Yeast & Bread-making

Liquid yeast

Compact yeast first made its appearance in 1825. Up until then, yeast had always been marketed in liquid form. Today, the current renaissance of this form of yeast has been spurred on by demand from the industrial bakery sector. It is today widely used in Australia, on the American continent and in Western Europe.

The characteristics of liquid yeast:

Lesaffre is today working to meet the specific needs of industrial producers by offering a variety of processes and packaging options:

• Large (2x 25m3) or medium sized facilities,
• Liquid conversion systems,
• Installations with 500 and 1000 containers for low content levels.

Each solution offers numerous advantages including ease of use, ease of incorporation in the mixer, and the maintenance of the required temperature up until the precision dispensing stage.

Most of the major facilities are equipped with automated "cleaning in place" (CIP) systems making it possible to store and measure out the yeast under optimal conditions.

Additionally, in 2005 Lesaffre launched a revolutionary innovation aimed at the traditional baking sector, by proposing the first refrigerated distributor of Kastalia liquid yeast using a bag-in-box system.