Lesaffre, Global Key Player in Baking and Fermentation
Lesaffre, Global Key Player in Baking and Fermentation
Lesaffre developed deactivated yeasts, or nutritional yeast, as corrective solutions to help overcome rheological issues in flour, producing an extensible dough that stretches better, without tearing.
Enjoy high quality finished products with every bake:
Use it to improve dough behavior and quality across a range of bakery products.
Laminated Doughs: Reduces tearing and shrinkage, shortens resting time between folds.
Pizza Dough: Prevents shrinkage, improves roundness and ease of stretching.
Baguettes: Enhances gas expansion, reduces resistance, improves shaping.
Sandwich Bread: Supports consistent pan flow and shape in large dough pieces
A Lesaffre expert can help determine if deactivated yeast is right for your needs.
Reduces dough mixing time by up to 30%, improving efficiency and lowering energy use
Improves dough extensibility and machinability while reducing shrinkage and elasticity
Promotes consistent product shapes and volumes across different dough types
Simplifies processing in both manual and automated bakery environments
Find the perfect yeast for your baking needs!
Suitable to use directly in your recipes for European breads such as baguettes.
Suitable for all types of bread, including sweet and lean doughs, pizza and flatbreads, crusty loaves, croissants, and Danish pastries.
Learn how our products can be customised to meet your unique baking needs.
