STRESS FREE® BAKERY

RHEON PIONEERED THE PATENTED STRESS FREE® BAKERY METHOD, FOR WHICH THEIR FOUNDER TORAHIKO HIYASHI HAS BEEN ENTERED INTO THE AMERICAN HALL OF BAKING FOR HIS ACHIEVEMENTS. RHEON BELIEVE IN RETAINING THE STRUCTURE OF YOUR DOUGH THAT HAS BEEN ACHIEVED THROUGH MIXING AND BULK FERMENTATION, TO KEEP AN EVEN AND COMPLETE GLUTEN STRUCTURE AND MAINTAIN THE POWER OF THE WILD OR FRESH YEASTS. THIS METHOD ENABLES THEM TO HANDLE DIFFICULT DOUGHS WITH HIGH WATER CONTENT AND LONG FEREMENTATION TIMES FOR HIGH QUALITY BREADS AND PASTRY. THE ADDITIONAL BENEFITS ARE THE USE OF LESS INGREDIENTS, SUPERB CRUMB AND CRUST TEXTURE AND EXTENDED LIFE.