Product H2040
Levartos CL LAM
Clean-label dough conditioner for laminated dough
Overview
Levartos CL LAM improves dough strength and tolerance for superior baking performance in fresh and baked-frozen laminated dough. Laminated systems are managed around four control points: dough strength, sheetability, lamination stability and freeze-thaw tolerance.
- Improves dough strength and tolerance
- Supports process stability through lamination and baking
- Clean-label
Usage
| Detail | Value |
|---|---|
| Recommended dosage | 0.25% of flour weight |
Where it works
Croissants, Danish, puff pastry and other laminated formats.
Want to trial Levartos CL LAM?
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