Flour correction
Flour correctors are concentrated technological and/or sensory ingredients that enable the functional profile of flours to be optimised according to the applications required by millers.
Improvers Industry and Craft bakery
Improvers (or additives) used in breadmaking are technical concentrates that facilitate the work of bakery professionals and make it safer by correcting how dough behaves throughout the breadmaking process.
Creation Mixes and Concentrates
Mixes and Premixes (or concentrates) are breadmaking solutions to allow bakers to make a wide range of special breads, high-taste baguettes, pastry and cake products and sweet buns in a quick and easy manner.
Your expectations | Our Expertise |
Rheological optimisation | Volume – Crustiness – Freshness – Moistness, etc… |
Sensory optimisation | Saveur – Couleur – Odeur – Aspect visuel etc. |
Improved profitability | Hydration optimisation Guaranteed consistency of finished product Recipe reformulation Adaptation to clean label standard, etc… |
Our areas of expertise: doughnuts, tortillas, biscuits, speciality breads, brioches, baguettes, etc…
Your expectations | Our Expertise |
Adaptation to your production process | Rheol Industry range: RHEOL Frozen, RHEOL Raw frozen, RHEOL Precooked, RHEOL pre-cooked frozen |
Personalised solution | Speak to our technical experts for a personalised solution |
Because your products deserve to be unique, our teams at the Technical Centre create personalised, confidential industry improvers to your own specifications
From direct to pre-cooked frozen products, our technical solutions are adapted to your production lines and specifications to guarantee your performance and the quality of your products.
Our improvers can also be formulated to comply with organic or Clean Label standards.
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