Enzymes for Baking Performance
Optimize Baking Performance
Our LEVAIR® Optimize clean label enzyme solutions are designed to improve process efficiency, product 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-protein, superior baked goods.
Explore our LEVAIR® Optimize Products
Our Value Proposition
For Manufactuers
- Streamline baking process
- Improve product quality
- Reduce costs, reduce waste
For Consumers
- Fresher products for longer
- Clean label
- High-quality products
LEVAIR® Optimize Applications
- Bread
- Cakes
- Cupcakes
- Danish
- Donuts
- English muffins
- High-protein baking
- Honeybuns
- Muffins
- Flat breads
- Pound cake
- Sweet baked goods
- Tortillas