Lesaffre, global key player in baking and fermentation
A unique concept for industrial bakeries that want to modernize their operations to Western European standards. Part of the supply and offer of this type of yeast is the technical processing of yeast dosing at designated plants. Liquid stabilized yeast ensures a very high quality rise of bakery products, in some cases increasing this quality compared to fresh yeast. The yeast does not sediment in the container and its consistency remains stable throughout its shelf life.
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