Yeast & Bread-making

Freezing methods

Bakers are constantly seeking new ways to produce their products more quickly while offering improved taste, health characteristics and service.
Lesaffre is committed to satisfying all of its customers' needs when it comes to freezing methods, guaranteeing them products that combine quality, performance, taste and freshness.

Health, pleasure and taste…

The researchers and technicians in Lesaffre’s Baking Centers®  work alongside bakers on a daily basis in order to perfect bread-making methods in accordance with their requirements, guaranteeing that customers will always receive bread, rolls and pastries that are tasty, mouth-watering and fresh at all times!

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Quick bake-off and consistency…

 Thanks to its considerable experience in the field of frozen foods, Lesaffre is well-placed to meet the demands of snacking markets (sandwich shops, bread shops, hotels - quick snacks, catering groups, etc.) who are all looking to simplify and cut down the time spent in producing their products. The introduction of new freezing techniques, combining formulation and processing, make it possible to progress even further in reducing this last stage, whilst, at the same time still being able to offer excellent dough stability, tolerance and oven spring in the finished product.

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Lesaffre, at the cutting edge of freezing techniques

Pain’ minute ©
A patented process, combining a special improver formula with production methods reducing the bake-off time of part-bake frozen breads in less than 3 minutes after initially baking it at “high temperature”. The products can be baked very quickly at the bake-off (sandwich shops, bread shops, etc.). In this way, bread and pastries are available non-stop, all day long. The problem of waste products at close of trading can be virtually eliminated.
 

Pre-proofed Frozen dough
Achieves a synthesis between frozen part-baked and frozen dough. Volumes and weights of the dough are similar to that of frozen dough.
This application can also be developed for pastries. This method is of particular interest to the hotel and catering industry because only a small, standard oven is required to do the baking.
 Frozen to oven
An innovative concept, primarily adapted for pastries. Fermentation takes place during baking, immediately after removal from the freezer, without cooling.

A double bonus:

• frozen products take up little space during storing and transport,
• a steam-free baking technique, developed by Lesaffre, which involves direct baking, without a thawing stage.

This method considerably improves the taste and the appearance of the finished product.

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 Yeasts specially adapted to cold

The expertise of Lesaffre’s researchers has made it possible to offer customers yeasts that are specially adapted to cold temperatures, called free flowing frozen yeast (FFFY) These yeasts, whose bacterial content is selected for its ability to survive negative temperatures, are obtained by a specifically directed production method which allows it to display properties similar to that of compressed yeast.
Just how convenient FFFY can be is demonstrated in the case of seasonal products, where it lengthens the time that dough can be kept stored at - 18°C to considerably more than 3 months. In practical terms, FFFY can be kept for 2 years at -18°C.