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Deactivated Yeast – Bakers Bonus – RS 190


What are the benefits of using deactivated yeast?

Deactivated yeast, expertly crafted by Lesaffre, serves as a key ingredient for resolving various functional challenges encountered in different types of dough products.

Many bakers regard deactivated yeast as their ‘secret ingredient’ for enhancing dough characteristics. It aids in reducing Shrinkage and elasticity, increasing dough extensibility and machinability, and elevating the visual appeal of baked goods, all of which reflect the artisanal expertise of the baker.

Laminated Dough With Bakers Bonus Rs 190 Deactivated Yeast
Rs 190 Mixing Time 2

Saving you important time without compromising quality

Incorporating deactivated yeast into your dough offers several key benefits, including a reduction in the overall mixing process up to 30% less time. This is achieved through the faster dough smoothing process. 

Over the course of a production shift, this translates into the possibility of less required mixing times for each batch of dough, leading to continuous improvements and bakery energy savings. As a result, the advantages extend beyond just improved dough quality.

Is deactivated yeast a clean label solution?

Yes, deactivated yeast is a natural reducing agent rich in glutathione, which is used to achieve a more voluminous end product with consistent quality. Additionally, deactivated yeast helps maintain the structure of extruded doughs.

However, when compared to L-cysteine, a reducing agent of either animal or bacterial origin, which operates on the same principle as deactivated yeast, there are some notable distinctions. Unlike yeast, L-cysteine is classified as a food additive (E920), which may raise concerns for those seeking cleaner label solutions. The use of L-cysteine is restricted in certain countries, adding regulatory complexity to its use. It’s also worth noting that using L-cysteine requires very precise dosing and specialized equipment due to its concentrated nature.

With all these benefits in mind, it’s worth emphasizing that the label declarations of RS 190 deactivated yeast clearly indicate that it is, in fact, yeast.

Grissini Sticks With Deactivated Yeast
Puff Pastry With Bakers Bonus Rs 190 Deactivated Yeast
Pasta With Rs 190 Star

What other advantages can deactivated yeast offer to your dough?

Deactivated yeast boasts numerous benefits that can enhance various aspects of dough preparation across a range of applications:

  • Laminated Doughs: Deactivated yeast improves extensibility while reducing elasticity. This makes shaping and lamination easier, prevents shrinkage, shortens rest times between folding stages, and ensures a more consistent appearance on automated lines. It also minimizes dough tearing and excessive thinning during lamination.
  • Pizza Dough: Using deactivated yeast reduces the challenges associated with shaping, preventing dough from shrinking or resulting in uneven, oval-shaped pizzas. It enhances dough extensibility, making it easier to achieve the desired thickness.
  • Baguettes: Deactivated yeast has a noticeable impact on the entire baguette-making process. It facilitates easy insertion into the divider, ensures more uniform dough pieces, and optimizes volume by reducing resistance to gas expansion. Additionally, it prevents excessive dough shrinking in short baguettes, aiding in their shaping.
  • Sandwich Bread: When producing large dough pieces, like those used for sandwich bread, deactivated yeast helps in shaping and twisting. It also enhances pan flow, resulting in sandwich loaves with a more consistent square shape.
  • Flour Tortillas: Deactivated yeast increases tortilla diameter by reducing dough resistance. Its addition ensures that tortillas have a rounder and more uniform shape.

While this list showcases some of the key applications, it’s by no means exhaustive. To explore even more possibilities and discover how deactivated yeast can benefit your specific dough needs, please reach out to our expert team. We’re here to help you elevate your baking creations to new heights.

What is deactivated yeast?

Deactivated yeast is derived from live yeast that has undergone a specific fermentation process and thermal treatment. This process inhibits its fermentation capabilities and breaks down its cell walls, making its glutathione content available and soluble in its environment. Deactivated yeast is a natural product, and as such, it is not classified as a food additive according to regulations. Its labelling may vary by country, often referred to as simply “yeast”.

How does deactivated yeast works?

During the mixing process, gluten strands interlace and reconfigure, forming a network that traps the CO2 gases generated during fermentation. Within this network, redox reactions create disulfide bonds in gluten proteins, which largely contribute to the dough’s viscoelastic properties.

Deactivated yeast, rich in glutathione, acts as a natural reducing agent. It is used to enhance dough volume and ensure uniform quality in the final product. Additionally, deactivated yeast helps maintain the structure of extruded doughs.

How Deactivated Yeast Works 1
Effect of deactivated yeast (glutathione) on the extensibility
How Deactivated Yeast Works 2
How Deactivated Yeast Works 3
Laminated Dough With Bakers Bonus Rs 190 Deactivated Yeast Stretched

How does deactivated yeast improves your bread making?

In addition to the end product specific advantages offered by RS 190, these benefits extend to significant improvements in all kinds of dough applications. Beyond the previously mentioned benefits, such as reduced mixing time (leading to lower dough temperature), deactivated yeast also enhances several key processes:

  • Bulk Fermentation: It prevents excessive dough strengthening, making it easier for dough to pass through an automatic divider on an industrial line.
  • Dividing and Scaling: Deactivated yeast ensures a more consistent weight for scaled dough pieces throughout the batch, especially when using volumetric dividers.
  • Rounding and Relaxing: It minimizes dough tearing during rounding and shortens relaxing time.
  • Shaping: Deactivated yeast reduces dough elasticity, which in turn lowers resistance during shaping, whether done automatically or manually. This improvement results in more consistent and regular shapes. Additionally, it reduces resting time when laminating dough sheets and minimizes tearing and shrinkage across all types of dough. Dough pieces are also more easily lengthened.

With such a wide array of benefits, it’s worth considering Baker’s Bonus RS 190 deactivated yeast for your production needs. Contact our baking experts to learn more about how you can enhance your baking processes with Baker’s Bonus RS 190 deactivated yeast today!

Bakers Bonus Bag Rs 190 Deactivated Yeast
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Contact our baking experts to learn more about how you can enhance your baking processes with Baker's Bonus RS 190 deactivated yeast today!

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