August Oetker (German pronunciation: [ˈaʊɡʊst ˈʔœtkɐ]; January 6, 1862 – January 10, 1918) was a German inventor, food scientist and business person. He is known as the creator of baking powder as a ready-to-use product, and also as the founder of the Dr. Oetker company.[1]

August Oetker
BornJanuary 6, 1862
DiedJanuary 10, 1918 (1918-01-11) (aged 56)
OccupationFood scientist/ businessman
RelativesRudolf August Oetker (grandson)

Biography edit

Early life edit

Oetker was born on January 6, 1862, in Obernkirchen, Electorate of Hesse. He completed a doctoral thesis on the shape of pollen grains in 1888.[2]

Career edit

In 1891, he bought the Aschoffsche pharmacy in Bielefeld and developed a baking agent, which was designed to ensure the success of the baking process. Prior to Oetker, a British chemist, Alfred Bird, had already invented baking powder, and American scientist Eben Norton Horsford had developed a ready-made 'double-acting' baking powder.

From 1890, he distributed his invention under the brand name Backin, thus laying the basis for the family-owned company, called Oetker-Gruppe. The company still uses the very same recipe to produce baking powder. On September 21, 1909, Oetker filed a patent for his Procedure for making long-lasting baking powder or ready-to-bake flour.

Due to successful marketing, his products sold quite well and soon the old pharmacy had turned into a successful company. In 1900, Oetker built his first manufacturing plant and, by 1906, had sold 50 million packages of Backin.

Death and legacy edit

The 1903 patent

Oetker died on January 10, 1918, in Bielefeld, Germany. Later, his grandson, Rudolf August Oetker, took over the company.

Motto: Ein heller Kopf verwendet stets Oetker. ("A bright mind always uses Oetker.").

See also edit

References edit

  1. ^ Huggler, Justin (July 30, 2021). "Dr Oetker frozen pizza empire sliced up between warring heirs" – via
  2. ^ de Klerk, Pim (2018). "the road to Lennart von Post". Vegetation History and Archaeobotany. 27 (2): 393–409 – via JSTOR.

External links edit