Deactivated yeast

Deactivated  yeast, Saccharomyces cerevisiae strain (inactivated, deactivated, inactive)  thermallyprocessed, are not used for dough fermentation.

Produced on liquid growth mediums derived from high-glutation molasses.

Mostly used for the food and bread baking industry.

Dry deactivated yeast has high restorative capacity, act as a reducer on the gluten network, thus ensuring easy dough sheeting and preservation of the even shape both before and after baking.

Main properties and advantages:

  • high reducing capacity;
  • easy dough sheeting,
  • shape preservation,
  • gluten network reducer,
  • perfect for pizza and bread baking,

The recommended dosage of deactivated yeast is 0.1% to 0.3% of the flour weight.

Formulation: powder.


Spray drying

100% pure Do not contain GMO, soya, gluten, and products of animal origin.