bread are launched. This is achieved through a gentle, patented drying process ensuring the survival of the lactic acid bacteria.
1993After completing his education as a food engineer and finishing his dissertation on lactic acid bacteria from sourdough, Dr. Georg Böcker joins the company.
In 1995 he takes over the management.1994With the addition of Dr. Peter Stolz, food scientist with a doctorate on the biochemistry of sourdough bacteria, the research, development and quality of Böcker products gain in importance. This is emphasized by numerous patent concessions.
1995The sales of the sourdough products are supervised and expanded worldwide with the incorporation of the new sales manager, Klaus Weisse, a food engineer.
2001The liquid sourdough starter Böcker Mailänder is developed, according to historically traditional processes. This facilitates the reliable dough processing and produces traditional wheat dough for baking.
2002Expansion of the product range to include liquid sourdoughs preserved without pasteurization and without cooling, only through natural ingredients.
2003The French company BÖCKER FRANCE is founded.
Böcker has been the market leader in dried sourdoughs in France since the 1970’s.
The eldest son of Ernst-Joachim Böcker, engineer Jochen Böcker, joins Ernst Böcker GmbH & Co. KG in Minden as the managing director responsible for purchasing, technology and production.Production is expanded and optimized. Dr. Markus Brandt joins the company as head of Research & Development.
Research activities and the introduction of optimized quality management systems are broadened.2005Chemical Scientist Ernst-Joachim Böcker dies in February. The Minden company is now managed by the family’s fourth generation: Dr. Georg Böcker, Jochen Böcker and Marion Böcker-Warnecke.
The patent for the production of highly aromatic, highly acidic natural sourdough concentrates is granted (Böcker sourdough rye extract) (1999/2005).
The patent for the production of a stable starter for wheat fermentation (Böcker Mailäander) is granted (2001/2005).
2006The number of employees is now more than 70. Further expansion of the business, to include southeast Europe.
2007The process for the production of swollen grains using sourdough without heating is patented (for example Böcker sprouted wheat paste) (2002/2007).
2008Böcker products are distributed in Japan, Poland and Russia. Selected Böcker sourdoughs are certified for the Russian market.
2009Further expansions and enhancements are carried out in the two production locations for future-oriented and sustainable manufacturing according to the latest technical standards.
IFS Food Standard certification.
2010Anniversary “100 years of Böcker pure culture sourdough”.
The company now has over 90 employees, the product range includes more than 140 different sourdough products that are sold worldwide.
2012Founding and accreditation of an additional new production facility for the manufacturing and delivery of gluten-free sourdoughs as well as gluten-free and vegan breads and baked goods.
2016Patent granted: Gluten free oat bread without baker’s yeast.
2018Patent application: Pumpable sourdough pastes (fluidic)
2019The company is awarded the “Family-friendly company in the district of Minden-Lübbecke 2019”.
Böcker receives the award for “Family-friendly company in the district of Minden-Lübbecke 2019” for its family-conscious personnel policies. The award is coordinated by an alliance between the Competence Center for Women and Professions OWL, the Chamber of Commerce and Industry of East Westphalia in Bielefeld, the Chamber of Skilled Trades Ostwestfalen-Lippe at Bielefeld and the district of Minden-Lübbecke.
Patent application: Baking mixes for the production of gluten-free and protein-rich baked goods.
2020Böcker celebrates its 110th company anniversary.
The number of employees is now 180 at 4 production sites. 160 sourdough products, baking mixes and gluten free products are now part of the range. The gluten free line is relaunched with a new logo and new packaging. Expansion of the gluten free range with 2 new gluten free organic breads.
2023October 19th – The 1. Sourdough Day!.
From now on we celebrate the day of the sourdough. In reference to our founding year 1910 when our company founder Ernst Böcker was the first to launch a commercial sourdough starter.
2024The 5th generation of the Böcker family, Ms. Sabina Böcker, Dr. Lukas Böcker, and Mr. Jonathan Seiler, join the company.
2025In 2025, we celebrate the 115th anniversary of the launch of BÖCKER sourdough products.
LOCATIONS
Ringstr. Location
The wide range of BÖCKER sourdoughs is produced and packaged at the Ringstrasse site.
Magdeburger Str. Location
The 4,000 m2 location in Päpinghausen is our logistics center. From here, the Böcker range is shipped all over the world. Also part of the Böcker sourdough- assortment is produced in this location.
Nordholzer Str. Location
Our Gluten Free bakery products are produced in the specially-prepared Südfelde plant, in compliance with all the correspondent requirements.
Werftstr. Location
The wide range of Böcker sourdoughs is produced and packaged at the Werftstrasse plant.
Our Distributors
Europe
AlbaniaCODA SA
info@konta.gr
+30 210 2406990
+30 210 2406688
+30 210 2460694
www.konta.gr
51, 28th October Str.
136 73 Acharne - AttikiBelgiumBulgariaCODA SA
info@konta.gr
+30 210 2406990
+30 210 2406688
+30 210 2460694
www.konta.gr
51, 28th October Str.
136 73 Acharne - AttikiDenmarkFranceBÖCKER FRANCE
Pascal CENSI
info@bocker-france.fr
pascal.censi@bocker-france.fr
+ 33 141 733172
www.bocker-france.fr
BÖCKER FRANCE, Parc Icade
18 Rue Saarinen, BP 70245
94150 RUNGISFYROM(the former Yugoslav Republic of Macedonia)CODA SA
info@konta.gr
+30 210 2406990
+30 210 2406688
+30 210 2460694
www.konta.gr
51, 28th October Str.
136 73 Acharne - AttikiGreeceCODA SA
info@konta.gr
+30 210 2406990
+30 210 2406688
+30 210 2460694
www.konta.gr
51, 28th October Str.
136 73 Acharne - AttikiIrelandItalyKosovoCODA SA
info@konta.gr
+30 210 2406990
+30 210 2406688
+30 210 2460694
www.konta.gr
51, 28th October Str.
136 73 Acharne - AttikiLithuaniaMoldovaNetherlandsNorwayPolandPortugalTECNUFAR IBERICA. S.L.
Sr. Juan Bonet
juanbonet@tecnufar.com
Mari Tere Martinez
maritere@tecnufar.com
+34 91 500 1026
www.tecnufar.comRomaniaExpertarom Food Ingredients SRL
Codruta Petrescu
codruta.petrescu@expertarom.com
+40 2692 08019
www.cremolinea.com
www.expertarom.comSpainTECNUFAR IBERICA. S.L.
Sr. Juan Bonet
juanbonet@tecnufar.com
Mari Tere Martinez
maritere@tecnufar.com
+34 91 500 1026
www.tecnufar.comCzech RepublicUkraineLeipurin LLC
Vadym Kudarenko
Vadim.kudarenko@leipurin.com
+38 05 0334 5898
Sergey Kozakov
sergey.kozakov@leipurin.com
+38 05 0416 6222
www.leipurin.com/uaHungarySoya Group Kft. / Hungary
Mrs. Szilvia Antal Paxian
import@soyagroup.hu
+36 96 523 860
www.soyagroup.hu/enSwedenB. Engelhardt & Co AB
Patrick Hallgren
Jenny Pettersson
patrick.hallgren@engelhardt.se
order@engelhardt.se
+46 70 589 1718
+46 72 741 4604
www.engelhardt.seCyprusCODA SA
info@konta.gr
+30 210 2406990
+30 210 2406688
+30 210 2460694
www.konta.gr
51, 28th October Str.
136 73 Acharne - AttikiOverseas
AustraliaBASF Australia Ltd.
Roman Gershenfeld
roman.gershenfeld@basf.com
+614 11 283 861
www.nutrition.basf.com
BrazilChileSouth KoreaJapanRussiaNeos Ingredients ltd
Sivakov Fyodor
sfn@emulgator.ru
info@neos-ingredients.ru
+7 495 229 28 79
+7 910 465 85 58
www.neos-ingredients.ru
Privolnaya street 70, office 913
109431 Moscow - RussiaTurkey