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