Multilev G line
Technological Coadjuvants for Baking
The MULTILEV G line includes complete natural technological coadjuvants for baking from TNA’s new and exclusive liposome-based NATURplus range.
In baking, dough stability and workability are essential.
Products from the MULTILEV G line provide homogeneity and plasticity to the dough and ensure uniform hydration by improving the structure of the starch-protein complex and stabilizing the phases. Therefore, when added to the dough, these complete natural technological coadjuvants guarantee stability and workability, as well as naturalness, quality, shelf life, and yield in the finished product.
The MULTILEV G line is ideal for cold technology applications.
MULTILEV 2% G
For Direct, Indirect, and Pre-Leavened Doughs
Complete natural technological coadjuvant for baking from TNA’s new liposome-based NATURplus range, designed for direct, indirect, and pre-leavened doughs.
Specifically formulated for cold processing technology.
When the finished product requires enhanced aroma, flavor, and freshness, adding MULTILEV 2% G to the dough at 1–2% improves not only taste but also shelf life and yield. This is because the liposomes increase the presence of bound water and preserve the aromas developed during production, while also improving dough workability.
In particular, for frozen product processing, MULTILEV 2% G enhances preservation and all qualitative characteristics by mitigating damage caused by temperature fluctuations. It provides the finished product with improved appearance, volume, palatability, flavor, shelf life, and yield.