Dried deactivated yeast

Specificities

Our  dried deactivated yeast with natural high reducing power, is produced from a specific strain of baker’s yeast (Saccharomyces Cerevisae)

Strengths

• It improves the extensibility of dough, reducing elasticity and ensuring better smoothing during the kneading phase. It also eliminates retraction and facilitates the machine processing phase of dough (shaping, lamination).
• It can be used in many applications: French baguette, bread of all sorts, pizza dough, laminated pastry, puff pastry, shortcrust pastry…

Main products

• Fermaid SSR