Another precursor solution from Lesaffre in Turkey: The liquid yeast.
Elementarily, yeast is in liquid form at the very beginning of the production process before it is developed into different forms such as compressed form or dry form, and it is referred to as ‘yeast cream’ within the production process. This yeast cream passes through some structural arrangements and develops into the liquid yeast available for you. The liquid yeast especially is incorporated into dough more easily, is practical to use, is preserved in the best conditions, and provides hygiene in the production process, along with many other such benefits.
We invite you to contact us in order to better familiarize yourself with our liquid yeast solutions, which are well-suited to respond to the needs of any producer from small-scale producers of bakery products to large-scale bread factories.