Lesaffre Poland – A place for innovative bakery solutions
Baker’s bonus

Baker’s bonus

Inactive yeast with reducing properties

A range of yeasts that have undergone a high temperature deactivation process:

  • they ensure faster dough rise and smoothness
  • regulate the plasticity of the dough, ensuring good stretchability during shaping

Gustal – for the reduction of salt: a range of baker’s yeast (Saccharomyces Cerevisiæ) subjected to the process of thermal deactivation. This allows for the reduction of the salt level up to 30% while maintaining the taste of bread and ensuring the proper course of the baking process.

 

WE STRIVE TO SATISFY YOUR NEEDS … THANKS TO THE RIGHT MEASURES

MILLING DEDICATED SOLUTIONS … WITH THE USE OF EXPERTISE

  • optymalizacja zbiorów zbóż zgodnie z kryteriami technicznymi i ekonomicznymi
  • adaptation of enzyme preparations depending on the harvest
  • adjusting the flour to customer specifications and standards required by the market
  • responding to specific needs, such as replacing chemical additives with additives created in the biotechnology process
  • preparation of formulas for mixes, premixes and mixes

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