Applications
Laminated and Frozen Dough
Dough strength, sheetability, lamination stability and freeze-thaw tolerance.
Laminated and Frozen Dough: our solutions
Our laminated systems are built around four critical control points: dough strength, sheetability, lamination stability and freeze-thaw tolerance. They give process stability through lamination, freezing and baking.
| Product | Application | Recommended dosage (flour weight unless noted) |
|---|---|---|
| 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% |
| Novo GSH 1.0 (H2088) | Deactivated yeast. Natural reducing agent (relaxer) | 0.1–0.3% |
| Novo DR3 (H2060) | Deactivated yeast. Highly concentrated natural reducing agent (relaxer) | 0.05–0.15% |
| Novosoft LS (H2036) | Freshness system for breads, cakes, muffins | 0.15–0.50% (yeast-raised) / 0.08–0.25% (cake batter) |
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