Multilev PG line
Technological Coadjuvant for Pastry Applications
Complete natural technological coadjuvants from the new and exclusive liposome-based NATURplus range, specifically developed for pastry applications.
When added to the dough, they ensure naturalness, quality, shelf life, and yield. In pastry production, stability and workability are essential.
Products in the MULTILEV PG line provide homogeneity and plasticity to the dough and ensure uniform hydration by improving the structure of the starch-protein complex and stabilizing the different phases.
Therefore, when added to the dough, these complete natural technological coadjuvants guarantee dough stability and workability; and to the finished product, they ensure naturalness, quality, shelf life, and higher yield.
The MULTILEV PG line is also ideal for cold-processing technologies.
MULTILEV 2% PG
For Leavened Pastry: Panettoni, Single-Portion Cakes, Snack Cakes, Brioches
Complete natural technological coadjuvant from the new and exclusive liposome-based NATURplus range, specifically designed for single-portion pastries, croissants, artisanal festive products, as well as breads made with kamut and spelt.
Particularly suitable for cold-processing technology.
When the finished product requires enhanced aroma, flavor, and freshness, adding MULTILEV 2% PG to the dough at a dosage of 1–3% results in improved taste, extended shelf life, and higher yield. This is because the liposomes increase the presence of bound water and retain the aromas developed during processing, while also improving dough workability.
In frozen product applications, MULTILEV 2% PG significantly improves preservation and all quality characteristics, reducing damage caused by temperature fluctuations. It enhances the final product’s appearance, volume, palatability, flavor, shelf life, and overall performance.
For artisanal festive products, the presence of MULTILEV 2% PG also helps to simplify processing steps.