Health & Nutrition
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.
Ernst BÖCKER creates Reinzucht-Sauerteig, the 1st sourdough starter culture. Still in existence today, this product was at the origin of our market…
MÜHLENCHEMIE invents ALPHAMALT, the 1st enzyme formula based on « alpha-amylases »
MÜHLENCHEMIE invents GLUTIN, the 1st formula with ascorbic acid
BÖCKER invents the dried sourdoughs in powder form, by using an exclusive technology with drying drums, which has then been copied by many competitors
KRÖNER STÄRKE invents the 1st Gluten Free wheat starch
BÖCKER continuous research in microbiology, leading to greater knowledge and expertise in the production of liquid and paste sourdoughs
KRÖNER STÄRKE creates the 1st range of Organic glutens & starches still existing today
MÜHLENCHEMIE invents ALPHAMALT BX, the 1st substitute for potassium bromate
BÖCKER invents the 1st sourdough with wheat sprouts
BÖCKER creates the 1st Gluten Free sourdough
BÖCKER invents ‘’Le Chef’’ the 1st active Chef sourdough, ready to use.
Europain 2010 innovation 1st prize
BÖCKER creates a whole range of fast-frozen Gluten Free breads
BÖCKER creates a full range of Gluten free, Lactose free, Egg-free and Vegan Mixes
KRÖNER STÄRKE creates MAYOFIX, the 1st Clean Label and Organic egg substitute
BÖCKER invents the first range of pumpable sourdough pastes, designed for engineered processability
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