The Role for Sourdough in the Creation of Gluten Free Bakery
10 Feb 2016 | Böcker
Fourth generation Dr. Georg Böcker is a food technologist and became managing director of Ernst Böcker GmbH & Co KG in 1995. Under Böcker’s leadership, the company has continued its successful research and development in the field of sourdough-starters and dried natural sourdough products. “We have a turnover of about €19 million and are exporting about 60% of our products to foreign markets and 40% to the German market,” Georg Böcker says. Gluten free is proving to be a strong growth platform for Böcker’s sourdough products, as the market develops.
