Yeast & Bread-making

Baker's bonus

baker’s bonus a deactivated yeast with a high level of reducing power.

Applications

Baker’s bonus yeast can be used directly in bread-making flour, and is ideal for the production of mixes and premixes.  It can also be used as part of a formulation for improvers.  Finally, it is perfectly suited to high-speed industrial bread and biscuit making lines.
It is recommended for all types of bread-making processes in which there is a risk of excess dough maturation.  The list of suitable applications is long, and includes controlled proofing or short shelf life frozen dough.  This product is widely used for bakery products as varied as French sticks, pizzas, grissinos, wheat tortillas, pita, brioche, doughnuts and Viennese pastries including croissants, flaky pastry and biscuit-making.

Benefits

Baker’s bonus yeast

• Guarantees a better spring in the oven and faster smoothening of the dough during mixing,
• Ensures consistent dough maturation,
• Softens the dough, making it easier to shape and roll,
• Eliminates shrinkage or tearing,
• Improves the overall appearance of the finished product.

Packaging

25 kg bag

Storage

Store in its original, closed packaging in a cool, dry place.

Conservation

Under optimal storage conditions, baker’s bonus will retain its characteristics up until the date shown on the pack.