Artisan improvements

The RHEOL range of baking improvers® makes working in the bakery safer, regardless of your method of production or products

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Your expectations

  • Do you want to ensure controlled anti-blistering for up to 72 hours?
  • Are you looking for a complete, effective and high quality range of improvers?
  • Do you want to optimiser your work at the ovens with improvers that reduce the amount of air-borne flour particles?

Our solutions

The RHEOL range

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This is not the full list. Contact a member of our Sales Team to find out more about our full range of RHEOL products and their recommended doses.

Cutting edge performance

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  • Performance:
    Le MILLBÄKER’s Technical Centre ensures and guarantees the high quality enzymes of its RHEOL range of products.
    Our R&D teams work on making working in the bakery safer and easier on a daily basis by designing advanced technological improvers.
  • Consistency:
    With each new harvest, the formulation of RHEOL improvers is adapted and optimised to guarantee the consistency of your products.

Particle anti-dispersion process

The RHEOL range has been specially formulated to ease oven work by limiting the amount of air-borne flour. (Monitored by APAVE).

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You may also be interested in:

  • Les Rustiques
    "Rustics" Mixes and Premixes
  • Les Découvertes
    “Novelties” range of mixes and premixes
  • Analyser vos blés et farines
    Testing and technical diagnostics

Les gammes MILLBÄKER EN

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  • Fit-n-Fiz
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  • Logo-Germinov
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  • logo fondess petit
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Contacter MILLBÄKER EN

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MILLBÄKER SAS

ZI LA FONDERIE
BP 39 • 10 700 TORCY LE PETIT
FRANCE

Tel : +33 (0)3 25 37 79 37
Fax : +33 (0)3 25 37 56 61

 

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