As climate concerns mount and energy costs rise, the global baking industry is under growing pressure to adopt greener, smarter production methods. Baking With Lesaffre is at the forefront of this transformation. From ingredient innovation to advanced fermentation control, Baking With Lesaffre’s portfolio of sustainable technologies is helping bakers around the world reduce energy consumption, cut waste, lower carbon footprints, and produce cleaner-label products – all without compromising on quality.
Deactivated Yeast - A Clean-Label Dough Relaxer
Baking With Lesaffre offers deactivated yeast solutions that naturally contain high levels of the amino acid Glutathione. Produced through a standard fermentation process, the yeast cells are exposed to a heat treatment which results in a yeast with no gassing power. The glutathione liberated from the yeast cells then acts on the gluten network in the dough, functioning as a clean-label dough relaxer — replacing L-cysteine or protease in the recipe.
This approach is fully aligned with Lesaffre’s commitment to clean-label, natural ingredients that support both product quality and environmental responsibility.
Applications: Tin bread, buns, pizza bases, flatbreads, and speciality breads.
Key Benefits
- Reduces mixing times by up to 35%, delivering significant energy savings
- Reduces dough temperature for cooler dough processes
- More consistent scaling, rounding, and reduced relaxation time
- Improved shaping consistency
- Reduced tearing or shrinkage
Smart Dough Processing
As part of its enzyme-powered improver systems portfolio, Baking With Lesaffre offers protease solutions that enhance bread softness, dough machinability, and handling throughout production. These dough relaxing systems reduce mixing time and improve water absorption, enabling bakeries to process dough more efficiently while replacing synthetic additives with natural enzymatic alternatives.
Key Benefits
- Reduces mixing time
- Improves water absorption
- Enhances dough softness and machinability
- Acts as a natural dough relaxing system
Replacing Emulsifiers - Powered by Nature
Our enzymatic solutions offer a natural alternative to traditional emulsifying systems. These enzymatic emulsifier replacers produce mono and diglycerides from the fat naturally present in the dough, improving dough rheology, strength, and stability while helping to reduce stickiness in the final bread product. The result is a cleaner ingredient label that meets increasing consumer and retailer demand for transparency – a priority that sits at the heart of Lesaffre’s product development philosophy.
Key Benefits
- Improves dough rheology, strength, and stability
- Reduces stickiness in bread
- Supports clean-label formulation
- Replaces synthetic emulsifiers with natural enzymatic action
Reducing Baking Times For Part-Baked Products
The enzymatic improver systems from our sustainable range break down starch into glucose units within the dough. This process intensifies the Maillard reaction, enhancing crust colour during baking while boosting yeast performance to reduce proof times. This technology effectively replaces added sugar in recipes, particularly beneficial for part-baked systems, and enables reduced baking temperatures or shorter baking times, translating directly into measurable energy savings.
Key Benefits
- Intensifies the Maillard reaction for richer crust colour
- Reduces proof times
- Enables shorter baking times and lower baking temperatures
- Ideal for part-baked and energy optimised production
Regenerative Flour — Baking for a Better Planet
Demonstrating its commitment to sustainability beyond the bakery, Baking With Lesaffre has developed a specific range of bread improvers using regenerative flour, flour sourced from farms that practice regenerative agriculture. Regenerative agriculture focuses on restoring soil health, sequestering carbon, and promoting biodiversity, representing a truly holistic, farm-to-oven approach to sustainability. As consumer awareness grows and retailers increase their environmental commitments, Lesaffre’s regenerative flour range offers bakers a meaningful way to reduce their supply chain impact.
Key Benefits
- Supports soil health restoration and carbon sequestration
- Meets growing environmental demands from consumers and retailers
- Promotes biodiversity throughout the supply chain
T-Control™ 10.25: Advanced Fermentation Control Solution
T-Control™ 10.25, the most advanced entry in Lesaffre’s sustainable baking portfolio, is an innovative fermentation control system consisting of specialized yeast and improver components working in tandem. This system solves a critical industry challenge by eliminating the need for refrigeration during production interruptions, preventing over-fermented dough while maintaining stability for up to three times longer than standard processing times at ambient temperatures (25°C).
The sustainability benefits are substantial: reduced energy consumption through eliminated refrigeration needs, lower CO₂ emissions, minimized dough waste, improved process resilience, and consistent product quality even during unplanned interruptions. Proven effective for tin bread, pizza bases, and specialty breads, T-Control™ 10.25 represents a significant advancement in sustainable baking technology. Learn more about T-Control™ 10.25 here.
Key Benefits
- Reduces or eliminate the need for refrigeration or freezing → Reduced energy consumption
- Prevents over-proofing during production downtime minimising dough waste
- Ensures consistent product quality even during unplanned interruptions
The baking industry stands at a pivotal crossroads. Consumer demand for clean labels, retailer pressure for lower carbon footprints, and rising energy costs are all converging to drive a sustainability revolution. Baking With Lesaffre is meeting this moment head-on – offering a comprehensive, science-backed portfolio of solutions that empower bakers to reduce their environmental impact without ever compromising on quality or consistency.
From deactivated yeast and advanced improver systems to regenerative flour and the ground-breaking T-Control™ 10.25 fermentation technology, Baking With Lesaffre provides the tools, the expertise, and the innovation that the baking industry needs to thrive in a sustainable future.
