Lesaffre, Global Key Player in Baking and Fermentation
Lesaffre, Global Key Player in Baking and Fermentation
Lesaffre developed deactivated yeast, also known as nutritional yeast, as a solution to rheological challenges in flour. It produces an extensible dough that stretches better without tearing, providing bakers in the Philippines with a reliable way to improve dough performance and final product quality.
Achieve consistently high-quality baked goods with every use of Lesaffre Philippines’ deactivated yeast solutions.
Use deactivated yeast to enhance dough handling, extensibility, and overall quality across a wide range of bakery products beloved in the Philippines.
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
Lesaffre Philippines’ baking experts can guide you in choosing the right deactivated yeast for your recipes.
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
Discover the ideal deactivated yeast to enhance dough performance, flavour, and overall product quality.
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.
