1910

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2018

Pioneer innovations

Since our very beginning, novelties and major breakthroughs in our product ranges and process solutions.
Most of them have not only impacted the market but even revolutionized it.

Pioneer innovations 12

1910

Ernst BÖCKER creates Reinzucht-Sauerteig, the 1st sourdough starter culture. Still in existence today, this product was at the origin of our market…

Innovations pionnières 13

1952

MÜHLENCHEMIE invents ALPHAMALT, the 1st enzyme formula based on « alpha-amylases »

Innovations pionnières 12

1957

MÜHLENCHEMIE invents GLUTIN, the 1st formula with ascorbic acid

Innovations pionnières 11

1960

BÖCKER invents the dried sourdoughs in powder form, by using an exclusive technology with drying drums, which has then been copied by many competitors

Innovations pionnières 10

1984

KRÖNER STÄRKE invents the 1st Gluten Free wheat starch

Innovations pionnières 9

1990

BÖCKER continuous research in microbiology, leading to greater knowledge and expertise in the production of liquid and paste sourdoughs

Innovations pionnières 7

1997

KRÖNER STÄRKE creates the 1st range of Organic glutens & starches still existing today

Innovations pionnières 8

1997

MÜHLENCHEMIE invents ALPHAMALT BX, the 1st substitute for potassium bromate

Innovations pionnières 6

2000

BÖCKER invents the 1st sourdough with wheat sprouts

Innovations pionnières 5

2009

BÖCKER creates the 1st Gluten Free sourdough

Innovations pionnières 4

2009

BÖCKER invents ‘’Le Chef’’ the 1st active Chef sourdough, ready to use.
Europain 2010 innovation 1st prize

Innovations pionnières 3

2013

BÖCKER creates a whole range of fast-frozen Gluten Free breads

Innovations pionnières 15

2015

BÖCKER creates a full range of Gluten free, Lactose free, Egg-free and Vegan Mixes

Innovations pionnières 17

2018

KRÖNER STÄRKE creates MAYOFIX, the 1st Clean Label and Organic egg substitute

Pioneer innovations 18

2018

BÖCKER invents the first range of pumpable sourdough pastes, designed for engineered processability