The RHEOL range of baking improvers® makes working in the bakery safer, regardless of your method of production or products
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
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
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).
Use of Cookies By continuing your navigation without changing your settings, you accept the use of cookies. For more information, manage or change the settings, click here
