FAQ

faq

1.What kind of company is Levvon?

2.Why will Levvon deliver attractive operating result?
3.In which regions is Levvon active?
4.What is Levvon vision?
5.How can and will Levvon grow?
6.How to become a Levvon distributor?
7.What is the meaning of your LC20S, LC30S, SUPREM, Levvon BP, Bromaless, Booster, and Levvon Fresh?
8.Where are your products produced?
9.What are the advantages of using a highly concentrated BI?
10.Are your bread improvers bromate and GMO free?
11.Are your products safe and certified for human consumption?
12.When do we add your product to the dough?
13.What Does GMO (genetically modified organism) mean?
14.Why do I get coarse, crumbly loaves?
15.Why do I get coarse, crumbly loaves?




1.What kind of company is Levvon?

Levvon is worldwide well-known manufacturer of quality bakery products produced with latest technology. Our products are successfully sold in Africa, USA, and Europe. Our goal is to expand our network considerably worldwide by bringing in new players like you: The consumer.

2.Why will Levvon deliver attractive operating result?

We believe we will deliver quality-operating result for the following reasons:

  • Innovation: We focus on innovative products and rely on strong execution to successfully deliver long-term value to our partners.
  • Vision:Our vision is to build a firm foundation worldwide. Future plans include expanding into new markets each year and becoming more uniform in vendor representation. Our current goals include solidifying our foundation and growing by introducing our bread improver products into new locations. Additionally, we are committed to protecting our environment and serving our communities.
  • Results:We deliver on commitments.
  • Integrity: We always tell the truth, act with the highest ethical standards and ensure that our products are of the highest quality.
  • Respect: We respect the histories of our partners and extend the same level of respect to their clients.
  • Quality: We provide products that are of the highest quality.
3.In which regions is Levvon active?

Levvon products are currently being sold in Africa, Eurome, and America.

4.What is Levvon vision?

Our vision is to build a firm foundation worldwide. Future plans include expanding into new markets each year and becoming more uniform in vendor representation. Our current goals include solidifying our foundation and growing by introducing our bread improver products into new locations. Additionally, we are committed to protecting our environment and serving our communities.

5.How can and will Levvon grow?

Levvon will focus on continued profitable growth. We will growth through acquisitions and Distributors network.

We will target selected customer industries that we believe to be attractive. We will actively manage a global and pan-regional customer accounts and focus on taking over activities from chemical producers seeking outsourcing options. In addition we see promising potential for growth in value-added products.

In order to continue external growth and accelerate earnings, we will seek acquisition opportunities in the growth areas Asia-Pacific, Latin America and Eastern Europe as well as in the established markets Europe, Africa, and North America. We continuously expand our geographic coverage to gain further market presence and to enter key emerging markets.

6.How to become a Levvon distributor?

To become a country distributor, there are, of course, minimums you must purchase each month. When one becomes a country distributors, all businesses and dealers in that country will automatically be turned over to that country distributor. The opportunity is endless. The only limitations are those you place on yourself. Contact us for more details.

7.What is the meaning of your LC20S, LC30S, SUPREM, Levvon BP, Bromaless, Booster, and Levvon Fresh?

LC20S means LEVVON Concentrated 20 grams. Dosage: 0.02% the amount of flour. This is a highly concentrated bread improver for short making cycle bread.

LC30S means LEVVON Concentrated 30 grams. Dosage: 0.03% the amount of flour. This is our regular concentrated bread improver for short and long making cycle bread.

LC200 means LEVVON 500 grams. Dosage: 0.5% the amount of flour. This is our regular bread improver for any cycle bread.

Levvon BP means LEVVON Baking Powder. Dosage: Use 45gr of Levvon BP for 1kg of flour. This is our single-actif baking powder.

Bromaless means No Bromate. Dosage: 0.01% the amount of flour. This is our regular concentrated bromate substitute for all cycle bread.

Booster means to boost weak flour. Dosage: 0.15% the amount of flour. This is our regular concentrated bread improver for weak flour.

8.Where are your products produced?

Our LC20S, LC30S, and 500 will:

  • Significantly lengthen the shelf life of your bread.
  • Improve the tissue of your bread.
  • Make your bread softer and tasty.
  • Take low dosage:0.02% or 0.03% or 0.5% of the flour.
  • Be highly efficient and concentrated.
9.What are the advantages of using a highly concentrated BI?

Less dosage, better shelf life, less flour, better taste to your product, better look to your product, cost efficient, less storage.

10.Are your bread improvers bromate and GMO free?

Yes.

11.Are your products safe and certified for human consumption?

Our products are tested and Certified by SGS. Our products are also CEE, NAFDAC, LANOR certified and comply with the most demanding countries health regulations.

12.When do we add your product to the dough?

Add to flour at start of kneading.

13.What Does GMO (genetically modified organism) mean?

A plant or animal containing a gene inserted from a different species which causes the plant or animal to express the desirable traits of that species. An example of a GMO is a potato that has had its genes combined with that of the bacteria Bacillus Thuringienisis. The new potato produces a toxin that protects it from pests.

14.Why do I get coarse, crumbly loaves?

Perhaps the dough is too dry. Try increasing the liquid if the dough appears dry during kneading. Or, your recipe may not call for enough oil in the dough. If dry whole grains were added, which takes moisture away from the dough, try soaking the grains first.

15.What is the composition of your product?
  • Anti-Oxidizer E300 (ascorbic acid).
  • Enzyme.
  • Wheat flour.
  • Starch.
  • Datem.
  • Calcium

 

HEADQUARTER ADDRESS

Levvon Llc

9203 Hwy 6 South 

Ste 124-202

Houston, TX 77083 USA

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