Enzymes for Baking Performance

As ingredient expectations evolve, manufacturers are rethinking formulations to simplify labels while maintaining product performance. LEVAIR® Optimize clean label enzyme solutions are designed to support this shift—helping industrial bakers improve process efficiency, extend shelf life, and maintain the quality of your baked goods.

From sweet baked goods and breads to high-protein products, these enzymes enhance dough handling, minimize processing challenges, improve texture, support cleaner labels, and help maintain product freshness.

• LEVAIR® Optimize 4000 provides moisture management for shelf-life extension while improving dough manageability during processing.

• 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.

• LEVAIR® Optimize 7000 is a clean-label crumb softener and anti-staling agent to help replace chemical emulsifiers and extend textural shelf life in bread.

Across the portfolio, these enzyme solutions help reduce waste, improve product consistency, and meet demand for fresh, high-quality baked goods—without compromise.

Contact our baking experts to discuss which LEVAIR® Optimize solution is right for your formulation.