Shape your unique products with BÖCKER’s fermentation know-how. For results that inspire.
Fermentation is more than just a traditional baking process – it is a natural transformation that fundamentally improves digestibility, shelf life, and nutrient availability.
Through microbial activity, foods gain unique flavor profiles, textures, and health benefits.
Want to unlock these benefits for your own products?
Talk to our fermentation experts.
– our daily bread. For more than 100 years, BÖCKER has specialized in flour fermentation. This is how sourdough is created – the foundation of great baking.
We ferment ancient grains & modern varieties, organic & conventional flours, Gluten-free flours – for more than 100 years. (bitte im deutschen eine 100 korrigieren)
During fermentation complex aroma worlds emerge. To make them tangible, we developed the BÖCKER Sourdough Language – your tool for precise and emotional flavor descriptions.
We advice you from the recipe to the baked good.
Sourdough is not just an ingredient – it is a living system with multiple functions. Controlled acidity and aroma development result from the perfect interaction of lactic acid bacteria and sourdough yeasts.
The outcome is a natural multifunctional ingredient that adds value to your baked goods, such as distinctive flavor & aroma, improved texture & elasticity, natural freshness & shelf life.
With expert guidance, parameters such as fermentation time, temperature, pH, starter culture, hydration, and microbial balance can be tailored to your needs.
We help you set the right levers – whether in artisan bakeries or industrial production.
We bring sourdough to your lines. And your product to market sucess.
Our fermentation expertise goes beyond sourdough. We also ferment plant-based applications, Clean-label solutions, functional recipes, upcycling processes, alternative fermentation methods.
We ferment fruits, vegetables, legumes, and other plant-based raw materials.
Need more depth of flavor in your soup, your plant-based meat alternative, or another innovative food product?
Dr. Markus Brandt
Head of Research, Development & Quality
At BÖCKER, food scientists, microbiologists, and master bakers work side by side. Together, we create solutions that are both technologically advanced and sensorially convincing – for baking products and far beyond.
Our close collaborations with universities, institutes, and scientific networks enrich our expertise. The result: A vibrant exchange between research and practice – with true added value for our customers.
CONTACT
WITH
Do you have questions? Would you like to try special baked goods, request a sample, or do you want to benefit from our expertise in sourdough and fermentation?
Our team is ready to support you!
Do you have questions? Would you like to try special baked goods, request a sample, or do you want to benefit from our expertise in sourdough and fermentation?
Our team is ready to support you!
General inquiries:
info(at)sauerteig.de
Press inquiries:
marketing(at)sauerteig.de
Job applications:
personal(at)sauerteig.de
Invoices:
rechnung(at)sauerteig.de
