New Technologies & Innovations

The blend is positioned as a cost-effective alternative to traditional chemical improvers and emulsifiers, helping bakers transition to bromate-free production without sacrificing handling, consistency or product quality.

The two developments form part of Döhler’s broader growth strategy, aimed at bringing production, technical expertise and customer support closer to key food, beverage and life science and nutrition markets.

The new ingredient solution combines dried rye sourdough with natural enzymes, giving bakers a convenient way to achieve consistent artisan characteristics while improving dough performance.

The new fleet will initially operate on selected Albany bread delivery routes, with plans for a phased expansion as the company evaluates performance, fuel efficiency, and environmental impact.

The newly launched Multimilla+ Valley Machine incorporates a range of engineering improvements aimed at optimizing the cleaning and separation stages of wheat milling.