Lesaffre set the global standard for yeast and other fermentation products. The company designs, manufactures and markets solutions that promote baking, nutrition and health
Through its business unit Fermentis launched in 2003 Lesaffre has successfully served...
At a press conference held on Thursday 6 February, Antoine Baule, CEO of Lesaffre,...
Deactivated Yeast for Low Salt bakery products.
Gustal is a deactivated baker’s yeast specially designed to reduce the salt content in all types of breads. It keeps dough rheological properties ans preserve the bread taste intensity.
Gustal is a baker’s yeast (Saccharomyces Cerevisiae) which has undergone a thermal deactivation process.
This original yeast, whose composition is identical to a living yeast:
• does not change the bread making process because it does not express any fermentation power,
• reinforces the taste of the bread to compensate the recommended reduction of salt.
Used in combination with your usual yeast, in the bread making process, Gustal makes it possible to intensify sufficiently taste of final bread to compensate the recommended reduction of salt.
Gustal can be used in short or long process.
Gustal enables to reduce the salt content by up to 30%:
• preserving the taste of bread,
• assuring the good bread making process.
Store in a cool and dry place (25°C).
18 months, after production date.
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Lesaffre is seen as a reference in the yeast and bread-making fields. Its knowledge of yeast and its expertise in the fermentation have encouraged the Lesaffre group to establish a presence in the emerging human and animal nutrition markets.