Levvon cake

Levvon developped “Bromaless” as a chemical oxidant to replace the bromate. Bromaless is a baking mix enzymes, serving as a natural oxidizing system by cross-linking the protein network by creation of additional disulphur links. Breads made with this enzyme have an increased dough elasticity and show increased fermentation tolerance. In particular, breads with a surface cut, such as French baguettes or German rolls, show a nice burst and open cut when baked with this enzyme. 


  • Safe for Human consumption.
  • Replace bromate.
  • Increase dough elasticity and fermentation tolerance.
  • Provides nice burst and open cut when baked with Bromaless.
  • Works with any type of bread improver.

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Levvon Llc

9203 Hwy 6 South 

Ste 124-202

Houston, TX 77083 USA

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