Lesaffre developed high-quality deactivated yeasts that can improve baking flours and control their rheological properties. Because flours only rarely display all the qualities necessary for their transformation into bread, corrective elements need to be added. This is achieved through deactivated yeasts, which are heat-treated to strip them of their fermenting power and are particularly rich in glutathione (GSH).
Baker’s Bonus® is our deactivated yeast solution that can also be incorporated as a bread improver, designed to make bakers’ work simpler in both industrial and craft settings.
A deactivated yeast solution formulated to make dough easier to mix and shape, offering consistently shaped products at every bake.
Here are some tips to help you consider if Baker's Bonus® is right for your baking needs in Indonesia:
Our unique deactivated yeast solution is an ideal bread improver for your baking recipes.
With Baker's Bonus®, you can look forward to guaranteed standardised quality in your production process, especially in large-scale settings.
Baker's Bonus® provides great flexibility, allowing for easy handling of dough with a strong gluten structure. Ideal for baguettes, pizzas, and laminated dough products like croissants.
Made from all-natural ingredients with minimal processing, you can use Baker's Bonus® as a substitute for L-cysteine, protease, and sodium metabisulphate.
Baker’s Bonus® can be incorporated into bread flours, mixes, and premixes, and even applied in the formulation of bread improvers.
Ideal for direct use in industrial bread-making and biscuit production lines, and able to meet the requirements of high-speed lines.
Craft bakers can conveniently blend Baker's Bonus® into flour on a smaller scale for easy use in Indonesia's commercial kitchens.
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