Wholesale bakery ingredients · Netherlands
Plusimpex B.V. supplies bakery mixes, bread improvers and functional baking ingredients from the Netherlands to artisan and industrial bakeries, pizza and pastry producers, frozen-dough plants and bakery wholesalers across Europe. Bread, roll and flatbread concentrates, cake, muffin and pastry mixes, bread improvers and dough conditioners, enzymes, emulsifiers, dry and fresh yeast, sourdough, starches, gluten and clean-label alternatives — formulated for European flours and processes, EU- and Halal-compliant, and delivered in 1–25 kg bags from single pallets to annual contracts.
Our mixes & improvers range
Bakery ingredients are bought for what they do on the line — volume, crumb, tolerance, shelf life, labour saved. The six groups below cover what bakeries and manufacturers ask us for most; tell us the product, the flour you use and the process, and we will match the mix or improver to it.
Complete and concentrate mixes (10–50% dosage) for white, wholemeal, multigrain, seeded, rye and ciabatta bread; roll and bun mixes; pide, lavash, naan, pita and simit concentrates for ethnic and flatbread bakeries.
Sponge, pound cake, muffin, brownie and cupcake mixes; Danish, croissant and puff pastry concentrates; donut and waffle mixes; baklava and kadayif dough flours; custard, cream and filling powders for pastry shops and industrial lines.
Universal improvers at 0.3–1% dosage, strong improvers for weak flours, frozen-dough and par-baked improvers, softness and shelf-life extenders, crust-crispness and volume improvers, and clean-label (enzyme-based, E-number-free) alternatives.
Instant dry yeast (500 g vacuum, 10 kg), active dry yeast, osmotolerant yeast for sweet doughs, fresh compressed yeast (chilled, Benelux), dried and liquid sourdough (wheat and rye) and sourdough flavour concentrates for artisan character at scale.
Vital wheat gluten, ascorbic acid, alpha-amylase, xylanase, lipase and maltogenic amylase (anti-staling) enzymes, DATEM, SSL and mono-/diglyceride emulsifiers, lecithin, malt flour and extract, calcium propionate and clean-label preservation for mix producers and industrial bakeries.
Wheat, corn, potato and tapioca starches (native and modified), egg-free glazes and egg-wash replacers, release agents, baking powder and soda, seed and grain toppings, decor sugars, sprinkles and crumbs for finishing lines.
Quality & technical support
An improver that works on one flour can over-strengthen another; a mix built for a spiral mixer behaves differently on a continuous line. Before an order is confirmed we take your flour analysis, process and target product, select or adjust the formulation with the producer's bakery technologists, and confirm it with a trial bake — then document every lot on the specification and certificate of analysis that travels with the goods.
Who we supply
A flatbread bakery, a frozen-dough plant and a pastry shop need different mixes, improvers and support. These are the four channels we serve most.
Universal improvers, flatbread concentrates, dry yeast and sourdough for Turkish, Middle Eastern and artisan bakeries — small packs, weekly delivery, consistent results with local flours.
Frozen-dough and par-baked improvers, anti-staling enzyme systems, emulsifiers and gluten on annual contracts with technologist support for line trials and reformulation.
Cake and pastry mixes, fillings, glazes and pizza-dough improvers for pastry counters, pizzerias, hotel bakeries and catering — labour-saving formats with bake-stable performance.
Mixed-pallet and container programmes of mixes, improvers and yeast for bakery wholesalers and cash-and-carry, plus single functional ingredients for companies blending their own mixes.
Sourcing & supply
We work with specialist bakery-ingredient producers in the Netherlands, Belgium, Germany, Türkiye and Italy — companies whose formulations are built for European flours and European bakery processes — and consolidate through Rotterdam. One supplier, one technical contact and one delivery for the whole ingredient list, from the mix to the topping.
Read more about how we work with buyers, or see our buyer guides on ingredients, storage and EU labelling.
Buyer questions
One pallet from Rotterdam stock — for example 40 × 25 kg of a mix or a mixed pallet of improvers, yeast and toppings. Products can be combined with flour and other Plusimpex items into a mixed container. Full trucks and annual contracts receive the most competitive pricing.
It depends on the flour's protein and the process. Weak flours (below 11% protein) need a strong improver with extra gluten and oxidation; standard bakery flours run on a universal improver at 0.5–1%; frozen dough needs a dedicated improver with yeast protection. Send us your flour analysis and we will recommend and trial-bake before you buy.
Yes. Enzyme-based improvers and mixes without emulsifiers or chemical additives are available for bread, rolls and flatbread, and many mixes come in versions declared simply as flour, enzymes, ascorbic acid and malt. Performance is confirmed with a trial bake on your line.
Yes. With the producer's technologists we formulate concentrates and complete mixes to your recipe, flour and process — including flatbread and ethnic bakery products — and can supply them under your brand. Custom formulations typically start at 1–2 t per production run.
The core range of mixes, improvers and yeast is Halal certified, and certification is stated per product. Allergens (gluten, egg, milk, soy, sesame, nuts) and cross-contact are declared on every specification and technical data sheet, with allergen-free lines for egg- and dairy-free products.
Mixes and improvers: dry, cool (below 20 °C), sealed, 9–12 months. Instant dry yeast: 24 months unopened, use within a week once opened. Fresh yeast: 2–4 °C, 3–4 weeks. Enzymes and emulsifiers: cool and sealed, 12–18 months. See our storage guides.
Yes — throughout the EU, the UK and Scandinavia by truck, and by container to the Middle East and West Africa. Fresh yeast is limited to chilled delivery in the Benelux. Quotes are given on your preferred Incoterm under DAP or DDP.
Start a programme
Product, flour analysis, process and monthly volume — that is all we need to come back with a recommendation, technical data sheets, trial quantities and a firm price within one business day.