Sourdoughs are much more than just an ingredient. “They are an entire system of biotechnology,” explains
Dr. Georg Böcker, Managing Director of Ernst BÖCKER GmbH & Co. KG, in an interview with baking+biscuit international.
bbi: At BÖCKER, everything has revolved around the topic of sourdough since the company was founded in 1910. What does this expertise cover today?
Dr. Böcker: We see sourdough as an entire system of biotechnology and have been working on covering it worldwide for more than 20 years. Whereby, it is not only about rye, but in most regions of the world about wheat sourdoughs. Sourdough is a process, a comprehensive way of thinking. In this respect, the expertise we have built up, which is represented by our employees such as Dr. Markus Brandt or Dr. Peter Stolz and also by me, is broad.
