Bio+Leve is made with physically modified rice flour "In Natura". In this process, the rice flour is submitted to different combinations of temperature and pressure so as to obtain a structural change in the molecules of its main ingredients (starch & protein) increasing its capacity to absorb and retain liquids.  This process is achieved without the use of any chemical additives. Bio+Leve will block fat absorption during the frying process, therefore greatly reducing the fat content in any fried product.

The cutting edge Bio+Leve was developed as a result of various experiments with flours. Scientists discovered that physically modified rice flour when combined with traditional grain flours (wheat, corn, etc.), under certain circumstances and in the right proportions, creates a product that looks identical to whatever flour it is mixed with in color, texture, smell and taste bringing great health benefits to any recipe.

After five years of extensive laboratory research and testing, we are now ready to introduce this wonder product that actually reduces fat absorption in fried foods by up to 60%.

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.

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.

It is important to point out that this process is achieved without the need of any chemical additives.