"Levvon 300" is formulated for use as a general-purpose bread improver for the production of bread and bread rolls and similar wheat flour based baked products. This was created to solve the difference in flour quality, which is a big challenge in Africa. Indeed, there is not really a quality control system in many African countries and we are facing every day big challenges with bad quality flour with misleading information. As a result, we were able to create this multi-purpose bread improver at a very low cost cause this is the cheapest in our regular range bread improvers. For those who are dealing with low protein flour every day, we recommend Levvon 300.
Levvon 300 is used in baking industry for the following types of breads:
- Wheat flour bread
- Rye flour bread
- Yeast type bread
- Leavened bread
- Sweet bun
- Sweet bread
- Dried bread
- White bread
Mix the required quantity of Levvon 300 directly with others dry ingredients for 1-3 minutes; then add water and start your usual kneading process. It is very important to follow these steps in order to obtain excellent results.
Use 0.3% of flour weight. For 100 Kg of flour, you should use 300 gr of our Levvon 300.
Levvon 300 Benefits:
- Improve dough and fermentation stability
- Improve baking volume
- Ensures dry and fluffy dough
- Improve flour quality
- Better pour structure
- Better fermentability and machinability of dough
- Highly economical, and efficient in the 500gr bread improvers
- Affordable pricing
- Multi-purpose bread improver
Wheat flour, soybean flour, ascorbic acid (E 300), enzymes, emulsifiers (E472e)
Store in a dry place at room temperature. Avoid direct sunlight.
One year from manufacturing date
Please consult our MSDS (Material Safety Data Sheet)
To order this product, please click here to order.