Millbäker debuts enzymatic flour improver for bakers

FRANCE – Millbäker, an ingredient specialist company, has introduced Rhéol SOFT, a clean‑label enzymatic improver designed to enhance texture and shelf life in Viennese‑style bakery products, from sandwich loaves and brioche to burgers and panettone.

Rhéol SOFT targets starch structures in order to provide an extra-soft, melt-in-your-mouth crumb without the need for additional emulsifiers or chemical additives.

Its mechanism of action, that involves increasing moisture perception and decreasing chewing effort, satisfies consumer demand for natural, clean-label products.

Rhéol Soft replaces conventional emulsifiers in formulations due to its simple dosage strategy and ingredient list clarity.

It prolongs perceived freshness and texture and is perfect for a variety of applications, including sandwich breads, brioche, Viennese rolls, burger buns, and artisanal panettone.

Rheol is a range of products by Millbäker designed to enhance the texture and longevity of a variety of baked items, particularly Viennese pastries.

Millbäker is a French company, specialising in the wheat-flour-bread sector, that develops and produces ingredient solutions for bakers, particularly in the food and milling sectors.

The company’s range of products includes flour correctors, artisan and industrial improvers, mixes and premixes for speciality breads to cakes and pastries and confectionery.

The company offers customized solutions to satisfy the needs and demands of its clients, from the raw material stage to turnkey designs.

The firm sells its products in France and overseas thanks to its network of distributor partners and industrial clients.

A recent report by the international market research and consultancy firm Polaris Market Research (PMR) projects that the size of the global market for baking ingredients will reach US$31.18 billion by 2032.

According to a report published by Market Research Future, the size of the worldwide bread improver market is expected to increase at a compound annual growth rate (CAGR) of 6.64% from 2024 to 2032, from US$1.86 billion in 2024 to US$3.11 billion by 2032.

The growing popularity of baking at home, the growing usage of bread improvers in a variety of bakery applications, and the increased emphasis on bread product quality and shelf life are the main factors driving the market.

Market players are making significant investments in R&D to meet changing customer demands and streamline bread manufacturing procedures.

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