LEVINUCLEO

Improver in powder for leavened dough

SUGGESTION

Ideal for leavened dough, brioches, croissants, danish pastry.
FEATURES
✔ Guaranteed and standard results.
✔ Very good for industrial production which is not using full mixes but preferes to work with its own formulas.

T-ICE

No malted bread improver for frozen leavened dough

SUGGESTION
Ideal and suitable for leavened dough which has to be frozen.
FEATURES
✔ It contrasts the cold temperature effects on the yeast activity

✔ It maintains the volume of the finished products unchanged in the course of time
✔ It stabilizes the final results

MC1

Improver for special breads and for leavened dough

SUGGESTIONS
Suitable for special bread with added fats and for leavened dough.
FEATURES
✔ It reinforces the dough protecting the gluten.
✔ Better volume in the finished product, providing the crumb a finer structure
✔ Ideal to get standard results when using non standard quality flours

OVERPAN

Bread improver, no malted, for special bread and leavened dough

SUGGESTION
Special bread and leavened dough
FEATURES
✔ It reinforces the dough, protecting its gluten
✔ It helps dough to have a better volume giving a finer structure to the crumb

✔ A standard result is guaranteed in particular when flour quality is not standard and stable.

ENZIMATICO

Natural bread improver (no malted)

SUGGESTIONS
Crunchy bread.
FEATURES
✔ Improve in a natural way the bread crumb, making it softer.
✔ It keeps longer the bread freshness.

BRIM V

Bread improver in paste – anydrous with vegetable fats

SUGGESTIONS
Bread improver for special breads
FEATURES
✔ 100% vegetable
✔ It helps the breadcrumb to have a better structure, it also helps its overrun giving more softness.
✔ It keeps bread fresher for a longer time.

BRIM S

Bread improver in paste anydrous – based on refined pork lard

SUGGESTIONS
Ideal for special bread.
FEATURES
✔ It gives to the fiished product the fragrance  and crispness typical of the breads enriched with fats

✔ It helps the breadcrumb to have a better structure

✔ it also helps its overrun giving more softness.

VITAL

Malted and natural bioactivator

SUGGESTION
For bread
FEATURES
✔ It gives bread a better volume

✔ it makes longer its freshness.

SPRING

Malted and natural bioactivator for bread with no added fats

SUGGESTION
No added fats bread
FEATURES
✔ It gives bread a better volume, making it fresh for a longer time.

PROPAN

Natural and malted bioactivator for bread

with no added fats
SUGGESTION
Bread with no added fats
FEATURES
✔ It gives a better volume to bread, making its freshness long lasting.

FIL-STOP

Preservative, anti-microbial mix in powder

SUGGESTIONS
For bread, leavened doughs, whipped dough, etc.
FEATURES
Effective: it prevents the creation of moulds, bacterias, avoiding the “stringy bread” effect.

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