Rhéol Debuts Enzymatic Improver Range for Viennoiserie at iba 2025

At iba 2025, ingredient specialist Rhéol will introduce Rhéol SOFT, a clean‑label enzymatic improver engineered to enhance texture and shelf life in Viennese‑style bakery products— from sandwich loaves and brioche to burgers and panettone.

Enzymatic Action for a Superior Crumb
Rhéol SOFT targets starch structures to deliver an extra‑soft, melt‑in‑the‑mouth crumb without added emulsifiers or chemical additives. Its mode of action reduces chewing effort and heightens moisture perception, meeting consumer demand for natural, clean‑label goods.

Clean‑Label, Broad‑Spectrum Applicability
With a simple dosing protocol, Rhéol SOFT replaces traditional emulsifiers in formulations, supporting transparency on ingredient lists. It’s ideally suited to a range of applications—sandwich breads, brioche, Viennese rolls, burger buns and artisanal panettone—while prolonging perceived freshness and mouthfeel.

Visit Rhéol at Hall 6, Stand D.020 to sample demonstration bakes and learn how enzymatic innovation can elevate your next-generation pastry lines.