Mixes & Premixes for bakery

Practical, consistent, high-quality preparations designed to save you time and help you succeed with every bakery recipe

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Preparations for bakery and pastry professionals

Sliced rectangular gingerbread loaf with a glossy crust, placed on a wooden board, accompanied by cinnamon sticks and a dried orange slice.

Philibert Savours supports bakers, pastry chefs and foodservice professionals by offering easy-to-use mixes and premixes that save time while guaranteeing consistent quality.
Our solutions are designed to meet the demands of artisan products: softness, flavour, technical performance and regularity.

Whether you want to make panettone, corn bread, macaronade topping or gingerbread, our mixes deliver optimal and reproducible results.

Elongated corn bread with a golden, lightly floured crust, placed on a wooden board, viewed from above.

Product benefits 

  • Easy to use: ready-to-use or to be mixed at 50% with flour
  • Time-saving: optimised process, fewer weighings 
  • Guaranteed consistency: stable quality for every batch
  • Simplified stock management 

Technical recommendations

  • Recommender dosage: 50% to 100% of flour weight 
  • Shelf life: 6 months 
  • Storage: cool, dry place (< 25 °C)
  • Available packaging: 1kg, 5kg, 10kg, 20kg, 25kg bags

Why use a bakery mix?

Brioche colomba breads placed on a wooden crate, with a sliced piece on a plate, a jar of filling, and a knife beside it.

Mixes and premixes allow you to:

  • Optimise production time
  • Guarantee consistent quality, even with multiple bakers
  • Limit variations linked to raw materials
  • Offer technical recipes without risk of error
  • Manage production volumes and bakery planning more easily

They are particularly suitable for:

  • Technical enriched doughs (panettone, Easter doves…)
  • Aromatic preparations (gingerbread)
  • Specialty breads (cornbread, multigrain breads…)

A trusted supplier

Philibert Savours carefully selects its raw materials to ensure consistent, easy-to-use products adapted to both artisanal and industrial production.

Our solutions are designed for demanding professionals.

Preparation of macaronade piped onto the top of a raw panettone using a piping bag.

FAQ - Everything you need to know about bakery mixes 

    What is the difference between a mix and a premix?

    A bakery mix is a complete preparation containing all the dry ingredients required (flour, sourdough, improvers, flavouring ingredients…), already precisely dosed. Only liquid ingredients such as water, butter or eggs need to be added. Mixes are particularly suitable for technical or seasonal recipes such as panettone, gingerbread or certain brioches, where consistency and process control are essential.

    A premix is a partial blend of technical ingredients (sourdoughs, improvers, flavours, fibres, etc.) to be combined with a specific proportion of flour. It offers greater freedom of customisation while ensuring consistency and process control. Premixes offer greater flexibility and customisation while securing critical aspects of production (dough structure, taste, colour and consistency). They allow bakers to preserve their artisanal signature while saving time and increasing reliability.

    In short, the mix maximises simplicity, while the premix combines convenience with artisanal expertise.