Organic G line
Organic Product Range
The NATURplus liposome-structured product range includes a versatile organic line of emulsifiers and technological coadjuvants. The ingredients come from certified organic farming, and the natural emulsifiers are derived from sunflower lecithins.
MULTILEV 2% G BIO
For Direct, Indirect, and Pre-Leavened Doughs
Complete natural technological coadjuvant for baking from the new NATURplus liposome-based range by TNA, suitable for direct, indirect, and pre-leavened doughs.
Specifically designed for cold technology.
If 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, as the liposomes increase the presence of bound water and aromas developed during production, also enhancing dough workability.
In particular, when processing frozen products, MULTILEV 2% G improves preservation and all qualitative characteristics by mitigating damage caused by temperature fluctuations and providing the finished product with better appearance, volume, palatability, flavor, preservation, and yield.
MULTILEV 2% pG bio
Single Portions
Complete natural technological coadjuvant from the new and exclusive NATURplus liposome-based range, designed for single-portion croissants, artisanal festive products, and also breads made with kamut and spelt.
Specifically formulated for cold technology.
If the finished product requires enhanced aroma, flavor, and freshness, adding MULTILEV 2% PG to the dough at 1–3% results in an improvement not only due to the increased presence of bound water and aromas developed during production but also by enhancing dough workability.
In particular, when processing frozen products, MULTILEV 2% PG improves preservation and all qualitative characteristics by mitigating damage caused by temperature fluctuations, giving the finished product better appearance, volume, palatability, flavor, preservation, and yield.
Regarding artisanal festive products, the presence of MULTILEV 2% PG simplifies processing steps.
LIPOS B20 G bio
Biscuits, Shortcrust Pastry, Fried Sweets
This natural liposome-based emulsifier from the new NATURplus range prevents baked goods from feeling powdery on the palate, crumbling too easily, or excessively absorbing frying oil. During baking, this emulsifier retains the product’s moisture, improving elasticity and palatability, or creates a surface film that acts as a barrier against oil in fried sweets.
LIPOS B20 ACTIV G bio
Panettone, Colomba
It is the natural liposome-based emulsifier from the new NATURplus range, designed for festive leavened products. It increases the shelf life of finished products because its liposomal structure enhances the presence of bound water. Additionally, it improves the internal structure of the product, making it soft and tender on the palate, while also increasing yield.
LIPOS B20 G SFOGLIA bio
Puff Pastry
Natural liposome-based emulsifier from the new NATURplus range, specifically for puff pastry.
With LIPOS B20 G SFOGLIA, dough workability is improved, as the NATURplus liposomal structure increases the presence of bound water, enhancing the integration of ingredients and thus improving the pastry’s resistance in the baked product.