Products

LENTIL FLOUR - LAIRD 515 is a cleaned and milled non-GMO green lentil, designed for RTC (ready-to-cook) use and further processing. The ingredient is 100% whole green lentil, known for its high-quality flavor, mild aroma, and speckled cream color. Additionally, it is both Kosher and Halal certified.

LENTIL FLOUR-RED DECORTICAT576 is a high-quality, non-GMO red lentil flour processed from cleaned, decorticated, and milled red lentils. This versatile, additive-free powder is free of major allergens and is suitable for various food applications. It also adheres to regulatory compliance with certifications such as halal and non-GMO.

LEUC-1 is a concentrated lactic acid bacteria for direct inoculation of milk. This product is intended for use in nonfat and low-fat sour cream, cottage cheese dressing, buttermilk, and open-textured cheeses. The This product culture produces a moderate amount of gas (CO₂), which is typical of leuconostoc. It is commonly used in combination with additional acid-producing cultures to create a complete culture system.

LEVALL® 10 is a versatile food ingredient, conveniently packaged in bags, designed for various culinary applications, particularly in the bakery industry. It is composed primarily of disodium pyrophosphate, which serves as a leavening agent, contributing to the desired texture and rise of baked goods.

LEVALL® 10 is a versatile food ingredient, conveniently packaged in bags, designed for various culinary applications, particularly in the bakery industry. It is composed primarily of disodium pyrophosphate, which serves as a leavening agent, contributing to the desired texture and rise of baked goods.

LEVALL® 20 serves as a leavening agent and a functional additive in dough conditioners and flour additives, contributing to the texture and quality of baked goods. This product is a reliable choice for food manufacturers aiming to produce high-quality bakery products while meeting dietary and regulatory requirements. This product finds its primary application in the food and nutrition industry, specifically in bakery products.

LEVALL® 28 works as a leavening agent in culinary ingredients when it is powdered.

LEVALL® 40 is available in powder form and acts as a leavening agent in food ingredients.

LEVALL® 40 is a versatile food ingredient, conveniently packaged in bags, and readily available for various culinary applications, particularly in bakery products. It consists primarily of disodium pyrophosphate (INS 450 (i)), serving as a functional additive, specifically a leavening agent.

LEVALL® AR 15 is a food-grade product and complies with the requirements of the current EC Food Additive Regulation, Food Chemicals Codex (FCC), and Codex Alimentarius (JECFA). It has a white color, a powder appearance, and a characteristic odor. It is intended to be used in bakery products and is typically used at a dosage of up to 2% in the final food.

LEVALL® AR 20 is a sodium acid pyrophosphate powder originating from Germany. It primarily used in the food and nutrition segments, this functional additive belongs to the category of other functional additives within food ingredients.

LEVALL® AR 28 is a Sodium Acid Pyrophosphate that serves as a leavening agent and a functional additive in dough conditioners and flour additives. This product finds its primary application in the food and nutrition industry, specifically in bakery products. With specified purity with minimal levels of aluminium, lead and arsenic, It is a food grade product and complies with the requirements of the current EC Food Additive Regulation, Food Chemicals Codex (FCC) and Codex Alimentarius (JECFA). Provides controlled leavening with the right rate of Reaction (ROR), achieving reliable and consistent results in sweet baked goods.

LEVALL® AR 36 is a versatile food ingredient with notable features and benefits. It is known for being cold-water soluble, which simplifies its use in various culinary applications. The primary ingredient in is disodium pyrophosphate, which functions as a leavening agent, aiding in achieving the desired texture and rise in baked goods.

LEVALL® AR 36 is a versatile food ingredient with notable features and benefits. It is known for being cold-water soluble, which simplifies its use in various culinary applications. The primary ingredient in is disodium pyrophosphate, which functions as a leavening agent, aiding in achieving the desired texture and rise in baked goods.

LEVALL® AR 40 is a Sodium Acid Pyrophosphate that serves as a leavening agent and a functional additive in dough conditioners and flour additives. This product finds its primary application in the food and nutrition industry, specifically in bakery products. With specified purity with minimal levels of aluminium, lead and arsenic, LEVALL® AR 40 is a food grade product and complies with the requirements of the current EC Food Additive Regulation, Food Chemicals Codex (FCC) and Codex Alimentarius (JECFA). Provides controlled leavening with the right rate of Reaction (ROR), achieving reliable and consistent results in sweet baked goods.