Products
Application-focused bakery solutions
Every product we supply is selected for a specific application and process.
Bread, buns and pizza dough
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% 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% NovoFresh CW (H2107) Cultured wheat flour. Natural antimicrobial and mold inhibitor 0.5–1.5%
Freshness systems (enzyme-based)
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
Laminated and frozen dough
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%
Pizza dough
Product Application Recommended dosage (flour weight unless noted) Levartos FP Pizza dough conditioner 0.25% Levartos FP-G Pizza dough conditioner for frozen dough 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%
Flat breads, pita and tortillas
Product Application Recommended dosage (flour weight unless noted) Heritage Complete Flat Bread (H2102) Dough conditioner for pita, flatbreads and tortillas 0.50% 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 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%
Organic
Product Application Recommended dosage (flour weight unless noted) Levartos OG (H2073) Organic dough conditioner 0.20–0.30% Novosoft OG-1 (H2074) Organic freshness system for all types of organic bakery products 0.20–0.30% Novosoft OG-2 (H2075) Organic freshness system 0.40–0.60%
Sweet goods
We offer a full range of sweet goods bases, mixes and concentrates: cakes, donuts, brownies, glazes, icings and more. We also formulate custom solutions to match a target product or meet specific requirements such as cost optimization, clean label, organic or non-GMO.
Tell us your application. We’ll find the solution.
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