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

• optimization of cereal crops in accordance with technical and economic criteria 
• 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