Application-Focused Bakery Solutions
Every product we supply is selected for a specific application and process. Find your category below.
Bread and Rolls
All Novo bread solutions are clean label. Our concentrated systems are designed for fresh process and baked frozen operations — delivering dough performance and finished product softness while lowering bowl cost, reducing freight, and simplifying ingredient inventory.
Levartos AA CL (H2052): Ultra-Concentrated Clean-Label Dough Conditioner
Improves dough machinability, increases dough strength, and enhances gas retention — resulting in better oven spring and higher loaf volume. Applicable to breads, buns, rolls, and all yeast-raised products.
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Usage: 0.0625% flour weight (1 oz per 100 lb flour)
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Typical bowl cost reduction: >30% vs. standard clean-label conditioners
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Novosoft LS (H2036): Clean-Label Enzyme-Based Freshness System
Extends shelf life and maintains crumb softness throughout distribution. Prevents early gumminess while delivering balanced staling control.
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Usage: 0.15 – 0.30% flour weight
Novosoft XLT (H2056): Premium Clean-Label ESL System with Sugar Reduction
Designed to meet extended shelf-life (ESL) requirements in white and whole wheat baked goods. Improves crumb softness and resilience, supports freshness retention, and enables sugar reduction without compromising texture or eating quality.
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​Usage: 0.1 – 0.3% flour weight
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Levartos PT (H2099): ESL Solution for Flat Breads
Supports softness retention and extended shelf life in flat bread applications while maintaining eating quality during distribution. Contact us for usage details and samples.
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Usage: 0.15 – 0.30% flour weight
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LAMINATED DOUGH
Process stability through lamination, freezing, and baking — with extended shelf life. Our laminated dough systems are designed around the four critical control points: dough strength, sheetability, lamination stability, and freeze-thaw tolerance.
Levartos FDCL (H2037): Clean-Label Dough Conditioner for Frozen Laminated Dough
Improves dough strength and tolerance in frozen laminated systems while reducing freeze-thaw damage to both the yeast and dough structure. Suitable for all types of breads, buns, rolls, and yeast-raised laminated products.
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Usage: 0.50% flour weight
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Levartos CL LAM (H2040): Clean-Label Dough Conditioner for Fresh or Baked Frozen Laminated Dough
Formulated to improve dough strength and tolerance in laminated dough systems, resulting in superior baking performance across croissants, Danish, puff pastry, and other laminated formats.
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Usage: 0.25% flour weight
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Novosoft LS (H2036): Clean-Label Enzyme-Based Freshness System
Maintains soft interior crumb and reduces firming in croissants and Danish, preserving fresh eating quality through extended distribution.
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Usage: 0.15 – 0.30% flour weight
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SWEET GOODS
Novo Ingredients provides custom formulation support and ingredient solutions for:
• Cakes and snack cakes
• Donuts (yeast-raised and cake)
• Cookies and brownies
• Sweet rolls and other sweet goods
Our approach: We analyze your current formula, identify cost reduction opportunities through concentration or reformulation, and develop a solution that maintains the product performance your production line requires.
We also offer enzyme-based shelf-life solutions for sweet goods — extending freshness and reducing staling without compromising eating quality.
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INGREDIENTS
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Inactive Dry Yeast (Deactivated Yeast)
Clean-label dough relaxation and processing aid for bread and laminated dough
Novo Ingredients offers inactive dry yeast designed to support dough handling and processing performance in a wide range of bakery applications. As a naturally derived, clean-label ingredient, it provides an effective alternative to chemical reducing agents such as L-cysteine.
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Contact
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