It is produced through fermentation and controlled heat treatment, and is often labeled simply as “yeast” depending on local regulations.
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 shrinkage and distortion in baked products like pizza, bagels, pretzels, and pies.
Provides a protective barrier on the outside of baked doughs and pastries to help support sauces, glazes, and fillings.
Learn how our products can be customised to meet your unique baking needs.
