Solutions
Clean-Label Enzyme Technology
Clean label without the performance trade-off.
Enzyme-based systems that run on real production lines
Clean label is becoming standard for retail and foodservice programs, but switching often hurts shelf life, dough machinability or texture. Novo’s enzyme-based dough conditioners and freshness systems are validated on production lines, not only in the lab.
- Simple, recognizable ingredient declarations
- Enzyme-based conditioning and freshness systems
- No artificial preservatives or emulsifiers where alternatives exist
- Technical support for dosage optimization and plant trials
Dough conditioning systems
The Levartos line: concentrated, enzyme-based, clean-label dough conditioners for bread, laminated and frozen dough, pizza and organic programs.
| Product | Application | Recommended dosage (flour weight unless noted) |
|---|---|---|
| Levartos AA CL (H2052) | Highly concentrated clean-label enzyme-based dough conditioner | 0.0625% |
| Levartos MC (H2091) | Dough conditioner for microwave and air-fryer breads | 0.20–0.30% |
| Levartos MC-G (H2092) | Dough conditioner (freeze-thaw stable) for microwave and air-fryer | 1% |
| Levartos CL LAM (H2040) | Dough conditioner for laminated dough | 0.25% |
| Levartos FDCL (H2037) | Dough conditioner for frozen laminated dough and frozen dough products | 0.50% |
| Levartos FP | Pizza dough conditioner | 0.25% |
| Levartos FP-G | Pizza dough conditioner for frozen dough | 0.50% |
| Levartos OG (H2073) | Organic dough conditioner | 0.20–0.30% |
Freshness systems
Enzyme-based systems that help maintain softness and extend shelf life.
| Product | Application | Recommended dosage (flour weight unless noted) |
|---|---|---|
| Novosoft LS (H2036) | Freshness system for breads, cakes, muffins | 0.15–0.50% (yeast-raised) / 0.08–0.25% (cake batter) |
| Novosoft LS-A100 (H2105) | Freshness system for longer shelf life than Novosoft LS: breads, buns, rolls, cookies, cakes, muffins | 0.15–0.30% (yeast-raised and cookies) / 0.08–0.15% (batter weight, chemically leavened) |
| Novo Sweet ESL (H2066) | Freshness system for yeast-raised sweet dough: honey buns, sweet breads and buns, brioche | 0.15–0.30% |
| Novo Sweet ESL PLUS (H2115) | Freshness system for yeast-raised sweet breads, buns and honey buns. Gives the slightly gummy crumb typical of a honey bun | 0.20–0.50% |
| Heritage CD Quick-Fry ESL (H2062) | Freshness system for cake donuts and other products with short frying times | 0.15–0.30% (batter weight) |
| Heritage ESL Yeast Raised Donut Base (H2064) | Yeast-raised donut base with built-in enzyme freshness system | 50% base with 50% bread flour |
| Novosoft PT (H2057) | Freshness system for flat breads and tortillas | 0.15–0.30% |
| Novosoft CRN (H2090) | Freshness and flexibility system for corn tortillas | 0.15–0.35% masa |
| Novosoft CRN-CM (H2113) | Freshness plus freeze-thaw stability for corn tortillas | 0.50% masa |
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