LEVALL® Dough

About this product

Improves Frozen Dough Processing

Improving unproofed and preproofed frozen dough processing by offering

Bakeries and foodservices a convenient and homogenous dough stability

Enhancing the water absorption of the dough and reducing the formation of ice crystals in frozen processing

Enhances the water absorption of the dough

Calcium ions reduce solubility of gluten proteins -> water-soluble protein fraction is therefore not dissolved and available for better swelling capacity

Reduces the formation of ice crystals in frozen processing.

Calcium and phosphorous are essential minerals for the yeast and therefore for its functionality to offer the desired volume and crumb structure

Stabilizing of the gluten network -> higher resistance and therefore better gas holding