Enzymes for Baking Performance
Optimize Baking Performance
Our LEVAIR® Optimize clean label enzyme solutions are designed to improve the efficiency, shelf life, and overall performance of baked goods. Whether you're producing sweet treats, lean breads, or high-protein products, these enzymes enhance dough handling, minimize processing challenges, improve texture, and help maintain product freshness.
- LEVAIR® Optimize 4000 provides moisture management for shelf-life extension while making dough more manageable during the baking process.
- LEVAIR® Optimize 5000 improves dough handling, extensibility, weight control, processing tolerance and product shelf life.
- LEVAIR® Optimize 6000 enhances low-fat, lean high-protein breads and dinner rolls by improving dough strength and texture for better overall quality.
Across the board, these enzymes help reduce waste, improve product consistency, and meet consumer demand for fresh, high-quality baked goods.
Explore our LEVAIR® Optimize Products
LEVAIR® Optimize 4000
Provides moisture management for shelf life extension while making dough more manageable.
LEVAIR® Optimize 5000
Improves dough handling, extensibility, processing tolerance and more.
LEVAIR® Optimize 6000
Provides moisture management for shelf life extension while making dough more manageable.
Our Value Proposition
For Manufacturers
- Increase protein content to align with trends
- Improve dough handling
- Retain high quality product
For Consumers
- Added protein
- Greater volume & softer texture
- Lasting freshness
LEVAIR® Optimize Applications
- Bread
- Cakes
- Cupcakes
- Danish
- Donuts
- English muffins
- High-protein baking
- Honeybuns
- Muffins
- Flat breads
- Pound cake
- Sweet baked goods
- Tortillas