In recent years the medical community has placed fried foods at the top of its list of avoidable health detriments. Now more than ever our nation’s food service operations and restaurants are under pressure to improve the health profiles of their menus.  The first step towards this goal has been eliminating Trans Fats in cooking oils; this has brought benefits to the fried food diet but has not reduced the fat content in the food consumed, which continues to be very high in calories.

Today with Bio+Leve flour we can reduce fat absorption up to 60% in fried foods. This new flour offers great taste and longer shelf life that translates to significant cost per serving advantage.

Bio+Leve flour allows food service managers the opportunity to be market leaders by building menus around fried foods that have reduced fat and are healthier to the consumer.

Rotational fry studies indicate that Bio+Leve flour decreases the need to replenish oil in the fryers increasing profitability in the final product.

Finally, when you include other factors in the equation such as the savings in the flour needed in a recipe as well as the less frequent need to replenish and change the oil in the fryers, resulting in less handling and cost efficient solutions for your business.
The good news is that the ability to help lead this healthful change is now a cost effective, great tasting reality that is available with Bio+Leve flour that is capable of supporting the demands of market-wide implementation.

Economy:
20-30% less flour is needed to yield the same amount of batter than with traditional flour (depending on each specific recipe).
Approximately  10% less seasoning and other ingredients (except eggs) needed to get the same flavor result.
On average there is a 30-35% reduction in oil absorption thus resulting in less overall oil consumption.

Product information:
Bio+Leve will require more liquid (50% more on average) depending on each specific recipe.
Bio+Leve batter requires a resting period of approx. 5 to 10 minutes longer than traditional flour batter to assure full absorption of the liquids. Results have shown that recipes using dry yeast tend to rise less when using Bio+Leve flour, yet the texture, taste and overall quality of the final product is maintained if not improved.
Bio+Leve is Internationally Patented, registered with the Food and Drug Administration and Trade marked in the United States.

Shelf Life:
Bio+Leve has a 4-6 month shelf life when stored in a dry, cool place.
Bio+Leve when fried remain fresh and crispy longer than traditional flour.