FAQ

  • Do the enhancers by Lesaffre contain a lot of 'chemicals'?

    No, they don't. Among the ingredients of our enhancers there are organic compounds which do not have an adverse effect on human body and are added during production of bread in accordance with food standards of European Union and Poland.

  • What is the difference between Perfekta yeast and other yeast present on the market?

    Perfetka and Hirondelle yeast is produced from the premium bacteria strain Saccharomyces cerevisiae. The dry matter of this yeast is relatively big and its production is carried out in a specific manner which gives them a characteristic high and stable leavening power. It allows to reduce the proportioning by 20 to 40% in relation to the other yeast that can be found on the Polish market. Owing to this, the financial outlays on one of the basic raw materials necessary for the production of bread are reduced. Bread made with the use of this yeast has the highest flavour and fragrance qualities. The yeast also works effectively in the modern technologies for the production of bread based on freezing dough, slowing down or blocking the fermentation of dough.

  • How to convince bakers to proportion smaller amounts of + quality yeast?

    After explaining the advantages and benefits of using + quality yeast by Lesaffre, for a certain period of time the yeast should be dispensed in a strictly determined amount for given production or an incentive scheme should be introduced in order to maintain the proportioning consistent with the recipes.

  • Does yeast have to be dissolved prior to use?

    Old books on baking recommend stirring yeast in warm water before one starts kneading dough. It was still necessary until recently as yeast had not that good quality parameters and in order to spread it properly in the entire dough as well as activate it properly, the so-called yeast milk was prepared. At present, yeast offered by Lesaffre Polska does not require this process to be carried out. Its work consisting in performing alcoholic fermentation begins immediately upon the contact with the ingredients of dough.